Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
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@mclaincausey what do you think about your meat pullers? Recommend them?
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Yes, I recommend the meat pullers (Bear Claws) @goosehd and that looks really good!
This was 3.0 lbs and a 3.5 lbs bone-in shoulder smoked over cherry and apple on Jealous Devil lump charcoal after having been dry brined in kosher salt for 24 hours. The cooking took 12 hours.
I didn't crutch this time because this was an experiment in pushing for maximum bark and I only like to change minimal factors between cooks. Last cook I also didn't wrap and did a single, gigantic butt. This time, I didn't realize so many people would wind up coming over so I started smaller, which was something I had wanted to try anyway.
After 3 hours unattended, I did spray just about hourly with a mixture of AC vinegar and apple cider, which of course contributed to a lengthy cook relative to the amount of meat on the cooker (but also a very deep, delicious bark).
I loved the results and will do the exact same thing next time, but will wrap in pink butcher paper, as I felt that the bark could withstand that and I'd like to shave 4 hours or so.
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All the planets and stars aligned,as this was hands down the best BBQ,I’ve ever made. One of the things that I went back to doing was mopping,which I think made a difference in the tase and the Bark. I tend to be really self critical when I make Que,and I was really happy with the way this came out.
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Short ribs just before I wrapped em
