RoyJeeBiv
07-04-2020, 11:52 AM
been a while (...years!) since i last visited – figured today would be a good day to post some pron from my recent smokes as i get back into Qing.
i prefer the KISS principle now – Cookies Original sauce (readily available here in Iowa), Dalmation rub, and Cherry wood.
WSM settles in ~250* dome and i kick back with some brew.
a few weeks back, i tried a dry brine (just the S&P) for 12hrs on an 8lb butt and had great results.
didn't plan to take any pics, but the final product turned out so well i needed to snap one once the pork was pulled!
i've been pleased with the bark formation w/o using sugar, and this was also wrapped at the stall:
https://i.imgur.com/RmjOGac.jpg
then yesterday, i was craving ribs, so i picked some up at the store.
a half dozen drummies were packaged for $2 and i figured, what the hell, made some lollipops.
basted with my Chick-fil-A copycat sauce +S&P, they cooked much faster than i expected but were still tasty (if a bit dry).
i split the BB's in half, 2-1-1, did one foiled w/ honey only and the other no liquid, the honey batch turned out a touch better and i'll be doing that again next go-round.
the ribs are glazed in the pic, but had great color beforehand (and again, no paprika or chile powder! very pleased w/ minimalist rubs):
https://i.imgur.com/dVGFXNa.jpg
today, i have another 8lb butt on the smoker, a little over 2hrs in now.
didn't dry brine overnight, it got only an hour of rub before hitting the grate, i'm curious how this compares to my last butt.
can't really tell but the WSM quickly had a nice blue smoke:
https://i.imgur.com/asMAeHU.jpg
i can't imagine i'm the only one Qing today – feel free to post what you're eating (and/or drinking).
hope you all are well and healthy – bottoms up, happy 4th!
rjb
i prefer the KISS principle now – Cookies Original sauce (readily available here in Iowa), Dalmation rub, and Cherry wood.
WSM settles in ~250* dome and i kick back with some brew.
a few weeks back, i tried a dry brine (just the S&P) for 12hrs on an 8lb butt and had great results.
didn't plan to take any pics, but the final product turned out so well i needed to snap one once the pork was pulled!
i've been pleased with the bark formation w/o using sugar, and this was also wrapped at the stall:
https://i.imgur.com/RmjOGac.jpg
then yesterday, i was craving ribs, so i picked some up at the store.
a half dozen drummies were packaged for $2 and i figured, what the hell, made some lollipops.
basted with my Chick-fil-A copycat sauce +S&P, they cooked much faster than i expected but were still tasty (if a bit dry).
i split the BB's in half, 2-1-1, did one foiled w/ honey only and the other no liquid, the honey batch turned out a touch better and i'll be doing that again next go-round.
the ribs are glazed in the pic, but had great color beforehand (and again, no paprika or chile powder! very pleased w/ minimalist rubs):
https://i.imgur.com/dVGFXNa.jpg
today, i have another 8lb butt on the smoker, a little over 2hrs in now.
didn't dry brine overnight, it got only an hour of rub before hitting the grate, i'm curious how this compares to my last butt.
can't really tell but the WSM quickly had a nice blue smoke:
https://i.imgur.com/asMAeHU.jpg
i can't imagine i'm the only one Qing today – feel free to post what you're eating (and/or drinking).
hope you all are well and healthy – bottoms up, happy 4th!
rjb