gunna fire up the smoker this weekend, brisket, pork butt, spare and back ribs and a few thighs, prolly throw some salmon on while we're eatin the meat.......oh, and rum and stogies while the cookins goin on.
I pulled at Pork Shoulder out today. I'm going to let it rest in a brine starting tomorrow around noon, then smoke it one Saturday! I think I'm going to try and put together my own bbq sauce. First time at a sauce so we'll see how that turns out. Does any body else make their own sauces and rubs? I've got my rub down, just never tried a sauce. My family and I prefer a sweet sauce over the tangy stuff. Unless its hot wings...then tangy and stupid hot!
I pulled at Pork Shoulder out today. I'm going to let it rest in a brine starting tomorrow around noon, then smoke it one Saturday! I think I'm going to try and put together my own bbq sauce. First time at a sauce so we'll see how that turns out. Does any body else make their own sauces and rubs? I've got my rub down, just never tried a sauce. My family and I prefer a sweet sauce over the tangy stuff. Unless its hot wings...then tangy and stupid hot!
No. 5 Sauce
1 cup ketchup
1/2 cup cider vinegar
1/3 cup brown sugar
1 tablespoon worchestershire sauce
1 tablespoon rub
Opional but v. good: 1/4 cup meat drippings (whats left in the foil after the rest)
or some spice..
1 cup ketchup
1/2 cup cider vinegar
1/3 cup brown sugar
1 teaspoon worchestershire sauce
2 teaspoons Rub
1/2 teaspoon ground cayenne
12 twists fresh ground black pepper
1/4 to 1/2 tsp. crushed Red Pepper
At least 1/4 tsp. of Louisiana Hot Sauce
Thanks for the sauce recipies beenie! I'll have to give one a try today. Today's smoker run is a 7.6 lb. pork shoulder. It soaked in a salt, brown sugar, dry rub for about 12 hours (over night). I was up at 6 and had it smoking by 6:30. Temp is low about 215. I added the dry rub shortly after the pick. I was in such a rush I almost forgot!! Here is a pick about 20 min after it hit the rack.
Thanks for the sauce recipies beenie! I'll have to give one a try today. Today's smoker run is a 7.6 lb. pork shoulder. It soaked in a salt, brown sugar, dry rub for about 12 hours (over night). I was up at 6 and had it smoking by 6:30. Temp is low about 215. I added the dry rub shortly after the pick. I was in such a rush I almost forgot!! Here is a pick about 20 min after it hit the rack.
Still going strong. Smoker has steady at about 215-225. The whole backyard smells like hickory!! Sat back and enjoyed a Padillla Miami 8&11 that I received Isaac. Great cigar!! I seem to like every cigar Isaac has given me! A few more hours and I'll check the internal temp on the shoulder. I'm shooting for 200.
Comments
No. 5 Sauce
1 cup ketchup
1/2 cup cider vinegar
1/3 cup brown sugar
1 tablespoon worchestershire sauce
1 tablespoon rub
Opional but v. good: 1/4 cup meat drippings (whats left in the foil after the rest)
1 cup ketchup
1/2 cup cider vinegar
1/3 cup brown sugar
1 teaspoon worchestershire sauce
2 teaspoons Rub
1/2 teaspoon ground cayenne
12 twists fresh ground black pepper
1/4 to 1/2 tsp. crushed Red Pepper
At least 1/4 tsp. of Louisiana Hot Sauce