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Sons birthday request today!


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#1 Reed Breneman OFFLINE  

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Posted August 13, 2017 - 10:23 AM

My wife and I used to own a BBQ and Steak resteraunt till we sold out to a friend,With out bragging at all I for some reason am REALLY good at BBQ,I just took to it like a duck to water and I love to do it and people call me regularly to smoke stuff for weddings and such ,Well my son really likes my smoked pork so of course today for his birthday he hits me up for smoked pork Soooooooo,,,We be smokin and I am very happy,They went on early this morning and I will post pics as we go,,,Much to my wifes dismay it makes me want to open another resteraunt which we have been exploring,,,,Maybe!! :smilewink:The wood used is a blend of Oak, Hickory and apple wood  An apple spice injection I make and Briar Rabbit black strap molasses and a apple flavored dry rub always turns out real good,7 or 8 hours at 200 degrees seems to work best for me

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#2 Sawdust OFFLINE  

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Posted August 13, 2017 - 10:38 AM

Even just the recipe made my taste buds pop before I seen the pic. Sounds like a great party coming. Happy Birthday to your son.
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#3 MH81 OFFLINE  

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Posted August 13, 2017 - 11:01 AM

Looks and sounds great.
I know everyone does it differently, but I thought the goal was 180 ish. The higher temp works better for you?
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#4 tater195 ONLINE  

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Posted August 13, 2017 - 11:05 AM

my wood of choice for pork is wild black cherry. It is kinda hard to find, but worth the hunt. I have been out of the cherry for over a year. I am trying to use up the last of my maple and apple before getting any fresh stuff. I got "volunteered" to smoke 4 butts and 8 slabs for a friends pool party next saturday. Have not decided if I will cook the ribs on the PBC and the butts in the runt, or fire up my 50 sqft pit.


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#5 tater195 ONLINE  

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Posted August 13, 2017 - 11:14 AM

Looks and sounds great.
I know everyone does it differently, but I thought the goal was 180 ish. The higher temp works better for you?

For the longest time, I ran the pit at 225. After a trip to Texas and talking to the pitmasters down there, I changed my game and run closer to 375. I no longer spend 16 hours tending the pit for butts and brisket. Taste and tenderness are the same as the long cooks. More bark and done in 6 hours at the higher temps.


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#6 KennyP OFFLINE  

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Posted August 13, 2017 - 11:23 AM

I'm on my way! :smilewink:


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#7 Reed Breneman OFFLINE  

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Posted August 13, 2017 - 11:43 AM

Looks and sounds great.
I know everyone does it differently, but I thought the goal was 180 ish. The higher temp works better for you?

Yep for my smoker anyway,about half way done I will move them to the cooler side of the smoker and finish them there



#8 Reed Breneman OFFLINE  

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Posted August 13, 2017 - 11:49 AM

Up date pic,,about 4 hours into it and for informational purposes I use wood I cut  about 10  in long for my smoker It will take 16 in peices but them it gets to hot and hard to control,Right now I add 1 or 2 blocks of wood a couple times while smoking,Basically once its going you can forget it and do something else for 3 or so hours at a time

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#9 KC9KAS ONLINE  

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Posted August 13, 2017 - 11:57 AM

That sounds so good.

I am setting here reading and my mouth is watering!

 

"Hey Marilyn (wife), whats for dinner"? 


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#10 jms180 ONLINE  

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Posted August 13, 2017 - 12:03 PM

Now that will be good smoked pork.


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#11 RustyB ONLINE  

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Posted August 13, 2017 - 12:45 PM

Looks absolutely wonderful. I hope you are teaching your cooking skills onto your son so he can cook for you on a future birthday.
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#12 Reed Breneman OFFLINE  

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Posted August 13, 2017 - 04:14 PM

Just about finished,I am going to remove it from the smoker and let it sit till supper,Here is another tip I learned,If you let it cool over nite then slice it thin while cold then slowly reheat to temp the meat will go further,seems when people get a sandwhich with slice meat versus pulled or schredded they think they are getting more meat then they are,Sounds weird but we proved it many times in the resteraunt and in the concessions trailer (Food truck)we had and all smoked meats taste better after a cooling period,Helps mix the flavors together more!Also check out all the juice in the pan I always pour off the fat and save the juice to put with the meat when I pan it up for serving

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Edited by Reed Breneman, August 13, 2017 - 04:17 PM.

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#13 Delmar OFFLINE  

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Posted August 13, 2017 - 04:43 PM

that looks great!  Bet it will taste even better! 


Edited by Delmar, August 13, 2017 - 04:46 PM.

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#14 KennyP OFFLINE  

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Posted August 13, 2017 - 04:46 PM

Reed, that looks so tasty!


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#15 Delmar OFFLINE  

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Posted August 13, 2017 - 04:51 PM

Mapquest says you are only 107 miles north of me.  Hmmmmm......


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