1st cook on the Traeger - Bone in Pork Shoulders

So thanks to my buddy Andy Tarczon I have a working Traeger Lil Texas Elite. He had two of them, one wasn't working so said I could have I wanted.  I said sure.  A $100 bucks later and I had it up and running. 

Finally had the time to do my first test cook on it; turned out great but I learned a couple things.

1.  It is way more efficient than my old run of mill "ole cheap-o" from Academy. 
2.  Pellet Fed smokers are pretty nice for the set it and forget it.  On my wood burner I have check the fire ever 45 minutes.  The Traeger I just set the temp and made sure the pellet container was full.  This time I used Apple Pellets. I will write more on the Traeger after a couple more cooks.

So on to the main reason you are reading this blog, the BBQ.

Normally, I cook Boneless Pork Shoulders however this time I ended up at Sam's Club with my friend Josh and ended up getting 2 Bone In Pork Shoulders.

Got them home, Trimmed them up (I don't trim a lot off. Usually the fat caps I remove the really hard fat and then do some clean up.  After the trimming I inject. (Apple Juice, White Vinegar, Sugar, Spice).  After the injection in the fridge it goes for about 2 - 3 hours.

For this cook, the shoulders rested in the injection/marinade for about 2 hours.  I took them out, patted them dry, and then rubbed them down. Sweet and Spicy rub - home made. 

Now for where my cook procedure or steps change a little.  On my old smoker, I'd bring it up to temp at 250 and start the cook.  However on the Traeger you need to set it for SMOKE, smoke the meat for set time frame, then turn up the temp and finish  your cook. This is the shoulders after 2 hours at SMOKE setting.

After the two hours at the SMOKE setting, I set the Traeger to 275 which actually averages closer to 250-260 and smoked the shoulders for 8 more hours.  2 hours uncovered, 5 hours covered, then the last hour uncovered so I could glaze them every 20 minutes. Finished product and getting read to let it rest for 2 hours.

After 2 hours of resting, I pulled the pork and then pulled some drippings over the shredded pork.  SO FARKING GOOD!

As for Bone-In vs No Bone - no real difference.  Cooks a little different but not much.  Biggest difference was the coloring on some of the meat.  The meat next to the bone was more grey while the rest was well, more white and pink from Smoke and rub.

On the search for good Sausage

On the search for good Sausage

Since I do not have the time right now to learn to make my own sausage (some day I will) I took to the forums and the web and started doing some searching. As I prefer to support local or State of Texas companies these are what I've found that I will be trying out over the next month or so.

I will post pricing, texture, and flavoring opinions. I will also cook both via Smoker and over a direct heat grill.

South Side Market Eglin Tx.

http://www.southsidemarket.com/Produ...n-Sausage.aspx

Have been told their Jalapeno & Chedder ROCKS!

Oldtown Meat Market

http://oldtownmkt.com/sausages.html

Kuby's Sausage House

http://www.kubys.com/

Hirsch's Meat

http://hirschsmeats.com/hirsch-products/hirsch_products_sausage.htm

Types of Sausage to look for:

Conecuh Smoked Sausage

Slovaceks Jalapeno & Cheese

If anyone has any other suggestions or recommendations please let us know.

 Image from Hirsch's Meat Market (www.hirschsmeats.com)

Dry Aging Beef

Always read about Dry Aging Beef, and kind of understood what it meant but had never really looked into the process or what makes it better or worse.

While trolling through one of my favorite forums (The BBQ Brethren) I saw a post someone had made on the very subject leading to an article on the web.  Thought I'd share that very article.


Dry Aging At Home

Quick definition of Dry Aging: Dry aging is done by hanging meat in a controlled, properly managed, and refrigerated environment. Temperature should be between 36 degrees F and freezing. If you get it to cold, the meat freezes and stops the aging process.  You get it to warm and the meat will spoil. Humidity control is also needed to reduce water loss. Humidity should be around 85.  Proper air flow is required to prevent bacteria from running a muck and destroying the meat; often the meat will be suspended (hung) and a fan on low setup to blow around the meat. 

Example of a Dried Meat chamber.

 

    Image from:  www.gallaghersnysteakhouse.com/

 

Bad BBQ

So today I went to lunch with my boss and a co-worker.  After we ran an errand it was decided to stop by Dickey's Barbecue Pit, 14th Street, Plano, TX.  Anyone that knows me will tell you this was not my suggestion or my first choice.  Needless to say we went in.

Wish I would have snapped some photos but ...

My boss ordered first and got the 3 rib plate.  I saw three dark and meager ribs being place on his plate and knew in an instant I would not be getting the ribs.  My boss wanted corn but they didn't have any so he settled for mashed potatoes and waited for some french fries to be made.  Watching him consume his meal reaffirmed my decision not to get the ribs and had he not slathered them in sauce I don't think he'd have finished.

My co-worker got the same thing as my boss.  He was happy with the meal but disappointed that one of the ribs was definitely DRY.  He needed sauce for flavor. 

*****GOOD BBQ DOES NOT NEED SAUCE!*****

Me I went with a 2 meat plate and tried the sausage and the pulled pork.  The Sausage, not made by them, was not bad but tasted like something I could get from the store and my 13 year old nephew could cook.  The pulled pork was dry, no liquid nothing, D-R-Y!  I had no choice to moisten with sauce.  First sauce I had was regular and way to sweet!  Luckily they had a spicy sauce that got me through about half of it before I just couldn't do it.  Man it was bad.

And let us not forget the man that was their that took his sandwich back as it was mostly a chunk of fat with little meat.

Overall - not going back ever.  You would have to drag me in kicking and screaming.  Just sayin..

New Pit Officially Ordered

Will take a few weeks for the Pit to be built, painted, and ready for pick up but I am excited to say - it has OFFICIALLY been ordered. Have to say this too, I am grateful for a very supportive and understanding wife. The pit is not a cheap investment and I am hoping to map out a way for it to pay for itself and then some. 

The pit is being built by:  R&O Smokers.  They are pretty down to earth guys that, like myself and my fellow Dive Pigs, love BBQ with a passion.  They are also local to me so I get to support more made in TEXAS! 

I'll send pics of the Pit once she is done.  In the mean time I am taking suggestions for the naming of the pit.

Thus far I have:
- Wilbur
- Hamm
- Babe
- Old Major

That is all for now.  Please comment and let us know of name suggestions.

Gerry