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surf and turf on the swing rack!

Ok...different variant of surf and turf than you probably expected, but still good!  Broke out the new swing rack today (thanks @MCN and @Eggcelsior!) and decided to smoke a couple of pork butts on the bottom rack and a nice piece of salmon on the top.  Everything came out brilliantly - great bark on the pork, nice smoky flavor to the salmon.  No plated pics....all packaged up and headed to the mountains with us this weekend.


Rubbed down and ready to roll:



On with some apple wood chunks, smoke getting going:






swing rack in the hizz-ouse:





Salmon finished nicely in about 45mins




Nice bark just before foil.  Pulled at about 205, juicy as can be...









  • SmokeyPittSmokeyPitt Posts: 9,860
    Giddyup!  NIce looking cook man.  I'm using my swing rack now and it is pretty sweet.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • EggcelsiorEggcelsior Posts: 14,012
    Beautiful butts!
  • ddeggerddegger Posts: 244

    Beautiful butts!

    :D Thanks!
  • TerrebanditTerrebandit Posts: 1,718
    Yep, those butts look good. What dome temp and how long was the cook?
    Dave - Austin, TX
  • PowderhoundPowderhound Posts: 134
    Cool to see them done together.  What did you use to season the salmon? 
    Large, Medium, Mini, and Mini Max, a few too many accessories, 2 kids, 1 dog, and original wife.  Lover of winter, powdery snow, and lots of golf.  
  • ddeggerddegger Posts: 244
    Turbo method. Dome at ~325, took about 4hrs to get 18 lbs of butt up to 165. Foiled after that and over the next 1.5-2 hrs got them up to 205. Decided against the towel and cooler - pulled with my bear claws after they cooled for an hour. These were the best I've done yet - fall apart tender and juicy and great bark
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