K
KyleOH
Guest
Hey guys. New here and all. Love bbq just getting into smoking. Currently on a charbroil smoker, kinda crappy and fuel hog and lot of work, but gets it done. I plan on having a brand new Vault for my birthday. Anyway here is the que.
I did a simpke brine for 8 hours on the pork butt. Then season and wrap to fridge overnight.
Made some vinegar based sauce. Thought it tasted way strong on its own but was killer on the meat. This was a internet recipe.
Saturday morning 5am lit the pit. Using charcoal and shag huckory logs for heat smoke. Running at 215F. Rub is just garlic salt, texasbbq rub, salt, pepper, onion powder, evoo, light bsugar. Cooked for 11 hours, foiled at the 8 hour mark, cooked to 195 IT.
8 Hour mark, 151 IT stalled.
11 Hour 195 IT. Removed and rested for 1.5hr.
While resting I made mac cheese from this site by Mic, it was amazing thank you very much. Just about to go in oven, smoked for 5 min before hand.
Inspired by beef and beer bread, I tackled some beer bread.
Finished product. The wife loves baby rays so no matter what its on her que. She loves the smoke ring edges so she got a lot of that. Everything was delicious. There was none left after the fight with 5 guest over.
Now being new to smoking everything was very awesome to eat but I find faults. One being my meat was a little mush. Was this from the brine or the extended cook time and such low heat? Should I not brine the butt? Cook faster? Second my bread was great but a little fall apartish if you know what I mean. I used 12oz beer and followed specifics. Anyways thanks guys this site is awesome!! Cannot wait to have a better cooker!
I did a simpke brine for 8 hours on the pork butt. Then season and wrap to fridge overnight.
Made some vinegar based sauce. Thought it tasted way strong on its own but was killer on the meat. This was a internet recipe.
Saturday morning 5am lit the pit. Using charcoal and shag huckory logs for heat smoke. Running at 215F. Rub is just garlic salt, texasbbq rub, salt, pepper, onion powder, evoo, light bsugar. Cooked for 11 hours, foiled at the 8 hour mark, cooked to 195 IT.
8 Hour mark, 151 IT stalled.
11 Hour 195 IT. Removed and rested for 1.5hr.
While resting I made mac cheese from this site by Mic, it was amazing thank you very much. Just about to go in oven, smoked for 5 min before hand.
Inspired by beef and beer bread, I tackled some beer bread.
Finished product. The wife loves baby rays so no matter what its on her que. She loves the smoke ring edges so she got a lot of that. Everything was delicious. There was none left after the fight with 5 guest over.
Now being new to smoking everything was very awesome to eat but I find faults. One being my meat was a little mush. Was this from the brine or the extended cook time and such low heat? Should I not brine the butt? Cook faster? Second my bread was great but a little fall apartish if you know what I mean. I used 12oz beer and followed specifics. Anyways thanks guys this site is awesome!! Cannot wait to have a better cooker!