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BBQ/Grill/Smoker/etc. Cooks
- Thread starter JWS VII
- Start date
Do you use the iWeber system?
This one is InkBird.
Looks like they use the exact same probes. The iWeber has an app that notifies me on my phone how everything is going.
The probes are real similar. And yes the Inkbird has a great app also. It really is useful when I am technically working all day but have the smoker running.
Noice!
Chorizo & Eggs
Ready for the oven Cauliflower Pizza
Homemade Crust
Salsa & Kilher for the base
Mexican Cheese blend, Chorizo & Eggs, more cheese and some Jalapenos
Que Bueno!
Homemade Crust
Salsa & Kilher for the base
Mexican Cheese blend, Chorizo & Eggs, more cheese and some Jalapenos
Que Bueno!
Been a while since I did a shoulder.
Went with the little Weber Smokey Mountain for the higher air flow and water pan temp stabilization. WSM’s are nice forgiving cookers but a cleanup hassle.
Years ago I hit on a recipe where I injected a super sugar apple juice mixture and never looked back. Now that I am trying to eat my way through type 2 sugar factory syndrome, sugar goes bye bye. We will see how it turns out.
Went with the little Weber Smokey Mountain for the higher air flow and water pan temp stabilization. WSM’s are nice forgiving cookers but a cleanup hassle.
Years ago I hit on a recipe where I injected a super sugar apple juice mixture and never looked back. Now that I am trying to eat my way through type 2 sugar factory syndrome, sugar goes bye bye. We will see how it turns out.
Thx.
Not shown
22.5 Kettle
22.5 WSM
Other side of the deck.
I’ve done 6 shoulders in the big WSM. Could probably do 8.
Sugar free taco seasoning for rub.
Brushed with evoo 2x.
Occasional water spritz.
Some kind of lump charcoal from Sam’s. Smaller sized chunks required more fire attention than normal. I won’t use this stuff in the baby WSM anymore.
Hickory and Cherry smoke chunks.
9 hrs, avg 225° Took it to about 185°
Impatient and starving estrogen units needed sustenance, so I foil wrapped and went in a 275° oven for an hour to about 198° finish temp. 30 min rest still foiled in oven
Tender and juicy, nice bark, needed a few shakes of salt after pulling.
Not as good as my sugar bomb versions, but the Type 2 club has me on restrictions. I can live with it and will repeat. Still better than most stuff you’d buy out. Great protein/fat ratio for members of the keto church. Hughes sugar free BBQ sauce works well, condiment style. I’ll work on a low carb hot mustard sauce next time.
There was more, but they were wolfing it down almost as fast as I could pull it.
Yum.
Don’t ask if I shaved yet.
Brushed with evoo 2x.
Occasional water spritz.
Some kind of lump charcoal from Sam’s. Smaller sized chunks required more fire attention than normal. I won’t use this stuff in the baby WSM anymore.
Hickory and Cherry smoke chunks.
9 hrs, avg 225° Took it to about 185°
Impatient and starving estrogen units needed sustenance, so I foil wrapped and went in a 275° oven for an hour to about 198° finish temp. 30 min rest still foiled in oven
Tender and juicy, nice bark, needed a few shakes of salt after pulling.
Not as good as my sugar bomb versions, but the Type 2 club has me on restrictions. I can live with it and will repeat. Still better than most stuff you’d buy out. Great protein/fat ratio for members of the keto church. Hughes sugar free BBQ sauce works well, condiment style. I’ll work on a low carb hot mustard sauce next time.
There was more, but they were wolfing it down almost as fast as I could pull it.
Yum.
Don’t ask if I shaved yet.
I found this to be true also, I almost never get pulled pork out any more.