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SmokedOut
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Joined: 30 Sep 2008
Posts: 41
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 Posted: Oct 31 2008 Post subject: Tryin' to hang with the big dogs! (Pics) |
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Some of you may remember I posted up my first smoke here.
Since then, I've smoked a few racks of the best tasting ribs I've ever had. But that's it.
Today, I've got 13lbs of pork shoulder from Costco 
(Technically 2x 6.5 lbers)
Covered and smothered them in my mustard rub last night, which consists of: Mustard, ACV, garlic, red onion, salt & pepper, jalapeno, brown sugar and anything else I found that looked good. Then they hit the refrigerator.
Drained a 55oz can of Bush's baked beans, made my own bbq sauce consisting of: SBR Honey Chipotle bbq sauce, Roxy's mustard sauce, red onion, green pepper, salt & pepper, brown sugar, and worcestershire.
I fired up my smoker with some Sam's Club briquettes ($5/20lb bag how can ya beat that?!) and hickory wood chunks at 8am this morning.
Put the meat on at 8:30 @ in internal temp of 45*F
It's now 11am and the digital thermometer is reading 110*F
It's gonna be a good day!! 
Last edited by SmokedOut on Oct 31 2008; edited 1 time in total |
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SmokedOut
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Joined: 30 Sep 2008
Posts: 41
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| Posted: Oct 31 2008 Post subject: |
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Just realized this thread sucks without pics!!!
About 5 minutes ago:
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OSoSlow
BBQ Pro
Joined: 17 May 2007
Posts: 900
Location: Tulsa - OK !
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| Posted: Oct 31 2008 Post subject: |
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keep those pics coming ! wish I was cookin'.....
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Livin' at the Edge of Adhesion, till Smokin' Time.. then it's OSoSlow: Chillin' Time!
Smokey Joes Caterer = 30x72 mobile living !
OSoSlow BBQ Team |
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Skidder
BBQ Super Pro
Joined: 10 Feb 2008
Posts: 1720
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| Posted: Oct 31 2008 Post subject: |
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| You did great on the first smoke ya did so I'm thinking you should ace this one too. Good luck. |
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SmokedOut
Newbie
Joined: 30 Sep 2008
Posts: 41
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| Posted: Oct 31 2008 Post subject: |
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Mmmm I can't wait.
100% of my knowledge of smoking is from this website. Thanks for the addiction guys 
Here they are @ 2pm @ 153*F internal:
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BabyHuey
BBQ Fan
Joined: 01 Jul 2008
Posts: 269
Location: Lake Barkley, Ky
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| Posted: Oct 31 2008 Post subject: |
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Looking real good!
You are right, it is an addiction! Even though my wife loves the BBQ, she told me to put the pit away and don't get it out for awhile. It seems I have blown the grocery budget, packed the freezer, and we have gained about 20#. All within the last month.....
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God Bless the "Q" and the People who eat it.... Amen!
Link to my pit build slideshow:
http://s333.photobucket.com/albums/m398/LilBabyHuey/?action=view¤t=4675c7d7.pbw |
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Mrs. K.A.M.
BBQ Super Pro
Joined: 15 Aug 2008
Posts: 3312
Location: Southeast Texas
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| Posted: Oct 31 2008 Post subject: |
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WoW  That looks beautiful.
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My UDS. |
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pacanis
BBQ Fan
Joined: 13 Oct 2008
Posts: 330
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| Posted: Oct 31 2008 Post subject: |
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Ditto! Those are nice looking pieces of meat. Makes me hungry just looking at them.
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Smoke 'em if ya got 'em |
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Beertooth
BBQ All Star
Joined: 03 Nov 2007
Posts: 5815
Location: Central Washington
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| Posted: Oct 31 2008 Post subject: |
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Damn! Those look good.
Don't get all caught up in eating them and forget to take more pics!
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Camp Chef Pro90 Stove w/ Griddle
1985 22" Weber Kettle
CharGriller
18.5" WSM (Stoked)
22.5" WSM
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Weber Smokey Joe/Mini WSM
Cast Iron Cookware
24" Disc Cooker
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Char-Griller Akorn |
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Oct 31 2008 Post subject: |
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I am thinking some one is filling their face and has forgot to post more pix.. 
Nice looking colour on that meat.
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LIAR #100
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Big Bears BBQ
BBQ Super Pro
Joined: 26 Jul 2008
Posts: 1184
Location: Hillsdale,Mich.
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| Posted: Oct 31 2008 Post subject: |
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The bbq looks good hope we get to see the final results....
Love those beer holders........ |
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SmokedOut
Newbie
Joined: 30 Sep 2008
Posts: 41
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| Posted: Oct 31 2008 Post subject: |
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WOOOOWWWWWWWWW
I feel like I'm gonna exlpode
This website is the $#*!
I didn't get a pic of the cake  |
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SmokedOut
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Joined: 30 Sep 2008
Posts: 41
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| Posted: Oct 31 2008 Post subject: |
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| Mrs. K.A.M. wrote: | | WoW That looks beautiful. |
 Awww schucks.... I must have done a LOT right if Mrs. K.A.M. drops in and comments like that.
Your thread with pulled pork tacos, enchiladas, and tamales is really what pushed me into this  I loooooove pico de gallo. Thank you!
| pacanis wrote: | | Ditto! Those are nice looking pieces of meat. Makes me hungry just looking at them. |
You're tellin me!
| Beertooth wrote: | Damn! Those look good.
Don't get all caught up in eating them and forget to take more pics! |
Me? Never
| roxy wrote: | I am thinking some one is filling their face and has forgot to post more pix..
Nice looking colour on that meat. |
Sounds like someone is speaking from experience ^^ 
All this meat hardly would have been worth cooking if I didn't know I had a bowl of Roxy's Mustard Sauce waiting in the fridge You're the man Roxy!
| Big Bears BBQ wrote: | The bbq looks good hope we get to see the final results....
Love those beer holders........ |
Better late than never eh? Thanks man! |
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Harry Nutczak
BBQ All Star
Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: Oct 31 2008 Post subject: |
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Great lookin stuff congrats.
But something caught my attention, the meat was 45 degrees internal right out of the fridge???
I would check your refrigerator temps or thermometer calibration, perishable foods should be kept under 40 degrees to keep spoilage down.
Make sure you have a calibrated thermometer, place a cup of water in your fridge overnight and check the temp of that water in the morning, verify it is between 33-40 degree's. if higher you need to adjust your fridge to a colder setting. check it in the evening too.
or just check the milk temp right now and see where it is at.
I would hate to hear of someone losing food to spoilage in this economy or getting sick becuase of it.
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Poppa's PTL Club
BBQ Super Pro
Joined: 13 Sep 2007
Posts: 1578
Location: Lawrenceville, GA
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| Posted: Oct 31 2008 Post subject: |
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I was wondering how you managed to get it cooked with so little color and was wondering what temperature you were cooking at? I noticed the internal temperature and thought that you might have been in the danger zone a little long (over 40 degrees at 8:30am and 153 at 2pm). I can't say for sure, but you look like you might have been pushing the envelope.
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I likes to eat 'da pig!
Acts 11:5-9 |
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Toga
BBQ Super Pro
Joined: 06 Aug 2008
Posts: 2736
Location: Southern Michigan
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| Posted: Nov 01 2008 Post subject: |
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| good stuff!!! Nothing better than smoked pork. Be shure to put the left overs to good use !! |
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SmokedOut
Newbie
Joined: 30 Sep 2008
Posts: 41
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| Posted: Nov 01 2008 Post subject: |
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| Harry Nutczak wrote: | Great lookin stuff congrats.
But something caught my attention, the meat was 45 degrees internal right out of the fridge???
I would check your refrigerator temps or thermometer calibration, perishable foods should be kept under 40 degrees to keep spoilage down.
Make sure you have a calibrated thermometer, place a cup of water in your fridge overnight and check the temp of that water in the morning, verify it is between 33-40 degree's. if higher you need to adjust your fridge to a colder setting. check it in the evening too.
or just check the milk temp right now and see where it is at.
I would hate to hear of someone losing food to spoilage in this economy or getting sick becuase of it. |
Ahh yes. I should not have said that. "Technically" it was 45*F at 8:30am which is the first mark in my little cooking journal. However, it actually hit the grate as soon as the cooker hit 230*F. So it was, infact, below 45* when I took it out of the fridge.
I am glad you brought this to my attention though, as I just checked the temp of the apple juice that has been sitting in the fridge. It is 39*, and my fridge's dial is kept at 9/9 (Coldest). 39* isn't very cold & the fridge is almost brand new. Hmm.... *wanders over to refrigerator forums*
| Poppa's PTL Club wrote: | | I was wondering how you managed to get it cooked with so little color and was wondering what temperature you were cooking at? I noticed the internal temperature and thought that you might have been in the danger zone a little long (over 40 degrees at 8:30am and 153 at 2pm). I can't say for sure, but you look like you might have been pushing the envelope. |
Cooked with so little color? Huh? What do you mean?
I was cooking at 240-250*F the entire time.
Where should it have been @ 2pm?
What should I have done differently? |
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Poppa's PTL Club
BBQ Super Pro
Joined: 13 Sep 2007
Posts: 1578
Location: Lawrenceville, GA
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| Posted: Nov 01 2008 Post subject: |
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| SmokedOut wrote: | Cooked with so little color? Huh? What do you mean?
I was cooking at 240-250*F the entire time.
Where should it have been @ 2pm?
What should I have done differently? |
I just would have expected a darker color, it made me worry a little about the temperature. It also depends on the rub (if you don't have any sugar in the rub, the color backs off considerably). I was mostly concerned about the temperature.
As for the temperature, you have to be sure to get the internal above 140 within 4 hours. Anywhere between 40 and 140 is "the danger zone"; that sweet spot where most of the bad bugs are happiest and where they multiply like crazy; you need to be out of that temp range within 4 hours. In most cases, you will be fine even if you are outside of it, but until you get a raging case of pork related food poisoning, you won't learn your lesson (I learned this the hard way early on, which led me to take a food safety course even before I started doing a little catering on the side).
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I likes to eat 'da pig!
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SmokedOut
Newbie
Joined: 30 Sep 2008
Posts: 41
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| Posted: Nov 01 2008 Post subject: |
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| Poppa's PTL Club wrote: | | SmokedOut wrote: | Cooked with so little color? Huh? What do you mean?
I was cooking at 240-250*F the entire time.
Where should it have been @ 2pm?
What should I have done differently? |
I just would have expected a darker color, it made me worry a little about the temperature. It also depends on the rub (if you don't have any sugar in the rub, the color backs off considerably). I was mostly concerned about the temperature.
As for the temperature, you have to be sure to get the internal above 140 within 4 hours. Anywhere between 40 and 140 is "the danger zone"; that sweet spot where most of the bad bugs are happiest and where they multiply like crazy; you need to be out of that temp range within 4 hours. In most cases, you will be fine even if you are outside of it, but until you get a raging case of pork related food poisoning, you won't learn your lesson (I learned this the hard way early on, which led me to take a food safety course even before I started doing a little catering on the side). |
Ahh I see what you were saying. My rub has very little sugar, you're correct, and it's a "wet" rub. Doesn't look like the ones usually posted around here covered with dry rub.
Thank you for that bit of info PPC!!
It actually took almost EXACTLY 4 hours to hit 140.
I'm not sure what I could have done differently though??? To not cut it so close? I kept the lid and doors shut, kept the temp @ 240-250*F the entire time. What should I have done differently to not push the "danger zone" rule so closely?
P.S. I am on the phone with Sears at this very moment getting this fridge deal sorted out. 39*F at it's COLDEST setting! B/S!!
Thanks for all the help guys |
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Skidder
BBQ Super Pro
Joined: 10 Feb 2008
Posts: 1720
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| Posted: Nov 01 2008 Post subject: |
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| I was wondering the same thing to myself. Why does his look that color and mine never does. Wet not dry that explains everything. Looks like you aced it again. |
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