I am not going to toot my own horn, but hot damn this is some of the best I've ever done. The sad part of it is that I promised to bring a lot of it to work....
Here are some pics of the cook. The first shots were at about 2 PM, the fire's ramping up, and the meat's just gone onto the smoker.
About an hour later, the cooker is well buttoned up and up to temp... about 225F. I put on the first hickory chunks to start the smoke flowing.
This shot was taken about 11PM... memory is a bit fuzzy after beer & a few shots. After I took this one, I foiled the meat and put it back into the cooker. Then I went to bed.
Eight AM and I'm outside for the unveiling.... OMFG this thing looked pretty. The foil looked very dirty, so I put some clean underneath for photos.
I brought it into the house and broke it all apart. It fell apart easy, but there were small parts that were a bit tough up around the joint. Just a little bit of knifework, and its lunchtime!!! The bones, fat, and skin went into the freezer, this will become pea soup down the road. I made a sauce out of the drippings from the foil, water,extra rub, bourbon, maple syrup, ketchup, and a little touch of vinegar. I poured mebbe half a cup of this potion over the meat and mixed it up.
The bark is nice and thin, it seemed to get softened up while it was foiled overnight.
Here are some pics of the cook. The first shots were at about 2 PM, the fire's ramping up, and the meat's just gone onto the smoker.
About an hour later, the cooker is well buttoned up and up to temp... about 225F. I put on the first hickory chunks to start the smoke flowing.
This shot was taken about 11PM... memory is a bit fuzzy after beer & a few shots. After I took this one, I foiled the meat and put it back into the cooker. Then I went to bed.
Eight AM and I'm outside for the unveiling.... OMFG this thing looked pretty. The foil looked very dirty, so I put some clean underneath for photos.
I brought it into the house and broke it all apart. It fell apart easy, but there were small parts that were a bit tough up around the joint. Just a little bit of knifework, and its lunchtime!!! The bones, fat, and skin went into the freezer, this will become pea soup down the road. I made a sauce out of the drippings from the foil, water,extra rub, bourbon, maple syrup, ketchup, and a little touch of vinegar. I poured mebbe half a cup of this potion over the meat and mixed it up.
The bark is nice and thin, it seemed to get softened up while it was foiled overnight.
