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In celebration of the annual SC vs Aggie game this weekend.
Posted on 11/2/20 at 9:15 am
Posted on 11/2/20 at 9:15 am
I'm smoking a couple of butts on the smoker today. I'll pull and top them off with some wonderful Mustard Based BBQ sauce later this afternoon.
8
Posted on 11/2/20 at 9:34 am to Lonnie Utah
quote:
Mustard Based BBQ sauce
Ruined.
Posted on 11/2/20 at 9:34 am to Lonnie Utah
(no message)
This post was edited on 11/17/20 at 10:30 am
Posted on 11/2/20 at 3:17 pm to SCgamecock2988
quote:
Ruined
There goes your dinner invitation...
Posted on 11/2/20 at 3:19 pm to Lonnie Utah
quote:
There goes your dinner invitation.
Mustard BBQ is okayish (and I'm from the Midlands) and I do get it when I go to Rush's... but the best BBQ places in the Midlands and across the state are vinegar based.
Posted on 11/2/20 at 3:24 pm to theGarnetWay
Only yankees use sauce- mustard, vinegar or otherwise.
Posted on 11/2/20 at 3:27 pm to Lonnie Utah
:(
Posted on 11/2/20 at 3:28 pm to Lonnie Utah
Vinegar or bust my dude. What the hell you on?
Posted on 11/2/20 at 3:31 pm to theGarnetWay
quote:
ut the best BBQ places in the Midlands and across the state are vinegar based.
Born in SC. Grew up in NC. We have both at my house. 1 sammitch of each is what's for dinner.
Posted on 11/2/20 at 4:03 pm to Lonnie Utah
Posted on 11/2/20 at 4:25 pm to SCgamecock2988
quote:
Mustard Based BBQ sauce
Ruined.
Yankee
Posted on 11/2/20 at 4:29 pm to Lonnie Utah
3/4 cup kosher salt
3/4 cup black pepper
1 Tbs granulated onion
1 Tbs granulated garlic
1-1/2 Tsp paprika.
Shake well. Apply liberally. Smoke at 225 until 160-165 inside. Wrap. Heat to 205 internal. Rest one hour. Pull.
Did this last weekend for Ags n Bacon.
Now, wait for all the posters telling me I’m doing it wrong.
3/4 cup black pepper
1 Tbs granulated onion
1 Tbs granulated garlic
1-1/2 Tsp paprika.
Shake well. Apply liberally. Smoke at 225 until 160-165 inside. Wrap. Heat to 205 internal. Rest one hour. Pull.
Did this last weekend for Ags n Bacon.
Now, wait for all the posters telling me I’m doing it wrong.
This post was edited on 11/2/20 at 4:32 pm
Posted on 11/2/20 at 4:39 pm to Texas Weazel
This deserves it’s own thread
Posted on 11/2/20 at 4:41 pm to Old Sarge
There’s been like six already
Posted on 11/2/20 at 4:43 pm to Lonnie Utah
Well right on time and just like a Will Muschamp offense, the REAL PORK BBQ has entered a second stall. Holding at 171-172 Deg F for the last hour....
Posted on 11/2/20 at 4:45 pm to Ag Zwin
quote:
Wrap
You might wrap the stuff Texas calls BBQ that's one step this side of Beef Jerky, but not pork butts. You'll destroy the bark. When you warp pork it totally defeats the purpose of the smoke. You go from making smoked pork to making braised pork.
ETA: The reason most folks wrap brisket and not a pork butt has to do with the surface to volume ratio of the two cuts of meat. Beef Jerky lite has a much higher surface to volume ratio that a pork put and therefore it's prone to dry out. Trapping the moisture in a brisket is a good thing for that reason. Not so much for pork.
This post was edited on 11/2/20 at 4:52 pm
Posted on 11/2/20 at 4:46 pm to Ag Zwin
Ok, so it wasn’t like I used a smoker. But I’m not normally the meat person here but I did a pretty eye of round in the oven Saturday that we used for sliders during the game. I was rather impressed with myself- I did that super hot method for 7 mins per lb and then turn the oven off and leave in there for 2 1/2 hours and it comes out perfect. *pats self on back*
Posted on 11/2/20 at 10:28 pm to Lonnie Utah
Does my bark look destroyed?
It came out almost perfect.
It came out almost perfect.
Posted on 11/3/20 at 7:13 am to Ag Zwin
quote:
Does my bark look destroyed?
It looks like the bark on a brisket tbh.
If that the way you like it, go for it. So much is lost in photos you (I) don't really know. I was just telling you the scientific reason why it's generally agreed (and folks are free to disagree (it's America after all)), that you wrap brisket and not pork. Sure you can hustle a pork butt by wrapping it, but it does change the meat in the outer 3/4" of the cut.
This post was edited on 11/3/20 at 7:16 am
Posted on 11/3/20 at 7:15 am to Lonnie Utah
good Q dont need sauce dude. smoke it right you pull and eat
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