What did you barbecue today?

[AIan]

I want some

 

[Heatwave]

Ribeyes we're on sale.

 

[ChrisC]

I cheated today! The wife bought a slab of ribs grilled at Kroger! They weren't very good so I made a sauce and grilled them more to get them right. Still not worth a photo though!

 

[AIan]

mmmm Cow’s

 

[Velodromed]

mmmm Cow’s

It’s what’s for dinner!

 

[Velodromed]

6 hour slow smoked over post oak pork butt 48 hour salt, course ground black pepper dry rub with 12 hour molasses follow up.

 

[#ARRMArcfanboy4life]

6 hour slow smoked over post oak pork butt 48 hour salt, course ground black pepper dry rub with 12 hour molasses follow up.

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Whoever is cooking the rock, I am pretty sure it is done.

 

[Hammer Down]

6 hour slow smoked over post oak pork butt 48 hour salt, course ground black pepper dry rub with 12 hour molasses follow up.

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That bark looks fantastic!

 

[Velodromed]

Whoever is cooking the rock, I am pretty sure it is done.

Yup! Just hit 160f.

That bark looks fantastic!

Thanks! That’s the fat cap mostly and Molasses helps the rest lol.

 

[N.Mango]

MODS! Ban this thread please!
Bad enough some of us can only drool over the badass rigs on here
but drooling over all this deliciousness is straight up CRULE!

 

[Velodromed]

MODS! Ban this thread please!
Bad enough some of us can only drool over the badass rigs on here
but drooling over all this deliciousness is straight up CRULE!

I just tasted it after letting it rest for a while and oh my gosh…sooo good!

 

[N.Mango]

I just tasted it after letting it rest for a while and oh my gosh…sooo good!

I'm glad you're enjoying it.
Excuse me...I have a bologna sandwich to attend to.

 

[Doom!]

@Velodromed All that prep time, and it's gone in 30 minutes or less. making me drool for sure!

 

[Velodromed]

@Velodromed All that prep time, and it's gone in 30 minutes or less. making me drool for sure!

Just finishing my homemade tangy barbecue sauce. Pulled pork sandwiches coming up here real soon

 

[#ARRMArcfanboy4life]

I'm glad you're enjoying it.
Excuse me...I have a bologna sandwich to attend to.

At least it wasn't liver that looked like chocolate ice cream...

 

[Velodromed]

At least it wasn't liver that looked like chocolate ice cream...

You’ve never slow smoked a pork butt or shoulder have you

 

[#ARRMArcfanboy4life]

You’ve never slow smoked a pork butt or shoulder have you

I was referring to the sandwich. I have not smoked pork in my life (my dad smoked some of our pork and it was incredible).

 

[Smilinbri]

I've never smoked anything......well, food that is.

I do make a mean pulled chicken bbq in the crock pot!!

 

[jamesbea]

Just finishing my homemade tangy barbecue sauce. Pulled pork sandwiches coming up here real soon

Were you able to get it to pull? I always cook my pork butts to around 200.

 

[Velodromed]

Were you able to get it to pull? I always cook my pork butts to around 200.

By the time I got it off it was a touch over 170 and pulled decent. This roast was boneless also. The bone in ones I cook to 190. I always dry them out a bit much when I hit 200 on my old offset cooker. It’s just too inefficient. Eventually someday I’ll get a Lifetime or similar.

I was referring to the sandwich. I have not smoked pork in my life (my dad smoked some of our pork and it was incredible).

Ah got it lol. My son thinks the same of me but I’m only decent at it. Need better equipment lol. My old thin wall offset is crap.