1/2 hog
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and so it begins -
twilliams
ribs hit 160° time to wrap in foil and continue -
twilliams back loins hit 160° wrapped in foil and moving on
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twilliams looking great! And I thought I had a load of meats today. Lol. I’ve got a Weber vs. Pit Boss smackdown at my place. 3 racks of ribs, spatchcocked chicken and ‘Bora Bora’ prawns!
Joe Hell I love my webber but I also have a brinkman smoker that I am going to upgrade this fall to either a smokey mt. or a dyna-glo 43" wide body any thoughts?
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Joe Hell I love my webber but I also have a brinkman smoker that I am going to upgrade this fall to either a smokey mt. or a dyna-glo 43" wide body any thoughts?
craigrice upgrade to the Prosmoker PK100. You wont regret it
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twilliams well it took 23 hours to get the front shoulder and rear hind quarter finished up to 200° internal temp. Long day, i would never had imagined it would have taken that long. However it was extremely juicy and very tasty
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twilliams well it took 23 hours to get the front shoulder and rear hind quarter finished up to 200° internal temp. Long day, i would never had imagined it would have taken that long. However it was extremely juicy and very tasty
twilliams
Wow. A huge “well done” to you for sticking with that. That is one lengthy smoke. Glad it turned out good. Hope you’re relaxing and taking it all in.
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twilliams Yeah those look awesome! 23 hours is a crazy long time, it wasnt super cold anywhere in the country this weekend either, maybe it was very dry out? That can affect cook times as well. You might want to consider pulling them when they stall and vac sealing and finishing up in Sous Vide style?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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twilliams Yeah those look awesome! 23 hours is a crazy long time, it wasnt super cold anywhere in the country this weekend either, maybe it was very dry out? That can affect cook times as well. You might want to consider pulling them when they stall and vac sealing and finishing up in Sous Vide style?
Jonathon i think it would be very difficult to find vacuum seal bags that would fit an entire skull and shoulder and rear 20lb ham and hock to finish sous vide. Call me uneducated or old fashioned but i just dont see the sous vide style
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twilliams Head would be difficult but shoulder is doable…unless you meant both together? If so then yes, I dont know of one that would work! That last picture is just awesome though, I love how much smoke the PK gets on meat. 23 hours though…yikes! Yeah, it took me a while to get into Sous Vide, I find I like it more as an assist than as the full process.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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twilliams Head would be difficult but shoulder is doable…unless you meant both together? If so then yes, I dont know of one that would work! That last picture is just awesome though, I love how much smoke the PK gets on meat. 23 hours though…yikes! Yeah, it took me a while to get into Sous Vide, I find I like it more as an assist than as the full process.
Jonathon mine isnt the PK, I got the smallest handload size they offer which is the 100SS with the $1800 electronic controller maxing out at $9200. This one has the smoke burner and the cook burner where as the PK only has the smoke burner. My highest temp only goes up to 250°. Im not sure what the PK goes up to. I think the BBQ version with side smoke generator they offer goes up to 500°. I hear low and slow is the key but 23 hours is a little too slow…lol. But that is one big slab of meat to cook
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twilliams well it took 23 hours to get the front shoulder and rear hind quarter finished up to 200° internal temp. Long day, i would never had imagined it would have taken that long. However it was extremely juicy and very tasty
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Dave R thanks
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Well just an update, was no complaints from anyone. Pork was extremely juicy with just the right amout of smoke flavor. I gave a taste test to a coworker that smokes everything atleast every weekend. He called me a son of b**** because mine came out better than he has ever done…lmao. Only down fall is final tally was three heaping nescos full of meat and only used a half of one nesco. Tons of left overs, i guess either not alot of people showed up or was just too much other food and didnt account right
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twilliams Glad it came out well, it is ALWAYS nice to get compliments on your cooking, even if that means hurting someone else’s feelings!
Leftovers from BBQ are a beautiful thing!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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twilliams Glad it came out well, it is ALWAYS nice to get compliments on your cooking, even if that means hurting someone else’s feelings!
Leftovers from BBQ are a beautiful thing!
Jonathon well i did a taste test at my familys 4th of july gathering of the leftover half hog i did and a fresh pork butt with soluble pa’s blackbull with chicken stock injection. The leftover had a homemade rub on it with a long time smoke due to amount of meat in there.
The pork butt was injected with the pa’s black bull and rubbed with applewood and excalibers ultimate pork chop and roast rub. The 8lb pork butt cooked fairly fast at 5 hours.
The 1/2 hog had alot of smoke flavor where the butt had more seasoning flavor to it.
11 out of 12 people liked the Pa’s black bull better but they said both were delicious -
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