Smokin' supper...mmm....

[Mr. H.]

Looks fab.

I'd be inclined to use Mrs. Dash lemon pepper. Some bbq sauces can be a tad salty.

 

[Missourian]

Nothing new...a small pork roast for pulled pork sammiches...but it looked so good I thought I'd share it anyway.

​

 

[Missourian]

Smoked it for 7 hours mopping every hour to 180 degrees, then I double foiled it and wrapped it in towels and coolered it for 2 hours.

It came out falling apart moist and delicious.

 

[Mr. H.]

Wrapped in towels? What's that all about.

 

[Missourian]

Wrapped in towels? What's that all about.

It's called "coolering". It is a technique used to allow temperature retention without additional heat. The BBQ'd roast or brisket can continue to break down fat and collagen without becoming dried out from continued exposure to heat and smoke. It also replaces the resting period, as the eventual reduction of internal temperature allows for gradual redistribution of juices. It also allows the meat to be stored until meal time...so you can start early, finish early and keep your roast or brisket hot until it is needed. That's a plus when you want BBQ for a party or company.

I have only been using this technique for the last couple of months, but I have to say, it has improved both the tenderness and juiciness of my brisket and pork roasts.

Once my pork roast reaches 180+ degrees, I pull it off the BBQ and double wrap it in HD foil, then I wrap it in a couple of towels and place it in a beer cooler small enough that the wrapped roast takes up most of the cooler...like 90%. I use a 24 pack cooler, and if there is extra room, I stick in an extra towel or two. These towels are dedicated to this purpose...once they are washed, I stick them back in the empty cooler.

I leave the roast in the cooler for two to four hours but you can keep it coolered longer. Mine have come out piping hot...usually still too hot to handle, after four hours.

The only trade off I have found is that the bark gets somewhat soggy...but I can live with that.

I haven't tried it with ribs yet, but with both brisket and pork roast, it has been a resounding success.

 

[Missourian]

Authentic Southern Pulled Pork Po'Boy:

BBQ'd pork roast, no crock pot.

Homemade North Carolina Sauce.

Homemade horseradish cole slaw.

MMM-mmm good. Hungry yet?
​

 

[Missourian]

Made Brisket for our Memorial Weekend get-together yesterday.

​

This was the perfect combination of heat and sweet.

I tried something new with this brisket...I usually just use a dry rub, but here I used a yellow mustard base and rubbed Ploughboys Bovine Bold over it.



I used this beer based mop but substituted 12 shakes of hot sauce for cayenne pepper and added 1/2 cup brown sugar.

This brisket turned out perfect and delicious, one of the best flavor profiles yet.

 

[koshergrl]

Nothing new...a small pork roast for pulled pork sammiches...but it looked so good I thought I'd share it anyway.​

Oh my...I fixed one of these this weekend; only it was a pretty big shoulder roast. I've never smoked before..I haven't even barbecued much for years and years...but I got a cheap charcoal barbecue for Mother's day so I hit it!

Used mesquite and cherry wood, smoked for about 12 hours, I believe...wrapped it up in foil for...maybe 20 minutes, lol.

We didn't pull it...I left it whole and sliced off of it...next one I'm pulling and I'll probably can half of it.

It fed my grown son all weekend long..that was his go-to snack item, lol.

 

[koshergrl]

And mine looked pretty much exactly like that one!

 

[Michelle420]

I will bring the booze

 

[koshergrl]

Sure we'll pour some of that on there too!

 

[koshergrl]

Smoking chicken, a photographic essay:

The set up:

The smoke (cherry & mequite):

The meat; world's cheapest chickens ($.88/lb @ Safeway) They aren't pretty, and I had to seriously scrub them, but they'll do:

Not done yet but looking good:

I cut off the skin around the cavity; I was a little overzealous perhaps. It was pretty ugly, and I just can't get behind pinfeathers, even if they are smoked.

 

[Moonglow]

I'm smokin' my dinner through a bong.That way the animals can run free.

 

[koshergrl]

Obama's gonna get you.

 

[koshergrl]

Unless you live in Washington..in which case he's going to sic the IRS on you.

 

[Missourian]

Smoking chicken, a photographic essay:

The set up:

The smoke (cherry & mequite):

The meat; world's cheapest chickens ($.88/lb @ Safeway) They aren't pretty, and I had to seriously scrub them, but they'll do:

Not done yet but looking good:

I cut off the skin around the cavity; I was a little overzealous perhaps. It was pretty ugly, and I just can't get behind pinfeathers, even if they are smoked.

Mmm-MMM, that looks mouthwateringly delicious.

 

[skye]

Love grilled chicken!!!!!! Yummmmmmmmm yyyyyyy!!!!

 

[koshergrl]

I think the pork is more sublime though....

The chicks are in the fridge now, the kids put off the trip for another day so it's just me and I filled up on my homemade bread, haha. I had a couple of bites, very good.

 

[Missourian]

Nice to see someone else posting in this thread.

I know more of you are Q-ing...grab your camera and share you masterpiece.

 

[koshergrl]

We did tri tip tonight, but I didn't get a pic and now I think it's all gone!

It was yummy thought.