|
The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
|
Thread Tools | Display Modes |
#1
|
||||
|
||||
Pulled Pork!!!!
|
#2
|
||||
|
||||
10-4
__________________
Waltrip's Saltwater Guide Service jeremy@geaux-outdoors.com https://m.facebook.com/waltrip.guideservice?id=148838538646862&_rdr |
#3
|
||||
|
||||
Looks damn good already. I'm doing a brisket here. Been slow cooking that thing since 10 this morning!!
|
#4
|
||||
|
||||
Forget the pics. What time does the serving begin?
|
#5
|
||||
|
||||
I started to do a brisket but dang them things were high price. I usually watch for a sale on them and buy four or five and stock up the freezer.
|
#6
|
||||
|
||||
It will be ready to eat all day tomorrow and Sunday.....come on.
Just don't show up with no clean butter bowl for take out haha..... |
#7
|
||||
|
||||
Text me the addy, I'm there!
|
#8
|
||||
|
||||
Working their magic.....
ImageUploadedByTapatalk1359763646.011996.jpg |
#9
|
||||
|
||||
Looking goooood !
|
#10
|
||||
|
||||
What kind of smoker do you have?
Sent from my stupid iPhone using Tapatalk |
#11
|
|||
|
|||
Looks like MES 40"
|
#12
|
||||
|
||||
Is that an onion?and whats it for? Looks like its on a temp probe
|
#13
|
||||
|
||||
Mann dat looks good.....
|
#14
|
||||
|
||||
That's exactly what it is.
Masterbuilt Electric Smoker 40"... |
#15
|
||||
|
||||
Quote:
As they get closer to finishing I will insert probes into all 4 pieces of meat to make sure they hit 205 degrees which is the perfect temp to break down the fat and tissue to make it perfect for pulling. If I was going to slice it, I would cook to 190 to 195 degrees. |
#16
|
||||
|
||||
And I'm holding my temp around 225 to 235 degrees.
|
#17
|
||||
|
||||
Looks good ! Did you get the bigger smoke box with that unit ?
I have looked hard at trading in my wood/charcoal smoker for something that regulates temp better and doesnt need round-the-clock babysitting... Hydro |
#18
|
||||
|
||||
Quote:
I purchased an AmazenSmoker or something like that and it uses saw dust. This is the ticket. Light and it will smoke a good 4 to 6 hours. I didn't use it tonight because I'm out of saw dust and haven't ordered anymore. |
#19
|
||||
|
||||
Cool...
|
#20
|
||||
|
||||
When I use that, I don't even load chips into my smoker. That little contraption is all you need. And when I use that I will go hours and never even check the meat.
|
Bookmarks |
|
|