its friday sooo lets bbq !!

[irmagoo]

ok I know it never happen if there's no pictures so here I go again bbq'n with my state of the art smoker !! pork shoulder for the week end eat'n!!
1. shot of the maybe not so hi tech smoker:xzqxz:
2. the star of this post nice pork shoulder !! can't wait tell its done!!
magoo

 

[Big Dog]

I like the way you roll!! :clapping:

 

[irmagoo]

oh yea

we're make'n some smoke now!! the peach wood smoke is wook'n its magic as I type!! :clapping:

mike

 

[Sully]

Looking good ThumbUp bet your neighbors are gettin hungry smelling the smoke.

 

[msocko3]

That smoker will get it done.

 

[bongobobny]

Yummmm!! What time is diner??

 

[irmagoo]

so I took pork off the smoker at 7 o'clock last nite double wrapped shoulder in foil and slow cooked @200 degree or so for 14hours over nite and...
here's what its all about 9x14 pan of smok'n good pork!!!
would have only been better if I'd had 3-4 racks of ribs to go with it!!
magoo

 

[Sully]

so I took pork off the smoker at 7 o'clock last nite double wrapped shoulder in foil and slow cooked @200 degree or so for 14hours over nite and...
here's what its all about 9x14 pan of smok'n good pork!!!
would have only been better if I'd had 3-4 racks of ribs to go with it!!
magoo

That will do Magoo ThumbUp:clapping:

 

[Firea100]

After just getting back from Texas and having my first taste of TEXAS BBQ, I'm wondering about the time you smoked the meat? I undrstand about the "Low and Slow" cooking, but what about seasonings, and smoking time? After eating at Hard Eight in Coppell Texas, I asked the chef about seasoning, his reply was "salt and pepper"! Never had a meal as good as I had down there!! So if you could share what brand smoker you use and a recipe it would be much appreciated!!
Larry in East China Mi.

 

[tom w]

looks great ! 14 hrs will do a good smoke ring. I have never used peach wood. my smokers are not high tech either but make good bbq. I have one large gas one and a small electric about the size of a small refrigerator. they both do the trick well. one of my favorite things to smoke is sausage . I take the normal polish sausage from the store and put it on for about 2-4 hrs around 180- 190. season it good and used hickory chips. do some chopped vegies on the grill and fried potatoes ..............make a fat dog happy!

 

[msocko3]

After just getting back from Texas and having my first taste of TEXAS BBQ, I'm wondering about the time you smoked the meat? I undrstand about the "Low and Slow" cooking, but what about seasonings, and smoking time? After eating at Hard Eight in Coppell Texas, I asked the chef about seasoning, his reply was "salt and pepper"! Never had a meal as good as I had down there!! So if you could share what brand smoker you use and a recipe it would be much appreciated!! Larry in East China Mi.

A lot depends on the meat being smoked, I'm assuming when you were in Texas you had brisket. Traditionally brisket is just rubbed with salt and pepper then put on the pit. The pit temp is normally in the 225 - 250 degree range , but some guys like to run hotter. Depending on the size of the brisket and the pit temp it can take up to 20 hours before its done. Wood choice can very, its pretty much based on the choice of the pit master.

I've used a few different cookers to do BBQ with. Here is 2 of mine, both use propane as the fuel and wood chunks of chips are placed on a tray inside for the smoke.


Lately I've been using a Big Green Egg, it is a ceramic cooker which is fired by lump charcoal and wood chunks or chips are added for the smoke. I've come to really like using the Egg, the one downside is it is not a cheap date.

 

[larry j]

Man that looks good. Hope you enjoy,thanks for the pictures.
Hope to do it myself