4th Smoke

[GeeDawg]

Morning. On to the fourth cook in the new smoker. Some pre pics for y'all. Brisket (kiss method - salt, pepper, a little cayenne pepper), pork butt (Salt Lick Dry Rub), and beef ribs with salt and pepper. Using Oak and a log of pecan every so often.

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[OldUsedParts]

Looks like some Winners going on in West Texas
Looking forward to seeing the final pics - - - especially of those Dino Bones - - - they are purdy

[GeeDawg]

Got a late start this morning. Looks like it's going to be a late night with the brisket. Must buy more beer.


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[GeeDawg]

5 hours in.


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[Grizz]

Looks great....but don't run out of beer or that smoker will quit working.....

[GeeDawg]

8 hours in - just before the wrap.

Won't be able to tell until I carve it up, but looks better than the last three I smoked.


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[GeeDawg]

Looks great....but don't run out of beer or that smoker will quit working.....

Made sure of that Grizz. Beer fridge full.


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[bsooner75]

Nice bark!


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[GeeDawg]

So the brisket is wrapped up and in a cooler for a while.

Have to ask you fellas...have you ever forgotten to shred your pork shoulder, allowed it to cool down in the oven after a smoke. When going to shred it, found that it sliced into the tender sandwich size pieces? Thought I'd undercooked it for a sec, but it was cooked through, moist, and split easily with the knife. Never happened before so I thought I'd ask the experts.


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[bobcat1]

Yum!

[outlaw]

So the brisket is wrapped up and in a cooler for a while.

Have to ask you fellas...have you ever forgotten to shred your pork shoulder, allowed it to cool down in the oven after a smoke. When going to shred it, found that it sliced into the tender sandwich size pieces? Thought I'd undercooked it for a sec, but it was cooked through, moist, and split easily with the knife. Never happened before so I thought I'd ask the experts.


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I always have too many people looking over my shoulder wondering when they can get a taste to forget. For me, pork shoulders have muscles running so many different directions that it would be hard to get a clean across the grain cut. Shredding always works best for me.

[bsooner75]

That sliced pork sounds like a nice sandwich!


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[TexMike]

I've never been able to slice a pork butt after it cools. It does break down into finely pulled pork.

[Txdragon]

I've never been able to slice a pork butt after it cools. It does break down into finely pulled pork.

Sliced pork is pretty easy enough to pull off. Identical method to pulled pork, only about an hour and change shy on time. You'll have tender pork that will stand being sliced, but give easily enough to eat with just a fork.

[rickhdz36]

Looks good! how did those ribs come out??