Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: Ron D on December 25, 2011, 12:47:20 PM
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Got two Boston Butts for Christmas Dinner. Trimmed and scored the fat cap. Used Phil's Original on one and Char-Broils POS Memphis Dry Rub on the other. Put them in the MES 30 at 225 with a mix of hickory and apple chips at 9:30 last night. Just pulled them from the smoker at 12:30 at 195.
FTC until around 3:30 for dinner.
Phil's Original
(http://i1230.photobucket.com/albums/ee492/rhdsc/Christmas%20Pulled%20Pork/IMG_2592.jpg)
CB POS Memphis
(http://i1230.photobucket.com/albums/ee492/rhdsc/Christmas%20Pulled%20Pork/IMG_2593.jpg)
Just pulled from the smoker.
(http://i1230.photobucket.com/albums/ee492/rhdsc/Christmas%20Pulled%20Pork/IMG_2608.jpg)
CB POS
(http://i1230.photobucket.com/albums/ee492/rhdsc/Christmas%20Pulled%20Pork/IMG_2610.jpg)
Phil's
(http://i1230.photobucket.com/albums/ee492/rhdsc/Christmas%20Pulled%20Pork/IMG_2609.jpg)
FTC Time
(http://i1230.photobucket.com/albums/ee492/rhdsc/Christmas%20Pulled%20Pork/IMG_2611.jpg)
One clean bone
(http://i1230.photobucket.com/albums/ee492/rhdsc/Christmas%20Pulled%20Pork/IMG_2612.jpg)
More pics to come at serving time.
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Nice Ron!
How did they taste? What did you like about each?
T
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Well Tee, I hate to say that I was a good boy on Christmas and did not test taste either one. SWMBO told me I had to wait until the Kids and Grand Daughter come over to have any...dang. Going be a hard time waiting. So I have banished myself to the living room with a beer so I do not have to smell them or try to peek into the cooler.
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Well - sometimes a man can't have too many brownie points Ron, so you better go along with the boss lady ;). So - when you do get to taste 'em later - fill us in on 'em!
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Ron, looking good. Can't wait to hear about the results.
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Being banished with a beer aint all that bad :o
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Dinner is done and boy it was good.
POS Memphis rub
(http://i1230.photobucket.com/albums/ee492/rhdsc/Christmas%20Pulled%20Pork/IMG_2613.jpg)
POS Memphis
(http://i1230.photobucket.com/albums/ee492/rhdsc/Christmas%20Pulled%20Pork/IMG_2614.jpg)
Phil's
(http://i1230.photobucket.com/albums/ee492/rhdsc/Christmas%20Pulled%20Pork/IMG_2616.jpg)
Trimmings
(http://i1230.photobucket.com/albums/ee492/rhdsc/Christmas%20Pulled%20Pork/IMG_2617.jpg)
Sauces
(http://i1230.photobucket.com/albums/ee492/rhdsc/Christmas%20Pulled%20Pork/IMG_2618.jpg)
Paul's tater salad topped with...you got it bacon
(http://i1230.photobucket.com/albums/ee492/rhdsc/Christmas%20Pulled%20Pork/IMG_2619.jpg)
Money shot
(http://i1230.photobucket.com/albums/ee492/rhdsc/Christmas%20Pulled%20Pork/IMG_2620.jpg)
Diana's Spice cake w/ cream cheese frosting
(http://i1230.photobucket.com/albums/ee492/rhdsc/Christmas%20Pulled%20Pork/IMG_2602.jpg)
Comments to follow later
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I got full just looking at the pics...what a feast!!
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It was a feast Smoke.
Now for the rubs. While Phil's was great 5 out of 5 votes went for the POS Memphis as it was more of a true BBQ taste. I thought they both held up well and look forward to using Phil's on more things as I can see it is a great all around spice. I look forward to some burgers with it as I can tell from this tasting it will be great on them. I did eat both of my BBQ sammies with just slaw and no sauce so I could get the full flavor, the rest all tried a different sauce on theirs for a good taste test. The bark was great on both. I will be taking some of both to work tomorrow for some co-workers to taste. All in all it was a great meal with plain coleslaw, Blue Cheese Coleslaw, German Tater Salad topped with bacon, deviled eggs and the great cake that Diana made.