Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Stick Burners => Topic started by: akruckus on June 28, 2016, 06:54:27 AM
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Found a NBBD on craigslist in really good condition. Two weekends have past with no time for me to break it in until now. Since it was used I didn't have to burn off the manufacturing oils, and I didn't have time to practice with controlling the temperatures I decided to make Pulled Pork. As we all know pork butts are very forgiving and relatively cheap. I injected the pork on Saturday with a mixture of apple juice, my rub, some honey, and some seasoning salt. Sunday I woke up at 6am, rubbed it up with my rub, and let it rest until I got the smoker hanging out between 225-250F.
I used Cowboy Lump (first time, was $10/ 20lb bag at my local True Value, and I needed propane for my gasser) to get a good base of coals going then added maple throughout the cook. If I started running low on the good base of coals I would throw a few more pieces of lump in there. Pork went on at 830a. It was easy was pretty easy to maintain the temperatures during the cook. At first I got it around 230 for a solid 3 hours, a few mini spikes to 255 when adding more wood (maple). At the 4 hour mark I increased the temperature to hang out around 250, with a few mini spikes of 285 when adding the wood. I added some chicken splits around 2p, at which point I brought the temperature more toward 240 again. I also wrapped the pork at the 6 hour mark and let it cook until it reached 201F internal, a little before 530p (~9 hours). I probed a few sections and it was 198-203 throughout. The money muscle was a little overdone, and fell apart when I tried to slice it. I wrapped the pork in a towel and put it in the microwave to stay warm until we were ready to pull it.
When I took the pork off I started saucing the chicken with Sweet Baby Ray's thinned out with some cider vinegar. When I pulled the pork off the pit, I let the temperature of the smoker back down to 225 for the chicken, then at 630 I let the fire start to die out allowing the chicken to finish and stay warm until dinner at 730.
Very tender, great flavor to the pork, with a good smoke ring and smoke flavor. Chicken was also good, not as juicy as the PBC, but still moist with a great smoke flavor. Very happy (and lucky to find) with NBBD and I hope this will last me for years to come!
NBBD!
(http://i1341.photobucket.com/albums/o742/ajk5000/IMG_0599_zpsj8emwjmc.jpg)
I like my Butt rubbed! ;)
(http://i1341.photobucket.com/albums/o742/ajk5000/IMG_0616_zpsodfmcabo.jpg)
I swear I was using it. Faint blue to no smoke for 95% of the cook.
(http://i1341.photobucket.com/albums/o742/ajk5000/IMG_0618_zpsvorxvw4q.jpg)
4 hour mark
(http://i1341.photobucket.com/albums/o742/ajk5000/IMG_0620_zps43rdcxuk.jpg)
6 hours in right before I wrapped the butt
(http://i1341.photobucket.com/albums/o742/ajk5000/IMG_0621_zpst4to2lxb.jpg)
After resting
(http://i1341.photobucket.com/albums/o742/ajk5000/IMG_0622_zps3e7ybnnf.jpg)
I like my pork pulled! :P
(http://i1341.photobucket.com/albums/o742/ajk5000/IMG_0623_zpsp2yak9kv.jpg)
Chicken!
(http://i1341.photobucket.com/albums/o742/ajk5000/IMG_0624_zpsyohfdam6.jpg)
I did use a spray bottle of cider vinegar for both the pork and the chicken. Sprayed it down every 30 minutes or whenever I needed to add some wood. Thanks for read this, I hope you enjoyed!
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Nice work ak! Looks like the first of many fine cooks to come! 8)
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That looks great. Especially for a first cook on the smoker.
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Looks great and a nice new toy AK!!! Don
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Great looking cook!
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Very lucky to have a smooth cook on a stick burner on the first go round. The Smoke is impressed. 8)
Vittles look great :P
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Great outing for your "new" cooker. Food looks fantastic.
Art
BTW, TMB claims that he too likes his Butt rubbed.
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Food looks fantastic!
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Very lucky to have a smooth cook on a stick burner on the first go round. The Smoke is impressed. 8)
Vittles look great :P
To be fair the guy before me added some nice features, like the fire bricks to keep it even, extended the smoke stack to the grate, and added the tuning plate to help regulate and even the temperatures.
But thank you everyone for the kind words, happy to be back cooking again. Now all I need is some more time!
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I could eat any and all of that. Nicely done.
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Nice lookin cooker, plate me up! Ill take some!
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Great job, AK ! ! ! Never used an offset and hear that they can be tricky with a bit of learning curve.
Looks like you made it through the curve and are speeding down the straightaway ! ! !
BD
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Great job, AK ! ! ! Never used an offset and hear that they can be tricky with a bit of learning curve.
Looks like you made it through the curve and are speeding down the straightaway ! ! !
BD
I had a combo gasser, charcoal, smoker before so I sort of knew what I was doing, but I hope that straight away doesn't jinx me!
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That's some good looking grub, and especially impressive since it's your very first cook on that offset smoker! (http://www.letstalkbbq.com/Themes/actualism_ltbbq/images/post/thumbup.gif)
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Looking good. Enjoy your NBBD.
Bill