Maiden voyage of the Hog Coffin - with lots of pron

va_connoisseur · 03-12-2012, 05:53 AM

Decided to take my new reverse flow smoker on it's maiden smoke this weekend. 10 racks of St. Louis Spares and 42 pounds of shoulders. I used my own rub to slather the ribs and butts. For the smoke I used pecan and hickory.

I started with three ~14 pound shoulders. In order to cut down on the cooking time, I cut them in half and slathered them in mustard and my own rub.

Fired up the smoker at 2am and got her up to temp by 2:45 and the shoulders went on.

In lower 30 degree weather the Hog Coffin was putting out thin blue smoke and the beautiful smell of burning hickory.

By the time the sun rose on the morning, the shoulders were already at 145.

At 7am it was time to put on 10 racks of St. Louis spares. They have been marinating overnight bathing in my rub. The shoulders had already hit 165 and they went into a wrap with a generous spray of apple juice.

The temps held stable between 245 and 265. The shoulders blew through the stall and up to 205-212 all with 10.5 hours of heat. I was surprised. Checked them all with 2 separate calibrate pin therms. Off they came (sorry no pics) and the ribs had another 1.5 hours. I decided not to wrap them but spray them at the 4, 5 and 6 (pull off) point.

Ribs and shoulders both went into coolers wrapped in HD aluminum foil and towels. The shoulders rested for 3.5 hours and the ribs 2. The shoulders were still 195+ when we went to pull them. Put all the meat in separate pans and it was time for grub.

Seventy plus pounds of meat plus sides and dessert stood very little chance against 30+ hungry cigar smoking, whiskey drinking, good time having people.

All and all the Hog Coffin worked remarkable. I am still learning how to work a reverse flow stick burner but with time, I will be as comfortable with it as I am my WSM. It was built by a friend from Havre de Grace, Maryland. For info PM me.

All and all it was a good weekend, the people loved the food and I have quite a few ask me to cook for there summer cook-outs. I would have preferred to use more Apple or Pecan as the hickory was a little to intense for me on the ribs but I was roundly shouted down by the guest as they loved the flavor.

I guess we are our own worst critics.

rawtalent · 03-12-2012, 06:14 AM

Great cook!

Black Dog BBQ · 03-12-2012, 06:25 AM

Nice job! I love the smell of hickory. The ribs have a great color, I bet they tasted great.

Bonewagon · 03-12-2012, 06:35 AM

Food looks great!

JimmyDAL · 03-12-2012, 06:48 AM

Looks awesome! Keep smoking!

captndan · 03-12-2012, 07:45 AM

WELL DONE! Is that Coke can just a door stop?

Sly-one · 03-12-2012, 08:32 AM

OK, now I'm really, really hungry. It's only 930am here. ARGGGGGG

DaChief · 03-12-2012, 08:34 AM

Good job! I also like that waterproof mod for the ET

va_connoisseur · 03-12-2012, 08:55 AM

Quote:

Originally Posted by captndan

WELL DONE! Is that Coke can just a door stop?

That coke can was intended to keep me awake at zero stupid thirty. Didn't work so I went to a LFD Digger and (a few) double shots of Ron Zacapa Centenario Rum.

ThatsWhatSheSaidBBQ · 03-12-2012, 09:16 AM

Now that's a cook! If it tastes like it looks, you get an A+++

BBQ Bandit · 03-12-2012, 09:20 AM

DAYUM!!! Nuttin' wrong with that!

jestridge · 03-12-2012, 09:33 AM

Ribs looks good

gtr · 03-12-2012, 09:37 AM

Good cook, good food, good times!

va_connoisseur · 03-12-2012, 09:39 AM

Thanks Brethren.

bigabyte · 03-12-2012, 10:37 AM

Looks really good!

03-12-2012, 05:53 AM	#1
va_connoisseur Full Fledged Farker Join Date: 08-11-08 Location: DC Metro	Maiden voyage of the Hog Coffin - with lots of pron Decided to take my new reverse flow smoker on it's maiden smoke this weekend. 10 racks of St. Louis Spares and 42 pounds of shoulders. I used my own rub to slather the ribs and butts. For the smoke I used pecan and hickory. I started with three ~14 pound shoulders. In order to cut down on the cooking time, I cut them in half and slathered them in mustard and my own rub. Fired up the smoker at 2am and got her up to temp by 2:45 and the shoulders went on. In lower 30 degree weather the Hog Coffin was putting out thin blue smoke and the beautiful smell of burning hickory. By the time the sun rose on the morning, the shoulders were already at 145. At 7am it was time to put on 10 racks of St. Louis spares. They have been marinating overnight bathing in my rub. The shoulders had already hit 165 and they went into a wrap with a generous spray of apple juice. The temps held stable between 245 and 265. The shoulders blew through the stall and up to 205-212 all with 10.5 hours of heat. I was surprised. Checked them all with 2 separate calibrate pin therms. Off they came (sorry no pics) and the ribs had another 1.5 hours. I decided not to wrap them but spray them at the 4, 5 and 6 (pull off) point. Ribs and shoulders both went into coolers wrapped in HD aluminum foil and towels. The shoulders rested for 3.5 hours and the ribs 2. The shoulders were still 195+ when we went to pull them. Put all the meat in separate pans and it was time for grub. Seventy plus pounds of meat plus sides and dessert stood very little chance against 30+ hungry cigar smoking, whiskey drinking, good time having people. All and all the Hog Coffin worked remarkable. I am still learning how to work a reverse flow stick burner but with time, I will be as comfortable with it as I am my WSM. It was built by a friend from Havre de Grace, Maryland. For info PM me. All and all it was a good weekend, the people loved the food and I have quite a few ask me to cook for there summer cook-outs. I would have preferred to use more Apple or Pecan as the hickory was a little to intense for me on the ribs but I was roundly shouted down by the guest as they loved the flavor. I guess we are our own worst critics.

03-12-2012, 06:14 AM	#2
rawtalent On the road to being a farker Join Date: 01-07-12 Location: Fort Mill,SC	Great cook! __________________ http://clubeclectia.blogspot.com/

03-12-2012, 06:25 AM	#3
Black Dog BBQ is one Smokin' Farker Join Date: 11-15-10 Location: Burkburnett, TX	Nice job! I love the smell of hickory. The ribs have a great color, I bet they tasted great. __________________ BDBBQ N. Texas Horizon Offset Stick Burner (2) UDS Jenair Gasser

03-12-2012, 06:35 AM	#4
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	Food looks great! __________________ Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen

03-12-2012, 08:32 AM	#7
Sly-one Full Fledged Farker Join Date: 09-15-11 Location: Nocatee, Fl	OK, now I'm really, really hungry. It's only 930am here. ARGGGGGG __________________ Tim, A Big Green Egg, 1 Butt Ugly UDS, and yes, a gasser for the quick and dirty.

03-12-2012, 06:48 AM	#5
JimmyDAL is one Smokin' Farker Join Date: 05-30-11 Location: New England	Looks awesome! Keep smoking!

03-12-2012, 07:45 AM	#6
captndan Quintessential Chatty Farker Join Date: 06-29-11 Location: Greeneville TN	WELL DONE! Is that Coke can just a door stop?

03-12-2012, 08:34 AM	#8
DaChief Babbling Farker Join Date: 01-28-07 Location: Melbourne, FL	Good job! I also like that waterproof mod for the ET __________________ DaChief BGE Large WSM Weber One-Touch Gold Weber Go-Anywhere Turkey Fryer "Go on! Shoot me again! I enjoy it! I love the smell of burnt feathers and gunpowder and cordite!" -- Daffy Duck

03-12-2012, 09:16 AM	#10
ThatsWhatSheSaidBBQ is one Smokin' Farker Join Date: 02-07-12 Location: Springfield, MO	Now that's a cook! If it tastes like it looks, you get an A+++ __________________ * XL [COLOR=seagreen]BGE[/COLOR] Charbroil offset (cheapo) and a [URL="http://www.bbq-brethren.com/forum/showthread.php?t=125966"]project in the making 6' long x 28" diameter offset[/URL] [COLOR=red]<<<[/COLOR]Take a look!

03-12-2012, 09:20 AM	#11
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA	DAYUM!!! Nuttin' wrong with that! __________________ Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD

03-12-2012, 09:33 AM	#12
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	Ribs looks good

03-12-2012, 09:37 AM	#13
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Good cook, good food, good times! __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

03-12-2012, 09:39 AM	#14
va_connoisseur Full Fledged Farker Join Date: 08-11-08 Location: DC Metro	Thanks Brethren.

03-12-2012, 10:37 AM	#15
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Looks really good! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.