Weekend Mega Cook

[Moomtaz]

So I basically spent the weekend cooking. I concentrated my efforts on the big three: brisket, pork butt, and ribs. Just for good measure, I threw in some ABT's and moinks. We will briefly go through each of these cooks. <br />
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Brisket<br />
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I started my brisket by giving it a fairly basic rub. Mostly the old standbys: salt, pepper, onion powder, garlic powder, and various types of peppers including chipotle.<br />
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I cooked it at 225 and then put it in a pan and foiled with a little beef broth after it reached 150. I pulled it internal temperature reached 200°. Good bark and color.<br />
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It had a fantastic smoke ring and sliced up really nice.<br />
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On to pork butt<br />
Continued...........

 

[Moomtaz]

Pork butt<br />
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I started with a pretty big butt, I like saying that.

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I injected it with an apple juice based injection.<br />
Next, I slathered with mustard and used the same rub I use in competitions. It creates a very nice bark after about 12 hours of smoke.<br />
This one had a red tint in color. I can't tell you why sometimes the pork I make turns out Redish and other times more black.<br />
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The bone slid right out and it was very easy to pull. Here is the final product and a sandwich I made for lunch<br />
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Coming up, ribs<br />
Continued..........

 

[Moomtaz]

Ribs three ways. One my regular style ie mustard binder, one with a molasses binder, and one with red currant instead of brown sugar and honey in the foil stage.<br />
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The players:<br />
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Trimmed up and ready for binder.<br />
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Molasses on the left and mustard base on the right<br />
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Onto the grill<br />
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Pulled after two hours and coated the first with parkay, honey, and brown sugar. The one below got parkay and red currant jelly.<br />
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Here they are a little farther down the line and then finally after cutting them up (forgot to take a money shot before cutting them up)<br />
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Meanwhile, back at the ranch...ABT's and moinks<br />
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Continued.........

 

[Moomtaz]

ABT's<br />
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The players<br />
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All wrapped up and ready to go<br />
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And the moinks<br />
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On the bottom shelf for about an hour<br />
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Didn't get a final shot of the turds but here are the moinks<br />
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All in all it was a very busy weekend!!!! Everything tasted great and the guests ate it all up, save a few rib tips I stashed away for lunch tomorrow. It's a labor of love, but somebody's gotta do it!!!

 

[Wing Commander]

Looks like you had a great weekend!

 

[Chili Head]

Dang what a marathon cook! You're putting that yoder through her paces huh!
Your ribs look great! Pass me the pan and get outa the way! What was the flavor like on the ones with molasses?
Nice ring on the brisket! The pulled pork looked delicious too!

 

[muebe]

Wow!

It all looks fantastic! Looks like your putting your new Yoder through it's paces

 

[squirtthecat]

So THAT's what I smelled in the winds coming out of the North!

 

[sparky]

holy cow. you been busy. all the food looks great. nice job breaking in that yoder.

 

[Tatonka3A2]

WOW!! You had that baby loaded all weekend!! I can't decide what looks best so I will take a little of everything!!

 

[Chili Head]

You know...me and squirt can come help you eat the leftovers!

 

[squirtthecat]

You know...me and squirt can come help you eat the leftovers!

Yep! I can get to Lincoln in about 35 minutes, after a stop for beer and gas...

 

[NorCal Smoker]

Wow! That is what I call a great weekend!