Labor Day Menu

[Boozer]

What are you smoking tomorrow?

I'm getting up at 3am to start a pork butt. Hoping to pull the butt around 2 and smoke wings and ABT's for an hour.

The butt will be pulled and served with a home made honey barbecue sauce. The wings will be glazed with a home made Pineapple Habanero sauce.

Sides will be baked beans and potato salad. I'm going to serve the pulled pork slider style and use Kings Hawaiian rolls instead of buns.

 

[BACK2BIGRIVER]

Why get up at 3:00am cook at 275 a 7 lb butt will be done in six to seven hours. Wrap when IT is 150* and take it home to 195* you will love it. I will be cooking ribs on the Jambo @ 275 they will be done in four the best ribs I have ever cooked 😜

 

[Boozer]

Do you think it will cook that fast at 275? The last one I did at 225 and it took almost 12 hours. I was planning to do this one at 275, I do almost everything at 275 now.

 

[BACK2BIGRIVER]

Do you think it will cook that fast at 275? The last one I did at 225 and it took almost 12 hours. I was planning to do this one at 275, I do almost everything at 275 now.

At 275 in 4 hours the meat should be at at 155 and wrap until 195 and let rest. I cook all my briskets and butts at 275* done in 6 to 7 hours. Try you will like it

 

[NeverSatisfied]

At 275 in 4 hours the meat should be at at 155 and wrap until 195 and let rest. I cook all my briskets and butts at 275* done in 6 to 7 hours. Try you will like it

When do you wrap your brisket? Doing one tomorrow and was planning on cooking at 250.

 

[BACK2BIGRIVER]

I cook everything at 275 at four hours you will see the meat has a sweet color it it will be some where around 155 IT wrap and take it home.

 

[NeverSatisfied]

I cook everything at 275 at four hours you will see the meat has a sweet color it it will be some where around 155 IT wrap and take it home.

What makes the"bark"? Seasoning or temp?

 

[BACK2BIGRIVER]

What makes the"bark"? Seasoning or temp?

It is a combination of the seasoning and meat juices. Are you going to inject?

 

[Boozer]

 

[NeverSatisfied]

It is a combination of the seasoning and meat juices. Are you going to inject?

I did not.

 

[BACK2BIGRIVER]

I did not.

I do i inject pork butts and brisket always. It never hurst to add a little additional moisture.

 

[BACK2BIGRIVER]

Here are a few pictures from my brisket on Saturday it was a Prime Brisket aged for 40 days it was one of the best I have ever smoked. It weigh right at 14LBS before trimming smoked it on the Jambo at 275* wrapped when IT was 155* and pulled when it probed like butter 7 hour cook.

 

[scottietwohoty]

That looks BOMB!

Sent from my SGH-M919 using Tapatalk 4

 

[NeverSatisfied]

3 hrs in and it's already 155!😳

 

[BACK2BIGRIVER]

3 hrs in and it's already 155!

Thats ok if it has a mahogany color wrap it if not let it go a little while longer. Don't worry if it gets done early leave in the foil and wrap with a towel it will stay hot for hours. One more thing when it is done remove it from the smoker open the foil so it will vent and stop cooking for a few minutes then wrap it back up and let it rest. If you don't you will over cook it. :thumbup:

 

[NeverSatisfied]

Got it thanks

 

[NeverSatisfied]

Wtf. It's done already?!

 

[Boozer]

Bout to go sit in smoke at 275 for an hour or so.

 

[djunkie]

Venison steaks are marinating in the fridge. :thumbup:

 

[BACK2BIGRIVER]

Wtf. It's done already?! View attachment 291150

I much did it weigh, how long did it cook, what was the IT when you pull it of the smoker 205, 210? It looks good to me.

 

[BACK2BIGRIVER]

Ribs rubbed and ready

 

[NeverSatisfied]

I much did it weigh, how long did it cook, what was the IT when you pull it of the smoker 205, 210? It looks good to me.

205. Temp probe slid like in butter. I think it was 10.5 lbs. 5 hours

 

[BACK2BIGRIVER]

205. Temp probe slid like in butter. I think it was 10.5 lbs. 5 hours

Check your grate temp next time you have your smoker on it maybe running a little hot. 10 lb i would think more like 6 hrs but you never know they do what they want

 

[NeverSatisfied]

Check your grate temp next time you have your smoker on it maybe running a little hot. 10 lb i would think more like 6 hrs but you never know they do what they want

It's about balls on. Did have it sitting our for a few hours before putting on.

 

[BACK2BIGRIVER]

Bout to go sit in smoke at 275 for an hour or so. View attachment 291161

Looking good

 

[BACK2BIGRIVER]

Baby Backs are looking good

 

[BACK2BIGRIVER]

It's about balls on. Did have it sitting our for a few hours before putting on.

I always inject the night before back in the fridge until about 20 minutes before it goes on rub it and on the smoker. Sometimes they cook faster you never know. I hope you saved the drippings in the foil for a dip. Was it good ?

 

[BACK2BIGRIVER]

You have to give them some love

 

[NeverSatisfied]

I always inject the night before back in the fridge until about 20 minutes before it goes on rub it and on the smoker. Sometimes they cook faster you never know. I hope you saved the drippings in the foil for a dip. Was it good ?

Burnt ends rocked. Flat was a bit dry but very tender. I have to try injection.

 

[BACK2BIGRIVER]

Burnt ends rocked. Flat was a bit dry but very tender. I have to try injection.

Save it the beef dips are outstanding. Put it in ajus warm it up on a burn with cheese 👅

 

[Boozer]

The wings were popular.

The pulled pork was served on a Kings Hawaiian Roll. I put a little honey barbecue sauce on top of the pork and topped it all off with some home made slaw.

I've recently started experimenting with my own barbecue sauces. Ill never buy the stuff in a bottle from the store again.

 

[NeverSatisfied]

.

 

[BACK2BIGRIVER]

View attachment 291198 The wings were popular.

The pulled pork was served on a Kings Hawaiian Roll. I put a little honey barbecue sauce on top of the pork and topped it all off with some home made slaw. View attachment 291199

I've recently started experimenting with my own barbecue sauces. Ill never buy the stuff in a bottle from the store again.

D0 you have any recipes that you recommend?

 

[charlyox]

I smoked a 5 lb. prime rib at 250* for about 3 1/2 hours until it got to 150* internal temp. Came out perfect.:thumbup: