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MikeUSMC: "Bury Me in Smoke"

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#461 Thegreenchilemonster


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Posted 11 May 2019 - 08:53 AM

That pork looks killer, Mike!

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#462 Walchit


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Posted 11 May 2019 - 09:26 AM

I'm gonna have to try the carnitas! I just grabbed an 18" weber Smokey mountain. Hopefully I can find some time to get it cleaned and re-seasoned this weekend. But with mothers day being the same day as the wife's bday this year, and a soccer game here in a minute, I probably won't be able to cook anything yet. I have a 7lb pork shoulder-butt in the freezer though!

#463 PtMD989


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Posted 11 May 2019 - 03:14 PM

MAIDEN COOK! :party:

Well, I think I'm a lot closer to figuring this new rig out than I was for the seasoning burn. Pretty sure I was right about that thick, billowing white smoke issue too. Starting out with 2 layers of charcoal in the firebox results in too much ash buildup, and it won't fall down into the ash pan, choking off the fire. This time, I started with a full chimney of hot charcoal (as a bed), and started throwing splits on top of that. Seemed to work out great!

Anybody who's followed this thread knows that I've made Malcom Reed's pulled pork carñitas recipe more than a handful of times :) This might've been the first meal I made on my whiskey barrel too. So damn good!

Started with a 10lb bone-in Boston Butt, seasoned it, then threw it in a 2.5 gallon bag with onions, oranges, limes, garlic, and a can of chipotles in adobo sauce. Topped off with orange juice to marinate overnight in the fridge
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Took it out the next morning, hit it with some "A.P." seasoning (salt, pepper, granulated garlic), BBQ rub, ground cumin, Ancho powder, and ground cinnamon
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And, we're off! Tried staying as close as I could to 275*F. Rajun Gardener, you were right about the temp swings, man. I was letting it get down to 250ish, then add a few splits, and it'd get close to 300* then settle back down. Thanks for the tip very much! :cheers:
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Look at the color on that! And look at that delicious fat, sizzling away! Mmmmm.....
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About 5 hours in, and I put it in a pan with the braising liquid (50/50 OJ/tomato juice) and some more citrus and onion and garlic. Covered in foil to braise
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Few hours later, internal temp to 198*. Smelling good in the 'hood! :party:
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I’m there
Man that looks great

Sent from my iPhone using Tapatalk

Edited by PtMD989, 11 May 2019 - 03:15 PM.

#464 MikeUSMC


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Posted 12 May 2019 - 07:38 AM

I'm gonna have to try the carnitas!


I just grabbed an 18" weber Smokey mountain

Andy.... dude..... you're HOOKED! 😎 And I love it!!! :rofl:
That's gotta be, what? 5 or 6 grills/smokers in the last 2 months?! You're a madman, haha!!! 😜 :party:
Almost time for an intervention :rofl:

Edited by MikeUSMC, 12 May 2019 - 07:39 AM.

"I come in peace. I didn't bring artillery. But I'm pleading with you, with tears in my eyes: If you f*ck with me, I'll kill you all."
-General James "Mad Dog" Mattis (to Iraqi tribal leaders, 2006)

#465 Rajun Gardener

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Posted 12 May 2019 - 09:54 AM


Andy.... dude..... you're HOOKED! 😎 And I love it!!! :rofl:
That's gotta be, what? 5 or 6 grills/smokers in the last 2 months?! You're a madman, haha!!! 😜 :party:
Almost time for an intervention :rofl:

YEP, he's hooked. 


Andy, you might as well start looking for a drum now, you have all those Webers for parts and a lid. 

#466 Chorizo857_62J



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Posted 12 May 2019 - 06:55 PM

Man he does it right.

#467 m1hagen


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Posted 12 May 2019 - 09:00 PM

Damn Mike that looks awesome.  Have fun with the new toy!

#468 The Hot Pepper

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Posted 12 May 2019 - 11:50 PM

PMing me the recipe would save you a shitload of money on shipping, man!
Just sayin' 🤷🏻‍♂️


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#469 DownRiver



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Posted 18 May 2019 - 09:33 PM

.... :cheers: So, are you gonna make it up to Mohegan Sun again this year for the BBQ fest?...


 It appears so lol. I'll pm ya.

Life is like a plate of superhots: What you do today will most likely burn your ass tomorrow.

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