It's a cook along and OC thread. I'll be smoking a pork shoulder today...

It's a cook along and OC thread. I'll be smoking a pork shoulder today. I've never attempted to smoke something this big. Here's to hoping I don't fuck it up.

I rubbed it down with some spices last night.

I didn't let it set as long as I wanted, but it did the trick.

I've been keeping the smoker around 225. I'm about for hours into it. I added some mop sauce right after this.

Lurking.

Word. I'm smokin' a brisket right now. Been goin on for about 6 hours and lookin' mighty fine.

Nothing fancy for the rub just salt/pepper which'll let the the smoke and meat do all the talking.

hardwood lump coal
oak chips and hickory wood chunks

That's good for brisket, not so much for pork. I used brown sugar, salt, paprika, black and white pepper, celery salt, and chipotle powder.

For pork I'll just either do just salt and smoke it with either apple wood or oak. If I'm doing a rub it's usually cumin, garlic, onion, salt, cayanne, dry mustard, pepper, and chile powder.

here is the first one I ever done abt half way complete

I usually do apple wood, but went with pecan because I've never used it.

Any thoughts about wrapping it in foil towards the end? I want good smoke penetration, but I don't want the bark to be too thick and hard.

Here's some shoulders I did awhile back

after abt 4-5 hours your going to get about all the smoke u want anyway, yes id wrap it tightly in foil with a little apple juice for the last hour or 2

This is the brisket I'm workin' on right now

Advice taken

Carne asada for me today. Put the marinade together. I'll build a double-layer fire around 4:30 and cook the flap steak. Hope it turns out. Wanted to make something low-impact and relax.

sounds good

I don't have any pics of my finished product really but here is a leg quarter from the same day

Finished product

Post more butts!

this is burnt

this is burnt and lewd

do americans seriously like to eat burned meat? what the fuck, man

Gonna pull it?

I'm smoking two pork butts tomorrow for pulled pork on the 4th. Decided to go with mesquite wood for smoke, some people find it too strong for pork but I love it, oddly enough I'm not a fan of mesquite with beef like on a brisket. Oak is much better for that.

>Nothing fancy for the rub just salt/pepper which'll let the the smoke and meat do all the talking.
Mah nigga.

Only seasonings are use are salt and black pepper, smoke adds everything else you need to the meat.

Brisket, ribs, pork butt... Fuck sugar and mustard and mop sauces and spices and bullshit. Salt & pepper and smoke till its black and falling apart.

t. Texan

You can also use brown butcher paper to wrap it so your crust doesn't get totally soggy.

Europoor doesn't know about delicious bbq, why am I not surprised.

Besides, isn't pork haram over there?

These are old pics but that was some delicious pulled pork.

a lot of work for some meh meat

needs a good mustard sauce or its a waste of time

if i was going to spend that much time smoking something it would be ribs or some shit

t. guy who worked at a nice BBQ place for 2 years

MMMMMMM....fatty pork goodness.

On the smoke, three hours in.

Looking good all smokers, have a great day!

Thicc