u/Cold_Smoke_BBQ

Always looking for an excuse to make this.

Crowd pleaser on holidays.

Fully ready to get roasted for this over complicated pork butt.

This was about an 8 lb bone removed butt from Costco.

Night before:
Injected with 1 cup red wine vinegar, 30g salt, and the juice of a full large lemon. Patted dry and hit with a salt rub.

Next day:
Mustard binder, heavy pepper, light salt. Into the smoker fat cap up at 200 for 8 hours. I keep it on a wire rack over a baking sheet so it’s easier to move around.

After the smoke, I transfer it into a 200 degree oven overnight. The wire rack sits over a foil tray with a little water and vinegar underneath so the drippings don’t burn.

Next morning:
The butt goes directly into the foil tray, temp gets bumped to 250, and I loosely foil the top until it’s around 200 and probe tender everywhere.

Then I rest it down to around 150-160 before shredding. Do not discard your drippings!

Anything I’m not eating immediately goes into the fridge. Once fully cooled, I cold smoke the pulled pork itself for about 30 minutes with a smoke tube. Adds an amazing smoky flavor. Make sure to seal tight when putting back in the fridge if you don't want it to smell like pulled pork.

To reheat:
Stovetop with a little water or vinegar and a squirt of my tangy BBQ sauce. Lid on for about a minute.

Definitely overkill, but honestly this is just how I do it. Don't need to worry about the smoker or temps overnight. Bonus: The house smells AMAZING when you wake up.

I will try the next one fast and easy. How do I do that?

I normally HATE chicken legs but I enjoyed them here.

Salt brine over night.
Smoked for an hour using a smoke tube then turned the grill on to 225.
While grill was getting to temp applied a light binder of mayo (I dunno was messing around) pepper and paprika.
2 hours, then turned up to 375 until about 190 internal. Glazed with my sweet BBQ sauce and let it go for 10 minutes more. Only rested it about 5 minutes because I wanted to eat it now.

Juice literally sprayed out when I checked the temp.

Been experimenting with oversized cookies lately and these might be the best cookie I've ever eaten.

Almost an inch tall and bigger than my hand.

Started with a kosher salt dry brine in the fridge, then seasoned it with fresh black pepper, lemon zest, and a light dusting of garlic powder.

Smoked at 225 until the thickest part hit around 140 (about 3 hours today). After pulling it off I let it rest for about 15 minutes while I mixed together a sauce.

3 T light soy sauce
2 T rice vinegar
1 tsp toasted sesame oil
1 tsp ginger paste

Brushed that on after the rest, then finished it with a little lemon juice. I would have also finished with some scallions but I forgot them at the store.

Ate it as is with a side of arugula.

Been playing with ribs lately and this is my favorite so far.

I have a pellet grill so I’ve been trying to see how far I can push what it does and still get the kind of smoke flavor I’m after. These were baby backs from Costco, $4.29 / lb.

Started with a kosher salt dry brine in the fridge for about an hour, then cold smoked them for an hour while using a smoke tube. After that I injected them with red wine vinegar and lemon juice, patted them down, then did a light mustard binder with a no salt dry rub that I make.

250 on the pellet grill for about 3 hours, then moved them into a 225 oven for another couple hours until they felt right. I figure the pellet grill isn't really gonna do anything past a few hours so might as well save the pellets.

After resting them for 15 minutes I brushed them with a thin glaze using my own tangy BBQ sauce recipe, then back into a 275 oven for about 10 minutes to set the glaze before one more short rest.

Honestly way too much effort for ribs, but it was fun and they came out way better than I expected.

They had a really good smokey flavor and I like tangy pork so that's why I did the injection.