American Style BBQ - Pulled Pork - Picture Diary.

Discussion in 'Geek Recipes' started by scon, Apr 30, 2011.

  1. brettmo86

    brettmo86 Member

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    Nah the gas element in these are at the very bottom, on top of that is the wood box/tray, on top of that is the water bowl (which I made sure didn't run dry).

    Either I stuffed it up with the wrapping/unwrapping or it was just a bad butt.

    I'll be trying some ribs before I try another butt i think.
     
  2. methodMAN

    methodMAN Member

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  3. brettmo86

    brettmo86 Member

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    I grabbed a portion out of the freezer today and mixed some bbq sauce through.
    We had it on tacos, turned out very tasty [emoji106]
     
  4. hsvguy

    hsvguy Member

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    Feeding 35 people on Saturday night, pulled pork and pulled lamb burgers.

    going with 2x lamb shoulders, and 1x pork shoulder/neck.

    Lamb shoulder will be rubbed with "pit happens" rub and cooked in the weber using snake method with some woodchips along the journey.

    Pork will be done in the gas smoker, unless I can find another weber to borrow before the weekend.
     
  5. Stooge007

    Stooge007 Member

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    if in Sydney, welcome to borrow my (imitation) Weber kettle

    probly needs a bit of a clean, but should do the job
     
  6. kjparker

    kjparker Member

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    Details on build?

    Care to share what you used hotplate wise / your arduino setup?
     
  7. hsvguy

    hsvguy Member

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    Appreciate the offer, Im in Adelaide however.

    Found a mate's I can borrow, but i'm now tempted to just do the pork in the oven.

    Edit: Anyone wanna take a guess on cooking times required? I have 2x 2kg Lamb shoulders, and 2x2kg pork shoulders.

    I know the lamb will be 7-8 hours max, but i'm a bit worried the pork might be a 10-12 hour affair.



    EDIT:

    So I ended up doing the pork in the oven, and it was done in 6 hours at around 140c. I wrapped it for the last 2 hours, and then wrapped it again in another double layer of foil, currently its sitting in a towel lined esky (I've also wrapped the esky in a blanket :) ).

    Lamb is chugging away beautifully in the weber, currently at 5 hours, and probably needs another 2 . My brother come round with his missus and after he looked at the meat, he went out to the car to get her so she could have a look too haha.

    Pork was ready a little earlier than I hoped, but it shouldn't be an issue keeping it warm for 3 1/2 hours in the esky.



    Pork before going in. I left the skin on as it's boneless and wanted to retain as much moisture as possible. Rubbed with mustard and G fresh Lemon and Herb Spice.
    [​IMG]

    Lamb going on, rubbed with mustard and Pit Happens Rub, and wine soaked hickory chips for smoking.
    [​IMG]

    Lamb after 4 hours, temperature holding at 140c with the snake method.
    [​IMG]
     
    Last edited: Apr 29, 2017
  8. Stooge007

    Stooge007 Member

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    how'd it all go?
     
  9. hsvguy

    hsvguy Member

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    Came out absolute aces. The lamb shoulders disappeared in about 10 minutes. Couldn't have turned out better. When i unwrapped them after nearly 4 hours in the Esky, they were still too hot to touch.
     
  10. Stooge007

    Stooge007 Member

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    good stuff mate!
     
  11. CHiMPY

    CHiMPY Member

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  12. salmon

    salmon Member

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    Brisket looks epic, could I trouble you for a recipe/ method?
     
  13. CHiMPY

    CHiMPY Member

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    It was literally just salt and black pepper (quite a lot of salt and minimal pepper) and then smoked at ~250f until internal temp got to ~197ish (wrapped it in foil at some point around 160ish to speed things up a little).
    Rested in foil for about 30 minutes and then sliced into what you see in the pic.

    Really nothing to it other than a pretty constant temp.


    edit: for what it is worth, most of my knowledge on the subject of low and slow came from this thread and a lot of time spent on amazingribs.com
     
  14. Squatting_Tiger

    Squatting_Tiger Member

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    Been doing lots of brisket recently, doing 2x 1.7kg pieces for an early dinner tmrw evening (5pm) so starting tonight. :Paranoid:

    This is my current favourite recipe.
     
  15. Stooge007

    Stooge007 Member

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    been a while, have done a cook here and there in the past few years

    got a small cook going at the moment, just because, currently sitting at 162*F meat temp, 253*F pit temp

    still using the imitation Weber that's leaky AF

    looking at pellet grills at the moment to do more overnight cooks

    anyone else still doing these?
     
  16. max

    max Member

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    I've got a pit barrel cooker and love it! Did a 5.8kg pork butt on the weekend, took about 7 hours (with wrap @160f) to hit 197f.
     
  17. Squatting_Tiger

    Squatting_Tiger Member

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    Weber Smokefire? Looks great for $2k spend :p
    I do all mine in my Weber WSM
     
  18. GTR27

    GTR27 Member

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    Is a Kamodo just a really good version of a weber? I have a 1986 weber and thinking about an upgrade lol. I love the coal fired taste for cooking meat, it's simply the best.

    Do those pellet cookers give the same taste?
     
  19. Squatting_Tiger

    Squatting_Tiger Member

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    Kamado is ceramic, heavy, great thermal mass, rock solid temperature control. But with it comes some pitfalls. Weber kettles are steel made and obviously lighter and less thermal mass. I would say Weber kettles are the most versatile charcoal cookers, you can direct/indirect grill, low and slow smoke, rotiserrie, pizza etc etc. If you want to compare kamado's with Weber's you should google Kamado Joe vs Weber Summit Charcoal.
    Your 1986 Weber would make it an H code, what colour?
     
  20. Hater

    Hater Member

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    I finally have my own yard and have a O code Weber I inherited from my old boss and sat at my parents house for 10 years. I've been cooking things with charcoal all week but never smoked. Have a house warming next Saturday... might as well try.

    What's a good first low and slow recipe I can try?
     

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