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jamaicamon
07-13-2014, 08:39 PM
This is the first cook I have posted here. Please enjoy and thanks for looking.

10 LB Smithfield Pork Butt
http://i.imgur.com/WPUd6wy.jpg

Chris Lilly Injection ..I cut back the salt,still potent
http://i.imgur.com/ADkMnv7.jpg

Good rub
http://i.imgur.com/7sDdlM2.jpg

Injected and trimmed down a bit
http://i.imgur.com/1aDrrZu.jpg

Rub Applied,I let her sit for a few hours in the fridge
http://i.imgur.com/J6XH6k7.jpg

Cherry,Pecan and Hickory
http://i.imgur.com/wgOz7dQ.jpg

Fire your pit and meats on! 225-250F
http://i.imgur.com/qNapfRo.jpg

Its gonna be a long night
http://i.imgur.com/jTIyS2d.jpg

1st Peek..
http://i.imgur.com/WbtgXNi.jpg

Time to foil
http://i.imgur.com/1nxvw0s.jpg

No peeking..Just kidding
http://i.imgur.com/uPTXNeQ.jpg
http://i.imgur.com/1xUKEAX.jpg

13 hrs and its probe tender..Thank goodness I no longer go by internal temp!
http://i.imgur.com/Oi82qO1.jpg

Juice? There was some science going on in that bowl as the liquid cooled.Not sure what to do with this.Its in the fridge for now.
http://i.imgur.com/2r4yjgb.jpg

Poor mans Cambro
http://i.imgur.com/vq6GWq1.jpg

First Spaghetti Twist
http://i.imgur.com/OpEaa1o.jpg
http://i.imgur.com/nOqujNu.jpg

Pr0n
http://i.imgur.com/jmb65E3.jpg
http://i.imgur.com/O06t7WI.jpg
http://i.imgur.com/zaQbc7w.jpg
http://i.imgur.com/bueKEZL.jpg
http://i.imgur.com/pa3Zd9o.jpg


Thanks AAWA for the finishing sauce! Yum
http://i.imgur.com/u7KV67z.jpg
http://i.imgur.com/fZ7PMiU.jpg

Feast!
http://i.imgur.com/5NTNlS0.jpg

I huge shoutout to AAWA and the Wolfe Pit! You guys rock!

chris1360
07-13-2014, 08:43 PM
Good looking cook. I have never done probe tender before, but it looks like it worked out for you. I just grab the bone and see if it will pull out on its own.

aawa
07-13-2014, 08:46 PM
That is a good looking cook Matt.

Oh also everybody, this is my co-worker. We are teaming up and doing our first competition in August!

darkoozy
07-13-2014, 08:47 PM
Awesome looking butt! You can pour the rendered juice into the pork for added flavor.

MisterChrister
07-13-2014, 08:48 PM
Welcome Matt, good looking pork! If you didn't already, try mixing some of the juices from the pan back in with the pork when you pull it. Good luck on your comps, your in good company with aawa!

jamaicamon
07-13-2014, 08:52 PM
Wow ,thanks so much for the quick feedback,its so good to finally post here. Please refresh and check out the rest of the pics..

chicagokp
07-13-2014, 08:57 PM
Nicely done! I'd take a huge helping of that!

RapidCityBBQ
07-13-2014, 09:01 PM
Looks awesome. I find that documenting cooks makes me think more about the details.

charrederhead
07-13-2014, 09:03 PM
Love that bark. :thumb:

THoey1963
07-14-2014, 12:53 AM
Looks really good...

franzzz
07-14-2014, 12:58 AM
Good look cook. Godd luck for your comp

tsimm15
07-14-2014, 01:25 AM
Nice looking pork. I haven't used 3 Eyz on a shoulder yet. May have to give that a shot.

code3rrt
07-14-2014, 09:50 AM
Looks really delicious!

KC

T&S BBQ
07-14-2014, 11:48 AM
Great looking pork, I'd hit that.

Tricky
07-14-2014, 01:52 PM
+1 for using the liquid in your foiling pan to add to the pulled meat. I do this now before vac sealing and freezing the leftover meat. When I reheat the meat weeks later I pop the vacpac into a stockpot full of water and heat it up. The flavor of the pork is still fantastic when I serve it.

Stingerhook
07-14-2014, 01:54 PM
Fine lookin cook. Welcome.

reqex78
07-14-2014, 01:59 PM
Looks tasty.

Smoking Westy
07-14-2014, 02:46 PM
Love that 3 Eyz BBQ rub! Looks like a great cook. :thumb:

Wickedcajun
07-14-2014, 02:49 PM
Dang!!! Now I need some of that!!! Great job

Enrico Brandizzi
07-14-2014, 02:56 PM
Great looking pork butt!

jamaicamon
07-14-2014, 06:01 PM
Thanks for the warm welcome fellow brethren. I will use the juice next time..my gut told me to pour that juice into the pulled pork.

Tricky
07-14-2014, 06:26 PM
Just taste it before you pour it on. Usually its fantastic but now and then I have had some juice from various things I have cooked that I didn't want to add to the finished meat.

The last time I foiled butts in a foil pan, the liquid I captured was so good I kept tasting it with a spoon, and you'd have thought I was eating a bowl of soup the number of times I "sampled" the juice . . .

Happy Hapgood
07-14-2014, 06:34 PM
BAM! Looks like you nailed that smoke all the way around!

HarrynVegas
07-14-2014, 06:55 PM
Great job and welcome.

cameraman
07-14-2014, 10:06 PM
I defat the drippings add a couple of tablespoons of apple cider vinegar, a teaspoon of red pepper flakes, and a couple o teaspoons or two of raw sugar. Warm it up to dissolve the sugar if necessary and toss it back in with the pork. It's more of an enhancement than a sauce. The acv balances the fat, the sugar balances the acv, and the flakes give it a little pop. Most folks wouldn't notice anything but extra porky goodness.