Two bone-in pork butts, One Beef roast and One chicken

djbeenie

About to be some BBQ up in here! Pulled Pork and my Great Great Grandmothers Pork Chicken Beef Brunswick Stew!

kuzi16

djbeenie:

About to be some BBQ up in here! Pulled Pork and my Great Great Grandmothers Pork Chicken Beef Brunswick Stew!

what time is dinner? ill bring some beer.

ENFIDL

That sounds delicious! I love me some BBQ

Direwolf

I'll make some bread for the stew

jr_p951

PM me the address please!!

I do a pulled pork also! We'll have to swap recipes and cooking methods! I'm alwyas looking to improve my BBQ techniques!

djbeenie

Alright everything is prepped and put on at a slow 225 smoking degrees!

djbeenie

jr_p951:

PM me the address please!!

I do a pulled pork also! We'll have to swap recipes and cooking methods! I'm alwyas looking to improve my BBQ techniques!

Basically I am doing exactly this method:
http://www.virtualweberbullet.com/pork4.html

kaspera79

That looks fantastic..

Direwolf

Dude we are all on our wayi

djbeenie

Come on over! ha! Bring lots of cigars because this is going to take awhile cooking it low and slow.

djbeenie

Enjoying a smoke while I smoke.



Half way done. Temp sitting steady at 234 degrees. 4 to 5 more hours to go.

Direwolf

lookin awesome sir

undulac

Hey! A couple fellow BBQers! We'll have to keep this thread going. I just got finished cutting the tips off six slabs of for some good ol fashioned St. Louis cut ribs. I'll get my rub on them tomorrow and throw them in the smoker around 7am New Years Day (if I wake up) to have them ready for some football.

I'm sure we will have some ribs left over and I'm not the biggest fan of left over ribs just because they don't compare to what they taste like fresh so here's what I do. Strip the left over ribs of all the meat and cut it up in bite size pieces. Drizzle the meat with just a little more BBQ sauce (tomato or vinegar based) for moisture and let it sit overnight. The next morning, you will have the best omelet you will have ever tasted. Also, if you still have some left over, make some mac and cheese (I make my own, okay my wife does) and mix in the cut up ribs.

Can't wait to see the finished product and let's keep this going! There got to be more BBQers out there!!

Direwolf

undulac:

Hey! A couple fellow BBQers! We'll have to keep this thread going. I just got finished cutting the tips off six slabs of for some good ol fashioned St. Louis cut ribs. I'll get my rub on them tomorrow and throw them in the smoker around 7am New Years Day (if I wake up) to have them ready for some football.

I'm sure we will have some ribs left over and I'm not the biggest fan of left over ribs just because they don't compare to what they taste like fresh so here's what I do. Strip the left over ribs of all the meat and cut it up in bite size pieces. Drizzle the meat with just a little more BBQ sauce (tomato or vinegar based) for moisture and let it sit overnight. The next morning, you will have the best omelet you will have ever tasted. Also, if you still have some left over, make some mac and cheese (I make my own, okay my wife does) and mix in the cut up ribs.

Can't wait to see the finished product and let's keep this going! There got to be more BBQers out there!!

Gonna have to try both of those. Have found a few BOTL that like to fire up the smokers here

djbeenie

Still going, almost internal temp of the butts 195 degrees. About to pull off the smoker. Pics coming..stay tuned.

kaspera79

Thirteen hours of waiting for this... Gotta be good.

djbeenie

Chicken



Beef Roast and Injected Pork Butt (still waiting on the larger one, still 182 degrees)





Cooking the stew tomorrow, Until then good night. Stay tuned!

Direwolf

That's what I've been waiting to see. Awesome looking dude. Too bad ya can't smell through the net lol

Dark Roast

Awsome looking bark on the beef and pork! Great job!

djbeenie

Dark Roast:

Awsome looking bark on the beef and pork! Great job!

Thanks! the secret is to use yellow mustard over the butts before adding your dry rub. The yellow mustard does not flavor anything or take away from the flavor but makes a terrific tasty bark.

MESKC

It does look good. Thinking about doing some more buck board bacon soon as I am out. I just have to make sure the have 10-14 days aside to do it. As wll as some jerky.

Direwolf

MESKC:

It does look good. Thinking about doing some more buck board bacon soon as I am out. I just have to make sure the have 10-14 days aside to do it. As wll as some jerky.

Hell yeah.. haven't done that in forever.

djbeenie

MESKC:

It does look good. Thinking about doing some more buck board bacon soon as I am out. I just have to make sure the have 10-14 days aside to do it. As wll as some jerky.

Oh man, now I want to make some venison Jerky.

roland_7707

I'm hungry!

MESKC

Nothing better the Buck board bacon with a fried egg over medium with chedder on a biscuit

djbeenie

Alright finished my Great Granny's secret Brunswick stew with Pulled Pork. Time to eat after almost two days of prep!

Ground Whole Chicken, Beef Roast and Half a Pork Butt that will go into the stew.


Pulled Pork Butt

The Sniper

Oh man, I would KILL someone for some good Brunswick Stew! Fell in love with it while stationed in Charleston SC and cant find it anywhere here in MO. Any chance fo talking you out of Granny's secret recipe? :-)

Dark Roast

djbeenie:

Dark Roast:

Awsome looking bark on the beef and pork! Great job!

Thanks! the secret is to use yellow mustard over the butts before adding your dry rub. The yellow mustard does not flavor anything or take away from the flavor but makes a terrific tasty bark.

I have never tried the yellow mustard for fear of an altered taste profile. Hell I'm going yellow mustard next time I go low and slow. I have had good results with brisket on my weber grill but after seeing your pictures it has convinced me to purchase the weber smoker in the spring. What kind of wood did you use?

djbeenie

Dark Roast:

djbeenie:

Dark Roast:

Awsome looking bark on the beef and pork! Great job!

Thanks! the secret is to use yellow mustard over the butts before adding your dry rub. The yellow mustard does not flavor anything or take away from the flavor but makes a terrific tasty bark.

I have never tried the yellow mustard for fear of an altered taste profile. Hell I'm going yellow mustard next time I go low and slow. I have had good results with brisket on my weber grill but after seeing your pictures it has convinced me to purchase the weber smoker in the spring. What kind of wood did you use?

Naaa no altered taste profile. You won't even know its on there after its finished. You can take my word for it. Oh man, to be honest, I have tried things from big green egg and brinkman, and have to say my weber kicks their ass and plus it holds more meat.

I use Hickory for pork and beef, fruit (apple my favorite) trees for Poultry.

undulac

Went to the in-laws for the weekend and smoked some SLC ribs. Unfortunately when we left Friday night I had a migraine and had to take my meds so I was out of it and my wife had to pack everything along with the three kids. I wake up Saturday, get the smoker prepped and get ready to rub the ribs and realize she forgot to pack the rub. I threw a rub together quickly with what was there and smoked them Sunday morning. They were good but I could definitely tell some flavor profiles were missing.

cabinetmaker

I saw the title to this thread and thought "dirty joke"... Now I'm hungry...