Boston Butt-Pulled Pork

[nmayeux]

Tommy,
That pic is a little deceiving, but my grate is about 4 inches off the bottom of the firebox. Although I clean out my box after each cook, I can run about two 10 hour cooks before I become concerned about ashes impeding airflow. When you burn wood, you will be very surprised at how little ash accumulates. Actually, I was even more surprised at how little wood I use during a cook.

 

[tommy c]

O.k. Thanks! After my question, I went back and looked at the picture again, and thought maybe it might have looked a little deceiving.

 

[ranger72]

Thanks nmayeux!


Sorry for the delay in the reply.

That particular smoke was last winter and you were right it was a cold one!

The steel stove is a great way to get your coals going so that you don't cool off the smoker when re-fueling!


ranger72 :D

OTBS # 14

 

[tommy c]

 

[joed617]

Hi Tommy, I'm back from vacation and taking some more time off from the auto accident the wife and I were in last week <rear ended we both got whiplash>. I'm going to order a bag of the "Weekend warrior" this week. I'll let you know how it burns. I'm not too thrilled with the "cowboy" brand too many crumbs at the bottom of the bag. I'll be smoking 5 racks of ribs this weekend, I wanted to do a butt, but the wife said ribs would be better for the family get together. We'll be waiting for the pics.. Digital is the way to go if you can. But I guess we develop patience to smoke great food, we should develop patience to see the pics as well ..

Thanks for the reply,

Joe

 

[joed617]

Hey Noah, The butts look great.. you may want to edit one of your pics there may be an error, I may be wrong and it wouldn't be the first time. Here is where I think may be incorrect. "You smoke at 125 degrees and wrap in foil when the temp reaches 165 degrees." You may have ment smoke at 225 degress but some newbees or someone like my wife would try to cook at 125 to reach a temp of 165 degrees. As my wife would say I am very anal so I'm not trying to bust them on you..

Happy Smoke'n,
Joe

 

[monty]

Hiya, Joe! How was Montreal? And the Jazz thingy you were attending was a smash I would hope!

Gonna do a couple of pork butts this weekend myself. Will also have a beer can chicken or two and a few fatties. Cannot get any good Jalapenos for ABTS but I keep looking!

Cheers!
Monty

 

[joed617]

Hiya Monty my Man! The Jazz fest was great, We usually hang around the "Blues Stage" "Mississippi Heat" is a great Blues Band. 2nd year they were there.

You would think you would be able to find some Jalapenos peppers seeing how it is the season for them. I got a few the other day and smoked them, we also smoked and dried some habinero's. Right now I have my webber kettle going and I'm doing a rib eye that's 1 1/2 thick. yummy.. We get all our beef, chicken and pork at Whole Foods and it's costly but very good. I'm looking for a farm around the area that raises natural meats.. there are a few in western Ma and NH but haven't had the time to check them out.

I'll be making my Red North Carolina Q Sauce for the ribs .. It's a complex sauce but it is good .. I'll post it later when I have a chance.. It has garlic, ketchup, apple cider vinegar, brown sugar and dry mustard .. I'll look it up and post it ..

Good to hear from you again,

Joe

 

[nmayeux]

Thanks Joe! That post has been there a while and no one else picked it up. 125 degrees would mean a really long smoke...

 

[monty]

Heya, Joe!

Happy to hear you had a great time up north! As for the jalapenos this area does not have a great demand for them. And since everything is trucked from Boston this way all we get is the softer "gone by" type. Excellent for chili and other things but not for ABTs.

Where are you in MA? I spent a good bit of time in Western MA in my younger days and settled into Eastern MA when married. Much preferred Western MA!


Cheers!
Monty

 

[joed617]

Noah, Yer right, cooking at 125 to get to 165 would be a very long smoke. :)


Joe

 

[joed617]

Monty, I love those ABT's.. I was born and raised in Boston, Moved to NH back in the 80's, moved back to Boston and I know live in Cambridge "The republic of Cambridge" as they say. The neighbors are close so when I do a smoke they all get to smell the goodies, I never had any complaints from smoking out the neighbors..hence "the thin blue smoke" and I either cookout on my webber every other night or do a weekend smoke with no problems. I like the privacy of NH but I also like it here, so many ethnic places to eat within walking distance. Who knows I may start a new trend "Smoked Sushi" .. laugh

Joe

 

[tommy c]

:( Sorry to here of your misfortune :( Hope you both have a speedy recovery! My wife told me last night she ordered a digital camera :shock: I guess I get to jump into the 21st century after all. Good luck with your ribs this weekend. Saturday we're goin' to a pig roast

Our prayers are with you and your wife. Tom

 

[joed617]

Hi Tommy, Thanks for the well wish's.. Hmm a whole pig.. My brother use to do one pig a year but gave it up a while back. I wish you the best weather for your roast. Good to see you're moving to the 21st century.. laugh .. I hope you get your pics back soon. You'll be taking some pics of this pig roasting? I'd love to see a pic of that. I still haven't ordered that charcoal yet .. call it procastination .. I'm in a lazy mood today .. could be the muscle relaxers .. I'll be in maine on sunday for the wifes family reunion.. Smoking the ribs on saturday, in the fridge that night and then in a cooler filled with hot water for our 4 hour trip. If its really hot I could lay the ribs on the dash board but my wife would complain like she did last time <kidding> ..

Thanks again Tommy,

Joe

 

[tommy c]

hmmm grease on the dashboard :shock: who needs armor-all :lol: