[jmcrig]

Doing two butts today. One with Three Little Pigs Memphis Pepper Rub with some Chipotle added. The second with Chris's KC Championship Rub with Chipotle added. Someone must have slipped me an energy drink yesterday. Got out the WSM with the Stoker for this cook. Going for max bark, not wrapping.




160 Degrees

[jmcrig]

180 degrees and adding some giant jalapenos



 

[Paul]

Those look great. What are they stuffed with and where did you get the cool device they are in?

[jmcrig]

There is a guy in Mesa that builds fire pits that makes them. I'll have to look at some old posts to find his web address.
The stuffing is cream cheese, horseradish, chipotle powder, BBQ rub, milk, bacon bits, garlic, and some breakfast sausage that needed to be used. No particular recipe, just kind of whatever sounded good.

[jmcrig]

Paul, here is a copy of his post when he joined the group. Checkout his web site.

I just joined the club on a refferal from my most recent customer.
I make jalapeno popper holders for your grills and BB Q's. I am located in Mesa. Here is a link to my website www.azbackyardcustom.com or eBay store Arizona backyard custom  or just call me 480-216-1469
Thanks
Mark

[Paul]

Awesome.....thanks so much.

[Paul]

BTW....your shoulders look rockin.

[jmcrig]

BTW....your shoulders look rockin.

The pellet pooper doesn't get the bark this dark. The proof will be in the eating. But, I do love the stoker.

[jmcrig]

Here's the finished Memphis Pepper Rub butt, bbq beans, ABT's;

Ready to come off smoker


All pulled;


Plated and time to eat;


 

[Rob Albach]

Looks Awesome!!! "to foil or not to foil" how did the bark turn out out w/o foiling???

[Paul]

Yum.....

[jmcrig]

Looks Awesome!!! "to foil or not to foil" how did the bark turn out out w/o foiling???

After what I did today, the only time I think I'll foil is when I'm short on time to get the product finished. This bark was great. Nice crust, and you could taste the flavors of the rub. Very happy with the outcome. The cook took about 18 hours, and I pulled the meat earlier than the temp I planned. The bone slide right out, it pulled easily, and it was moist and firm. Overall I was very pleased with this cook.

[AZWildcat]

After what I did today, the only time I think I'll foil is when I'm short on time to get the product finished. This bark was great. Nice crust, and you could taste the flavors of the rub. Very happy with the outcome. The cook took about 18 hours, and I pulled the meat earlier than the temp I planned. The bone slide right out, it pulled easily, and it was moist and firm. Overall I was very pleased with this cook.

Those really look fantastic. Great Job! Talk to me about the 18hr cook. What temp did you smoke them at and what temp did you pull them? I've always foiled just to get through that 160-170 plateau, and sometimes have de-foiled at 190ish, but those look nice!

[Mark]

That's some major league bark there! So, did you eat the bacon too...or save it for the beanpot?

[jmcrig]

Those really look fantastic. Great Job! Talk to me about the 18hr cook. What temp did you smoke them at and what temp did you pull them? I've always foiled just to get through that 160-170 plateau, and sometimes have de-foiled at 190ish, but those look nice!

Lets say I kept the smoker temp lower than what is normally expected. It took approx. 8 hrs to hit the plateau. After it broke through the plateau zone I kicked the temp up to the normal area we generally smoke at. I pulled them on the very low end of what you would expect to be able to pull them. Did not inject them at all, just mustard and a heavy coat of Chris Mark's Three Little Pigs Memphis Pepper Rub on one, and his Three Little Pigs KC Championship Rub on the other. Both rubs had some chipotle powder added to them. Also at about 140 degrees I put a couple of pieces of my Buckboard Bacon on them.
IMO the foiling is to cut down on the cook time. That being said, I'm sure in the future I will foil when it becomes necessary, but after this, I will try not to.