Couldn't sleep, light it up.

Discussion in 'Grilling Pork' started by gone4nc, Aug 8, 2013.

  1. I figured if I was awake , why not start the pit early. I need to get the pork butts and beef done today. These sheriffs are going to eat well this weekend. Butts are rubbed doen and pit is coming to temp. Beef ti follow later.

  2. Pork has been on 4 hours , and beef goes on with spg,rosemary and thyme . shooting for 205 pork and 140 beef.
  3. Beef ready 140º in 3hours, now it's taking a nap in the kitchen. Pork is 181º at 8 hours. Holding nice temps even in the rain. Using oak , kfb, cherry and maple.
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks like a great start!!!

    Anxious to see the finals!!

  5. I'm finally finished cooking. Started at 12:15a and now done except the potato salad. All pork pulled, beef sliced , peach beans , cole slaw , quick pickles are all ready. Pulled chicken ready from yesterday, these cops are eating well this weekend. Qview to follow.
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Looks good so far... [​IMG]. Now send some finished shots and some of the Bears...[​IMG]
  7. My phone won't post pics , I'll get the laptop out in a while. No bears this week just those blue herons after my wife's koi
    Last edited: Aug 10, 2013
  8. sqwib

    sqwib Smoking Guru OTBS Member

    Beers kicking in?
    I can't stand those heron, just snagged a few of my Moms koi.
  9. no beer, just fat fingers small phone buttons
  10. Here's the q view from the shooting class cook.

    The beef turned out great

  11. The

    pork butt is great . As you can see my helpers ( the dogs) and I tried the bark,
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Both the Beef & the Pork look Great !!!

    Nice Job!!

  13. What type of beef is that? A rib roast? It looks divine! What kind of rub did you use? I would love the details....something like that on the table could bring smiles at my house.
  14. The beef was from Sam's , I thick they called it a tip or end. I will check , I need more for next week. All I did was rub it in salt , pepper, garlic powder, rosemary and thyme. Not a lot . I smoked fir 3 hiurs at about 250º-290º IT of 137º-140º , rest 2 hiurs and slice with my cheap us real nu ce fir lunch meat too.
  15. Thank you Bear, the cops loved it too.
  16. jaxrmrjmr

    jaxrmrjmr Smoking Fanatic

    That beef looks absolutely delicious!!!!  I'm still trying to land a slicer, but will do some beef as soon as I do.

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