The Texas BBQ Forum

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

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.

Awesome results !!!

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

Sent from my LGL84VL using Tapatalk

It looks really good

looks good inside and out
jus load ya a tortilla wit a child size smigin an some cole slaw roll em up and lowdy...

winner winner, looks gooood.

Nothing like being Rewarded for Good Efforts - - - - You/We learned a few things from your cook today also - - - SO thanks and Enjoy

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 :)


Sent from my iPhone using Tapatalk

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.

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!

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.

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!

Great looking pork!!

Sent from my SM-N950U using Tapatalk