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Not a sauce but I Iike to do pork chops in an apple bourbon brine.Then rub them with brown sugar and cinnamon before grilling.
Not a sauce, and I'm far from a grilling expert, but I love his pork rub - Oakridge BBQ Secret WeaponGrahamburn said:
I have a chipotle infused olive oil that would be perfect as a base for this. Thanks for the lightbulb.
Start extra early and just pull it, wrap it in foil and stick it in a cooler if it finishes early. I've "kept" a shoulder several hours this way and still had it hot enough to make it hard to handle when you pull it.
I don't think you'll need to reheat it. I've found it's closer to 2 hrs. per lb at 225. I did one a few weeks back, put it on at 1 AM on Friday night and it finished about 3:30 Saturday afternoon. 7.8 lb butt at 225 with 6 oz of chunk hickory. Took it off at 202 degrees internal, double wrapped in heavy duty foil and held in the oven (turned off) for 2 hours. Still piping hot at 5:30. Also put a disposable pie pan in the smoker below the butt and then put the drippings in a pot with the leftover injection and rub and boiled it. Whisked in a few cups of apple juice and it made a terrific bath for a scoop of pork before hitting a kaiser or onion roll. Served with BBQ sauce, slaw, and pickle slices. Went over BIG.Bigboy10182000 said:
This. Pork is so simple this way, you shouldn't have to worry about timing. I just double wrap in heavy duty foil, wrap it in an towel and place it in a cooler. I've had them sit for 3+ hours and they were still too hot to pull by hand. Also, just placing it in the oven (Oven is kept off obviously) wrapped up works too.Drifter said:
Good to know. I've got a Kamado Joe, and I love the #### out of it, but I'm thinking of getting an electric so I can have higher capacity, as well as something other people can run without worrying. I've been looking real hard at the Bradley 39", but need more suggestions/input from people who have them.
Uses real wood, but there's no combustion and hence no smoke ring. It provides a very airtight and humid smoking environment so you get moist meat, though.
If you're doing an 8-9 lb. butt, you'd better go more like 250-275 if you want it to be done by 5. 225, forget it. A rest period before serving is advised as well.ETA: Unless you wrap the pork after a few hours, then you can power through the stall and likely get done in 12 hours, but I'm not a fan of wrapping. You get better bark by leaving it as is throughout the cook. Just my personal preference.
Likely won't even take that long, depends on the internal temp you're looking for. With a roast, I like to go med rare, so I'd be pulling it in the 130s, rather than going to 200 degrees like with a butt or brisket.I wouldn't be shocked if it's done in an hour or two if you're going medium rare.
Flat or a packer?Did my first brisket yesterday.
From the BGE thread:
So the brisket came out very good. Unfortunately, I wasn't able to get it on the grill until 2:30pm. With that in mind, I raised the temp to around 250. It went through the stall at around 169 for a few hours and the temp started to rise again at about 8:30. I had to abandon my original plan to maintain 250 throughout and raised it up to 350, pushing the internal temp to 200 within the next hour. I pulled it off and instead of wrapping and putting it in a cooler, I just covered it in foil and let it sit for about a half hour. It tasted great but could have used a little more time to make it more tender.
No complaints. I knew I had to alter things because of the late start. At least I didn't ruin it!
6 lb. flatFlat or a packer?Did my first brisket yesterday.
From the BGE thread:
So the brisket came out very good. Unfortunately, I wasn't able to get it on the grill until 2:30pm. With that in mind, I raised the temp to around 250. It went through the stall at around 169 for a few hours and the temp started to rise again at about 8:30. I had to abandon my original plan to maintain 250 throughout and raised it up to 350, pushing the internal temp to 200 within the next hour. I pulled it off and instead of wrapping and putting it in a cooler, I just covered it in foil and let it sit for about a half hour. It tasted great but could have used a little more time to make it more tender.
No complaints. I knew I had to alter things because of the late start. At least I didn't ruin it!
Got it on about 4:30...up to 161 but things appear to have stalled (as expected) Hopefully can get it to 195 in the next 4 hours
You got a shot, all depends on the meat. Worst case scenario, wrap it in foil. You'll sacrifice bark, but it will bypass the stall.
I would let it do it's thing through the stall, maintaining the temp, and once you see it break out, raise the temp to make up some time.
I pulled it at 185 F and let it rest for 30 min
Yeah, pretty much this. I never light more than a half chimney, but you want much more than that (plus any smoking wood) unlit.
That's about where I'm at.
Follow the below link. It's from a prime rib smoke I did a while back and shows how I start my smoker. In the middle is an empty can with both ends cut out. I drop like 5-7 lit coals and pull out.
Damn that prime rib looks awesome.
I arrange my unlit charcoal in a ring in my WSM and then dump a full chimney-worth of lit coals right into the middle of the ring. This method generally always works great for me for long sustained cooks, and I haven't had any issues with the smoker getting too hot using a full chimney worth of hot coals. My WSM will typically hover around 250 degrees for many hours with this technique. Even if it were to get too hot, you can just adjust your vents or add more water to your water pan. I wouldn't skimp on the amount of lit coals.
I've tried making a ring of unlit coals and dumping the hot coals in the middle, I've tried the fuse method, and I've tried just dumping coals on top. Dumping on top seems to work best for me... the other methods took way too long for me to get up to temperature. But it wasn't summer when I did them, and I'm in WI, so...
Thanks.
How about a fatty
Absolutely. The only real downside to it besides the lack of smoke ring is that it only goes up to 250 degrees, so if you want to cook hot and fast, you have to transfer whatever you're making from the smoker to an oven after it has enough smoke on it. Hasn't been an issue for me.
