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chadinsc

Well-known member
Messages
89
Location
upstate south carolina
Grill(s) owned
  1. Bull
The local grocery store had pork butts for $1.59lb! so we decided it was time for pulled pork again. put it on the grill last night set at 225 and never changed it, at 11 and took it off at 5:30pm today at 200 it. pork was very moist. my wife injected it with alot of apple cider and used mustard to make the rub stick. turned out excellent. also it was two 10.5lbs butts. took about 1.75hrs per lb staying at 225. is that about average?
 

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Pops

Well-known member
Messages
135
Location
Senoia Ga
Grill(s) owned
  1. Stampede
  2. Bullseye
The local grocery store had pork butts for $1.59lb! so we decided it was time for pulled pork again. put it on the grill last night set at 225 and never changed it, at 11 and took it off at 5:30pm today at 200 it. pork was very moist. my wife injected it with alot of apple cider and used mustard to make the run stick. turned out excellent. also it was two 10.5lbs butts. took about 1.75hrs per lb staying at 225. is that about average?
That is crazy. Looks great! My son goes to school and co-ops in upstate SC! I will need to send him for some! What is run stick?
AND she injected with apple cider not ACV?

Great photos BTW!
 
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chadinsc

Well-known member
Messages
89
Location
upstate south carolina
Grill(s) owned
  1. Bull
i like to use the apple cider vinegar also. but this time it was just apple cider. and the mustard was to help the rub stick. typo. i fixed that. thanks. also the butts are on sale at ingles in the upstate.
 

Blues1

Well-known member
Lifetime Premium!
Premium Member
Messages
820
Location
SC
Grill(s) owned
  1. Bull
The local grocery store had pork butts for $1.59lb! so we decided it was time for pulled pork again. put it on the grill last night set at 225 and never changed it, at 11 and took it off at 5:30pm today at 200 it. pork was very moist. my wife injected it with alot of apple cider and used mustard to make the rub stick. turned out excellent. also it was two 10.5lbs butts. took about 1.75hrs per lb staying at 225. is that about average?
Looks great!
 

fullhouse32

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Premium Member
Military Veteran
Messages
347
Location
Eagle, Idaho
Grill(s) owned
  1. Bull
Follow up to THE BRISKET
Went on at 11 PM last night 180° at 7 AM internal temperature was 118°. Bumped it up to 225° And that 12:00 p.m. internal temperature is 162°
 

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fullhouse32

Premium Member!
Premium Member
Military Veteran
Messages
347
Location
Eagle, Idaho
Grill(s) owned
  1. Bull
Final report on THE BRISKET
From 11am until 3pm IT 159°-168° four hour stall. Now I feel like I’m running short on time.
At 3pm Wrapped it with Butcher paper bumped it to 250°
It Stayed at 168° for another hour. At 4pm Wrapped it with foil.
bumped it to 265°
It hit 202° IT at 6:30pm 19.5hrs for the 6.5 Lbs.

The bark was amazing.
Flavor was outstanding.
Not as juicy as I would prefer, but it was not dry.

Next time start at 10pm the night before still @ 180° but the next morning go to 250° (225° to slow) I want to let it rest for at least 45 minutes I would like it if I had the time to let it rest longer.

I would give it an 8
 

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Blues1

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Messages
820
Location
SC
Grill(s) owned
  1. Bull
Looks really good! Always takes me longer than expected for brisket...always.
 

Chris_G

Rec-Traeger Frankenstein
Premium Member
Messages
1,295
Location
Alexandria, VA
Grill(s) owned
  1. Bull
  2. Bullseye
  3. RT-680
Final report on THE BRISKET
From 11am until 3pm IT 159°-168° four hour stall. Now I feel like I’m running short on time.
At 3pm Wrapped it with Butcher paper bumped it to 250°
It Stayed at 168° for another hour. At 4pm Wrapped it with foil.
bumped it to 265°
It hit 202° IT at 6:30pm 19.5hrs for the 6.5 Lbs.

The bark was amazing.
Flavor was outstanding.
Not as juicy as I would prefer, but it was not dry.

Next time start at 10pm the night before still @ 180° but the next morning go to 250° (225° to slow) I want to let it rest for at least 45 minutes I would like it if I had the time to let it rest longer.

I would give it an 8
I hope it tastes as good as it looks (y)
 

Treborwd22

Well-known member
Military Veteran
Messages
59
Location
Buda, TX (South of Austin)
Grill(s) owned
  1. Stampede
Tonight's Dinner
Smoked Honey Cajun Beer Can Chicken, Loaded Smoked Baked Potato, Grilled Veggies, and a side of homemade Cajun Remoulade Dipping Sauce

Prep and clean whole chicken. Pat dry with paper towels. Apply light coating of avacado oil. Dust entire chicken with your favorite Cajun rub (I used Weber Cajun seasoning due to lower sodium content) Open a can of beer of your choosing. Drink 1/3 and cut the top off. Add 3 garlic cloves, diced red onion, and cajun rub. Set chicken on the beer throne. Use a baking sheet to hold and transport chicken during cook.
Set smoker to 325. Once smoker is at temp place baking sheet with chicken in the smoker. Place temp probe in the breast careful not to get close to the can. Cook should take 2 hours. Throughout the cook apply unsalted butter twice to the chicken. This helps with achieving crispy skin and also adds another layer of flavor. Once your chicken reaches 160 IT apply your honey cajun sauce (1 stick melted unsalted butter, honey, and your cajun seasoning. Simmer in a sauce pan on low till it thickens to your desired consistency) Apply sauce to entire chicken and let set. Should take less then 20 minutes. Temp chicken with probe. If your bird is at 165 pull and let rest for 10 minutes. Slice and serve.

Screenshots_2021-05-04-18-43-15.png Screenshots_2021-05-04-18-44-14.png Screenshot_20210504-180026~2.png Screenshot_20210504-180047~2.png Screenshot_20210504-180150~2.png Screenshot_20210504-180055~2.png Screenshot_20210504-175946~2.png
 
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fullhouse32

Premium Member!
Premium Member
Military Veteran
Messages
347
Location
Eagle, Idaho
Grill(s) owned
  1. Bull
Tonight's Dinner
Smoked Honey Cajun Beer Can Chicken, Loaded Smoked Baked Potato, Grilled Veggies, and a side of homemade Cajun Remoulade Dipping Sauce

Prep and clean whole chicken. Pat dry with paper towels. Apply light coating of avacado oil. Dust entire chicken with your favorite Cajun rub (I used Weber Cajun seasoning due to lower sodium content) Open a can of beer of your choosing. Drink 1/3 and cut the top off. Add 3 garlic cloves, diced red onion, and cajun rub. Set chicken on the beer throne. Use a baking sheet to hold and transport chicken during cook.
Set smoker to 325. Once smoker is at temp place baking sheet with chicken in the smoker. Place temp probe in the breast careful not to get close to the can. Cook should take 2 hours. Once your chicken reaches 160 IT apply your honey cajun sauce (1 stick melted unsalted butter, honey, and your cajun seasoning. Simmer in a sauce pan on low till it thickens to your desired consistency) Apply sauce to entire chicken and let set. Should take less then 20 minutes. Temp chicken with probe. If your bird is at 165 pull and let rest for 10 minutes. Slice and serve.

View attachment 10093 View attachment 10094 View attachment 10095 View attachment 10096 View attachment 10097 View attachment 10098 View attachment 10100
That look amazing.
Was the skin crispy?
 

Blues1

Well-known member
Lifetime Premium!
Premium Member
Messages
820
Location
SC
Grill(s) owned
  1. Bull
Tonight's Dinner
Smoked Honey Cajun Beer Can Chicken, Loaded Smoked Baked Potato, Grilled Veggies, and a side of homemade Cajun Remoulade Dipping Sauce

Prep and clean whole chicken. Pat dry with paper towels. Apply light coating of avacado oil. Dust entire chicken with your favorite Cajun rub (I used Weber Cajun seasoning due to lower sodium content) Open a can of beer of your choosing. Drink 1/3 and cut the top off. Add 3 garlic cloves, diced red onion, and cajun rub. Set chicken on the beer throne. Use a baking sheet to hold and transport chicken during cook.
Set smoker to 325. Once smoker is at temp place baking sheet with chicken in the smoker. Place temp probe in the breast careful not to get close to the can. Cook should take 2 hours. Throughout the cook apply unsalted butter twice to the chicken. This helps with achieving crispy skin and also adds another layer of flavor. Once your chicken reaches 160 IT apply your honey cajun sauce (1 stick melted unsalted butter, honey, and your cajun seasoning. Simmer in a sauce pan on low till it thickens to your desired consistency) Apply sauce to entire chicken and let set. Should take less then 20 minutes. Temp chicken with probe. If your bird is at 165 pull and let rest for 10 minutes. Slice and serve.

View attachment 10093 View attachment 10094 View attachment 10095 View attachment 10096 View attachment 10097 View attachment 10098 View attachment 10100
One good looking meal right there!
 

Blues1

Well-known member
Lifetime Premium!
Premium Member
Messages
820
Location
SC
Grill(s) owned
  1. Bull
Just a little Warm Apple Pie Rub & a Light coding of Honey Rib Rub in the fridge for about 1.5 to 2 hrs. Pre heated to 450°
I was going for 150° IT
It talk about 20 minutes.
it was 1.75 pounds sockeye salmon.
Thank you!
 

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