Post by: quadrafire on October 11, 2010, 12:51:21 PM
Injected prior, good dose of rub, and about 17 hrs at 200-210 with hickory smoke. Finished temp 184.
This was with bone it. I am gonna play around with these some. Not bad when you can gett'm around a buck a lb.
Post by: whitey on October 13, 2010, 10:01:55 AM
I love Pulled pork..I take mine up to 190-200 and the bones just pull out..
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi279.photobucket.com%2Falbums%2Fkk157%2Fruger123%2Fbeef%2520and%2520pig%2FIMG_0220.jpg&hash=5a5853dadd8c7c80f8999f2ae400770fece76fcf)
These are just getting started (Both Pictures)
Finished product..
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi279.photobucket.com%2Falbums%2Fkk157%2Fruger123%2Fbeef%2520and%2520pig%2FIMG_0682.jpg&hash=f2c396acda77b5017c1b3738f74e81497f72719a)
Post by: quadrafire on October 13, 2010, 10:17:15 AM
Mine pulled like butter at 184. I like your Bark!
Post by: whitey on October 13, 2010, 10:54:38 AM
Ya if You pull them off the cooker at like 184 and let them rest a bit they would pull with no issues.
What kindof cooker do You have?
What rub do you use.
Do You mop?
Post by: quadrafire on October 13, 2010, 06:10:33 PM
At least in the electric smoker I had no need to mop.
I figure "If I'm Lookin, It Ain't Cookin"
Post by: quadrafire on October 13, 2010, 06:18:32 PM
Do you do this commercially? That is a monster cooker. I could only get 2-3 on mine. You could feed the neighborhood (a large one) off of yours. I like it.
Post by: whitey on October 13, 2010, 06:22:00 PM
If You a looking!!
No truer words spoken..
I always mop it helps develope the bark..
But I loose about 15 degrees everytime I open the pit..
My butts will take between 14-20 hours depending how many I have on..
Long day/night 4 sure..
I built a UDS here a bit ago and love it..Now I can sleep with pretty good results.
Not as good as cooked over hard wood like my Lang..Its the best..
Sleep matters..I fire up the UDS
Right on Your chow sounds great..You know what your talking about no doubt.
Enjoy and best cooks to You.
Whitey..
Post by: whitey on October 13, 2010, 06:27:46 PM
Sorry I missed the last post.
Yes We cater..
We have feed 400 people at a wack.
I can put 300 lbs of pork butts in it at one time.
I had a little one before and it went south.
So I told Jane Im getting another cooker and she Sh!t her pants when the truck pulled up with the Lang 84 super delux char chill longneck.
I love it.Loaded and rolling He comes in right at 2600 lbs.16 feet long.
Hopefully We can have a get together soon I will bring the cooker.
HUNTWA campout/BBQ.
That would be fun..
Take care..
Post by: ribka on October 13, 2010, 06:38:28 PM
What do you use for your mop liquid?
Post by: quadrafire on October 13, 2010, 06:51:55 PM
I may have to try the mop, could you give me an idea of ingredients. Do you do it hourly?
Post by: whitey on October 14, 2010, 06:04:49 AM
The mop is real simple and I like to apply it warm right off the cooker..
2 cups cider vinegar
1/2 cup brown sugar (packed)
2 tablespoons salt (I like the flavor in Kosher/Sea Salt and bigger granules)
2 tablespoon red pepper (crushed)
1 teaspoon cayenne (I've also used Hungarian Paprika)
Don't need to cook this sauce, just combine, let sit overnight. Put this on your Butt, it'll go wild.
As far as the catering goes My G.F owns the Mountain View Diner in Gold Bar.That is where We prep the meal before the cook..The folks that Hire Us tell Us what they want then We give them The Bid..No not by the hour..We dont get rich but have fun and keeps the cooker running and the lights on..
Good Eats and Enjoy.
Whitey..
Post by: quadrafire on October 14, 2010, 08:40:46 AM
Post by: whitey on October 14, 2010, 09:23:44 AM
Let Me know how You liked it..
Also I have a great rub recipe if You ever want to build and try a new one.
Good cooks to You Brother Man..
Take care..
Post by: ribka on October 15, 2010, 07:39:59 AM
Post by: whitey on October 15, 2010, 08:06:56 AM
Enjoy..
Post by: NRA4LIFE on October 15, 2010, 09:41:00 AM
Post by: whitey on October 15, 2010, 11:52:25 AM
I is very good on everything..
Hope you all enjoy it.
1/2 cup paprika
1/4 cup kosher salt, finely ground
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne
Preparation:
Mix paprika, kosher salt, sugar, mustard powder, chili powder, cumin, black pepper, garlic, and cayenne together and store in a tightly covered container.
You'll want to keep some in a shaker next to the grill or stove. Keeps indefinitely but won't last long.
To make it a little more hot and spicy, increase the mustard powder and black pepper to 1/4 cup each.
Post by: WCTaxidermy on October 15, 2010, 01:03:43 PM
Post by: whitey on October 16, 2010, 07:53:54 AM