**Edit: Moderators please move if you know of a better place for this sort of post, thanks.
Hi guys, get ready for a novel I am an engineer so I tend to over-document :) This post sort of runs around a bit and in my mind didn’t fit in one of the sub forums above. This weekend I am doing a dinner for the family, specifically for my brother who is on mid tour leave from his Air Force base in South Korea. He asked for tri-tip but now that I have the increased cooking capacity and a need for the practice I am going to do a bit more :) Below is my plan based on all the reading I have done on here over the last few days. I guess I am looking for any tweaks or changes you would make based on your experience and to have a couple fo questions answered.
Here 'goes:
Pork Shoulder (bone in) 5-9 LBS:
Coat in mustard, put rub on. Possibly going to use Butt Rub, or home made, not sure yet.
Smoker at 225-240, fat down
After a couple hours spray hourly with 3:1 apple juice to Captain Morgan's mix.
@165'F Double wrap in heavy duty foil with some of the spray and cook to 195'-205'
Remove from heat and let rest for a couple hours in a cooler still wrapped in foil.
Pull apart and serve.
Tri Tip:
Salt / Pepper / Garlic Powder rub (maybe a bit of onion powder)
On smoker to internal temp of 140
Pull, wrap in foil and let rest for an hour in cooler with Pork
Baby Back Ribs:
Mustard and rub
3 hours on the smoker
Pull and wrap in foil with more rub, parkay and honey
Cook for 2 hours wrapped
Unwrap and cook for one more hour
Cook Times:
Planning on eating between 2PM and 3PM so based on cooking and resting times:
Pork: Depending on weight, on smoke at 2AM rest @ noon
Ribs: On smoke at 8:00 AM
Tri Tip: On Smoke at 11AM rest at 1:00 to 1:30PM
I plan on using the minion method with 100% natural lump and filling the charcol ring full on my WSM 22" then pouring the lit white hot coals on top. I also plan on throwing some smoke wood chips throughout so that there is always a bit of smoke being generated.
Sides will include:
Beans of some sort
Cole slaw with some BBQ sauce mixed in the dressing (anyone have a good recipe?)
Sauce:
I tried making a Memphis style last weekend and found that it wasn't really to my taste, too tangy i think, it was very heavy on the vinegar. I tried mellowing it with some brown sugar but it didn't work out very well. I know that most of the commercially available product is designed to appeal to the masses but does anyone have a recipe for something similar to but more flavorful than a Sweet Baby Ray's honey or something similar maybe using ketchup as a base given it is a bit sweeter?
Questions:
When foiling is mentioned in the forums, does it mean simply putting what you are cooking in a foil roasting pan and being covered in foil? Or does it mean being wrapped in foil? I also saw a reference to wrapping, so that’s where the confusion came from.
Should I use the wood chips for smoke or the larger pieces? I have both, in a variety of different woods, was planning on using hickory for the pork and then pecan for the tri tip since those will be going on while the pork is resting and the ribs will get a bit of both. Thoughts?
Thank you for your time, much appreciated!
Hi guys, get ready for a novel I am an engineer so I tend to over-document :) This post sort of runs around a bit and in my mind didn’t fit in one of the sub forums above. This weekend I am doing a dinner for the family, specifically for my brother who is on mid tour leave from his Air Force base in South Korea. He asked for tri-tip but now that I have the increased cooking capacity and a need for the practice I am going to do a bit more :) Below is my plan based on all the reading I have done on here over the last few days. I guess I am looking for any tweaks or changes you would make based on your experience and to have a couple fo questions answered.
Here 'goes:
Pork Shoulder (bone in) 5-9 LBS:
Coat in mustard, put rub on. Possibly going to use Butt Rub, or home made, not sure yet.
Smoker at 225-240, fat down
After a couple hours spray hourly with 3:1 apple juice to Captain Morgan's mix.
@165'F Double wrap in heavy duty foil with some of the spray and cook to 195'-205'
Remove from heat and let rest for a couple hours in a cooler still wrapped in foil.
Pull apart and serve.
Tri Tip:
Salt / Pepper / Garlic Powder rub (maybe a bit of onion powder)
On smoker to internal temp of 140
Pull, wrap in foil and let rest for an hour in cooler with Pork
Baby Back Ribs:
Mustard and rub
3 hours on the smoker
Pull and wrap in foil with more rub, parkay and honey
Cook for 2 hours wrapped
Unwrap and cook for one more hour
Cook Times:
Planning on eating between 2PM and 3PM so based on cooking and resting times:
Pork: Depending on weight, on smoke at 2AM rest @ noon
Ribs: On smoke at 8:00 AM
Tri Tip: On Smoke at 11AM rest at 1:00 to 1:30PM
I plan on using the minion method with 100% natural lump and filling the charcol ring full on my WSM 22" then pouring the lit white hot coals on top. I also plan on throwing some smoke wood chips throughout so that there is always a bit of smoke being generated.
Sides will include:
Beans of some sort
Cole slaw with some BBQ sauce mixed in the dressing (anyone have a good recipe?)
Sauce:
I tried making a Memphis style last weekend and found that it wasn't really to my taste, too tangy i think, it was very heavy on the vinegar. I tried mellowing it with some brown sugar but it didn't work out very well. I know that most of the commercially available product is designed to appeal to the masses but does anyone have a recipe for something similar to but more flavorful than a Sweet Baby Ray's honey or something similar maybe using ketchup as a base given it is a bit sweeter?
Questions:
When foiling is mentioned in the forums, does it mean simply putting what you are cooking in a foil roasting pan and being covered in foil? Or does it mean being wrapped in foil? I also saw a reference to wrapping, so that’s where the confusion came from.
Should I use the wood chips for smoke or the larger pieces? I have both, in a variety of different woods, was planning on using hickory for the pork and then pecan for the tri tip since those will be going on while the pork is resting and the ribs will get a bit of both. Thoughts?
Thank you for your time, much appreciated!