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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-19-2012, 04:34 PM   #1
cameraman
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Default 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.
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Last edited by cameraman; 07-19-2012 at 09:40 PM..
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Unread 07-19-2012, 04:45 PM   #2
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Nice looking cook. I have a bunch of those critters in my neighborhood. They're eating all my plants.
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Unread 07-19-2012, 04:47 PM   #3
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That's farkin' GORGEOUS! Gimme some edge meat!!!
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Unread 07-19-2012, 04:48 PM   #4
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Unread 07-19-2012, 04:48 PM   #5
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Your cooking and camera skills are stupendous!
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Unread 07-19-2012, 05:18 PM   #6
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lol I thought you meant venison was on the menu!
Everything looks fantastic! Even the deer.
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Unread 07-19-2012, 05:25 PM   #7
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Spectacular cook and pic's cameraman! I too like to fridge overnight before pulling.
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Unread 07-19-2012, 06:45 PM   #8
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Quote:
Originally Posted by cowgirl View Post
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.
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Unread 07-19-2012, 06:52 PM   #9
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Yous eatin good!
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