[bluesman]

Smoked some Pastrami & Buckboard Bacon on Sunday. I bought the Corned Beef on sale back around St. Patrick's Day for $1.48/lb. I soaked it for a day changing the water a few times to reduce some of the salt. Then coated it with cracked pepper and coriander seed.  The Buckboard Bacon was a whole pork loin cured with Morton Tenderquick for 6 days & then soaked in water to reduce the salt.  I gota say, the Buckboard Bacon was a real hit! Here are a few pics of the Q.  Cheers!!!

On the Smoker:

Looking good...are you smoking the Buckboard Bacon dry (no water in the pan)?...and what time/temp did you use?

[hamiltont]

Looking good...are you smoking the Buckboard Bacon dry (no water in the pan)?...and what time/temp did you use?

I gave up using water in the pan for all smokes. I just use sand in the pan now & cover it with foil. Easy cleanup!! 

I smoked the Bacon @ ~250F to an internal of 150F. Don't remember the exact amount of time but they came off long before the Pastrami.

I took the Pastrami to 165F internal and then wrapped in foil with some water & took to 190F internal (more or less steamed it)

Cheers!!

[capozzoli]

I Like this thread over at the brethren, maybe a good idea for this Thread.

We have seen your brew areas, now show your BBQ area.

Here is my outdoor kitchen. Not much I know, Kinda rustic, I am a less is more kinda guy.

[phillamb168]

Nice! It looks awesome, like an old timey camp site!

[deepsouth]

cap rocks!!!



i finally got back into my photobucket to post the rest of the pictures from this weekends cooks.....

[euge]

Yum!

I gotta try doing avocados like that.

And Cap the local electric company suggest cooking outside as a way to reduce the monthly bill and energy use. So +1 tot the outside kitchen!

[bluesman]

Nice photos gentlemen!   

Cap...I will have to take a pic of my backyard bbq the next time I get a chance.

Deepsouth...your food presentations just keep getting better and better all the time.

[capozzoli]

Man deepsouth that food does look top o the line.

I have had this image of a fried soft shell crab and bacon club sandwitch. Just havent done it yet.

Double decker with bacon, soft shell crabs lettuce tomatoes and tartar sauce. It just would have to be good.

[Beer Monger]

I've smoked plenty of pork, but I've never smoked any specifically to make pulled pork.

I'll finally be doing that this weekend.  For those who've made pulled pork before, do you reccommend I brine the pork shoulder first or not?  When I do pork roasts, I usually brine overnight in white wine. 

Thanks guys!   

[bluesman]

Brining is not necessary, but will definitely add another layer of flavor to the finished product. I typically use a dry rub, although sometimes I'll marinate a shoulder overnight then add a rub just prior to smoking. White wine would probably get lost in the rich smokiness of the pork and spices but wouldn't hurt. Let us know how it turns out. Post pics please. 

[hamiltont]

I've smoked plenty of pork, but I've never smoked any specifically to make pulled pork.

I'll finally be doing that this weekend.  For those who've made pulled pork before, do you recommend I brine the pork shoulder first or not?  When I do pork roasts, I usually brine overnight in white wine.  

Thanks guys!    

Never brined a pork butt/shoulder before.  All I do is dry it off with paper towels, coat it with Olive Oil, apply a rub, let it sit covered overnight in the fridge & then on the smoker right out of the fridge. The colder the meat is the better it will absorb the smoke. Smoke it at 250F to ~165F internal temp, foil it with some apple juice or water (1/2") and take it up to ~200F internal. Once it's in the foil I usually run the smoker up  to 350F to speed things along. Butts are very forging! Wrap it in a towel & put it in a cooler for a couple of hours. Take it out, drain off the liquid (or save it for later) and pull it. Add a little rub and apple juice (or saved liquid but think fat),  and serve it up on a bun or what ever...  Cheers!!!

[Beer Monger]

Hmmmm  OK...

After the 2 responses I got (thanks guys), I'm gonna:

-Brine for a few hours in white wine (instead of overnight)
-Then apply a dry-rub, wrap in plastic wrap & refrigerate overnight

Next day - 6-8 hours in the smoker until it's yum, yum time.   

[hamiltont]

Don't wanna sway your thoughts too much but I'm thinking the white wine might be better utilized by the cook during the smoke. I'm thinking it will be lost in the smoke from the wood, unless you're not planning to smoke it.  Just a thought anyway.  Cheers!!!

Edit: If you injected the white wine it might shine through...

[Beer Monger]

I don't necessarily want the wine flavor in the meat, but I've found that brining pork in white wine makes it insanely tender & juicy (in my experience). 

The last brisket I brined overnight in red wine - the red wine flavor defintely came through strong - even after 7-8 hours in the smoker. 

[bluesman]

Red wine is a lot more flavorful than white wine. If you smoke low and slow, then foil and wrap with towels in a cooler for several hours, you will undoubtedly have a tender and juicy pork shoulder. With or without the wine. I definitely recommend a dry rub overnight at minimum.