Let's Talk BBQ
Outdoor Cooking Equipment => Charbroil Infrared & SRG style Cookers => Grills & Smokers => Big Easy (BEESR) and SRG Type cookers => Topic started by: Reach17 on January 21, 2015, 10:29:14 PM
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First off, a huge thanks to Tommy for putting up with my constant PMs and questions! He was definitely there for me to help me succeed and I appreciate it that more than ever!
Started around 11 am and finally pulled around 7 pm after letting it rest in my cooler wrapped in foil and a towel. When it came time to pull, it pretty much fell apart on its own! My only issue was not keeping constant smoke going with the Tommy Ring and the smoke box. Not sure what I can do there, but I think next time I'll let it go on high before I add the meat for a while longer. Awesome dinner tonight and big thumbs up from the guys that came over to help me with the finished product!
(http://i22.photobucket.com/albums/b336/blue_wrx2003/IMG_4869.jpg)
(http://i22.photobucket.com/albums/b336/blue_wrx2003/IMG_4871.jpg)
(http://i22.photobucket.com/albums/b336/blue_wrx2003/IMG_4873.jpg)
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Looks good!! Plate me, please!!
Art
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Nice job!
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Very nice!
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Very Nice! Getting good smoke out of the SRG can be trying sometimes... Keep trying is all you can do... I'm down to putting the Tommy hole in the lid, just been too cold :)
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Looks good, nice bark too!
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Nice work!
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Very nice looking pulled pork.
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Great looking PP, excellent looking bark on it. ;)
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Looks real good, if I didn't know any better I'd say you took one of my butts and posted! ;)
It takes a little practice to get and keep smoke rolling in an SRG, but you figure it out.
Some of the mods I have made were made to help keep the smoke rolling.
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Beautiful tray of PP!
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Thanks a lot for the kind comments! I'm learning quite a bit already, especially with tips from everyone here! I'm looking forward to my next cook, just got my injectors in the mail for some Butter Chicken!
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Nice job on your first big cook.
I started my outdoor cooking with a Big Easy over 6 years ago. Like you, I searched out a forum to help me figure how to use it and found this bunch of folks who really helped me out all along the way. I know you'll like it here.
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Tommy is a good stick!
Great job with your first pork butt. It looks awesome. Now pass me a bun! :)
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Looks like one of Tommy's butts...very good. That SRG is a cooking machine.
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Keep posting great pics! Nice job
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For your first pork butt, I think you nailed it. Tommy has his honorary doctorate for pork butt on the SRG.
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Reach,
What rub/seasoning combo did you use?
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Reach,
What rub/seasoning combo did you use?
Sorry, been a busy week! I used mustard and a rub called Bad Byron's Butt Rub. Pretty good, but as most of the reviews stated, a little on the salty side, but honestly I couldn't tell once I pulled everything and mixed it all up!
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Reach,
What rub/seasoning combo did you use?
Sorry, been a busy week! I used mustard and a rub called Bad Byron's Butt Rub. Pretty good, but as most of the reviews stated, a little on the salty side, but honestly I couldn't tell once I pulled everything and mixed it all up!
My go to Rub! ;) Good stuff
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Reach,
What rub/seasoning combo did you use?
Sorry, been a busy week! I used mustard and a rub called Bad Byron's Butt Rub. Pretty good, but as most of the reviews stated, a little on the salty side, but honestly I couldn't tell once I pulled everything and mixed it all up!
My go to Rub! ;) Good stuff
Ha ha, well I did steal the recipe from you big guy! Thanks again, 2/2 cooks have been a success! Let's see how the ribs turn out today for the Bowl!
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