David Games
TVWBB Member
My mom and dad are coming over at noon today for fathers day and I am smoking meat.
Did a pork butt, 2 racks ribs trimmed st louis style and a pan of beans.
For the meat, I have been using Harry Soo's methods - SYD rub, foiling, etc. I did do an injection on the butt and followed the Lilly's injection recipe.
Put the butt on last night about 10pm.
I kind of messed up with the charcoal light. I was trying to use the minion method, but made 2 mistakes. I lit too many coals in the chimney (close to a full chimney) and let them go a little too long before dumping on the unlit charcoal. Pretty quickly, the whole load of coals in the smoker was lit instead of slowly lighting throughout the night. As a result, I couldn't get the temp <275 even though I had all the vents almost fully closed.
After messing around trying to keep the temp down till about 1130, I went to bed and set the alarm for 3am.
Got up at 3, and went out and foiled the butt (sprayed with apple juice, more juice in the bottom of the foil, put a few pats of butter on top). By this time, temp was down to 250.
Then I made my pan of beans roughly following the recipe in the mega thread under "side dishes". Used some chopped up rib tips I had frozen from last weeks smoke.
Got back to bed at 4 and set alarm for 630.
Got up at 630, checked the meat temp on the butt and it was 194. Was surprised it was already done. I scrambled and grabbed a cooler and some towels and wrapped some additional foil around the butt and put the pan/butt in the cooler.
I then put the ribs in and set them up to rain onto the beans for a little while. After about and hour underneath the ribs, I pulled the beans out and then put them in the oven at 220 to cook some more.
By 9am, I was starting to worry about whether the butt was really done and whether it would hold temp in the cooler long enough since I hadn't pre-heated the cooler before putting the butt in, so I decided to go ahead and pull the pork and would re-heat later.
WOW, the butt exceeded all my expectations.
whole butt with a few chunks pulled
entire butt pulled with jus saved
close up of pulled butt
It was incredibly moist with really good flavor. My son said it was the best pulled pork he ever had and I agree.
Now to focus back on the ribs. With the messed up Minion method last night, my coals are about gone, so I light a chimney with about 40 briquets and added this. By 945 or so, I foiled the ribs with apple juice, brown sugar and agave nectar.
slabs ready to foil
foiling ribs
Will finish the ribs a little before noon.
Did a pork butt, 2 racks ribs trimmed st louis style and a pan of beans.
For the meat, I have been using Harry Soo's methods - SYD rub, foiling, etc. I did do an injection on the butt and followed the Lilly's injection recipe.
Put the butt on last night about 10pm.
I kind of messed up with the charcoal light. I was trying to use the minion method, but made 2 mistakes. I lit too many coals in the chimney (close to a full chimney) and let them go a little too long before dumping on the unlit charcoal. Pretty quickly, the whole load of coals in the smoker was lit instead of slowly lighting throughout the night. As a result, I couldn't get the temp <275 even though I had all the vents almost fully closed.
After messing around trying to keep the temp down till about 1130, I went to bed and set the alarm for 3am.
Got up at 3, and went out and foiled the butt (sprayed with apple juice, more juice in the bottom of the foil, put a few pats of butter on top). By this time, temp was down to 250.
Then I made my pan of beans roughly following the recipe in the mega thread under "side dishes". Used some chopped up rib tips I had frozen from last weeks smoke.
Got back to bed at 4 and set alarm for 630.
Got up at 630, checked the meat temp on the butt and it was 194. Was surprised it was already done. I scrambled and grabbed a cooler and some towels and wrapped some additional foil around the butt and put the pan/butt in the cooler.
I then put the ribs in and set them up to rain onto the beans for a little while. After about and hour underneath the ribs, I pulled the beans out and then put them in the oven at 220 to cook some more.
By 9am, I was starting to worry about whether the butt was really done and whether it would hold temp in the cooler long enough since I hadn't pre-heated the cooler before putting the butt in, so I decided to go ahead and pull the pork and would re-heat later.
WOW, the butt exceeded all my expectations.
whole butt with a few chunks pulled
entire butt pulled with jus saved
close up of pulled butt
It was incredibly moist with really good flavor. My son said it was the best pulled pork he ever had and I agree.
Now to focus back on the ribs. With the messed up Minion method last night, my coals are about gone, so I light a chimney with about 40 briquets and added this. By 945 or so, I foiled the ribs with apple juice, brown sugar and agave nectar.
slabs ready to foil
foiling ribs
Will finish the ribs a little before noon.
