tolbndfishin Posted August 23, 2012 Report Share Posted August 23, 2012 I actually use olive oil, or creole mustard. I grill my pork chops coated in creole or spicy mustard, so ig u do get flavor from it, you wont be disappointed. The only reason you dont see mustard is because if my inlaws see i used it, theyll never touch it, regardless of whether or not the flavor is nonexistent from it or if it tastes good. They dont see any of the other stuff, or they prob wouldnt touch it at all :cookoo: All that to say yes, mustard wont do you wrong, but because of picky eaters, olive oil is usually my choice on pork shoulders or roasts.Russ Quote Link to comment Share on other sites More sharing options...
unforgiven Posted August 23, 2012 Report Share Posted August 23, 2012 Can never go wrong with extra virgin olive oil on anything. <thumbsup> Quote Link to comment Share on other sites More sharing options...
shepp Posted September 8, 2012 Report Share Posted September 8, 2012 little upset with my butcher, or at least the lady who answered the phone i came home with two pork shoulder roasts last saturday. the plus side was they were done in half the time and gave me time to smoke two chickens also because i under estimated the amount of meat i would need all in all it all turned out great and everyone was happy, thanks for all your help!!!before the smokeafter the smoke (i think i shoulda let it go a few more hours)emergency chickens Quote Link to comment Share on other sites More sharing options...
washguy Posted September 8, 2012 Report Share Posted September 8, 2012 lookin good Shepp! Those pork shoulder roasts look like pork tenderloins to me? The pork shoulder roasts or pork butts here in Texas are big round and angular in shape...what I see in the pic is a pork tenderloin...and mostly come two to a pack. lemme look I think i took pics of tenderloins we did last week...shoulda only been 1 and 1.25 hours at 320 and 165 internal... just a tad pink middle. I did post pics...page 6 of the pork tenderloins <thumbsup> Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted September 8, 2012 Report Share Posted September 8, 2012 thought the same thing, but they were way fattier then any thunder loin I've ever had before?! Oh well tasted good!lookin good Shepp! Those pork shoulder roasts look like pork tenderloins to me? The pork shoulder roasts or pork butts here in Texas are big round and angular in shape...what I see in the pic is a pork tenderloin...and mostly come two to a pack. lemme look I think i took pics of tenderloins we did last week...shoulda only been 1 and 1.25 hours at 320 and 165 internal... just a tad pink middle. I did post pics...page 6 of the pork tenderloins <thumbsup> Wash Quote Link to comment Share on other sites More sharing options...
washguy Posted September 8, 2012 Report Share Posted September 8, 2012 Hi Shepp forgot to ask you....what temp was the internal of the pork when you pulled it off? those loins or whatever that is you have <dontknow> look great on the outside! :) Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted September 8, 2012 Report Share Posted September 8, 2012 Think they were in the 190-195 range Quote Link to comment Share on other sites More sharing options...
washguy Posted September 14, 2012 Report Share Posted September 14, 2012 Hi Guys Shepp's pork looked so good we had to go that route last nite <laughs> rubbed the loins (2) wih all the rubs reserverd for pork......put em on the smoker at 320 for bout an hour until internal got to 135 degress...then let em rest for 30 mins... <thumbsup> Wash Quote Link to comment Share on other sites More sharing options...
edgecrusher Posted September 14, 2012 Report Share Posted September 14, 2012 tease Quote Link to comment Share on other sites More sharing options...
w_r_ranch Posted September 23, 2012 Report Share Posted September 23, 2012 Nope, not deer. :'( I got this sausage from a local guy who is famous for his barbeque (makes a good living at it!) but it is made by his brother in Schulenburg, Texas. $5 a pound and worth every penny!6 miles away from me... Forgive me for being modest, but I can bury his sausage.Yep, I'm ok when I can overcome my shyness & modesty... Quote Link to comment Share on other sites More sharing options...
unforgiven Posted September 23, 2012 Report Share Posted September 23, 2012 <lmao> <thumbsup> Quote Link to comment Share on other sites More sharing options...
392heminut Posted September 24, 2012 Report Share Posted September 24, 2012 Forgive me for being modest, but I can bury his sausage.Well hey... Post up how I can get some of yours so I can compare. I'm always looking for something better! <thumbsup> Quote Link to comment Share on other sites More sharing options...
shepp Posted October 17, 2012 Report Share Posted October 17, 2012 i got two more butts (straight from the farm this time). im going to smoke them on the 27th for my dads 60th on the 28th. i found some cinnimon chipolte rub today im going to try on at least one butt, might just add it to russ's (the one i used last time). i didnt really see a smoke ring in the meat nor was the outside totally "barked" but i had an internal temp of 195 like the instructions i had said. and only to add smoke chips for 2 hoursgranted im going to hopfully have a pork butt this time, should i let it go longer to get more bark? is there an internal temp i shouldnt pass. and also any tips on putting the chips in should i only go the two hours? should i try a diferent wood (last time i used oak from jack daniels barrels)thanksneal Quote Link to comment Share on other sites More sharing options...
washguy Posted October 18, 2012 Report Share Posted October 18, 2012 Hi Shepp here is one of my butt smokes6/7 lb butt bone in....tried the no bone wasnt as goodslather with mustard and your rub nite before...refridgethis is bout a 10 hour deal at least so do your planningbring up smoker to 225... butt at room tempI use different woods...but its easy for me cause im using a pellet smoker and can get mixtures of woods or straight woodpecan...hickory...oakspray with applejuice /water mixture every hour or sowhen internal temp gets to 160 degrees...wrap with foil and add half cup of the apple juice mixture...that is prolly at the 8 hour mark...when the foil goes on the smoking stops and then your just baking....so,to answer your question bout the smoke ring...2 hours of smoke wont get you a ring on a butt....you need smoke for a longer time :)when internal is 200 degrees pull it off keep it wrapped in the foil and put the wrapped butt in a beer cooler with bath towel over the top and under the bottom...and let it rest for an hour or so :) Wash Quote Link to comment Share on other sites More sharing options...
tolbndfishin Posted October 18, 2012 Report Share Posted October 18, 2012 I wouldnt go past 205 internal, 200 is better. Longer should help, lower temp. Bark and smoke ring are better. Being only 6lbs, you still want a long smoke time, so to get to that temp internal and keep it going, drop your cook temp to drag it out some. I try to stay under 225, closer to 215 for the whole time when i have anything btwn 5-9 lbs, 225 for anything over. Ive actually had some really great briskets (5lbs each, 4 total per smoke) the last couple times smoking at 260-265 (strangest accident i ever succeeded at, wife thought the temp said 180 after an hour and turned the heat up *facepalm*, and i found it to be repeatable) but i wouldnt dream of doing that with a pork butt. It'll dry out too easy on the bottom. And always bone in as he said above.Russ Quote Link to comment Share on other sites More sharing options...
tolbndfishin Posted October 18, 2012 Report Share Posted October 18, 2012 Btw wash, your tchnique is next up on my agenda, as i like experiments and learning what i enjoy. Neal, He's right about the smoke ring in two hours not gonna happen. That only works on hamburgers and sometimes chicken (if your lucky).Russ Quote Link to comment Share on other sites More sharing options...
98Z5V Posted October 18, 2012 Report Share Posted October 18, 2012 I can't follow this thread anymore - it's killing me. Every single time I get in here and see the new updates, I eat everything in my fridge. This thread is heinous, right down to it's core... :o <laughs>I weighed 195 when I started reading this thread, and now I'm 250. :thefinger: Quote Link to comment Share on other sites More sharing options...
washguy Posted October 18, 2012 Report Share Posted October 18, 2012 I can't follow this thread anymore - it's killing me. Every single time I get in here and see the new updates, I eat everything in my fridge. This thread is heinous, right down to it's core... :o <laughs>I weighed 195 when I started reading this thread, and now I'm 250. :thefinger:Hi 98Z A mans gotta have a lil beef and pork so he can lift up these heavy rifles <lmao> yep I was 195 too before I got the smoker <laughs> Wash Quote Link to comment Share on other sites More sharing options...
unforgiven Posted October 18, 2012 Report Share Posted October 18, 2012 This section is not for the weak.Only 250 10 more and were twins,come on you can do it. <lmao> Developing the smoke ring takes time but it's so worth it. :drool:While I do it old school,there is alot to be said about brother Jeffs setup. <thumbsup> Quote Link to comment Share on other sites More sharing options...
tolbndfishin Posted October 18, 2012 Report Share Posted October 18, 2012 When i showed up on this site, it didn't take me long to see the enablers at work (or play, depending on your perspective <laughs>). Since my enabling skills are only in their infancy as far as the weapons are concerned (i and the enabled far easier than i do the enabling), I find in this thread is a topic i can participate and slowly develop those skills. 98, if you leave this thread never to come back, no more enabling everywhere else from you ;D <thumbsup> yeah, I've gained a few pounds myself, but I have hope. One of my coworkers is on a "Meat" diet, in which he gets all of his required nutrients throughout the day, but it's largely based on beef, pork, chicken, and some fish, and the limits placed are with everything else he eats. He likes when i fire up the smoker and have leftovers, cause he doesnt have to cull any of it....Im starting to think my enabling is just fine :)Neal, let us know how those things come out next weekend, and how you cooked them.Russ Quote Link to comment Share on other sites More sharing options...
washguy Posted October 18, 2012 Report Share Posted October 18, 2012 Hi Shepp do you have this kinda smoke going on?a purist would never have creme brulee after munchin on smoked meats....but we aint purists <lmao> Washthis is better than cherry cheese pie....but i have to get my torch out to melt the sugar <laughs> Quote Link to comment Share on other sites More sharing options...
shepp Posted October 18, 2012 Report Share Posted October 18, 2012 -no but im also useing an electric. -do you mix the wood or put apple in, then when it needs more add pecan and so on? (ive got oak, apple, pecan and i think hickory,-spray the meat with apple jucie/water mix?-russ do you tie yours at all? im guessing the foil at the end keeps it from falling apart?im doing bone in butt they are suppose to be roughly 5# each. last time i did them at 225, ill try 215 and seeing how im doing this the day before i may try the tin foil wrap also. Quote Link to comment Share on other sites More sharing options...
tolbndfishin Posted October 19, 2012 Report Share Posted October 19, 2012 No tie, flip once at about 150 internal, thats it. If the heat gets to be too direct (i use sand, not water to hold temp better) ill place a small pan on the lowest rack and keep water on it. Im guessing its time for pictures. I should be home monday and will get some if i think abou it. The only time i use foil is during the last hour or so, so itll make the transition easier into the ice chest with the towel for resting (no ice).Russ Quote Link to comment Share on other sites More sharing options...
unforgiven Posted October 19, 2012 Report Share Posted October 19, 2012 Sand? How so brother Russ? <dontknow> Quote Link to comment Share on other sites More sharing options...
washguy Posted October 19, 2012 Report Share Posted October 19, 2012 Hi Guys Friday nite beer can chickenclean that bird...spray inside and outside with spray pamput your rub inside and out...then spray a lil more pam on the rub....drink half your can of beer <laughs> put the other on the chicken stand....drinking a half can of beer is stupid...so open another can of beer for <laughs> yourself.....put the bird in the smoker at 325 degrees and pull the bird when 200degrees internal.... should be less than 2 hoursheres my idea of proper smoke :) Washnow if we had a cheery cheese pie for desert <thumbsup> Quote Link to comment Share on other sites More sharing options...
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