It's a cook along and OC thread. I'll be smoking a pork shoulder today. I've never attempted to smoke something this big. Here's to hoping I don't fuck it up.
I rubbed it down with some spices last night.
>>7842135
I didn't let it set as long as I wanted, but it did the trick.
>>7842159
I've been keeping the smoker around 225. I'm about for hours into it. I added some mop sauce right after this.
Lurking.
>>7842135
Word. I'm smokin' a brisket right now. Been goin on for about 6 hours and lookin' mighty fine.
Nothing fancy for the rub just salt/pepper which'll let the the smoke and meat do all the talking.
hardwood lump coal
oak chips and hickory wood chunks
>>7842213
That's good for brisket, not so much for pork. I used brown sugar, salt, paprika, black and white pepper, celery salt, and chipotle powder.
>>7842240
For pork I'll just either do just salt and smoke it with either apple wood or oak. If I'm doing a rub it's usually cumin, garlic, onion, salt, cayanne, dry mustard, pepper, and chile powder.
>>7842135
here is the first one I ever done abt half way complete
>>7842261
I usually do apple wood, but went with pecan because I've never used it.
>>7842285
Any thoughts about wrapping it in foil towards the end? I want good smoke penetration, but I don't want the bark to be too thick and hard.
>>7842261
Here's some shoulders I did awhile back
>>7842294
after abt 4-5 hours your going to get about all the smoke u want anyway, yes id wrap it tightly in foil with a little apple juice for the last hour or 2
>>7842297
This is the brisket I'm workin' on right now
>>7842310
Advice taken
>>7842135
Carne asada for me today. Put the marinade together. I'll build a double-layer fire around 4:30 and cook the flap steak. Hope it turns out. Wanted to make something low-impact and relax.
>>7842464
sounds good
>>7842432
I don't have any pics of my finished product really but here is a leg quarter from the same day
Finished product
Post more butts!
>>7843043
this is burnt
>>7843112
this is burnt and lewd
do americans seriously like to eat burned meat? what the fuck, man
>>7843043
Gonna pull it?
I'm smoking two pork butts tomorrow for pulled pork on the 4th. Decided to go with mesquite wood for smoke, some people find it too strong for pork but I love it, oddly enough I'm not a fan of mesquite with beef like on a brisket. Oak is much better for that.
>>7842213
>Nothing fancy for the rub just salt/pepper which'll let the the smoke and meat do all the talking.
Mah nigga.
Only seasonings are use are salt and black pepper, smoke adds everything else you need to the meat.
Brisket, ribs, pork butt... Fuck sugar and mustard and mop sauces and spices and bullshit. Salt & pepper and smoke till its black and falling apart.
t. Texan
>>7842432
You can also use brown butcher paper to wrap it so your crust doesn't get totally soggy.
>>7843143
Europoor doesn't know about delicious bbq, why am I not surprised.
Besides, isn't pork haram over there?
>>7843168
These are old pics but that was some delicious pulled pork.
>>7843174
a lot of work for some meh meat
needs a good mustard sauce or its a waste of time
if i was going to spend that much time smoking something it would be ribs or some shit
t. guy who worked at a nice BBQ place for 2 years
MMMMMMM....fatty pork goodness.
On the smoke, three hours in.
Looking good all smokers, have a great day!
>>7843112
Thicc
