Memorial Day Smokeout - Breakfast Fattie/Lunch Buffalo Burger/Dinner Pulled Pork

Discussion in 'Pork' started by piaconis, May 27, 2013.

  1. piaconis

    piaconis Smoking Fanatic OTBS Member

    Pretty aggressive plan for today.  Going to be at it all day, with a mixture of smoking and grilling action.

    Getting the old girl fired up

    Sausage is rolled out for the fattie

    Bacon weave...check

    A little bit of Jeff's rib rub

    Some maple syrup on the other side

    Scrambled eggs, peppers, onion, and Yukon gold potato (too much, as usual, lol)

    Stuffed to the gills

    Putting a little trim on the butt

    Butt is rubbed, fattie is rolled, and away we go...

    Fattie brunch (ok, so I got a late start)

    Couldn't resist a maple bacon donut on the side

    More to come!
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Looks Marvelous , send me some, I just up  the road, I'm hungry and I love Pig...[​IMG]

    have a great Memorial day...and remember our Heros...
  3. seenred

    seenred Smoking Guru Group Lead OTBS Member

    That fattie looks outstanding, piaconis! Keep the Qview coming!

  4. kathrynn

    kathrynn Smoking Guru OTBS Member

    oh yummers!  Keep that q-view coming. 

  5. piaconis

    piaconis Smoking Fanatic OTBS Member

    Man, I crashed hard on Monday night.  All of this time around the smoker really wore me out, especially since I also managed to do some wire brushing and touch up on a few rust spots, and still spent three days around the smoker and grill.

    Ended up scrapping the buffalo burgers.  A rainstorm moved in which prevented me from wheeling out the Weber Gold, and I wasn't going to waste those suckers on my propane grill.  Also, we had so many leftovers from Saturday and Sunday, skipping a round wasn't going to hurt.  The ground buffalo went back to the freezer for another day.

    Here we go...

    I finally gave in and pulled it at 191.  Was originally shooting for 195, but there was no issue with tenderness on this one.

    Off the smoker, ready to wrap and rest

    And, into the cooler for a nap.  I rested it for a little over an hour.

    Out of the cooler, ready to pull

    Another son did a full model shoot on this baby, lol

    First practially fell apart

    Of course, the dog was absolutely nuts for the last two hours of the smoke, and the next two hours after.  Dude has serious pulled pork addiction.

    Nice meaty bits.  Bark was tremendous, and a great reminder of why I don't foil

    Pulling away

    Had to get the dog a bite before he started head butting the island

    Action shot

    And the final product.  Threw it on slider buns, added a little Sweet Baby Ray's, and topped it off with my homemade cole slaw.  Wow, that was good.

    So, as my experience with smoking increases, so does the discernment of my pallette.  I learned some things on this smoke.  First, no more screwing around with foil.  I'm back to being a no-foil guy, even if it takes longer.  That intense caramalization, added to the sweetness of the fruitwood (I used cherry again), is why we do this.  Second, I loved the pork flavor of this butt (mainly because of the quality meat from Duma's, a local butcher), but for the first time in a while, I didn't inject the butt.  I think it was a little too one-note in the flavor, except for the bark bits.  I think I'm going to resume my quest to create the perfect injection.  And this time, I'm not only going to play with Dr. Pepper Cherry and/or maraschino cherry juice, but I think I'll add a little salty/savory note.

    Well folks, that's it.  Hope you enjoyed!

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