Back at it

[Guest]

Well it has been a while since I posted any cooks here. At the advice of Foodsaver I tried a new rub called Simply Marvelous Spicy Apple Rub. Smoked it with Ozark Oak lump and a generous amount of hickory chunks on the Primo. I gotta say Craig was exactly right. The Simply Marvelous was just that. It made the best tasting bark I've ever had on a pork butt. Can't wait to try this stuff on some ribs.

Drool away boys and girls. emoBigsmile

 

[Buoy-Master]

Pictures dont count as "sharing" bring me some by the shop tomorrow.

I need to figure out how to do pulled Pork and Beef. Seems theres a fine line where it pulls just right and NOT. Got some advice?

 

[Guest]

BBass - 3/13/2011 10:24 AM

Pictures dont count as "sharing" bring me some by the shop tomorrow.

I need to figure out how to do pulled Pork and Beef. Seems theres a fine line where it pulls just right and NOT. Got some advice?

Low and slow Billy. Maintain smoker temp at the grate between 225 and 250. Make sure the fat cap on a pork butt is facing up. Get you an accurate meat thermometer like a Thermopen. When the butt internal temp reaches about 180-190 pull it off and foil it. Then put it in a cooler covered with some towels for about an hour. Remove it and it will pull apart like butter. Now this method will not give you a crispy bark but it will be soft and quite "pullable".
Beef is a whole nuther animal. Since beef does not have the fat content that pork does you have to treat it somewhat differently. You still smoke low and slow but you must add something like a water pan in your smoker to keep from drying it out. The best beef I ever cooked was a big chuck roast. I smoked it to 145 internal then put into an aluminum pan filled halfway with Worchestershire and beer. I covered the pan with foil and put it back on the smoker until the internal temp was 185. This method is called brazing. Then I took it off and took the meat out of the pan and foiled it for an hour. The beef fell apart and was absolutely scrumptious.
The best thing about either of these methods is that you don't have to be pushed for time. You can have your meat ready for several hours ahead of time. Just make sure it is foiled and insulated well so that you keep it above the danger zone of 140 degrees until ready to serve.

 

[Buoy-Master]

Sweet! Thanks John. May have to do some pork next Sunday.

 

[foodsaver]

Glad you liked that rub. Honestly I got a sample pack of all of them and I still think that one is the best. I think its the best on ribs. When I foil them I coat them pretty good with brown sugar on top of that simply marvelous. AWESOME!

 

[Fastwin]

Holy jeez cheez! Where are you buying your Ozark from? I've been trying to find some locally. It seems one can only order it online.


That is some good looking meat! emoWorthy

 

[Guest]

Fastwin - 3/14/2011 9:41 AM

Holy jeez cheez! Where are you buying your Ozark from? I've been trying to find some locally. It seems one can only order it online.


That is some good looking meat! emoWorthy

Thanks for the compliment. The pic does not do the meat justice at all. I'm not a photographer and don't claim to be. Stuff was great.

I bought a few dozen bags a couple years ago directly from the factory while I was in their neighborhood. It is not available anywhere around here. I am about out of it myself now. I do plan to go back by there and get a pallet (66) bags the next time I go back out. When I do I will post up here and sell some of it. Don't know exactly when it will be though. Might have to go to Royal Oak or Cowboy in the meantime. Maybe even Primo but that stuff is a bit high.

 

[derek81]

Cheez, that pork looks awesome! Got me motivated to break out the smoker this coming weekend.

Fastwin, you can buy Ozark online from several different places, usually goes for 9.00 to 10.00 for a 10lb bag. I love that stuff!

 

[foodsaver]

Cheez did you happen to inject your butts?

 

[Fastwin]

FYI: This is THE authority on lump charcoal reviews

http://www.nakedwhiz.com/lump.htm

Wicked Good Charcoal competition seems to be one of the best (WGC Competition) up there with Ozark

 

[Guest]

foodsaver - 3/14/2011 11:16 AM

Cheez did you happen to inject your butts?

No I never have injected anything but turkeys. Thought about it a few times but never actually did it. If injecting made the butts any better than this one I'm not sure I could stand it.

Fastwin the Naked Whiz is a cool site. Been going there for years. Tons of great info.

 

[foodsaver]

usually if I am only doing one or 2 butts I inject. If I am doing more than that its too much work and I don't inject. I think it gets the rub flavor down in the meat (I grind up rub really fine and mix it in with the apple juice)

 

[Guest]

foodsaver - 3/14/2011 12:29 PM

usually if I am only doing one or 2 butts I inject. If I am doing more than that its too much work and I don't inject. I think it gets the rub flavor down in the meat (I grind up rub really fine and mix it in with the apple juice)

Sounds like a great idea. Might just give it a try next time. I am always looking for ways to improve how I do anything.
Thanks

 

[foodsaver]

I don't know that you can improve over what I see in your pictures but if nothing else I use all the tips I hear as excuses to fire up the smoker!

 

[Guest]

foodsaver - 3/14/2011 2:29 PM

I don't know that you can improve over what I see in your pictures but if nothing else I use all the tips I hear as excuses to fire up the smoker!

I heard that. I haven't used mine much at all other than as a grill in nearly a year. I've been using the Weber mostly.The Doc has me on this low carb diet so I have a good excuse to eat more meat. Ain't no better meat than smoked meat. emoBigsmile
I found a place to get whole packer briskets pretty cheap so I'm gonna do some of them shortly.

 

[foodsaver]

oh really. Where you getting packers cheap? Walmart was the best price I found but the meat was sub par

 

[Guest]

foodsaver - 3/14/2011 5:56 PM

oh really. Where you getting packers cheap? Walmart was the best price I found but the meat was sub par

Rusty's Meat Market in Rossville. They have full packer CAB briskets for $3.14 per pound everyday. They average 14-16 pounds. Fresh never frozen like that dog food that Wally sells. Sub par is an understatement for WM meat.

 

[clutch442]

Man that looks awesome!!! Where can you get some good pulled barbeque around here? I haven't had any since I moved back from Alabama.

 

[Guest]

clutch442 - 3/15/2011 2:28 AM

Man that looks awesome!!! Where can you get some good pulled barbeque around here? I haven't had any since I moved back from Alabama.

It is very difficult to find good BBQ in this area consistantly. It will be great on one trip and gross on the next. Most of the Q joints in this area rely on their sauce rather than their meat. If you want to take the chance that the day you go will be good try Sweeny's, Rib & Loin, Choo Choo BBQ or Hwy 58 BBQ. Keep in mind that this is for pulled pork only. No BBQ restaurant in this area has good BBQ beef EVER.
If you want consistantly good BBQ you gotta DIY.

 

[foodsaver]

Don't go to sweeney's! I got sick after eating there once! Best BBQ in town I think is the little choo choo BBQ places.