more smoking . . .

[dbeechum]

http://imgur.com/ is pretty good.

[Thirsty_Monk]

finish pics or it didn't happen....
;o)

Is there a place that hosts pics free and won't send me tons of email?  I'm sure there is, just don't know any.

I use Picasa or Flickr but they do not really want you to share pics it this way.
On the other side if you have yahoo or gmail account you are half way there.
I think Picasa has a better upload utility.
There are other services like shuterfly
or you could use file share/backup/sync service like dropbox.

[markaberrant]

i'm going to go against the grain here and say that if you do a pork butt, you should cook it to 195-200 internal and then double foil it and wrap it in a beach towel and put it in an ice chest for a couple hours and then pull it and season it to taste with additional rub and then let people sauce their portion if they wish.

This is exactly what I do. 160F seems way too low.

[hopfenundmalz]

We have been doing pork tenderloins with different woods, but always the same rub and mop.

Pear, nectarine, and persimmon have been woods that have been excellent.

[tschmidlin]

Ok, if this works here is a pic of the peach crisp I made last weekend.  i'm not much on presentation, but it was delicious.



Now that I know how to do it, you'll see some pics of the meat that gets smoked this weekend.

[redbeerman]

We have been doing pork tenderloins with different woods, but always the same rub and mop.

Pear, nectarine, and persimmon have been woods that have been excellent.

Finally, a use for my old golf clubs.

[tschmidlin]

finish pics or it didn't happen....

;o)

I'm doing the pork shoulder today, 12 lbs total, they look to be about 6.5 and 5.5 lbs.  I'm smoking them with some madrona wood I got from a friend who had a tree come down in a storm.  It was split to use as firewood, so I cut it with a chop saw into ~1 inch think pieces, then chopped that into chunks with a hatchet.

Rubbed the night before, one with a sweet rub, one with a spicy rub . . .


Turned after three hours at 225 . . .


You'll get your finish pics

[nicneufeld]

Looks good!  Pork shoulder is one of those classic BBQ cuts, and excepting chicken, is one of the few that hasn't been artificially inflated in cost via demand.  Brisket and ribs used to be "throwaway" cuts!

I smoked a meatloaf last night.  Half hamburger, half pork sausage, and plenty (!!!) of spices, my wife says to make a "normal" meat loaf next time that isn't so spicy!  But its rather tasty.

On Labor Day I'm planning a bit of a luau, pineapple glazed pork ribs, some pineapple fried rice, pineapple rum drinks of some variety, fried pineapple and cream cheese wontons, fresh pineapple...maybe I'm giving away the theme!  But have the works of Alfred Apaka on hand to add to the festive atmosphere.

[tschmidlin]

Where are you?  Damn, KC MO?  Damn damn damn.

Going on 9 hours cooking, still not up to temp, almost to 160F.  Ran out of gas on the first tank and took me a while to notice, the temp dropped quite a bit.  Good thing I can hack bits off the end to feed the kids for dinner, and good we didn't invite the neighbors, dinner is going to be late   They can come over tomorrow for leftover pork shoulder when I do the chicken and maybe the brisket.  I'm considering making pastrami from at least part of it, or maybe just corned beef.  Too many choices . . .

[beerocd]

Going on 9 hours cooking, still not up to temp, almost to 160F.  Ran out of gas

9 hours....gas ..... smoking ..... I must be tipsy this is not making sense.

[deepsouth]

you should let those get to 195-200 internal and then double foil and wrap in a towel and throw in an ice chest for an hour or two before pulling, if you have that long...  if you don't, i still wouldn't pull them at 160 as you still have most of the fat unrendered at that point. 

[bluesman]

you should let those get to 195-200 internal and then double foil and wrap in a towel and throw in an ice chest for an hour or two before pulling, if you have that long...  if you don't, i still wouldn't pull them at 160 as you still have most of the fat unrendered at that point.  

Yes with a pork shoulder... I would get the internal temp 195F.

Use temperatures between 225° and 275° (at the grate).  Start your butt with the fat side down. After a few hours you may elect to turn it to balance the color. In a few more hours, turn it fat side down again.  Plan on 1.5 to 2 hours per pound of cooking time, so a 7 pound butt may take 14 or more hours. Your internal target temperature is 195°, but some may be done earlier or later. The butt will hit a temperature plateau or stall at 160° to 170° or so. Each butt cooks differently. It's a long smoke.  RDWHAHB.   

[tschmidlin]

It's going fine, but it's still going.  I'm still getting used to the new grill (new as of yesterday).  I learned the temp at the grate is a good 40 degrees lower than at the thermometer, so that isn't helping.  It's delicious though, that madrona wood is really great - glad I have more.  13 hours, still not even close to 195. 

I'll be up for a while, so there's no hurry now that we've eaten dinner.  I'm definitely relaxed, not worried, having a brew or a few.

Here's what it looks like as of 12 hours.  You might be able to tell I hacked some off so we could eat it



<edited for clarity>

[beerocd]

It's going fine, but it's still going.  I'm still getting used to the new grill (new as of yesterday). 

How about pulling back on the shot a bit so we can see what you're cooking on? Since it's all new and shiny still...

[tschmidlin]

It's just a basic gas grill, similar to the old one but bigger.  A Brinkman 9520, nothing fancy really, and on sale for $200 at Home Depot.  It has 5 burners, which definitely helps with temperature control, the old one only had two burners.