Another unit cookout

Discussion in 'Pork' started by smokingunny, Oct 4, 2014.

  1. smokingunny

    smokingunny Meat Mopper

    As luck would have it, I got volunteered to smoke 5 more butts for staff vs student paintball event.


    I plan on letting them smoke all night, until about 0700 and then rest until 1000 when it's time to eat.
     
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Gunny you're going to spoil 'em!
     
  3. smokingunny

    smokingunny Meat Mopper

    Victim of my own success. If they mention I'm cooking, everyone is willing to donate money.
     
  4. It should be good! Keep the pics coming.

    Happy smoken.

    David
     
  5. SmokinGunny,

    If you want help with anything let me know. I am at Huachuca as well. What kind of rig do you smoke on?
     
    Last edited: Oct 4, 2014
  6. smokingunny

    smokingunny Meat Mopper

    I use a Chargriller Duo. I need to invest in a bigger smoker. The cook chamber fit all 5 butts, but hardly left any room for airflow.
     
  7. I have multiple rigs.  Let me know if you have some over-flow items which need smoked for future events. 
     
  8. smokingunny

    smokingunny Meat Mopper

    Sweet. I'm currently working on a reverse flow smoker, 24"X48". Just need to find the time and a plasma cutter.
     
  9. In our neck of the woods, we are force to cook for ourselves; the local BBQ shops are average to horrifically bad. 
     
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Talk to the old man, tell him supply has a problem! LOL
     
  11. smokingunny

    smokingunny Meat Mopper

    If you can even find a BBQ place.
     
  12. Well, in name, there are two places Locally.  "Down Home BBQ" and "L and A Southern style BBQ" (which is on base).  One of these two (I won't say which), should be closed for improper food storage.  Both of them seriously lack real-smoke flavor.  The more offensive of the two, I am considering running a challenge in the local paper before the next Tucson KCBS competition.  I just want to see if that BBQ restaurant can score above a 3 with impartial judges.  Unfortunately, Due to the constant influx new soldiers, who are attending a military schools here, bad restaurants have a way of limping along for years.  The new guys haven't had a chance to hear the word-of-mouth, and they miss barbeque from back home. 
     
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Sounds like a business opportunity to me.
     
  14. smokingunny

    smokingunny Meat Mopper

    I agree. If you need some help with the Tucson KCBS let me know. I have a small network of fellow smokers at the Marine Corps Detachment. Down Home is ok, at least he smokes his food outside. The other place is overpriced for what you get.
     
  15. I worked in the food service industry as a kid.  I made a promise to myself that I would not re-enter that job market unless I was dying of starvation.
     
  16. SmokinGunny,

    If I do the KCBS show, I would love to enlist your help.  The timeline for Ribs and Chicken always make a major time crunch to do solo.
     
    Last edited: Oct 4, 2014
  17. smokingunny

    smokingunny Meat Mopper

    Long overdue update. I'm still new to documenting my smokes. The butts were on smoke for 10 hours and as much as I hated to put them in the oven, I had to get some sleep. In they went at 0500 and I pulled them out at 09300. At 1300 when I went to shred them they still too hot for me to handle. This is the result.

     
  18. It looks tasty!

    Happy smoken.

    David
     
  19. Looks like a happy ending to me.  I am certain everyone loved them.  Thanks for posting the picture.  My freezer is full of smoked brisket and pulled pork; SWMBO insists we need to reduce the stock before the freezer is further stuffed.  Tonight I made my smoky beef stroganoff, and used up one of the packets of brisket. 
     
  20. smokingunny

    smokingunny Meat Mopper

    I had to leave early because I needed rest. But I'm pretty sure there wasn't much left.
     

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