Wednesday, June 9, 2010

Pulled Pork

I smoked some butts this past weekend for some people and took a few pics. I started out with two 10lb boston butts since these were not gonna be used for compition I did no trimming I injected them with apple juice in a checker board pattern then just rubbed them down with a mustard slather and covered them with some rub.

After getting them rubbed down I fired up the UDS (ugly drum smoker) and dropped them in fat side up of course you want the fat to render down and help keep the meat juicy. I smoked them at about 275 degrees

After a few hours and the internal temp of the meat reachs 165 degrees i remove the butts from the smoker flip them and foil them. This allows the meat to cook in its own juices helping to keep the meat juicy.

I like to wait until the internal temp reaches 190 then I remove the butts and pull the meat it should be fall apart tender. you will be able to grab the bone and just pull it out.

Now the only thing left for you to do is enjoy the bbq.

Wednesday, June 2, 2010

Young Harris, GA - Horsin' Around BBQ Festival

The first post of our team blog. I can't think of a better way to start it than talking about our competition this past weekend at the Young Harris, Ga Horsin' Around BBQ festival at the Brasstown Valley Resort.
This comp was only our second, but we managed to do pretty well. We entered the usual KCBS categories and the dessert and sauce categories as well. We got 5th in sauce and dessert. We also got 3rd in ribs!
Chicken and Pork landed somewhere in the middle
 and brisket ... well, brisket was not good. It was far from the 8th place we took at the Winchester, TN comp last month.
Other than the BBQ, we had a pretty damn good time hanging out with friends and fellow competitors. Our friend Dan stopped by to drink beer, but we put him to work anyway.

And even though we were surrounded with Big Green Eggs, our custom UDS's and Big Lena held their own.
We also had a great time sharing with the crowd. We love it when people stop by the tent to ask questions and try out our meat.
We are looking forward to Lawrenceburg, TN at the end of this month. We hope to see you out there!