Hmmmmm, nom nom nom. Need some help getting rid of those?

 

Need some help getting rid of those?

Actually, they are slated to be Christmas presents! I ain't much on gift cards......

 

What do we do? Just PM our address?

 

Tell us more about the RUB?

 

What do we do? Just PM our address?

:001_rolleyes:

And yes, please tell us more about the rub!

 

Uncle A, what are you injecting..??..

 

Tell us more about the RUB?

The two lighter ones at the back of the first pic have my own concoction, a salt based rub. Kosher salt, black pepper, sage, a little cumin, red pepper flakes, onion powder, garlic powder. I might be forgetting something, I'll check.
The red looking butt is a brown sugar base from Myron Mixons book. I'll have to check the recipie on that.

Bee, the injection(once about 12 hours ahead, again just prior to cooking) is apple juice/white vinegar mixed 4-1, salt and sugar about 1-5, heated low to get the salt/sugar to dissolve.

I don't split the final product by rub though, all the BBQ from the three is mixed together.

The three look different on the grate because the rear two are fat-cap down, the nearer one fat-cap up.

 

It is funny people ask about the rub... around here you can buy smoked meat that there isn't even salt and pepper on it.

I am originally from Western Missouri we have the best beef in the world and I grew my own but we still added the Rub...


Looks good but I want to see the smoker.

 

Looks good but I want to see the smoker.

It's a UDS(Ugly Drum Smoker)

This is the rig in essence. The charcoal firebasket with hickory on top goes in the drum, the little kettle on the side is used to get just a few briquettes going, then they are dropped down onto the top of the basket to "get things going". A 16# bag will give me about 11-12 hours continous burn at 200-225 degrees, no adding charcoal or hickory or nothing!

 

The two lighter ones at the back of the first pic have my own concoction, a salt based rub. Kosher salt, black pepper, sage, a little cumin, red pepper flakes, onion powder, garlic powder. I might be forgetting something, I'll check.
The red looking butt is a brown sugar base from Myron Mixons book. I'll have to check the recipie on that.

Bee, the injection(once about 12 hours ahead, again just prior to cooking) is apple juice/white vinegar mixed 4-1, salt and sugar about 1-5, heated low to get the salt/sugar to dissolve.

I don't split the final product by rub though, all the BBQ from the three is mixed together.

The three look different on the grate because the rear two are fat-cap down, the nearer one fat-cap up.

I have one of Myron's books. He's quite a character.
Is the brown sugar based recipe this?
1cup light brown sugar
2 Tablespoons chili powder
2 Tablespoons dry mustard
2 Tablespoons onion powder
2 Tablespoons garlic powder
2 Tablespoons cayenne powder
2 Tablespoons kosher salt
2 Tablespoons coarse ground black pepper

I've used it before with pretty good reviews.

 

Is the brown sugar based recipe this?

That sounds about right, I'm not to home until tomorrow so I don't have access to his book till then . "Smokin with Myron Mixon" is the book, and the recipe is just his basic hog rub. My injection recipe is from that book as well.

 

Yep, that's the same book I have.

 

Yep, that's the same book I have.

All in all, the best $15 I ever spent.
I'd love to attend hos school!!!!!!

 

 

Great pictures, now I have to pull my smoker out this weekend!

 

You take yours off the smoker at 175f? Do you normally chop it or pull it?

 

You should see Sandman_NC grill out! Mmm-Mmm!

 

You take yours off the smoker at 175f? Do you normally chop it or pull it?

I was actually going to ask this same question. If I take mine off at 180, do the FTC method and let it sit for 2-4 hours. If I'm going for bark, I'll let it go all the way to 205.

 

I like it to be about 185. The butt had been sitting a bit when the pic was taken.

Usually I chop, too much trouble to pull all three without help.

 

I like it to be about 185. The butt had been sitting a bit when the pic was taken.

Usually I chop, too much trouble to pull all three without help.

1- I take it you're dry smoking (no water pan)?

2- Are you doing some of the cooking in the pan in the pic above, or is it all done on the rack?

 

Bee, no water pan although it could be added. I'm not sure how big it would have to be last 12 hours or so without having to add water, that's a pain with the uds but do-able. Long funnel is easiest.
Mostly done on the rack, I do put them in a pan with some apple juice/loose foil when they are well along, that's the liquid you see in the bottom of the pan in the pic.

 

Bee, no water pan although it could be added. I'm not sure how big it would have to be last 12 hours or so without having to add water, that's a pain with the uds but do-able. Long funnel is easiest.
Mostly done on the rack, I do put them in a pan with some apple juice/loose foil when they are well along, that's the liquid you see in the bottom of the pan in the pic.

Some sort of steam generator/injector with an external water supply might be cool....

On my way to get some apple juice, by the way...

 

That sounds about right, I'm not to home until tomorrow so I don't have access to his book till then . "Smokin with Myron Mixon" is the book, and the recipe is just his basic hog rub. My injection recipe is from that book as well.

I bought that book, based on what someone posted on this Forum. Although I have yet to try anything from it, I reviewed some of the recipes and looks great.

MD

 

I bought Myron's book as well. Made his ribs for Superbowl.

 

Made his ribs for Supervisor.

I used his recipe for ribs as well. I was a tad nervous, because the marinade itself tasted horrible, so bad that I ran out and bought some extra ribs to cook without the marinade "just in case". Sounds odd but although the marinade tased bad when mixed, the ribs were great, indeed better than the "plain" ones!