Two bone-in pork butts, One Beef roast and One chicken

djbeenie

About to be some BBQ up in here! Pulled Pork and my Great Great Grandmothers Pork Chicken Beef Brunswick Stew!

kuzi16

djbeenie:

About to be some BBQ up in here! Pulled Pork and my Great Great Grandmothers Pork Chicken Beef Brunswick Stew!

what time is dinner? ill bring some beer.

ENFIDL

That sounds delicious! I love me some BBQ

Direwolf

I'll make some bread for the stew

jr_p951

djbeenie

djbeenie

kaspera79

That looks fantastic..

Direwolf

Dude we are all on our wayi

djbeenie

Come on over! ha! Bring lots of cigars because this is going to take awhile cooking it low and slow.

djbeenie

Direwolf

lookin awesome sir

undulac

Direwolf

djbeenie

Still going, almost internal temp of the butts 195 degrees. About to pull off the smoker. Pics coming..stay tuned.

kaspera79

Thirteen hours of waiting for this... Gotta be good.

djbeenie

Direwolf

That's what I've been waiting to see. Awesome looking dude. Too bad ya can't smell through the net lol

Dark Roast

Awsome looking bark on the beef and pork! Great job!

djbeenie

Dark Roast:

Awsome looking bark on the beef and pork! Great job!

Thanks! the secret is to use yellow mustard over the butts before adding your dry rub. The yellow mustard does not flavor anything or take away from the flavor but makes a terrific tasty bark.

MESKC

It does look good. Thinking about doing some more buck board bacon soon as I am out. I just have to make sure the have 10-14 days aside to do it. As wll as some jerky.

Direwolf

MESKC:

It does look good. Thinking about doing some more buck board bacon soon as I am out. I just have to make sure the have 10-14 days aside to do it. As wll as some jerky.

Hell yeah.. haven't done that in forever.

djbeenie

MESKC:

It does look good. Thinking about doing some more buck board bacon soon as I am out. I just have to make sure the have 10-14 days aside to do it. As wll as some jerky.

Oh man, now I want to make some venison Jerky.

roland_7707

I'm hungry!

MESKC

Nothing better the Buck board bacon with a fried egg over medium with chedder on a biscuit

djbeenie

The Sniper

Dark Roast

djbeenie:

Dark Roast:

Awsome looking bark on the beef and pork! Great job!

Thanks! the secret is to use yellow mustard over the butts before adding your dry rub. The yellow mustard does not flavor anything or take away from the flavor but makes a terrific tasty bark.

I have never tried the yellow mustard for fear of an altered taste profile. Hell I'm going yellow mustard next time I go low and slow. I have had good results with brisket on my weber grill but after seeing your pictures it has convinced me to purchase the weber smoker in the spring. What kind of wood did you use?

djbeenie

undulac

Went to the in-laws for the weekend and smoked some SLC ribs. Unfortunately when we left Friday night I had a migraine and had to take my meds so I was out of it and my wife had to pack everything along with the three kids. I wake up Saturday, get the smoker prepped and get ready to rub the ribs and realize she forgot to pack the rub. I threw a rub together quickly with what was there and smoked them Sunday morning. They were good but I could definitely tell some flavor profiles were missing.

cabinetmaker

I saw the title to this thread and thought "dirty joke"... Now I'm hungry...