I'm getting bored with pulled pork. It always turns out perfect, but it's so easy now. I ran out of my own rub on the last side of the second butt. Finished it with Trader Joe's coffee rub, mostly because it was bedtime, I was draggin' arse tired, and I didn't feel like mixing up another batch. Pastrami looks amazing. It's on the list.
I have been working 7 days a week and barely had time to get on here so I know I'm late and catching up....... The last two butts I did I took them to 180 and sliced them really thin and it was a great change on one of them. The other one I pulled at the same temp then cubed it up in 1" chunks and did pork burnt ends which turned out great. Sent from my XT1585 using Tapatalk
X2 on the slicing. I havent pulled it apart in years and always slice it now, though not thin slices. Its tender and moist enough for thick slices. Also this way you dont use bbq sauce until its on a sandwich so anyone can use whatever they want for sauce-or none at all, its good enuugh with just the rub.
Date night with my wife last night but instead of going out we stayed home and I cooked. Bacon wrapped filet mignon, Chipotle lime shrimp skewers, and red wine reduced mushrooms and onions. Sent from my XT1585 using Tapatalk
Got the O' Smoker rolling tonight.... Steaks were on sale, got some tators & onions, and frozen corn on the cob from garden.
Agree on too sweet sauces. A little is ok if in the mood. Buddy of mine spent some years in Florida and worked some BBQ joints while there. He has mentioned that down south, they usually dont pull the pork, they tend to slice it the way I have been doing it. Sauce is put on after and usually by the customer.
The one and only thing I like sweeter sauce on is ribs (when they are sauced). Our local BBQ joint has a habby sauce and it is awesome, I love it on pulled pork! Sent from my XT1585 using Tapatalk
Agreed on a little sweeter for ribs. Funny but a tangier sauce doesnt seem to work as well there. Maybe it because you end up sucking on the rib like a lollipop
Chipotle lime marinated pork tenderloin smoking over apple wood.......O yeah one is bacon wrapped. Sent from my XT1585 using Tapatalk
Tried out a new recipe for the Thanksgiving turkey tonight. Brined the chicken for 16 hours in a salt and maple syrup brine. Then rubbed the chicken down with maple syrup and sweet rub and smoked it at 250 over pecan wood. Brushed it down every hour with a touch of maple syrup and BBQ rub. My goodness it was fantastic and I will be cooking the turkey this way on Thursday!!!! Sent from my XT1585 using Tapatalk
That looks and sounds awesome! I love smoked chicken and turkey. Ive never thought to use maple syrup in a brine before. The last 3 turkeys Ive had were all smoked in my Bradly smoker. Edit: Man that looks good. I wish I was having dinner at your house tonight.
.... that looks and sounds fantastic.... how long did you cook it for? I've always had issues with smoking them on the smoker...
I really like a lot of Jeff Phillips recipes. Here is the one I used and it really turned out awesome. His recipe for the rub is really good and I use it all the time. Smoked Maple Barbecue Turkey Sent from my XT1585 using Tapatalk
I just read it. Sounds good to me, Ill have to try it. I like how he explains things, kinda like a refresher or helpful tips for the new to smoking person. Thanks for sharing!
