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Meat-Up in Memphis 2021

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Let the good times rolll

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  • RonB
    commented on 's reply
    Well, those certainly look great.

  • Superskierpat
    replied
    Felt bad about forgetting to take pictures of the shoulder, but I did make some ribs a week ago, so here's a little something to say I
    m sorry

    Leave a comment:


  • Superskierpat
    replied
    Damnit, I was so overwhelmed at the end of the cook (30 people is a lot to handle!) that I completely forgot to take pictures... Though it was one of the most savory, mouth watering and juicy pulled pork I have ever eaten. (Too bad I only had one sandwich)

    The beans were great too, though I ultimately was not a huge fan of the frijoles borrachos. Though I guess that's what you get for being a northerner.

    Leave a comment:


  • Superskierpat
    commented on 's reply
    Thanks! I decided to leave in what I had put at the start, so it smoked from 7h to 14h, and I'll probably let it cook till 19h.

  • GadjetGriller
    commented on 's reply
    you have responses on your 1st post but I'm gonna throw in this. Smoke adheres to 2 things Cold and moist. So once the bark has formed (unless your spritzing) the smoke is not gonna stick. (or of courses if you wrap in foil)

  • CeramicChef
    replied
    That's a LOT of mis en plas! Can't see to see the money shot(s)!

    Leave a comment:


  • Superskierpat
    commented on 's reply
    I think it's going to be ok, well see in a few hours, I might boost the temp a bit. As I havent gotten a response in the other thread, should I keep putting in wood pucks during the whole cook or only for the first few hours?

  • HorseDoctor
    commented on 's reply
    I would be more concerned with getting it done in time. Don't be afraid to run at a pretty good temp, 275 or more. That's a big piece of meat. It can take it & you don't want folks waiting to eat.

  • Superskierpat
    commented on 's reply
    Mostly because I've done smaller cuts before and it would take about 8 hours, this is my biggest yet so I'm expecting it to take 12 hours, not that I wont take it out before hand if my probe says it's done!

  • RonB
    replied
    Why 12 hours? It would seem to me that you would cook till probe tender - some where close to 200* + or - a few degrees. I'd suggest to start probing around 195*. The bbq saying is "It's done when it's done".

    Leave a comment:


  • Superskierpat
    replied
    Well I do have a good relationship with the guy, helps a ton when you try and get some peculiar cuts

    But I actually tried to rent one from a company, but I coul'dnt find any rental companies in Montreal that carried a smoker...

    Leave a comment:


  • fuzzydaddy
    replied
    Originally posted by Superskierpat View Post
    ...in the bradley original smoker (borrowed from my butcher, as I only have a small weber)...
    You're going to have a great cook and you must have a great butcher that will loan you his smoker! I tried to borrow one from mine at Sam's Club, one of those still in the box, but Sam's stopped me on the way out the door.

    Leave a comment:


  • EPH
    replied
    Looks like the makings of quite a feast -- I hope you post follow-up photos!

    Leave a comment:


  • Superskierpat
    started a topic Let the good times rolll

    Let the good times rolll

    Starting a new cook today!

    I've got a 5kg (bone-in) shoulder, I'll be cooking it for twelve hours in the bradley original smoker (borrowed from my butcher, as I only have a small weber). I'll be doing the classic pulled pork along with boston baked beans, frijoles borrachos and a few sauces, namely kc classic, choco chile and grownup mustard.

    See my other post in the grill section for my questions about the smoker.
    https://pitmaster.amazingribs.com/fo...-putting-pucks
    Last edited by Superskierpat; July 8, 2016, 06:23 AM. Reason: Added pictures

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Meat-Up in Memphis

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Delta by Nuke,
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Genesis II E-335
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masterbuilt gas smoker
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