Smokin' supper...mmm....

[Missourian]

Still going...144 degrees (F) internal tempurature...shooting for 190 to 200.

Threw some Polish Sausages on for 2 hours...man were they good.

 

[Missourian]

All done:

Smoked...

Pulled...

Sauced...

 

[Missourian]

The payoff...absolutely heavenly!

 

[Missourian]

Today we're making St. Louis style BBQ ribs.


A good tutorial on how to prepare and smoke STL Style Ribs...



[ame="http://www.youtube.com/watch?v=ETXRScuvjSQ"]St Louis Style Barbecue Spare Ribs by the BBQ Pit Boys - YouTube[/ame]


Rubbed...used 2 different rubs...

[ame="http://www.amazon.com/McCormick-Sweet-Smoky-4-76-Ounce-Units/dp/B0012OPDTG/ref=sr_1_1?s=grocery&ie=UTF8&qid=1338067657&sr=1-1"]Durkee Grill Creations St. Louis Style Rib Rub[/ame]...on the left, for me...

and [ame="http://www.amazon.com/McCormick-Sweet-Smoky-4-76-Ounce-Units/dp/B0012OPDTG/ref=sr_1_1?s=grocery&ie=UTF8&qid=1338067657&sr=1-1"]Grill-Mates Sweet and Smokey Rub[/ame] on the right, which my wife enjoys

Going well...

​

 

[Mr. H.]

Got a BBQ suace recipe you could hit us up with?

 

[Missourian]

Got a BBQ suace recipe you could hit us up with?

Here are two I really like...but I enjoy sweet sauces.

A KC-style sauce - Topic

Sweet & Sticky Barbecue Sauce - Topic

 

[Missourian]

All done...mmm-mmm.

 

[Missourian]

Winter 'Que.

Tri-tip as brisket today.

The rub is GrillMates Sweet and Smoky at McCormicks.com.

The wood is wild cherry chunks and the mop recipe is here at Yummly.com.

 

[The Infidel]

I love this thread..!

 

[Missourian]

Three and a half hours in...I really like this mop.

 

[Missourian]

Tangy Mop Sauce:

• 1/4 cup cider vinegar
• 2 tablespoons canola oil
• 2 tablespoons brown sugar
• 2 teaspoons chopped garlic
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon Worcestershire sauce
• 2 teaspoons hot sauce
• 1 tablespoon ketchup
• 1/4 cup water

Directions



Combine all the mop ingredients in a medium pot. Bring to a simmer over medium-low heat and let cook for 5 minutes. Remove from the heat and set aside.



Grilled Brisket with Tangy Mop Sauce II | Yummly

 

[Missourian]

Slowly but surely...144 degrees internal temp...6.5 hours.

 

[Missourian]

185 Degrees.

 

[Missourian]

I'm trying something new tonight that was recently recommended to me by a friend.

Ordinarily I would double wrap in foil and leave it on the counter for 30 minutes to rest, then slice.

Tonight I am double wrapping in tin foil:

...then wrapping in a towel:

...and place it in a small cooler:

I'm told that first this will allow more of the fat to melt without drying the meat out by overcooking and second it will hold the target temperature for up to 5 hours in a decently insulated cooler, allowing you to cook early and server hot without worrying about hitting serving time exactly...which is extremely difficult, as every smoke varies greatly.

I am going to cooler this roast/brisket for two hour and see what happens.​

 

[Missourian]

Here is a link to a discussion on "coolering".

Coolering Brisket - The BBQ BRETHREN.

 

[Missourian]

OK...coolering is totally worthwhile.

Extremely moist and delicious...the only cost was the bark became a little soggy, but it was fantastic.

 

[Missourian]

I have tomorrow's boston butt in marinade preparing for the next smoke.

I've never marinaded pulled pork before...so we'll be experimenting.

I modified an injection marinade recipe from here at About.com.

• 2 teaspoons salt
• 2 teaspoons pepper
• 1 teaspoon parsley flakes
• 1 tablespoon dried oregano
• 1/3 teaspoon rosemary
• 1 large clove garlic, minced
• 1 medium onion, finely chopped
• 1/2 cup vinegar
• 1/2 cup olive oil

Combine all ingredients in blender and blend marinade. Pour into 1 gallon ziplock bag, add butt and set in refrigerator for 24-48 hours then smoke.

​

 

[Missourian]

What a difference a 36 hours make.

Fifteen degrees this morning when I put the pork butt on...brrrrr.

If the world ends before I get to eat a pulled pork sandwich, I will be really pissed.

 

[Missourian]

OK, this is another boston butt for pulled pork.

I marinaded it in this recipe above for +/- 20 hours, then rubbed it with GrillMates Applewood Rub, covered it loosely with foil and refrigerated it for another +/- 20 hours.

Using chunk hickory for smoke.

 

[Missourian]

Trying my own mop recipe today:

• 8 oz. beef broth
• 1/4 cup worcestershire sauce
• 1/2 cup vinegar
• 1/3 cup Original BBQ sauce
• 1/3 cup vegetable oil
• 1 teaspoon Accent tenderizer
• 1 teaspoon dry mustard
• 1 teaspoon garlic powder
• 2 tablespoons soy sauce
• 5 good shakes of Louisiana Hot Sauce
• salt and pepper

Mix all together, simmer 20 minutes, stir before each application.

​