Pulled Pork as currency?

Discussion in 'Pork' started by the dude abides, Sep 6, 2009.

  1. the dude abides

    the dude abides Master of the Pit OTBS Member

    For the last several weeks I've been doing a little flooring project at my house. Yeah, I know, I'm taking my sweet time. My wife wishes things would move along a little quicker too. Now with the start of the football season, I'm afraid I'll never get done. Anyhow, a couple of neighbors have been instrumental with advice, tools, help, etc.

    With yesterday being the first game for my beloved Iowa Hawkeyes (narrowly won a game they had no business winning) I had no intention of working on the house. Just sitting around watching football and smoking some meat. Some for me and some for the neighbors to say "thank you" for their help.

    I did a Pastrami...which I won't be sharing [​IMG] you can check that out here http://www.smokingmeatforums.com/for...ad.php?t=81353

    Also, was settling a little debate between what's a better cut to smoke.. a Chuck Tender Roast or a Chuck Pot Roast found here

    In addition I did this 8+lb Bone In Pork Butt.

    slathered with yellow mustard and JB Fatboy's Premium All Purpose Rub.

    All rubbed down and off to the fridge for the night.

    Cooked on the WSM using the Minion Method with Seven Oaks Lump, a combo of cherry and mesquite to start. Then added more cherry and some apple through the day.

    Here's the butt going down on the bottom grate since the all the beef will be done first it's going on the top.

    Ahhhh, the smell of the thin blue

    Two hours in and everyone gets a probe. Using one ET73 with several probes. I leave the one for the smoker temp plugged in and just swap out the meat probes to check on them as the smoke progresses. Great money saver instead of buying a bunch of different thermos. Just make sure you label all your probe ends so you don't get confused on what the other end is hooked into.

    I put this on about 9:30am. Foilded at 165* with no liquid and back onto the smoker. Hit a stall about 170* and sat there for a couple of hours. Then the lump burned out about 6:30pm. Since I'm already foiled, off to the oven for this baby. Hit 202* at 11:30 pm. Took it out of the oven and let rest in the cooler for 2 hours. Man was I tired at this point.

    Here it is when I was getting ready to pull before bed

    Bone just slid right out. That's how I know it's already a success.

    Just barely had to apply any pressure and this one just fell apart. I pulled the entire thing in less than a minute. Nice ring, juicy, great flavor. Mrs. Dude even crawled out of bed when she smelled it. I thought I was going to get scolded for making too much noise. But she said "I smelled it and was just going to go back to sleep. Then I layed there and said oh what the hell, I'm just going to go have a taste."

    Here's my haul. The 3 gallon bags are for the neighbors and the rest of the vacuum bags are for the freezer for me.

    One heck of a long smoke but my favorite PP to date.

    Thanks for looking and commenting on my smoke.
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    For a Dudestami today I will gladly do your floor Tuesday...
  3. rivet

    rivet Master of the Pit OTBS Member

    Beautiful smoke Dude. Excellent looking BBQ you made~ and when you have the situation quoted above, you know you are a chef! Congratulations to you and points well earned.

  4. fire it up

    fire it up Smoking Guru OTBS Member

    Some mighty fine looking pork, I love the shot of the bone just pulling out and you know you did a good job if the wife had to get up and come have a taste.
  5. old poi dog

    old poi dog Master of the Pit OTBS Member

    Aloha Dude,

    How long did it take the meat to get to foiling temp? This is one of my next "to do's". At what temp did you smoke the butt/pastrami and the two roasts?
  6. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Dude, it's widely known around these parts that you can't buy good Bbq, at any price...so you have to make yer own. As for payment for services with PP...well, you just put out some priceless goods for priceless help...seems like fair trade to me! [​IMG]

    Good job!

    Nice smoke, BTW!

  7. rickw

    rickw Master of the Pit OTBS Member

    That's some fine looking Q ya have there.
  8. jimvans

    jimvans Fire Starter

    First off, awesome Q Dude. Second, when did you get BB at HyVee for $.99/lb? Inquiring minds want to know. I can't wait til it goes on sale here.
  9. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    I love those "timers" they put in the shoulders so you know when they are done....[​IMG][​IMG]
  10. alx

    alx Master of the Pit OTBS Member

    The WSM are butt machines.A little tip on the extended smokes.If you can find a high quality briquette-no binders-not kingsford blue bag-i have been able to minnion at 250 for 12-16 hours without lifting lid....with 3 funnels worth.........

    Nice Job.Look forward to the DUDES next adventure.Seems the wife may be coming around to this deal....
  11. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I was wondering if we would see what was under those roasts. Now that we have seen it we all know how great it was. Looks awesome . One question is about those vaccum bags from zip-loc do they work or what?? I saw the food saver bags that Ron posted the other day and I'm curious if they work. So let recap this smoke. First you started out with 2 fine looking roast for the taste off then you throw in a pastrami to boot and now your sneaking in this butt. It has really been a good weekend smoke at the DUDES household. Great [​IMG]Job
  12. the dude abides

    the dude abides Master of the Pit OTBS Member

    You're on! Still got plenty of trim to sand and restain/seal. I'll cook and fetch you beers while you do the hard work.

    It was about 6 hours from on the grate to 165 for foiling. Then maybe about 3 more hours for the final temp. I was running the smoker at 225-235 pretty consistently for the whole smoke.

    That was bought several months ago and been sitting in the freezer ever since. At $0.99 a lb I wish I had a large chest style freezer so I could've picked up a couple more. The biggest complaint I have about Hy-Vee is all their butts are Hormel which is injected with God only knows what. But this one was good. Just keep your eye out. There's enough of us Iowa guys on here now we should just make it a plan to PM each other or make a post when there's good deals at Hy-Vee.

    Thanks man. I thought I had it loaded for the long haul. I've done a couple of 12 hour cooks start to finish with the Seven Oaks on the WSM. Must've just underestimated a bit this time.

    And yes she is. Which is good and bad. Good since she complains less about me taking all day to cook something...and bad because now she's eating more of it. Which leaves me less for lunches during the week. [​IMG]

    The bags work great. I've left stuff in them for 6 months with no problems at all. I'm sure they don't work as well as the professional gear, but 99% of the time I'm bagging up individual sized portions for lunches or for a solo dinner when I get home late. And they're pretty cheap (by way of compairison) and don't eat up counter space. They do give your arms a bit of a workout if you have to do a lot of them. It's a lot like an old style ball or bike tire pump.

    Thanks for the comments and the points everyone. All of it is greatly appreciated.
  13. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Ok I will work for strami.
  14. the dude abides

    the dude abides Master of the Pit OTBS Member

    Now if only I could pay the rest of my bills with smoked meat.
  15. Shazam. Don't know how I missed this. Pulling the bone pic looks unbelievable. You might not be able to pay your bills with it but I'm sure you can hand out a few bribes.[​IMG]
  16. Nice smoke job there Dude, awsome..
  17. rons

    rons Smoking Fanatic

    Man that looks good, I still gotta try one. How smokey does the meat taste on the inside?
  18. the dude abides

    the dude abides Master of the Pit OTBS Member

    Thanks guys.

    It's a pretty thick piece of meat so I'd say the smoke surely doesn't penetrate that far in. I'd imagine that it does work it's way into all the cracks and crevases though. But when you pull it and mix it all together...it all tastes great.
  19. Wow, busy smoke with all that going on! PP looks great.

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