PP,Ribs, Deer -- Smoke and Process -- mega pron

cameraman · 07-19-2012, 04:34 PM

It's been a long time since I've posted any pics. We've had rain and assuming the burn ban is lifted, I headed down to RD and picked up a couple of butts and 3 STL racks.
Fired up the cooker and rubbed the meat with Adobo followed by Plowboys Yardbird on one and Dixie Meat Co's Pork rub sampler on the other - great flavor profile -

.

Waited for the thin blue and put the butts on the bottom rack at about 250.

About 5 hours in I panned and foiled the butts and put the ribs on the top rack.

A deer dropped by to see what was up.

I ran the temp to about 275. The gasket mod on the WSM has exceeded my expectations. In addition to extremely stable temps, I find that after opening the pit to add meat or whatever it zips back to temp real fast and stabilizes. I pulled the meat around 3.5 hours later. The ribs had good bend but were not tearing, the butts probed like butta.

After an hour or so I broke down the butts just enough to get them in a pan, and wrapped the racks in foil. They went in the fridge for the night. The next morning I made some sauce from the defatted pan drippings (it's the solid blocks in the pot) and pulled the pork. The night in the fridge worked well. I was able to remove a lot of fat I might have otherwise missed. Then I sauced them. I also cut the ribs in to three bone and two bone portions.

I portioned the pp in to three sizes. Two pounds for chile, 1 lb for when the kids come over, and 1/2 pound for personal consumption (2 servings). Then I vacusucked the works and put it up.

It was a lot of work but I'll be in hog heaven for a while. Thanks for looking. Sorry about the deer.

slow-smoker · 07-19-2012, 04:45 PM

Nice looking cook. I have a bunch of those critters in my neighborhood. They're eating all my plants.

deguerre · 07-19-2012, 04:47 PM

That's farkin' GORGEOUS! Gimme some edge meat!!!

porkingINpublic · 07-19-2012, 04:48 PM

MisterChrister · 07-19-2012, 04:48 PM

Your cooking and camera skills are stupendous!

cowgirl · 07-19-2012, 05:18 PM

lol I thought you meant venison was on the menu!

Everything looks fantastic! Even the deer.

Toast · 07-19-2012, 05:25 PM

Spectacular cook and pic's cameraman! I too like to fridge overnight before pulling.

cameraman · 07-19-2012, 06:45 PM

Quote:

Originally Posted by cowgirl

lol I thought you meant venison was on the menu!

Everything looks fantastic! Even the deer.

It was intentional mis-direction. But the buck really showed up while I was cooking.

bluetang · 07-19-2012, 06:52 PM

Yous eatin good!

07-19-2012, 04:34 PM	#1
cameraman is One Chatty Farker Join Date: 08-30-09 Location: Nashville, TN Downloads: 0 Uploads: 0	PP,Ribs, Deer -- Smoke and Process -- mega pron It's been a long time since I've posted any pics. We've had rain and assuming the burn ban is lifted, I headed down to RD and picked up a couple of butts and 3 STL racks. Fired up the cooker and rubbed the meat with Adobo followed by Plowboys Yardbird on one and Dixie Meat Co's Pork rub sampler on the other - great flavor profile - . Waited for the thin blue and put the butts on the bottom rack at about 250. About 5 hours in I panned and foiled the butts and put the ribs on the top rack. A deer dropped by to see what was up. I ran the temp to about 275. The gasket mod on the WSM has exceeded my expectations. In addition to extremely stable temps, I find that after opening the pit to add meat or whatever it zips back to temp real fast and stabilizes. I pulled the meat around 3.5 hours later. The ribs had good bend but were not tearing, the butts probed like butta. After an hour or so I broke down the butts just enough to get them in a pan, and wrapped the racks in foil. They went in the fridge for the night. The next morning I made some sauce from the defatted pan drippings (it's the solid blocks in the pot) and pulled the pork. The night in the fridge worked well. I was able to remove a lot of fat I might have otherwise missed. Then I sauced them. I also cut the ribs in to three bone and two bone portions. I portioned the pp in to three sizes. Two pounds for chile, 1 lb for when the kids come over, and 1/2 pound for personal consumption (2 servings). Then I vacusucked the works and put it up. It was a lot of work but I'll be in hog heaven for a while. Thanks for looking. Sorry about the deer. __________________ Dave Photography is my passion, truth my obsession. No wait, Stieglitz said that. 22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp. Last edited by cameraman; 07-19-2012 at 09:40 PM..

07-19-2012, 04:45 PM	#2
slow-smoker Take a breath! Join Date: 04-05-12 Location: Charlottesville, VA Downloads: 1 Uploads: 0	Nice looking cook. I have a bunch of those critters in my neighborhood. They're eating all my plants. __________________ ____ ____ -Mike _ 48" Klose Backyard Chef, _ Primo Oval XL Generic Propane Grill, Grey Thermapen, Maverick ET-732

07-19-2012, 04:47 PM	#3
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	That's farkin' GORGEOUS! Gimme some edge meat!!! __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

07-19-2012, 04:48 PM	#4
porkingINpublic is one Smokin' Farker Join Date: 09-30-11 Location: Beebe, ar Downloads: 0 Uploads: 0	__________________ Jacks Old South single door unit Traeger Junior Old Country (Bandera Clone) UDS BLACK Thermapen "Do not eat the meat raw or cooked in water, but roast it over the fire" Exodus 12:9

07-19-2012, 04:48 PM	#5
MisterChrister is One Chatty Farker Join Date: 04-28-12 Location: Richland Center, WI Downloads: 0 Uploads: 0	Your cooking and camera skills are stupendous! __________________ Kettleheads Anonymous Platinum Member

07-19-2012, 05:18 PM	#6
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	lol I thought you meant venison was on the menu! Everything looks fantastic! Even the deer. __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

07-19-2012, 05:25 PM	#7
Toast Babbling Farker Join Date: 03-17-12 Location: Shreveport, LA Downloads: 1 Uploads: 0	Spectacular cook and pic's cameraman! I too like to fridge overnight before pulling. __________________ Cooking Equipment: Weber WSM Weber Spirit S-320 Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Maverick ET-732 Superfast LSU Purple Thermapen The Fun Never Stops at the BBQ Brethren Throwdowns

07-19-2012, 06:52 PM	#9
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Yous eatin good! __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!