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08-20-2012, 05:21 PM
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#126 | | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
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man that looks sweeet! you competing?
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08-20-2012, 05:28 PM
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#127 | | In RS I Trust
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nope not competing even tho I'm tempted but I just don't have the time and I just do it for fun. I don't find the need to compete just having parties for my friends.
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08-20-2012, 05:35 PM
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#128 | | My dinner reheated before my turbo spooled
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Looks like it would be fun to compete in... Haha I'd want to give er a go, but I've only smoked on a propane BBQ before . Might be time to build me a rig haha  | |
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08-20-2012, 05:40 PM
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#129 | | In RS I Trust
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I was thinking the same thing because those comps you can't use propane or power. I've only used my bradley and I know it's a lot harder to cook over wood then anything.
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09-29-2012, 04:22 PM
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#130 | | In RS I Trust
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I havn't used my smoker since March so Thursday I decided to pick up a 4lb pork but from Millennium meats in Poco (rip off never go there) and smoker one for my self and a ex came by for dinner
This is 7hrs in so far. Coated it with mustard then rub for 36hrs before I put it on the smoker, I'm spraying it with apple juice as well for the first time to help the bark and to keep it moist.  | |
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09-29-2012, 04:23 PM
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#131 | | In RS I Trust
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It's great having a phone with a nice camera on it for once lol
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09-29-2012, 08:51 PM
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#132 | | In RS I Trust
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after 11hrs of smoke with a final internal temp of 190deg  | |
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09-29-2012, 09:18 PM
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#133 | | My dinner reheated before my turbo spooled
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Nice! I need to do a few butts before the winter weather hits
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09-29-2012, 10:09 PM
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#134 | | I contribute to threads in the offtopic forum
Join Date: Mar 2001 Location: Vancouver
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I normally take my fast and hot butts to 200 before I cooler it
I did 30lbs a month ago and have them all foodsavered!
No more smoking for me until next year
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09-29-2012, 10:32 PM
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#135 | | In RS I Trust
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09-30-2012, 12:12 PM
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#136 | | I contribute to threads in the offtopic forum
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that bark looks...uhh way too caramalized, too much sugar
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09-30-2012, 02:11 PM
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#137 | | In RS I Trust
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It's just the yellow mustard I use that does that, you can't taste and sugarness at all
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09-30-2012, 03:18 PM
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#138 | | I contribute to threads in the offtopic forum
Join Date: Mar 2001 Location: Vancouver
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what kind of mustard do you use? one of my butts looked like yours and i had put too much sugar in the rub..needless to say the bark was pretty hard and crappy..one of my more forgettable ones 
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09-30-2012, 09:00 PM
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#139 | | In RS I Trust
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just regular mustard, the bark isn't hard at all, actually kinda soft in a way.
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10-20-2012, 02:10 AM
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#140 | | My dinner reheated before my turbo spooled
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Well I wanted to do a couple pork butts and freeze them for the winter... But the wife wanted brisket and so did I. Haha brisket on.. Can't wait for dinner tonight!
Pork butts next weekend project Posted via RS Mobile | |
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10-20-2012, 10:11 PM
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#141 | | I LIKE JDM!!
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All this goodies just reminds me of many Triple D episodes. I love it. Keep it coming. Good stuff!
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10-21-2012, 06:59 PM
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#142 | | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
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| Quote:
Originally Posted by european  All this goodies just reminds me of many Triple D episodes. I love it. Keep it coming. Good stuff! | here ya go. last big smoke of the year. Way too cold outside -5 in the monrings now...
8 or so hours in 
after 12 hours and rested for 3 hours 
slicing.. juicy   
german potato salad I made with dinner  | |
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10-21-2012, 09:13 PM
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#143 | | I LIKE JDM!!
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^
Wunderbar!!
Looks sooo tasty!
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10-22-2012, 08:38 AM
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#144 | | In RS I Trust
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Looks great, nice way to finish off the smoking season.
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10-22-2012, 02:48 PM
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#145 | | Say NO to blade grinders!
Join Date: Apr 2001 Location: Vancouver
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pinto: what cut of meat is that? brisket?
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10-22-2012, 05:01 PM
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#146 | | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
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| Quote:
Originally Posted by HachiSix pinto: what cut of meat is that? brisket? | you got it! | |
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11-18-2012, 11:50 AM
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#147 | | NOOB, Not Quite a Regular!
Join Date: Nov 2012 Location: Vancouver, BC
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that looks so sick, ahah gotta grab one
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02-23-2013, 08:08 AM
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#148 | | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
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With a long few weeks at work.. What better way to unwind then some smoking! 2 pork butts have been on since 630... Let the season begin!  | |
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02-24-2013, 06:51 AM
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#149 | | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
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haha so its still a bit cold and snowy here at the in-laws where I do most of my smoking. So it was a fun day walking back and fourth on icy-snow to check my temps and mop. Anywho... well worth it.
took 13 hours @ 240-275. Used a mix of cherry wood and pecan wood.
1/3 of the way thru 
taken off @ 13 hours (int. temp of 193) and rested for a hour
pork pulled 
close up 
all in all great start... cant wait to do more | |
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02-24-2013, 12:41 PM
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#150 | | HELP ME PLS!!!
Join Date: Jan 2005 Location: Vancouver
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Where do you guys buy your Pork Butts? All I can find are Pork Shoulder and Picnic.
What is the going price at for Pork Butts per lb?
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