Still a newbie so I only have action shots. I'll work on getting prep and plated shots for my future cooks.
My second attempt at a Boston Butt. First attempt was a disaster, but I learned quite a few things for this attempt. Overnight cook (midnight) on the smoker at 230 for about 16 hours using the minion method (apple and hickory chunks) and ATC, and remained unfoiled for the entire cook. Rubbed with Bone Suckin's Rub and injected the shoulder with Chris Lilly's injection recipe. Taken off the smoker at 190 and rested/foiled in a cooler for two hours. Next go around I will cook in the 250-275 range, and might consider foiling to cut down my cooking time, and will leave in the smoker until I hit the 195-200 range. Not super moist, but by no means dry when pulled. Served bare, with a squeeze bottle of E.Carolina vinegar sauce I'd mixed up.
Basic wings...black pepper, kosher salt, and garlic powder...Jack Daniel's wood chips and Sweet Baby Ray's. Seared over the coals a few minutes and finished on the indirect side.
First attempt making more than one slab of ribs, and this picture was right before I foiled them. Rubbed with Bone Suckin's Rub and cooked at 245, using the 3-2-1 method. Minion method using apple and hickory chunks. Left 2 slabs dry and used Sweet Baby Ray's on the other two. Only my 3rd time cooking ribs on the smoker and easily my best batch, but next time I won't foil them as long, just a tad to tender for my liking, but got nothing but compliments from everyone that had them.
My second attempt at a Boston Butt. First attempt was a disaster, but I learned quite a few things for this attempt. Overnight cook (midnight) on the smoker at 230 for about 16 hours using the minion method (apple and hickory chunks) and ATC, and remained unfoiled for the entire cook. Rubbed with Bone Suckin's Rub and injected the shoulder with Chris Lilly's injection recipe. Taken off the smoker at 190 and rested/foiled in a cooler for two hours. Next go around I will cook in the 250-275 range, and might consider foiling to cut down my cooking time, and will leave in the smoker until I hit the 195-200 range. Not super moist, but by no means dry when pulled. Served bare, with a squeeze bottle of E.Carolina vinegar sauce I'd mixed up.
Basic wings...black pepper, kosher salt, and garlic powder...Jack Daniel's wood chips and Sweet Baby Ray's. Seared over the coals a few minutes and finished on the indirect side.
First attempt making more than one slab of ribs, and this picture was right before I foiled them. Rubbed with Bone Suckin's Rub and cooked at 245, using the 3-2-1 method. Minion method using apple and hickory chunks. Left 2 slabs dry and used Sweet Baby Ray's on the other two. Only my 3rd time cooking ribs on the smoker and easily my best batch, but next time I won't foil them as long, just a tad to tender for my liking, but got nothing but compliments from everyone that had them.
