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Memorial Day eats

Discussion in 'Pull up a chair and sit for a spell' started by hotroadking, May 30, 2016.

  1. hotroadking

    hotroadking Super Moderator Staff Member

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    Two 5 pound Boston butts and a dozen chicken breasts

    [​IMG]

    Done and ready to pull

    [​IMG]

    Plus did a package of bacon mmmm good


    [​IMG]





    Sent from my iPhone using Tapatalk


    Sent from my iPhone using Tapatalk
    hotroadking, May 30, 2016
    #1
  3. Fatboy128

    Fatboy128 Well-Known Member

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    Ummm they look a little under inflated!
    Fatboy128, May 30, 2016
    #2
  4. Silent-Dutch

    Silent-Dutch Active Member

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    Man that looks really good lol.How long did you have it on the BBQ
    Silent-Dutch, Jun 2, 2016
    #3
  5. badinfluence63

    badinfluence63 Well-Known Member

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    Looks like you did some type of rub?
    badinfluence63, Jun 2, 2016
    #4
  6. Fatboy128

    Fatboy128 Well-Known Member

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    When you bring up HRK and his "Rub",
    Yer touching on a very personal subject with HRK!
    Fatboy128, Jun 2, 2016
    #5
  7. 03LD

    03LD Member

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    Wouldn't mind a bit of that roast I asanwich with some sweet coleslaw..looks good!
    03LD, Jun 2, 2016
    #6
  8. hotroadking

    hotroadking Super Moderator Staff Member

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    Smoked four hours over hickory. Then panned and covered for 2 more at higher temp.

    Injected pork butts with Apple vinegar mix. Applewood rub.




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    hotroadking, Jun 2, 2016
    #7
  9. Silent-Dutch

    Silent-Dutch Active Member

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    Thanks might have to try that this summer.
    Silent-Dutch, Jun 3, 2016
    #8
  10. hotroadking

    hotroadking Super Moderator Staff Member

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    You can smoke longer if you want, but at about 4 hours of smoke you've
    gotten as much into the meat that is needed to give the ring and flavor, after that it's about rendering the fat down and breaking down the meat.

    Panning is the way to go if you leave it on the smoker/grill, cover and cooking it that way also helps you get through the typical "stall" that happens to the temps as you cook low and slow.

    Once it breaks through you can unwrap and place on the rack with a bit more heat to build up the bark, it's up to you on how you like it done.

    Thats worked for me, hmm I think I hear a brisket calling this weekend....
    hotroadking, Jun 3, 2016
    #9

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