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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-22-2008, 08:26 PM
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#1 |
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is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
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Long Arse Pork Smoke Pron Updated all weekend
I'm doing 6 butts this weekend for a block party. Here is the beginning pron. I'll up date this smoke and the next. Keeping the Cheap BGE wannabe going all weekend.
I warmed the smoker up with some T-bones came out great. I'll post a link to the Pron of Friday night dinner. 500 for 10 minutes then let it cool off and added some lump.  We are rubbed and ready.  On the smoker no flash.  On the smoker with Flash. |
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08-22-2008, 08:31 PM
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#2 |
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somebody shut me the fark up.
 
Join Date: 08-11-03
Location: Rocklin, CA
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I'm not leaving the computer until they are done!
__________________
Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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08-22-2008, 08:38 PM
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#3 | |
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is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
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Quote:
Cool I'm with ya. Going to be a long weekend. Sorry I have to take a Scuba Diving break tomorrow. |
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08-22-2008, 09:08 PM
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#4 |
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is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
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Smoker 250 Internal at 105.
I didn't realize I was out of hickory I am using some Mesquite. |
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08-22-2008, 11:10 PM
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#5 |
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is One Chatty Farker
  Join Date: 05-26-08
Location: Omaha, NE
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Looking good.
__________________
Don Pork Patrol BBQ Jambo Backyard Gateway Drum Fast Eddy FEC100 X2 BGE- Large x2 Certified MOINK Ball Maker, 2008 KCBS Member and CBJ 8.5 X 28' ATC Trailer |
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08-22-2008, 11:13 PM
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#6 |
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is one Smokin' Farker
Join Date: 10-28-07
Location: North Logan, UT
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It's been awhile since the last update, is everything ok?
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[FONT=Microsoft Sans Serif]Two Big Fat 22.5" WSM's[/FONT] [FONT=Microsoft Sans Serif]Two Well Worn UDS's[/FONT] [FONT=Microsoft Sans Serif]Great Outdoors Smokey Mountain Gasser[/FONT] [FONT=Microsoft Sans Serif]KCBS Member and CBJ[/FONT] |
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08-22-2008, 11:24 PM
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#8 |
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Moderator
 
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Looking good so far.................I'll be keeping my eye on this thread!
__________________
PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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08-23-2008, 08:11 PM
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#9 |
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is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
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Busy weekend. I took some more pron this morning.
  Took them off at 4:45 this morning. Wrapped in Foil until 7 Am then pulled. 1st Butt had a lot of fat the 2 & 3 had just the right amount and where really tender. Putting on 3 more in the AM. |
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08-24-2008, 08:45 AM
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#10 |
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is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
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Ok Here's some starting Pron. 3 more on this morning.
Same homemade rub.  Long way to go.  RO In a green bag. Going to start a new thread.  |
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08-24-2008, 08:23 PM
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#11 |
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is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
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One more update.
I foiled the second 3 butts at 175 took to 200. Now I'm cooling them so I can pull them and then freeze. Thanks for checking back! Been a long weekend. Had to cook hamburgers and Bacon on the Gasser since the Ceramic was busy. Bacon just fried in a pan for BLT's store bought bacon. On to the Pron. Pulled a little for a taste.  All 3 (numbers 4,5 and 6) for the weekend. Cooling off.  |
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08-24-2008, 08:34 PM
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#12 |
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Full Fledged Farker
Join Date: 10-08-07
Location: Oceanside, NY
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looks awesome!
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08-24-2008, 09:34 PM
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#13 |
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is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
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Ok I pulled them got a lot more than the first 3??????? Not sure why. Like 1/3 more.
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