And here it is, 51 days below Zero this winter season as of 3/3/2014

 

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Preparing 2 Butt Roasts to go onto the Smokin-It #3 Smoker to make Pulled BBQ Pork.
The one on the left is 10.78#’s and the one on the right is 9.30#’s.

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Both only had a fairly small fat cap and didn’t need a lot of trimming, I’d say I took off well under 1/2 a pound each in fat. Once trimmed, I applied a coat of Extra Virgin Olive Oil to all sides of both roasts.

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Next a sprinkling of Fine Sea Salt on all sides of the roasts.

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Then I covered all sidea of the roasts with finely ground Anaheim Chili peppers for some flavor.

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Then to give it a little kick, a sprinkle of Cayanne Pepper on all sides.

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Now our previously prepared dry rub is applied to and rubbed into all surfaces of the meat.

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Now the meat is trimmed, seasoned and ready to head out to the smoker.

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This is a short video explaining the trimming and seasoning / rub process.

Both roasts are now in the smoker, with the smoker set to about 235 right now. I’ll vary the temperature slightly as needed throughout the next 24 hours until the roasts reach an internal temperature of 203 degrees farenheight. There are 3 small pieces of wood in the smoker some Mosquite and Oak.

Notice the 2 electronic thermometers, one has a probe in each piece of meat. Since the roasts are similar in size, I do expect they will cook at close to the same rate, though here we see the smaller roast is 3 degrees warmer than the larger one just 34 minutes in. That will very likely even out later on in the cooking process.

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Power outage – 2/18/2014

February 19, 2014

We were sound asleep for the last couple hours.   I woke up to a strange beeping sound, I thought it was a alarm on a phone at first.  We quickly figured out the power was out and it was the battery backup.  I got both computers shutdown with just about 1 minute of battery left.  [...]

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Beef Jerky Photos — Home Made Today — 1/5/2013

January 5, 2014
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Pork Butt Roast — Getting Started – Seasoning the roast with a rub and oil

December 27, 2013

Pork Butt Roast — Getting Started – Seasoning the roast with a rub and oil
 

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BBQ Ribs – Final wrap up view — 12/27/2013

December 27, 2013

BBQ Ribs – Final wrap up view — 12/27/2013

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Smoked ribs update 12/27/2013

December 27, 2013

Smoked ribs update 12/27/2013

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Start of first rib roast — 12/26/2013

December 26, 2013

The first rib roast in the new smoker has started.  I put in 2 racks of ribs at 2:15, seasoned with hungarian paprika, cayenne pepper and salt.  I added 3 more racks of ribs an hour later, I wanted to start them all at once, but 3 of the racks were frozen solid from the [...]

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Smokin-It Electric Smoker – Initial Impression and Start of Burn in

December 25, 2013

Smokin-It Electric Smoker -
Initial Impression and Start of Burn in
Model #3
Video:

Taken 12/25/2013

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Sunflower Skies

December 12, 2013
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