- Jul 28, 2014
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- 3,727
Ray Finkle;n249121 said:Lost me a little with buying a rub...
crosscreekcooter;n249124 said:Heavy, have you tried Meathead's Simon and Garfunkle rub for the poultry? I used it on one of the turkeys I smoked last Tgiving and wasnt too bad. By the way, your Brunswick stew looks pretty damned good. You had any of the Hash they serve up around the Augusta area? It'd pretty similar although not as soupy. They serve it on rice alot.
crosscreekcooter;n249124 said:Heavy, have you tried Meathead's Simon and Garfunkle rub for the poultry? I used it on one of the turkeys I smoked last Tgiving and wasnt too bad. By the way, your Brunswick stew looks pretty damned good. You had any of the Hash they serve up around the Augusta area? It'd pretty similar although not as soupy. They serve it on rice alot.
Ray Finkle;n251678 said:Since time travel is possible, here is many hours later merely minutes after my first post on this one.
It did. Much better than I anticipated for my first one. I really don't know what I would change next time. It hit temps and times the way I wanted and came out extremely moist. I expected some issues from not knowing the exact cooking temp (thermometer broke the first time I smoked on this smoker) but everyone was more than satisfied. A few stuck around and played cards and requested the pan be sat out so they could snack on the rest of it. That's the beauty of smoking. I get more enjoyment out of everyone else's satisfaction than my own. I'm sure everyone thinks it but I would put this up against any restaurant in my area and think it would be up there with the best.t-gator;n251840 said:Looks like it turned out pretty good ray
Did you wrap it? It looks like it pulled apart pretty easy.Ray Finkle;n251851 said:It did. Much better than I anticipated for my first one. I really don't know what I would change next time. It hit temps and times the way I wanted and came out extremely moist. I expected some issues from not knowing the exact cooking temp (thermometer broke the first time I smoked on this smoker) but everyone was more than satisfied. A few stuck around and played cards and requested the pan be sat out so they could snack on the rest of it. That's the beauty of smoking. I get more enjoyment out of everyone else's satisfaction than my own. I'm sure everyone thinks it but I would put this up against any restaurant in my area and think it would be up there with the best.
I did. One section took a little more effort to pull than the rest but it wasn't from being dried out or anything. I just dont know porkt-gator;n251863 said:Did you wrap it? It looks like it pulled apart pretty easy.
It looks great, and I'm glad that they turned out so well. What kind of smoke did you use? I think most people use hickory but I like using apple, cherry, pecan, or a combination of two of those.Ray Finkle;n251851 said:It did. Much better than I anticipated for my first one. I really don't know what I would change next time. It hit temps and times the way I wanted and came out extremely moist. I expected some issues from not knowing the exact cooking temp (thermometer broke the first time I smoked on this smoker) but everyone was more than satisfied. A few stuck around and played cards and requested the pan be sat out so they could snack on the rest of it. That's the beauty of smoking. I get more enjoyment out of everyone else's satisfaction than my own. I'm sure everyone thinks it but I would put this up against any restaurant in my area and think it would be up there with the best.
If you keep them on for longer at a low temp (200) they will soften more. I usually have them on for at least 14 hours. The meat falls apart in my hands.Ray Finkle;n251928 said:I did. One section took a little more effort to pull than the rest but it wasn't from being dried out or anything. I just dont know pork
Unfortunately it was not my plan to smoke yesterday so time was against me from the moment I decided to. Went at it a higher temp than I wanted to in order to have it done in time. I used hickory, it's my go to. Make sure to snap a few pics next time bro!GatorJB;n251931 said:If you keep them on for longer at a low temp (200) they will soften more. I usually have them on for at least 14 hours. The meat falls apart in my hands.