Prep

We love to cook and we love to hear what others are cooking. With pics of course!
Post Reply
User avatar
Peter_Caldwell
Needs more Steel
Needs more Steel
Posts: 134
Joined: March 17th, 2011, 8:40 pm
Title: Member
BBQ Comp Team Name: Not competing yet...
Location: Grafton, Wisconsin (20 miles north of Milwaukee)

Prep

Post by Peter_Caldwell » April 1st, 2011, 11:17 pm

I went by the local butcher yesterday afternoon and picked up two fresh butts. A little more heavy than I was looking for, but I'm up for a challenge. 18# total. Tonight I put one in a large stock pot with apple juice and a mild rub. The other I coated in yellow mustard and rubbed down with a blackening seasoning. It smells fantastic. They will be sitting just sucking up the flavor until first thing Sunday morning when the inaugural smoke takes place on the new UDS. I've got a fresh bag of Grove lump and a bunch of mesquite just begging to do all that they can to make this some of the best tasting pig in the history of modern man. Well, that's the plan at least. :) Here are the before pictures. The during and after photos will be up by the end of the weekend.
You do not have the required permissions to view the files attached to this post.



User avatar
Tom_Heath
Founder
Founder
Posts: 3396
Joined: January 17th, 2011, 10:36 pm
Title: TortillaTom
BBQ Comp Team Name: SmokerBuilder
Location: Independence Mo

Re: Prep

Post by Tom_Heath » April 1st, 2011, 11:38 pm

Lookin good,

Are you planning on a seasoning burn before you put the butts in there? If not I would recommend it, even if its just a burn with a couple hotdogs. Something to kinda give ya a feel for the smoke its gonna produce.

It would be a disaster to loose a butt to a first lump fire and have um turn bitter from to much smoke.

BTW,,,,the drums make an awesome butt as well as brisket. My two favorites on the drums. Well maybe a fattie too.


Click here : How to Upload Pics (Video) | Click here : Are you on FaceBook? |
--->Click here : Need plans for your build? OR Message me at ---->>> https://m.me/SmokerPlans
--->Are you interested in building smokers for profit?
Click here : Shoot me a PM to learn about a new opportunity launching soon!

User avatar
Frank_Cox
Site Admin
Site Admin
Posts: 7017
Joined: January 17th, 2011, 6:30 pm
Title: OB1
BBQ Comp Team Name: Team SmokerBuilder- Competition BBQ Team
KCBS Cert. BBQ Judge
Location: Missouri
Contact:

Re: Prep

Post by Frank_Cox » April 2nd, 2011, 12:24 am

Lookin good! can't wait to see the final result! :mrgreen:


Click here : How to Upload Pics (Video) | Click here : Are you on FaceBook? |
--->Click here : Need plans for your build? OR Message me at ---->>> https://m.me/SmokerPlans
--->Are you interested in building smokers for profit?
Click here : Shoot me a PM to learn about a new opportunity launching soon!

User avatar
Peter_Caldwell
Needs more Steel
Needs more Steel
Posts: 134
Joined: March 17th, 2011, 8:40 pm
Title: Member
BBQ Comp Team Name: Not competing yet...
Location: Grafton, Wisconsin (20 miles north of Milwaukee)

Re: Prep

Post by Peter_Caldwell » April 2nd, 2011, 12:28 am

I did a test run last week. Started it off small with some lump and a couple log chunks. After I got a feel for her I took the lid off, added more wood and let er burn good and hot to finish seasoning it. Turned out pretty well.
I was asked today by someone if I could do enough pork for 30 people this week. I postponed that though. Get a few burns under my belt on the new equipment before I start messing with food other people paid for.
A fatty is on my list in the next few weeks. Any favorite ingredients?
You do not have the required permissions to view the files attached to this post.



User avatar
Frank_Cox
Site Admin
Site Admin
Posts: 7017
Joined: January 17th, 2011, 6:30 pm
Title: OB1
BBQ Comp Team Name: Team SmokerBuilder- Competition BBQ Team
KCBS Cert. BBQ Judge
Location: Missouri
Contact:

Re: Prep

Post by Frank_Cox » April 2nd, 2011, 12:40 am

you can't go wrong with fried taters, onions, cheese,and whatever else you can find :mrgreen:


Click here : How to Upload Pics (Video) | Click here : Are you on FaceBook? |
--->Click here : Need plans for your build? OR Message me at ---->>> https://m.me/SmokerPlans
--->Are you interested in building smokers for profit?
Click here : Shoot me a PM to learn about a new opportunity launching soon!

User avatar
Frank_Cox
Site Admin
Site Admin
Posts: 7017
Joined: January 17th, 2011, 6:30 pm
Title: OB1
BBQ Comp Team Name: Team SmokerBuilder- Competition BBQ Team
KCBS Cert. BBQ Judge
Location: Missouri
Contact:

Re: Prep

Post by Frank_Cox » April 2nd, 2011, 9:53 pm

How did the pork turn out?
You do not have the required permissions to view the files attached to this post.



User avatar
Peter_Caldwell
Needs more Steel
Needs more Steel
Posts: 134
Joined: March 17th, 2011, 8:40 pm
Title: Member
BBQ Comp Team Name: Not competing yet...
Location: Grafton, Wisconsin (20 miles north of Milwaukee)

Re: Prep

Post by Peter_Caldwell » April 2nd, 2011, 10:14 pm

Throwing it on first thing in the morning.

Heres an interesting one. The rub I picked up at cabelas says to mix the whole bottle of rub with a gallon of apple juice and let it sit. Put it in last night but the butt was just a little too big for the pot so i couldn't fit the lid all the way on. Put some aluminum foil over it instead. This morning I checked on it and where the rub was touching the foil, it ate a hole through the foil. Never seen that before. Hope it turns out. :)
You do not have the required permissions to view the files attached to this post.



User avatar
Tom_Heath
Founder
Founder
Posts: 3396
Joined: January 17th, 2011, 10:36 pm
Title: TortillaTom
BBQ Comp Team Name: SmokerBuilder
Location: Independence Mo

Re: Prep

Post by Tom_Heath » April 2nd, 2011, 10:47 pm

Oh ya been there done that but mine was with brisket, looked like the foil rusted out and left little chunks of foil on the meat.

I scraped it off reseasoned it with dry rub and went for it. My deal was caused by the sea salt I think.

Long as ya get the little pieces of foil off, I think you will be good to go.

Good Luck tomorrow.


Click here : How to Upload Pics (Video) | Click here : Are you on FaceBook? |
--->Click here : Need plans for your build? OR Message me at ---->>> https://m.me/SmokerPlans
--->Are you interested in building smokers for profit?
Click here : Shoot me a PM to learn about a new opportunity launching soon!

User avatar
Peter_Caldwell
Needs more Steel
Needs more Steel
Posts: 134
Joined: March 17th, 2011, 8:40 pm
Title: Member
BBQ Comp Team Name: Not competing yet...
Location: Grafton, Wisconsin (20 miles north of Milwaukee)

Re: Prep

Post by Peter_Caldwell » April 3rd, 2011, 9:15 am

About to go on.
You do not have the required permissions to view the files attached to this post.



User avatar
Frank_Cox
Site Admin
Site Admin
Posts: 7017
Joined: January 17th, 2011, 6:30 pm
Title: OB1
BBQ Comp Team Name: Team SmokerBuilder- Competition BBQ Team
KCBS Cert. BBQ Judge
Location: Missouri
Contact:

Re: Prep

Post by Frank_Cox » April 3rd, 2011, 9:24 am

Looks good! I have never cut the fat layer before like you did. I am interested to see the results. When they are done could you post the times/ temps? :mrgreen:


Click here : How to Upload Pics (Video) | Click here : Are you on FaceBook? |
--->Click here : Need plans for your build? OR Message me at ---->>> https://m.me/SmokerPlans
--->Are you interested in building smokers for profit?
Click here : Shoot me a PM to learn about a new opportunity launching soon!

User avatar
Peter_Caldwell
Needs more Steel
Needs more Steel
Posts: 134
Joined: March 17th, 2011, 8:40 pm
Title: Member
BBQ Comp Team Name: Not competing yet...
Location: Grafton, Wisconsin (20 miles north of Milwaukee)

Re: Prep

Post by Peter_Caldwell » April 3rd, 2011, 9:34 am

I've had better luck in the past by cross hatching the fat cap. Seems to allow the fat moisture to better absorb into the meat. Also, awhile back, I spoke with a good friend of mine that is a chef at a 5 star resort. He suggested to me to carefully flip the pork about 2/3 of the way through cooking due to the bone preventing heat from making it to the top. Since I've started doing that, I've had great results.
You do not have the required permissions to view the files attached to this post.



User avatar
Frank_Cox
Site Admin
Site Admin
Posts: 7017
Joined: January 17th, 2011, 6:30 pm
Title: OB1
BBQ Comp Team Name: Team SmokerBuilder- Competition BBQ Team
KCBS Cert. BBQ Judge
Location: Missouri
Contact:

Re: Prep

Post by Frank_Cox » April 3rd, 2011, 10:23 am

I'll have to try that. I usually start with the fat cap down.

Sent from my iPad using Forum Runner
You do not have the required permissions to view the files attached to this post.



User avatar
Peter_Caldwell
Needs more Steel
Needs more Steel
Posts: 134
Joined: March 17th, 2011, 8:40 pm
Title: Member
BBQ Comp Team Name: Not competing yet...
Location: Grafton, Wisconsin (20 miles north of Milwaukee)

Re: Prep

Post by Peter_Caldwell » April 3rd, 2011, 11:10 am

Now thunderstorms have rolled in. SWEET!
You do not have the required permissions to view the files attached to this post.



User avatar
Frank_Cox
Site Admin
Site Admin
Posts: 7017
Joined: January 17th, 2011, 6:30 pm
Title: OB1
BBQ Comp Team Name: Team SmokerBuilder- Competition BBQ Team
KCBS Cert. BBQ Judge
Location: Missouri
Contact:

Re: Prep

Post by Frank_Cox » April 3rd, 2011, 11:32 am

Good thing you got a rain cap LOL
You do not have the required permissions to view the files attached to this post.



User avatar
Tom_Heath
Founder
Founder
Posts: 3396
Joined: January 17th, 2011, 10:36 pm
Title: TortillaTom
BBQ Comp Team Name: SmokerBuilder
Location: Independence Mo

Re: Prep

Post by Tom_Heath » April 3rd, 2011, 3:47 pm

Bummer about the storms. Most of the time I cut the cap off, at least on my pork and brisket. I have been told that the fat you really want is the marble inside the meat. I've had excellent results doing it that way.

We have 30 plus mph wind today and they say its blowing in a cold front which will drop the temps from 85 tothe 30's and have a chance of snow tomorrow. Lucky us.

Sent from my PC36100 using Tapatalk


Click here : How to Upload Pics (Video) | Click here : Are you on FaceBook? |
--->Click here : Need plans for your build? OR Message me at ---->>> https://m.me/SmokerPlans
--->Are you interested in building smokers for profit?
Click here : Shoot me a PM to learn about a new opportunity launching soon!

User avatar
Frank_Cox
Site Admin
Site Admin
Posts: 7017
Joined: January 17th, 2011, 6:30 pm
Title: OB1
BBQ Comp Team Name: Team SmokerBuilder- Competition BBQ Team
KCBS Cert. BBQ Judge
Location: Missouri
Contact:

Re: Prep

Post by Frank_Cox » April 3rd, 2011, 4:00 pm

the dang wind is crazy today for sure! dang ol' missoura weather :shock:


Click here : How to Upload Pics (Video) | Click here : Are you on FaceBook? |
--->Click here : Need plans for your build? OR Message me at ---->>> https://m.me/SmokerPlans
--->Are you interested in building smokers for profit?
Click here : Shoot me a PM to learn about a new opportunity launching soon!

User avatar
Peter_Caldwell
Needs more Steel
Needs more Steel
Posts: 134
Joined: March 17th, 2011, 8:40 pm
Title: Member
BBQ Comp Team Name: Not competing yet...
Location: Grafton, Wisconsin (20 miles north of Milwaukee)

Re: Prep

Post by Peter_Caldwell » April 3rd, 2011, 4:46 pm

No rain and hail here. :(
You do not have the required permissions to view the files attached to this post.



User avatar
Tom_Heath
Founder
Founder
Posts: 3396
Joined: January 17th, 2011, 10:36 pm
Title: TortillaTom
BBQ Comp Team Name: SmokerBuilder
Location: Independence Mo

Re: Prep

Post by Tom_Heath » April 3rd, 2011, 4:49 pm

Wow, its a good thing the drums run so good on there own. Hopefully you won't have to go out in the weather to many times.

Sent from my PC36100 using Tapatalk


Click here : How to Upload Pics (Video) | Click here : Are you on FaceBook? |
--->Click here : Need plans for your build? OR Message me at ---->>> https://m.me/SmokerPlans
--->Are you interested in building smokers for profit?
Click here : Shoot me a PM to learn about a new opportunity launching soon!

User avatar
Peter_Caldwell
Needs more Steel
Needs more Steel
Posts: 134
Joined: March 17th, 2011, 8:40 pm
Title: Member
BBQ Comp Team Name: Not competing yet...
Location: Grafton, Wisconsin (20 miles north of Milwaukee)

Re: Prep

Post by Peter_Caldwell » April 3rd, 2011, 10:53 pm

Well, they're done. They were on the smoker about ten hours. The weather turned nasty with watches and warnings so we took them off at about 173*. Stuck them in the oven at 350 for about a half hour and brought them up to 190. The drum was running a little at the start. About 303. Finally got it down to around 260 after an hour. Then we were able to keep it between 240-250 the rest of the day. I think I only adjusted the valve maybe 3-4 times. It cooled down by about 20* when the rain really came down hard, but that didn't last too long. The meat was at 44 when we put it on and had some issues with one butt being hotter than the other by about 20*, but when we flipped them at hour 6 and placed the probes back in, they ran only about 5 degrees apart. I do recommend the cross hatching of the cap and the flipping midway through. My only regret was having to finish them in the oven due to weather. I think they would have pulled a little easier if they could have stayed on the UDS. They still pulled pretty easy though. I could not believe how moist they were. I've smokes a lot if meat on other smokers and have never had a ring as good as today or pork as moist. All and all, very pleased with the first run. Now just looking forward to the next run.
You do not have the required permissions to view the files attached to this post.



User avatar
Frank_Cox
Site Admin
Site Admin
Posts: 7017
Joined: January 17th, 2011, 6:30 pm
Title: OB1
BBQ Comp Team Name: Team SmokerBuilder- Competition BBQ Team
KCBS Cert. BBQ Judge
Location: Missouri
Contact:

Re: Prep

Post by Frank_Cox » April 3rd, 2011, 11:47 pm

which rub did you like the best?


Click here : How to Upload Pics (Video) | Click here : Are you on FaceBook? |
--->Click here : Need plans for your build? OR Message me at ---->>> https://m.me/SmokerPlans
--->Are you interested in building smokers for profit?
Click here : Shoot me a PM to learn about a new opportunity launching soon!

User avatar
Peter_Caldwell
Needs more Steel
Needs more Steel
Posts: 134
Joined: March 17th, 2011, 8:40 pm
Title: Member
BBQ Comp Team Name: Not competing yet...
Location: Grafton, Wisconsin (20 miles north of Milwaukee)

Re: Prep

Post by Peter_Caldwell » April 4th, 2011, 7:31 pm

The one I soaked in apple juice was unbelievably moist. Even today the juice was coming out of it. The blackening seasoning was good too. Next time if I were to choose between the two, I'd soak it in the juice and the rub I mixed in with the juice and then coat it in the blackening and the yellow mustard. Get the best of both worlds.



User avatar
Tom_Heath
Founder
Founder
Posts: 3396
Joined: January 17th, 2011, 10:36 pm
Title: TortillaTom
BBQ Comp Team Name: SmokerBuilder
Location: Independence Mo

Re: Prep

Post by Tom_Heath » April 4th, 2011, 8:33 pm

Those look great!!!! Awesome Job.

I think most of the pork shoulder that I do ends up going to about 200 degrees of a little higher. If the bone won't pull out with ease, it gets rested a little longer or even cooked a bit more.

So, I take it you are pleased with the results that the drum produced. LOL


Click here : How to Upload Pics (Video) | Click here : Are you on FaceBook? |
--->Click here : Need plans for your build? OR Message me at ---->>> https://m.me/SmokerPlans
--->Are you interested in building smokers for profit?
Click here : Shoot me a PM to learn about a new opportunity launching soon!

User avatar
Peter_Caldwell
Needs more Steel
Needs more Steel
Posts: 134
Joined: March 17th, 2011, 8:40 pm
Title: Member
BBQ Comp Team Name: Not competing yet...
Location: Grafton, Wisconsin (20 miles north of Milwaukee)

Re: Prep

Post by Peter_Caldwell » April 5th, 2011, 7:11 pm

Very pleased. Got lots of compliments from the people I gave the meat out to.



Post Reply

Return to “FOOD!”