A weekend of smoking

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shyzabrau

Smoking Fanatic
Original poster
Mar 29, 2017
803
168
Troutville, Virginia
To prepare for my Independence Day pool party, I decided to smoke a couple of butts.

I made a very basic rub of brown sugar, coarse black pepper, garlic powder, onion powder, cumin and cayenne pepper. I liberally salted the butts and then added the rub (no mustard or whatever to make the rub stick - never saw a need for that).

I smoked them Thursday for about ten to twelve hours with Pitmasters Choice blend (hickory, apple & cherry). No wrap.

The bones pulled out easily.

 
It was around midnight by the time the meat was done, so I wrapped the butts in foil and put them in the oven set at 170 (the lowest that it will go) overnight. This wasn't a great decision. When I pulled the meat in the morning, it was a bit drier than I preferred. I added some beef stock (along with some more salt and some of the rub). I vacuum-sealed the meat into three bags (about 3-4 pounds each) and put them into the freezer for Tuesday.


Friday I spent the afternoon helping my parents unload the moving trailer (they just moved from Kansas to Blacksburg, VA, which is about 55 minutes down the road). On Saturday, my sister and her husband drove down from DC to help unpack and organize the kitchen. I decided to smoke a pork standing rib roast in the morning to take to their house (figuring that they wouldn't be ready to do a lot of cooking yet...)

I just put on some salt, pepper and ancho chili powder.


I smoked it with the A-MAZE-N garlic spice pellets. At 250* F, it only took two hours to get to 145* F, so I didn't get a lot of smoke flavor, but it was just about right.


I wrapped it in foil and then packed it in a small cooler wrapped in a towel. The temperature dropped more than I would've liked (I think it got down to 100* F by the time we made dinner).

While we were unpacking, we snacked on my coriander sausage and my paprika sausage.

To finish the rib roast, I put in under the broiler until it got some nice color (and somewhat reheated it). I sent the wife out to pick up some asparagus and we made mashed potatoes with some of the Kansas potatoes that my parents brought with them. As you can see, some of the meat was still pink, but none of us are freaked out by pink pork! It was a ridiculous amount of meat per person, but it was delicious!


My sister and her husband spent the night at my house. My brother-in-law is a big eater, so I fixed him an excessive breakfast, including my smoked beans, my savory Canadian bacon, my sage breakfast sausage, sauteed mushrooms & onions, pickled onions, avocado, tomatoes, a lightly fried tortilla and a fried egg.


Monday, I had no time for smoking - my buddy, his father, and I spent a lot of time making a kegerator for my homebrew (the tap tower is a brass unit from the UK that I bought on eBay years ago - so happy that I finally made a use for it!). Here it is in the gazebo by the pool, with two beers on tap (I need a replacement o-ring to get the third tap into play...)


To get ready for the party, I used my sous vide circulator and a big plastic tub to reheat the pulled pork and three types of sausage. About 16 pounds of meat in there...


Here are the sausages ready for the guests! (coriander sausagepaprika sausage, and garlic sausage)


The rain held off until about five or six, so we were all well lubricated by then and it didn't dampen the party, so to speak...
 
Everything looks delicious!

What a great party that must have been!

Nice setup by the pool!

Point!

Al
 
 
Everything looks delicious!

What a great party that must have been!

Nice setup by the pool!

Point!

Al
Thanks, Al! It was definitely a good time.

We had a hot tub in the gazebo, but it hasn't worked in a couple years. The wife decided that it was finally time to tear it out, so we did that on Monday morning. I like the gazebo much better as a pool bar!
 
Doug next time I visit my niece in Roanoke Rapids I'll have to swim up river.

That whole post was great

Richie 
 
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