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Food for tomorrow’s game

PharmDawg2054

The wife and I will not make the game tomorrow, but we will be having a party and lots of food. I will try to post a few pictures of the spread, I will start with the Boston butts that prepping and cooking is a 3 day process for me.

I just put them on the smoker tonight and they will be ready just before kickoff tomorrow

What are you cooking?

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Comments

UGADawg912

Probably Zaxby's lol

cory430

Getting ready to throw a butt on here too, but it won't be ready in time for the game. Going to make some jalapeno pimento cheese, and probably abt's.

moos

@PharmDawg2054 said:

cooking is a 3 day process for me.

3 days?
I can see 2-2.5 based on your cook time. What's your general process? Do you brine?

DawgBones

@moos said:

@PharmDawg2054 said:

cooking is a 3 day process for me.

3 days?
I can see 2-2.5 based on your cook time. What's your general process? Do you brine?

@PharmDawg, those butts look like they are going to be amazing but Whoa, 3 days is like a holiday weekend for me. Over the years I've gotten more and more lazy and now I pretty much just season and throw on the BGE. Low and Slow.
Maybe its just me but most agree, it turns out pretty much the same.
Now the holiday meats are a different story. Turkey time is one complicated ritual altogether.

dawgnms

Ribeyes on the Weber

cory430

@DawgBones said:

@moos said:

@PharmDawg2054 said:

cooking is a 3 day process for me.

3 days?
I can see 2-2.5 based on your cook time. What's your general process? Do you brine?

@PharmDawg, those butts look like they are going to be amazing but Whoa, 3 days is like a holiday weekend for me. Over the years I've gotten more and more lazy and now I pretty much just season and throw on the BGE. Low and Slow.
Maybe its just me but most agree, it turns out pretty much the same.
Now the holiday meats are a different story. Turkey time is one complicated ritual altogether.

I do the same. He'll, mine isn't even hitting the egg until about 10am and it'll be done around 6. I cook it at about 300° and I can't tell a difference.

I did the overnight thing for years, but eventually said screw it.

moos

@cory430 said:

@DawgBones said:

@moos said:

@PharmDawg2054 said:

cooking is a 3 day process for me.

3 days?
I can see 2-2.5 based on your cook time. What's your general process? Do you brine?

@PharmDawg, those butts look like they are going to be amazing but Whoa, 3 days is like a holiday weekend for me. Over the years I've gotten more and more lazy and now I pretty much just season and throw on the BGE. Low and Slow.
Maybe its just me but most agree, it turns out pretty much the same.
Now the holiday meats are a different story. Turkey time is one complicated ritual altogether.

I do the same. He'll, mine isn't even hitting the egg until about 10am and it'll be done around 6. I cook it at about 300° and I can't tell a difference.

I did the overnight thing for years, but eventually said screw it.

I still do a long prep, 1.5 days. But its mostly just sitting time.

Want a dirty secret? Scientifically speaking, After it smokes for 4 hours, it will achieve max smoke penetration. You can finish in the oven for 2 hours at 350, and reduce your total cook time to 6 hours. You and your guests will be very taste the difference.

ghostofuga1

I cheat. I have a commercial electric smoker. After brining the butt(s) for 24 hours and adding the rub, I put them in the smoker around 8 or 9 pm, push one button and they will cook overnight at 225 for 12 hours, then hold at 145 until I'm ready to take them out. They've always turned out great....

RPMdawg

@moos said:

@cory430 said:

@DawgBones said:

@moos said:

@PharmDawg2054 said:

cooking is a 3 day process for me.

3 days?
I can see 2-2.5 based on your cook time. What's your general process? Do you brine?

@PharmDawg, those butts look like they are going to be amazing but Whoa, 3 days is like a holiday weekend for me. Over the years I've gotten more and more lazy and now I pretty much just season and throw on the BGE. Low and Slow.
Maybe its just me but most agree, it turns out pretty much the same.
Now the holiday meats are a different story. Turkey time is one complicated ritual altogether.

I do the same. He'll, mine isn't even hitting the egg until about 10am and it'll be done around 6. I cook it at about 300° and I can't tell a difference.

I did the overnight thing for years, but eventually said screw it.

I still do a long prep, 1.5 days. But its mostly just sitting time.

Want a dirty secret? Scientifically speaking, After it smokes for 4 hours, it will achieve max smoke penetration. You can finish in the oven for 2 hours at 350, and reduce your total cook time to 6 hours. You and your guests will be very taste the difference.

Thanks for the secret. Will use that one

PharmDawg2054

This is the 14th hour of smoking

For example on this process

Thursday morning: purchase and injection
Friday morning: re-inject lightly and apply rub
Friday afternoon: take out of fridge and let it get closer to room temp
Friday night: put on smoker at 180-190 degrees
Saturday morning: increase temp to 230
Saturday around noon: pull once internal temp is at 205 degrees. I then wrap them in foil and a towel and place in a non iced cooler for a few hours
Saturday afternoon... pull and shred

RPMdawg

@ghostofuga1 said:
I cheat. I have a commercial electric smoker. After brining the butt(s) for 24 hours and adding the rub, I put them in the smoker around 8 or 9 pm, push one button and they will cook overnight at 225 for 12 hours, then hold at 145 until I'm ready to take them out. They've always turned out great....

What's the smoker. I also have an older electric smoker. Looking to upgrade maybe

FirePlugDawg

@RPMdawg said:

@ghostofuga1 said:
I cheat. I have a commercial electric smoker. After brining the butt(s) for 24 hours and adding the rub, I put them in the smoker around 8 or 9 pm, push one button and they will cook overnight at 225 for 12 hours, then hold at 145 until I'm ready to take them out. They've always turned out great....

What's the smoke. I also have an older electric smoker. Looking to upgrade maybe

Also, what is the brine for your pork?

ghostofuga1

@FirePlugDawg said:

@RPMdawg said:

@ghostofuga1 said:
I cheat. I have a commercial electric smoker. After brining the butt(s) for 24 hours and adding the rub, I put them in the smoker around 8 or 9 pm, push one button and they will cook overnight at 225 for 12 hours, then hold at 145 until I'm ready to take them out. They've always turned out great....

What's the smoke. I also have an older electric smoker. Looking to upgrade maybe

Also, what is the brine for your pork?

The smoker is a Cookshack like this one. My brine is pretty simple. 1 part apple cider vinegar, 1 part white vinegar, 2 parts water, 1/4 cup salt.

mattmd2

@PharmDawg2054 said:

This is the 14th hour of smoking

For example on this process

Thursday morning: purchase and injection
Friday morning: re-inject lightly and apply rub
Friday afternoon: take out of fridge and let it get closer to room temp
Friday night: put on smoker at 180-190 degrees
Saturday morning: increase temp to 230
Saturday around noon: pull once internal temp is at 205 degrees. I then wrap them in foil and a towel and place in a non iced cooler for a few hours
Saturday afternoon... pull and shred

Nom Nom!! Looks great! Nothing better than a well smoked butt on a football Saturday.

moos

@ghostofuga1 said:

@FirePlugDawg said:

@RPMdawg said:

@ghostofuga1 said:
I cheat. I have a commercial electric smoker. After brining the butt(s) for 24 hours and adding the rub, I put them in the smoker around 8 or 9 pm, push one button and they will cook overnight at 225 for 12 hours, then hold at 145 until I'm ready to take them out. They've always turned out great....

What's the smoke. I also have an older electric smoker. Looking to upgrade maybe

Also, what is the brine for your pork?

The smoker is a Cookshack like this one. My brine is pretty simple. 1 part apple cider vinegar, 1 part white vinegar, 2 parts water, 1/4 cup salt.

Interesting brine. I use Black Strap molasses and pickling salt