Smoked, BBQ'd, Grilled

[Anonymous No.9201083]

Post your own BBQ'd grilled or smoked meats or fish.

[Anonymous No.9201088]

>>9201083
Started off at 10.5 lbs and removed the fat cap that was invisible in the original post. There was 1.25 lbs of fat removed in total.

[Anonymous No.9201093]

>>9201088
Homemade rub.

[Anonymous No.9201096]

>>9201093

[Anonymous No.9201100]

>>9201096
Made the injection so it had time to cool.

[Anonymous No.9201103]

>>9201100
Time to close the firebox and let the smoker come up to 205F

[Anonymous No.9201104]

>>9201103
Apple and hickory soaking and second round of charcoal for later.

[Anonymous No.9201107]

>>9201104
Injector and spray bottle ready and cooled.

[Anonymous No.9201110]

>>9201107
Shoulder is in.

[Anonymous No.9201115]

>>9201110
Perfect blue smoke. Not too thick.

[Anonymous No.9201123]

>>9201115
Wrapped it at 176 and let it come up to 196 then placed it in a cooler lined with clean towels to let it finish to 203 with carryover heat.

[Anonymous No.9201128]

>>9201123
I apologize for the webm quality and not getting to see the bone slide out or the initial pulling. I'm still experimenting with webm converter.
Now show me yours.

[Anonymous No.9201146]

Good thread OP

[Anonymous No.9201149]

>>9201083
Looks tasty OP, good job.

[Anonymous No.9201173]

Homemade sauce with a little mustard, brown sugar, vinegar, spices and some of the drippings and homemade creamy coleslaw.

[Anonymous No.9201215]

>>9201173
Was it a little too salty? For some reason it looks salty.

[Anonymous No.9201225]

>>9201215
I use a lot less salt in my rub than any recipes that I've seen. It has a bit of tangy zip from the mustard and vinegar sauce and followed by the natural sweetness of the pork meat and then the rub, then the smokiness and slight kick from the chili and cayenne pepper.

[Anonymous No.9201254]

>>9201146
>>9201149
Thank you. I enjoyed making the thread because I got to eat the results of the cook. I use to post a lot more, but I've gotten tired of the trollish behavior here. I appreciate compliments.

[Anonymous No.9201257]

>>9201254
>I member when /ck/ didn't have trolls
lol fuck off newfag

[Anonymous No.9201263]

>>9201257
I never said that. I just said that I've gotten tired of you.

[Anonymous No.9201269]

Have a good one. I hope the thread doesn't die before I return. Can't wait to see what y'all made so far this summer.

[Anonymous No.9201274]

>>9201173
Looks pretty darn good, OP. I'm thinking about getting a smoker like yours. Is it worth it over a traditional smoker?

Pic related, my most recent grilling

[Anonymous No.9201284]

Nice cook OP. When and how often did you use your injection, and did it noticeably change the moisture and taste of the meat? I have done some smokes with a brine but I've never tried the injections. >>9201083

[Anonymous No.9201356]

>>9201274
I actually love it compared to an old offset barrel style that I had. I didn't have a deflector in the bottom so one side was hotter than I liked. This one really doesn't vary in temp from the bottom of the cooking area to the top. It was relatively cheap as well.
>>9201284
Actually, I bought that injector specifically for brisket and this was my first time using it on a shoulder. I injected about 4 times into different areas trying to hit as many of the larger muscles as I could, pushing the plunger gently in as I removed it from the meat. I only did it after I'd rubbed it and let it sit a while and I covered the holes with more rub and pressed it in. The reason I used it to begin with is that I didn't have room in my fridge for my brine vessel. The meat wasn't mushy as I feared. It imparted a little flavor, but the pork was decent quality and I could still taste the meat.

[Anonymous No.9201362]

>>9201274
Also, I've been planning on getting some chicken hearts to grills because of that photo.

[Anonymous No.9201364]

>>9201356
>actually
>actually
....sorry

[Anonymous No.9202154]

>>9201274
Gotta love summer time grilling

[Anonymous No.9202168]

>>9201128
Fuck you that looks delicious

[Anonymous No.9202187]

>>9201128
Only issue I have with this op, is I didn't get an invite to your bbq...

Looked fucking awesome...I'm thinking of an electric smoker so I can give this a go...

[Anonymous No.9202229]

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[Anonymous No.9202233]

2

[Anonymous No.9202237]

>>9202154
Yessir

[Anonymous No.9202250]

>>9201362
I season mine with this and it works surprisingly well

[Anonymous No.9202289]

Just got a new grill this summer, old one finally conked out after 10 years. It's got a built in rotisserie and I've been trying it out. I've made chicken, prime rib, and picanha so far. Any other suggestions? I want to try gyro and al pastor at the moment

[Anonymous No.9202290]

>>9202154
>>9202229
>>9202233
fuckin beautiful.

[Anonymous No.9202316]

>>9202229
>crab legs
>kek
seriously tho were did you get that meat?

[Anonymous No.9202405]

>>9202289
I really can't think of any reasons that I'd use a rotisserie, besides the ones you named.

[Anonymous No.9202458]

>>9202168
Haha thanks.
>>9202187
Hell, maybe next time? Electric smoker is fine. I don't hate on any methods, regions or cuts of meat. Electric would be a good choice for someone who isn't super familiar with the concept because it makes temp management so so much easier. I used my dad's old offset a few times and then at home I used a webber kettle. The kettle was tedious. Invest in a decent meat thermometer and rely on temp over time to judge doneness.