I received a tasty rub mixture from a smoking friend in Kansas City that goes by the name of Beer-B-Q...
The dry rub has a sweet but hot flavor, I can taste the brown sugar but it has a nice kick to it...
Into my drum .......
I let the pork smoke for 10 hours......
Into my drum .......
I let the pork smoke for 10 hours......
(those are my meatballs from earlier :))
I let the hunka pork rest for at least 30 minutes... It was really hard to do that. lol
The rub made a bark on the outside and had a nice sweet heat to it....
The inside was so moist and tender. I could taste the garlic and the chipotle... I'll be using those little cubes again in the future.
My smoked pork stash has been replenished. :)
I let the hunka pork rest for at least 30 minutes... It was really hard to do that. lol
The rub made a bark on the outside and had a nice sweet heat to it....
The inside was so moist and tender. I could taste the garlic and the chipotle... I'll be using those little cubes again in the future.
My smoked pork stash has been replenished. :)
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10 comments:
Nice injection. I'm going to have to be on the look out for the Knorr products. I love some of their other items.
The pork looks perfect! SOunds like the injection worked well with the Beer B Q rub.
hey jeannie! droppin by to say hello. i made a pork shoulder recently..smoked it for a long time. Unfortunately i didnt allow myself enough time. started it too late so it wasnt done until 4a.m. Nobody was awake to eat it. woops. ill try it again. that was my first one. what temp did u have it at? well hope your doing good. ttus
Mike (NYC)
P.S: when u write a cookbook ill buy a few from ya.Your very talented Jeannie!
Great looking pork butt Jeanie and I'm so sure they taste great!! Is it alright with you if I add your website in my blogsite? Thanks and more power....
JOHN - bbq-brethren
Thank you Chris! I had not tried the cubes before, I liked them.. I could really taste the garlic. I might add two cubes next time.
Good luck to ya. :)
Mike, thank you!
I bet your hunka pork was tasty, Sometimes that happens to me too.. the thing takes so long to smoke I have to go out in the dark with a flashlight to check it. lol
I checked my notes and can't find the temperature that I smoked at, I'm sure it was around 250 degrees. I did pull it off the smoker when it reached an internal temperature of 195 then I let it rest for awhile before tearing into it.
If I get a cookbook put together I'll sure let you know Mike. Thanks!! :)
Hi John!!
Thanks! I'd be happy if you add my blog to your site. May I add yours here too? I didn't even know you had one..I'm looking forward to reading it.
Thanks again John! :)
Looks like that pork would just melt in your mouth. That does look real tastey Jeanie. I can see why it would be kinda hard to let it sit for very long.
Thank you Mark! It was so hard to leave it alone so that it could rest. lol It smelled too good. :)
I divided it up and bagged it for the freezer.
I'd mail a bag to ya if I thought it would make it. lol
Thanks Mark. :)
Ya,...I imagine all the postal people would probably just devour it by the time it got to me anyway. Could'nt blame them I guess.
lol Mark, I bet they would be wondering what was in the box. The smokey smell would tempt them to open it. :)
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