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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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Old 02-02-2014, 01:01 AM   #1
SmokinJohn
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Join Date: 10-15-12
Location: Anaheim, CA
Default Friday Night Pre "Big Game" Cook

Since the NFL has a problem with people using the term "S*per B*wl"

Anyway,

Pork Shoulder from Stater Brothers, Baby Backs and Brisket from RD:



Salt, Pepper, Onion Powder, Garlic Powder and JK Western Pride.....



Someone in my house misplaced the mustard so I could prep the meat, so I decided to put the rubs on at the last minute.

Brought all meats to room temperature.

SPOG for the Brisket....



and the Baby Backs....They will get another rub at the foiling point.



The shoulder got the JK Western Pride.



My UDS didn't want to go above 250, and I got the fire started at 5 pm, so I was looking at a long night cook.

Oh well....

But the I got some wind, which dropped my temps to 225.....so I went to my ghetto style "double chimneys over the exhaust
port" trick. We're at 250...yay...

In goes the meat....




I wasn't running probes, so I went out at the 2 hour mark. Hmmm....she's at 275 now. Better for me.

Of course, it's dark now, and I can't find my work lights, so I go with 3 LED light....

I foil the baby backs (after coating them with my Badonkadonk Rub and run them back in.

I sense a disturbance in the force...and I go out to check after and hour....Holy Fark. She's at 325! I close down 2 of the 3 intakes and put the ball valve to 90% closed.

I decide to pull the ribs, remove the foil and paint them.

Thirty minutes later, the UDS is down to 275 and holding. The ribs not only bend but break, costing me half a rack to the ground.

On a hunch, I go out at the four hour mark to check the shoulder and brisket. The shoulder is at 190, and the brisket is at 180.

An hour later I pull the shoulder and stick it in a cooler. I foil the brisket, and 30 minutes later, it seems ready.

The shoulder before pulling:



Pulled pork:



The Brisket:





It's mac and cheese time on Sunday!
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Last edited by SmokinJohn; 02-02-2014 at 01:03 AM.. Reason: pics weren't showing
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Old 02-02-2014, 08:09 AM   #2
peeps
somebody shut me the fark up.

 
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Nice cook!
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Old 02-02-2014, 08:40 AM   #3
Shagdog
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Looks great!
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