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OneHump
04-10-2011, 05:33 PM
I haven't been able to BBQ since January and have had 2 butts on the cooker since 10:30PM last night. I just threw 4 slabs of ribs on and I smell like a forrest fire. I couldn't be happier and might even shed a tear.

Depriving myself of this great hobby for so long has really made me appreciate it even more.

I'll throw down some pics in a minute when I pull one of my butts.

UPDATE 1:

Little butt almost ready to pull off the smoker. Big butt has about 10 degrees to go. I've also got 4 slabs of ribs up top that I'll show later. :D

I prefer bone-in, but I can only get boneless at WholeFoods, and the quality of that meat more than makes up for it.

http://i34.photobucket.com/albums/d135/OneHump/IMG_1170.jpg


UPDATE 2:

Pulled both butts about an hour apart. Here is Butt #1
http://i34.photobucket.com/albums/d135/OneHump/IMG_1177.jpg

http://i34.photobucket.com/albums/d135/OneHump/IMG_1178.jpg

http://i34.photobucket.com/albums/d135/OneHump/IMG_1179.jpg

...and Butt #2

http://i34.photobucket.com/albums/d135/OneHump/IMG_1171.jpg

http://i34.photobucket.com/albums/d135/OneHump/IMG_1173.jpg

I decided to make some Moink Balls:

http://i34.photobucket.com/albums/d135/OneHump/IMG_1174.jpg

http://i34.photobucket.com/albums/d135/OneHump/IMG_1176.jpg

I've also got some ribs that I need to go foil. More updates coming soon!

Update 3:

Ribs: My ribs haven't looked like this before, but I haven't ever used a rack. I also used some SM Cherry. I'm a little concerned that I put too much smoke on them since I had to reload after the butts and had a bit of a flare-up. I put a little brown sugar in with the foil to cut the smoke with some sweet if that becomes an issue.

http://i34.photobucket.com/albums/d135/OneHump/IMG_1182.jpg

Moinks moinking.

http://i34.photobucket.com/albums/d135/OneHump/IMG_1183.jpg

gtr
04-10-2011, 05:37 PM
Welcome home, brother! Looking forward to the pron!

Boshizzle
04-10-2011, 05:47 PM
Ah, the sweet life and smell. Bring on the pron!

Dallas Dan
04-10-2011, 05:57 PM
I hear ya bro. I guess I have a double standard. I hate leaving a restaurant with the smell of Q or Mexican food on my cloths. But I find it a sense of testosterone fuel when I smell like the smoke off my pit.

Frank Grimes
04-10-2011, 06:06 PM
I smoked a pork loin yesterday and smelled like smoke as well, and I loved it. It's been a bad winter and it felt great to get it going again yesterday.

Boshizzle
04-10-2011, 06:09 PM
Oh, yeeeeeaaaaah! Nice butts!

Dallas Dan
04-10-2011, 06:45 PM
That's some good lookin' butt right there.

OneHump
04-10-2011, 07:32 PM
So we were supposed to have a couple of neighbors over. Now it appears that the whole damned neighborhood is coming over. So much for leftovers... :shock:

jestridge
04-10-2011, 07:49 PM
Those pork butts looks beautiful and the ball was ok for moink ball

OneHump
04-10-2011, 07:53 PM
Thanks Jestridge.

SmokenIdaho
04-10-2011, 09:06 PM
Looks like you still remember the drill

Ron_L
04-10-2011, 09:22 PM
Great job! When you break the ice you do it right!

martyleach
04-10-2011, 09:38 PM
Back in the saddle again! Welcome back.

Grafixgibbs
04-10-2011, 09:41 PM
Good looking grub.

codger
04-10-2011, 09:49 PM
Wish I was one of your neighbors.

OneHump
04-10-2011, 11:46 PM
Thanks guys, I wasn't able to get good pics because everyone came over and I was frantically trying to get both butts pulled, the ribs cut, the cole slow tossed and the moinks done. Holy crap it was like Thanksgiving. I only got a pic of the Moinks, which everyone freaked out about.

The ribs had the perfect pull and were flawless, but my wife complained that the didn't fall off the bone... whatever. The butts were good, but a big dry for my taste. This is what happens when you get boneless. The fools at the store screw with the fat inside the meat. I had no fat veins ih the meat to remove and the meat was dryer than I'd like. They were still among my best butts ever. On suggestions from the forum here, I got some Hawaiian buns. They were great. Overall, it was a great success.


http://i34.photobucket.com/albums/d135/OneHump/IMG_1188.jpg

http://i34.photobucket.com/albums/d135/OneHump/IMG_1190.jpg

Hunterman95
04-11-2011, 12:27 AM
very nice!

OakPit
04-11-2011, 10:30 AM
Nice work Dave!

Groundhog66
04-11-2011, 10:34 AM
Nice work Dave, don't burn yourself out before Saturday :wink:

OneHump
04-11-2011, 12:31 PM
Thanks guys! No chance of that Tim. :-D

cowgirl
04-11-2011, 01:09 PM
Looks great from here too!!

thetazzbot
04-11-2011, 05:20 PM
Ok, flame me if this is out of place, but, I have wondered this about pork butt/pulled pork.

#1 Is it undesirable to be so black on the outside
#2 Is there a way around it
#3 If not, then do you cut off the black part?

Sorry for the dumb question. Have not been successful yet with this cut of meat. I am about to try it again now that I have a reliable UDS.

Southern Home Boy
04-11-2011, 06:15 PM
Ok... seriously... those butts made my mouth water. They look fantastic.

Tazzbot; if you don't like the darker bark, there are a couple of ways to avoid it:

make sure you don't have a lot of sugar in your rub or in any spritz you use. Sugar burns relatively easily and will really blacken up your bark.
foil the butt when it hits the color you're looking for. The foil will keep it from getting any darker, but will allow it to continue cooking to get to the desired tenderness you want.
I'm sure there are other tips, those are just the ones that came to me right off the bat.

Groundhog66
04-11-2011, 06:43 PM
Ok, flame me if this is out of place, but, I have wondered this about pork butt/pulled pork.

#1 Is it undesirable to be so black on the outside
#2 Is there a way around it
#3 If not, then do you cut off the black part?

Sorry for the dumb question. Have not been successful yet with this cut of meat. I am about to try it again now that I have a reliable UDS.

No flaming necessary...

#1 No it is not, it is not burnt...it's called bark. And it tastes much better than it looks :wink:
#2 Some like bark, some do not. If you don't like that much bark, you can foil the butt for the last hours of the cook.
#3 See #1


Yeah, I guess I should have read the post above mine. :heh:

bluetang
04-11-2011, 07:02 PM
What a great spread!

R2Egg2Q
04-12-2011, 12:47 AM
Wow! Welcome back Dave! I guess there's no easing your way back into Q is there!

thetazzbot
04-12-2011, 11:02 AM
Thanks for the info on the bark

BRBBQ
04-12-2011, 11:20 AM
Good looking Q :thumb: