Drive By Smoking...

MaskedMarvel

greetings friends,

well... it’s happened...

i took two orders for smoked pulled pork this week and am charging my cost plus a bag of charcoal to do em. Also- I called and complained about my water pressure (technically, water FLOW), and the city responded by jacking our whole street up. 

Soooo... three butts it is. Two for friends and one for neighbors. Just for a bag of charcoal. And the compliment that the orders came because they drove by the house and smelled it the last time and they’ve been going crazy. 

Gotta love the BGE. And gotta REALLY love the neighborhood...

cheers! 
8-Damien

pics outta order, but that’s vanilla!

YukonRon

My Man Damien!
We also love doing cooks for our neighbors. They bring it to me and ask me to put it on the Egg. And I do, after I prep it, the right way. 
Hope you get your flow situation taken care of. We live in a very old city, and the infrastructure is letting go as well. 
Great write up, love the presentation.
Do you use peach for your butts? I switched over to that, and will not go back.
Peace.

nolaegghead

I would totally SWARM, SWARM!  that.

MaskedMarvel

@YukonRon my overall preferred wood is mesquite. Harder to find that here in NC. 

Hickory is everywhere and that’s what we have here. I threw in some cherry, too. Maybe it helps with color, I dunno...

I have a bag of nice peach chunks someone got for me. I’ll try it next time. Thank you!

Hope you and the family are well my friend

MaskedMarvel

nolaegghead said:

I would totally SWARM, SWARM!  that.

Ha! Me too! It smells SO GOOD. Probably my favorite cook.....

cheers brother!

cccoltsicehockey

Looking good there.  About to do one myself for the weekend.

SaintJohnsEgger

Hey @MaskedMarvel is that just salt & pepper rub on those butts?

I have used apple, cherry and pecan but never peach. I'll have to give that a try on my next butt if I can find some at Ace. Planning to do a small but on Labor Day.

I've never cut the fat like that either. Curious how that affects the cook.

MaskedMarvel

SaintJohnsEgger said:

Hey @MaskedMarvel is that just salt & pepper rub on those butts?

I have used apple, cherry and pecan but never peach. I'll have to give that a try on my next butt if I can find some at Ace. Planning to do a small but on Labor Day.

I've never cut the fat like that either. Curious how that affects the cook.

It’s garlic salt and pepper mixed with brown sugar. 

Cheap mustard rub. 

The butts are frozen solid. Like an ice cube. I score the fat cap, slather in mustard, stick as much rub on as I can, and smoke at 225-250. 

DoubleEgger

Can’t say I’ve ever seen a temp probe on the dome. Very nice of you MM. 

The Cen-Tex Smoker

That looks awesome. You are nicer than me. You need a "will cook for lump" cardboard sign . Wish I was your neighbor. 

Stubby

Looks awesome. I am doing one as well for the family. Neighborhood cooks good times..

JMCXL

The cook looks amazing, I have to ask. How many chunks of wood do you use? I drop in 1 or 2, looks like I need to up my game.

MaskedMarvel

DoubleEgger said:

Can’t say I’ve ever seen a temp probe on the dome. Very nice of you MM. 

since the butts go in frozen, the probe lives there until morning....

MaskedMarvel

JMCXL said:

The cook looks amazing, I have to ask. How many chunks of wood do you use? I drop in 1 or 2, looks like I need to up my game.

Two layers of wood, in fact. Almost certainly overkill for my needs, but it REALLY smells great out here!

MaskedMarvel

GoooDawgs

@MaskedMarvel I'm curious how the butts were since you put them on frozen solid. I've done barely thawed, but never fully frozen.  I assume it took a lot longer? 

How was the final product? Any different than if you let it thaw for a few days?? 

MaskedMarvel

GoooDawgs said:

@MaskedMarvel I'm curious how the butts were since you put them on frozen solid. I've done barely thawed, but never fully frozen.  I assume it took a lot longer? 

How was the final product? Any different than if you let it thaw for a few days?? 

No difference for us, but we shoot for 225* - higher grate temps might see a difference?

final product is AMAZING. easily the most popular request we get. And so easy.

we are doing another this week for friends in hospice who are helping with brandis best friend. A meaningful cook. It’s nice to have something you make for people you love. 

Cheers

BobDanger

Is that a basket or spider under the wood? 

MaskedMarvel

BobDanger said:

Is that a basket or spider under the wood? 

Spider - one of the greatest purchases I’ve added