Smoke N Brew

fsr402 · Joined: 14 Jan 2010 Posts: 24

I'm new to the back yard smoker world and I have a lot to learn that's for sure. But with some help from you all it's going great.

Friday night I mixed up the dry rub per Savannahsmoker's recipe. Then after trimming the 14 pounds of pork butt I rubbed them down real good with the yellow mustard and Savannahsmoker's rub mix.

Let those set all night in the cold azz garage. Then at 5:30am I setup the char-broil double chef and get her rolling and injected my butt with Savannahsmoker's injection recipe.

I tried using the minion method and I failed. It was 28* out so I thought 40 lit bricks would work fine. Well, an hour after adding them the smoker was over 400* and ALL of the charcoal had lit. Surprised

So I removed all but about 10-15 bricks and closed her back up. 30 minutes later she was at 300* so I said close enough knowing that I was about to drop 14 pounds of cold meat into it.

I had her setup next to the fence and garage so that I could open the gate and lean an old section of fence I had out back across the gate and garage front to form a box around it. Did not want to have any wind problems.

Then it was time to start brewing beer.
I was making 10 gallons of a Double Chocolate Raspberry Stout and 10 gallons of a Robust Porter.
Here it the grains for the porter.

The brew rig all set up and going.

Once a few people showed up after noon I fired up the SRG and made 48 ABT's that were devoured so fast I could only get 2 and the wife only got one. ;D

After 11 hours in the smoker one butt was at 195 and the other at 185. Most of the people that came over for this day had left already. Leaving just two guys from work, my old man and my best friend and brew partner.
I pulled the meat at this time. The one that was at 195 I wrapped in HD foil and a huge bath towel to rest.

The other one I half pulled and cut it up to serve to the few people remaining.

I did not take a picture of the meat being eaten. It took all of about 15 minutes for the 5 of us to eat that whole butt. ;D

3 hours later I was ready for bed so I pulled the other butt apart.

One of the guys that had the pork smokes with electric and he kept talking about how amazing this meat was and how deep the smoke ring was. In some spots it was over a half inch deep.
He wants the rub recipe too.

This turned out to be the best pork I have ever had.

Can't wait to do it all again.

Andy Reese · Posted: Jan 26 2010 Post subject:

that looks mighty fine to me fsr keep at it and thanks for the pics Andy
_________________
Weber genesis
chargriller super pro
firebrand BBQ
A&A BBQ

eccho108 · Posted: Jan 26 2010 Post subject:

I few bumps in the road did not ruin what looks to be a busy but successful day. Two thumbs up buddy!
_________________
My memory isn't good enough to lie.
Gear:

WSM 18.5 CA.
Broil King 5 burner gasser CA.
7Qt. Lodge DO

Mrs. K.A.M. · Posted: Jan 26 2010 Post subject:

WoW

Nicely done, looks very delicious Very Happy

_________________
Got Fire?

My UDS.

Cranky Buzzard · Posted: Jan 26 2010 Post subject:

Looks, and sounds, like a mad scientist at work! I like that!

Grub looks GREAT and the beer thought (chocolate raspberry) makes me all GIDDY! I haven't tried to make that one yet, but I have sampled a few from local homebrew friends.... May have to buck up now that I know I can get the wort going while the food cooks! Very Happy

Charlie
_________________
Cranky Buzzard BBQ FB Group

mosmoke · Newbie Joined: 08 Sep 2009 Posts: 29

i to smoked and brewed last weekend done my first 5 gal batch of american amber, and smoked a pork shoulder great day of entertainment.

kingofcool · BBQ Pro Joined: 05 Dec 2008 Posts: 863 Location: Georgia

Makes me wanna bust out my brew equipment. Perhaps do an ipa or something of the sort.

fsr402 · Joined: 14 Jan 2010 Posts: 24

Yeah you all need to get smoking and brewing.... I have not brewed in 6 months because my last brew day was 45 gallons. I also have a 1 barrel system, the setup shown in these pics is just my 10 gallon system.

Beertooth · Posted: Jan 26 2010 Post subject:

Dang! Brew and pork, it doesn't get much better than that!

Great looking chow fsr402. Smile

_________________
Camp Chef Pro90 Stove w/ Griddle
1985 22" Weber Kettle
CharGriller
18.5" WSM (Stoked)
22.5" WSM
85 Gallon UDS
Weber Smokey Joe/Mini WSM
Cast Iron Cookware
24" Disc Cooker
Masterbuilt 40" Electric
Char-Griller Akorn

martymoat · Joined: 25 Apr 2008 Posts: 6 Location: Folcroft,Pa

I feel like i have seen pictures of that brew rig before... homebrewtalk maybe...?

fsr402 · Joined: 14 Jan 2010 Posts: 24

k.a.m. · Posted: Jan 28 2010 Post subject:

fsr402, awesome job on the Butts they look delicious Very Happy

And that is a pan full of pulled Goodness in that pic, nicely done my man Smile

_________________
Always remember slow and steady wins the race.

Hybrid Cooker