9 pounder

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oldusedparts USER_AVATAR
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Re: 9 pounder

Postby OldUsedParts » Sun Jan 13, 2019 7:28 pm

Lawdy lawdy, Juice Tone, hope the two I picked up today don't take over 5 or 6 hours - - - if so, then they'll finish in the Oven - - shhhhhhhhh :roll:
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Re: 9 pounder

Postby JustinCouch » Sun Jan 13, 2019 7:32 pm

The payoff and final reward. It has been a long day but I was super happy with how it turned out. I really am happy with the taste of the pork. I did this one real simple. No in ejection one real rub no brine no wood!!!! The pork has a wonderful natural flavor that want hidden by a bunch of flavors. I know it prob wouldn't win any awards but I am pleased.
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woodenvisions USER_AVATAR
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Re: 9 pounder

Postby woodenvisions » Sun Jan 13, 2019 7:42 pm

Awesome results !!!

Now you know that you can get a good flavor with just Lump

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Last edited by woodenvisions on Tue Jan 15, 2019 9:01 pm, edited 1 time in total.
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Re: 9 pounder

Postby Rambo » Sun Jan 13, 2019 8:08 pm

It looks really good
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Re: 9 pounder

Postby spacetrucker » Sun Jan 13, 2019 8:19 pm

looks good inside and out :cheers:
jus load ya a tortilla wit a child size smigin an some cole slaw roll em up and lowdy... :whiteflag: :whiteflag:
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Re: 9 pounder

Postby TwoGuysBBQ » Sun Jan 13, 2019 9:30 pm

:cheers: :chef: winner winner, looks gooood.
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Re: 9 pounder

Postby OldUsedParts » Mon Jan 14, 2019 8:30 am

Nothing like being Rewarded for Good Efforts - - - - You/We learned a few things from your cook today also - - - SO thanks and Enjoy :tup: :salut: :cheers:
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: 9 pounder

Postby bsooner75 » Mon Jan 14, 2019 10:11 am

If you like and are proud of it that’s all the reward you should care about. It looks good from here. I wouldn’t push away from your table :)


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Re: 9 pounder

Postby JustinCouch » Mon Jan 14, 2019 10:21 am

This was a learning lesson for me big time. It was kinda a baseline test which I can build off of in the future. If I could go back and change anything I would maybe use a chunk or two of pecan or apple wood for like the first 2 hours then just rely on the lump coals. The lump provided a great flavor and a good smoke ring. What surprised me was the bark! I used a very light application of rub. I normally would have piled the rub on to make a bark. Another thing was there was no moisture in the cook. No brine no injection, mop, or spritz. I didn't even use a water pan. Next time I will adjust the cook my adding only wood to the equation to see how things change. Then I might adjust the rub to see what results I get. I dont want to change to much though.
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Re: 9 pounder

Postby Txdragon » Mon Jan 14, 2019 11:38 am

Very nice!! What was your cook temp? Based on the duration, I'd estimate between 225 and 250. Certainly below 300 for sure. Lump charcoal is good to use on its own, as you've discovered. It is more "natural" than briquettes and I'd certainly not do a lengthy cook using only briquettes. You've also got the right idea of when to give it smoke; the first couple hours. You've done the pig justice, sir!
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Re: 9 pounder

Postby JustinCouch » Mon Jan 14, 2019 12:13 pm

Txdragon wrote:Very nice!! What was your cook temp? Based on the duration, I'd estimate between 225 and 250. Certainly below 300 for sure. Lump charcoal is good to use on its own, as you've discovered. It is more "natural" than briquettes and I'd certainly not do a lengthy cook using only briquettes. You've also got the right idea of when to give it smoke; the first couple hours. You've done the pig justice, sir!



My digital gouge took a poop on me but I think I remember the Oklahoma joes temp gouge being around 50 to 75 degrees off so by the joes gouge it was at 350 the whole cook so im guessing around 275.
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Re: 9 pounder

Postby Txdragon » Mon Jan 14, 2019 12:20 pm

JustinCouch wrote:

My digital gouge took a poop on me but I think I remember the Oklahoma joes temp gouge being around 50 to 75 degrees off so by the joes gouge it was at 350 the whole cook so im guessing around 275.

275 sounds about right for the time taken, definitely not 350!
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Re: 9 pounder

Postby Swamp Donkeyz BBQ » Mon Jan 14, 2019 1:00 pm

Great looking pork!!

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