N
Noob
Guest
Today's Cook consisted of a 9lb Boston Butt, two chuckies, Riblets and Turkey legs.
Butt, chuckies were prepared like normal. Mustard for rub adherence and then a dry rub made of 1/2 cup of both Kosher Salt & Ground Pepper, 1TBSP each of Paprika, chili powder, minced onion, onion powde r& granulated garlic. Riblets only had the rub, no mustard and turkey legs were in a home made brine for 8 hrs, patted dry and rubbed with same rub.
after placing the riblets in the smoker for 2 hrs, i finished them off in the oven since they were closest to the fire box, i didn't wanna risk them to burn.
Turkey legs were done next. The two smallest ones charred a bit on the outside, but it was just the skin, the insides were super tender and juicy.
Had lunch after 4 hours of smoking. Side was a bowl of Frijoles a la Charra (charro beans). Pinto Beans, Bacon, Onion, Cilantro, Jalapeño.
First of the big hunks of meat to come out were the chuckies. after resting for 90 minutes wrapped in foil and towels, i pulled them with two forks.
Next to come out, after 7.5 hrs of smoke and 2 hrs in the cooler was the boston butt. Bone came out without putting up any effort at all!
Dinner was cheap buns, a hearty portion of pulled pork with BBQ sauce, pickles and a ring of onion.
Cook was a success in my book. Thanks all for the support!
Butt, chuckies were prepared like normal. Mustard for rub adherence and then a dry rub made of 1/2 cup of both Kosher Salt & Ground Pepper, 1TBSP each of Paprika, chili powder, minced onion, onion powde r& granulated garlic. Riblets only had the rub, no mustard and turkey legs were in a home made brine for 8 hrs, patted dry and rubbed with same rub.
after placing the riblets in the smoker for 2 hrs, i finished them off in the oven since they were closest to the fire box, i didn't wanna risk them to burn.
Turkey legs were done next. The two smallest ones charred a bit on the outside, but it was just the skin, the insides were super tender and juicy.
Had lunch after 4 hours of smoking. Side was a bowl of Frijoles a la Charra (charro beans). Pinto Beans, Bacon, Onion, Cilantro, Jalapeño.
First of the big hunks of meat to come out were the chuckies. after resting for 90 minutes wrapped in foil and towels, i pulled them with two forks.
Next to come out, after 7.5 hrs of smoke and 2 hrs in the cooler was the boston butt. Bone came out without putting up any effort at all!
Dinner was cheap buns, a hearty portion of pulled pork with BBQ sauce, pickles and a ring of onion.
Cook was a success in my book. Thanks all for the support!
plus leftovers 
