Lake Houston Fishing!

The one stop Lake Houston Fishing resource!
It is currently Mon Dec 11, 2017 6:29 am

All times are UTC-05:00




Post new topic  Reply to topic  [ 6 posts ] 
Author Message
 Post subject: Got a new smoker
PostPosted: Thu Apr 06, 2017 9:16 pm 
Offline
User avatar

Joined: Wed Mar 08, 2017 2:33 pm
Posts: 449
My new smoker has arrived!! Gonna season it tomorrow night and get the tuning plates set, then on with the cooking!!

I'll be posting my favorites here as I make them. Dobby, I've got an east Carolina style pulled pork recipe I'm gonna do on Saturday just for you!


Attachments:
20170330_174123.jpeg
20170330_174123.jpeg [ 208.78 KiB | Viewed 757 times ]
Top
   
 Post subject: Re: Got a new smoker
PostPosted: Thu Apr 06, 2017 10:12 pm 
Offline
User avatar

Joined: Thu Dec 15, 2016 2:21 pm
Posts: 274
Wow im honored. Thank you.


Top
   
 Post subject: Re: Got a new smoker
PostPosted: Mon Apr 10, 2017 7:27 am 
Offline
User avatar

Joined: Wed Mar 08, 2017 2:33 pm
Posts: 449
Ok, Dobby, there were no leftovers which means the recipe was a hit, so here it is. This isn't going to make your teeth fall out like Georgia barbecue, but that mixing juice gives it a little kick!


The Rub:

I got this rub from my brother, which means I can confidently bet you dollars to donuts it probably came from the Steven Raichlen Barbecue Bible...

2 tablespoon mild paprika
4 teaspoons light brown sugar
3 teaspoons hot paprika
1 teaspoon celery salt
1 teaspoon garlic salt
1 teaspoon dry mustard
1 teaspoon freshly ground black pepper
1 teaspoon onion powder
1/2 teaspoon salt


Lightly coat the outside of the pork butt with olive oil to make the rub stick better. Cover the entire outside of the pork butt with the rub making sure to get it in every fold and nook and cranny. Wrap the pork butt in plastic wrap and refrigerate overnight. Smoke at 240-250 degrees until the temperature of the pork butt reaches 165 degrees. Tightly wrap the pork in tinfoil and put back in the smoker until the internal temperature gets to about 205 degrees. (To check for tenderness...if a shish kabob skewer goes through it like butter, it's ready.) Don't unwrap from tinfoil and let sit for about 20 minutes. Shred the pork into a large foil pan and pour the juice (below) over it. Mix the pork in the pan with the juice and serve on buns.


The Juice:

2 cups apple cider vinegar
2 tablespoons worcestershire sauce
1/4 cup brown sugar
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoon black pepper
1 teaspoon celery salt
1 teaspoon cayenne pepper
1/2 teaspoon allspice

Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer on low for 30-45 minutes. This is a thin sauce, but it will still stick to the meat good. If you want it a little thicker, add some cornstarch a little at a time until its as thick as you want. (I don't know if the starch will dull the flavor any.) This also will keep in the fridge for a few weeks, so you can make this well beforehand and pour it into a Ball jar and keep it in the fridge until you're ready, just remember to heat it back up before you mix it in with the pork.


Top
   
 Post subject: Re: Got a new smoker
PostPosted: Mon Apr 10, 2017 7:46 am 
Offline
User avatar

Joined: Sun Jan 25, 2009 9:40 am
Posts: 6779
Location: N HOUSTON
Sound tasty......NICE lookn meat burner....

_________________
FISH BITE WET HOOKS

ENJOY THE HUNT OR STAY HOME.....

Some go fishn, me I go catchn & always feed'um a jig....May your jigs.....or minnas stay wet..... :wink:

REGARDLESS OF HOW MANLY YOU THINK YOU ARE WEARING A PFD CAN SAVE YOUR LIFE....


Top
   
 Post subject: Re: Got a new smoker
PostPosted: Mon Apr 10, 2017 10:31 am 
Offline
User avatar

Joined: Mon Jan 18, 2010 10:15 pm
Posts: 2515
Location: Clear Lake City
I keep smokers in my house in a humidor. See my avatar, left hand.

_________________
Dutch
"Spider Man"

"Retired fishing" is just being out in the boat whenever you want.... and getting a Dairy Queen on the way home


Top
   
 Post subject: Re: Got a new smoker
PostPosted: Mon Apr 24, 2017 9:12 pm 
Offline

Joined: Wed Dec 09, 2015 8:01 pm
Posts: 128
Very nice smoker. I need to try it on my brisket


Top
   
Display posts from previous:  Sort by  
Post new topic  Reply to topic  [ 6 posts ] 

All times are UTC-05:00


Who is online

Users browsing this forum: No registered users and 1 guest


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  
cron
Powered by phpBB® Forum Software © phpBB Limited