Since the weather was being cooperative this weekend, decided to do some smoking on the YS640. Decided to do a pork butt that I butterflied, a small beef rib roast and a couple of pork chops.
I decided on a couple of experiments, one with the rub by mixing equal parts of Mad Hunky's GP No Salt and Tatonka Dust
Butterflied the butt to increase surface area for the rub and potentially reduce cook time
Rubbed down the rib roast with the mixture of MHGPNS and TD and let the meat rest in the fridge overnight. I also threw a couple of pork chops into Mad Hunky's Poultry Brine and brined for about 10 hours.
Fired up the smoker with Hickory pellets set to 240. Took some apple pellets and put them in the Amaz-n-Smoker for some additional smoke. I then injected the butt with apple juice and dissolved rub that I ran threw a coffee filter to remove the bigger pieces.
Put the butt into the smoker and threw a tray underneath to capture any of the drippings.
About 1/2 way through the cook, threw on the pork chops and rib roast to start their journey into bbq bliss.
Pulled the pork chops after they reached IT of 140. Nice grill marks, eh?
Pulled the rib roast once the IT reached 135 and let it rest for about an hour before slicing. Look at that bark!
Here's a plate shot of the sliced rib roast and some saute'ed green beans and zuchinni that were done in butter, olive oil with some salt and fresh cracked pepper.
Here's the butt after I pulled at 195 to start resting. Man I love how the bark turned out on the pork butt!
After an hour I checked the butt and realized it wasn't quite as tender as I would have liked, so I wrapped it in foil and placed it in the oven at 325 for a couple of hours to finish the cook. I took it out of the oven and wrapped it in a big towel and put into an ice chest cooler to rest overnight. Checked in the morning and the IT was still reading 170. Sorry, didn't get any pictures of after it was pulled, but the smoke ring was really nice and the flavor was really good. I liked that the rub penetrated the meat very well due to the butterfly method, so I think that I'll do that one again. And I will definitely do the rub mixture of MHGPNS and TD as they worked well on both the pork and the beef!
I decided on a couple of experiments, one with the rub by mixing equal parts of Mad Hunky's GP No Salt and Tatonka Dust
Butterflied the butt to increase surface area for the rub and potentially reduce cook time
Rubbed down the rib roast with the mixture of MHGPNS and TD and let the meat rest in the fridge overnight. I also threw a couple of pork chops into Mad Hunky's Poultry Brine and brined for about 10 hours.
Fired up the smoker with Hickory pellets set to 240. Took some apple pellets and put them in the Amaz-n-Smoker for some additional smoke. I then injected the butt with apple juice and dissolved rub that I ran threw a coffee filter to remove the bigger pieces.
Put the butt into the smoker and threw a tray underneath to capture any of the drippings.
About 1/2 way through the cook, threw on the pork chops and rib roast to start their journey into bbq bliss.
Pulled the pork chops after they reached IT of 140. Nice grill marks, eh?
Pulled the rib roast once the IT reached 135 and let it rest for about an hour before slicing. Look at that bark!
Here's a plate shot of the sliced rib roast and some saute'ed green beans and zuchinni that were done in butter, olive oil with some salt and fresh cracked pepper.
Here's the butt after I pulled at 195 to start resting. Man I love how the bark turned out on the pork butt!
After an hour I checked the butt and realized it wasn't quite as tender as I would have liked, so I wrapped it in foil and placed it in the oven at 325 for a couple of hours to finish the cook. I took it out of the oven and wrapped it in a big towel and put into an ice chest cooler to rest overnight. Checked in the morning and the IT was still reading 170. Sorry, didn't get any pictures of after it was pulled, but the smoke ring was really nice and the flavor was really good. I liked that the rub penetrated the meat very well due to the butterfly method, so I think that I'll do that one again. And I will definitely do the rub mixture of MHGPNS and TD as they worked well on both the pork and the beef!
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