On 3/25/2024 12:35 PM, cshenk wrote:
> jmcquown wrote:
>
>> On 3/24/2024 5:56 PM, Snag wrote:
>>> On 3/24/2024 3:39 PM, cshenk wrote:
>>>> Snag wrote:
>>>>
>>>>>
>>>>> I put a 10 pound pork butt on the smoker last night . My wife is
>>>>> going to make some of her fantastic potato salad and I'll
>>>>> doctor up some canned baked beans .
>>>>
>>>> I adore these but use a crockpot.
>>>>
>>>
>>> Well , to each his/her own I guess . As far as I'm concerned ,
>>> that's HERESY ! HERESY I TELL YOU . OK now I've gotten that out of
>>> my system ... I got hooked on smoked pork when we moved to Memphis
>>> . This is not "BBQ" this is dry rubbed and smoked meat . You know
>>> it's ready when you can pull the bone out of the roast . This one
>>> is resting in the smoker now , I've closed the vents and it's
>>> cooling slowly .
>>
>> Don't mind Carol. :) I doubt she's ever had dry rubbed smoked
>> Memphis style "BBQ", brisket or otherwise. It's definitely not
>> something that can be cooked in a crockpot.
>>
>> Jill
>
> Lol! I've had it plenty of times but don't have the gear to replicate
> it at home.
>

I started out with a Brinkman Smoke-n-grill ... takes up about a 2x2
foot space . Takes more tending than the bigger units , but it smokes
and awesome butt .
I'd be happy to share my SnagRub recipe again if any one wants it .
--
Snag
"They may take our lives but
they'll never take our freedom."
William Wallace

On 3/25/2024 12:31 PM, cshenk wrote:
> Snag wrote:
>
>> On 3/24/2024 3:39 PM, cshenk wrote:
>>> Snag wrote:
>>>
>>>>
>>>> I put a 10 pound pork butt on the smoker last night . My wife is
>>>> going to make some of her fantastic potato salad and I'll doctor
>>>> up some canned baked beans .
>>>
>>> I adore these but use a crockpot.
>>>
>>
>> Well , to each his/her own I guess . As far as I'm concerned , that's
>> HERESY ! HERESY I TELL YOU . OK now I've gotten that out of my system
>> ... I got hooked on smoked pork when we moved to Memphis . This is
>> not "BBQ" this is dry rubbed and smoked meat . You know it's ready
>> when you can pull the bone out of the roast . This one is resting in
>> the smoker now , I've closed the vents and it's cooling slowly .
>
> I don't have the right type of smoker for that job.
>

I posted above , Brinkman Smoke-n-Grill . I usually wrapped a piece
of foil around the bottom to help with temp control . Aluminum flashing
works better but everybody doesn't have that .
--
Snag
"They may take our lives but
they'll never take our freedom."
William Wallace

On 3/25/2024 9:53 PM, Snag wrote:
> On 3/25/2024 12:35 PM, cshenk wrote:
>> jmcquown wrote:
>>
>>> On 3/24/2024 5:56 PM, Snag wrote:
>>>> On 3/24/2024 3:39 PM, cshenk wrote:
>>>>> Snag wrote:
>>>>>
>>>>>>
>>>>>> I put a 10 pound pork butt on the smoker last night . My wife is
>>>>>> going to make some of her fantastic potato salad and I'll
>>>>>> doctor up some canned baked beans .
>>>>>
>>>>> I adore these but use a crockpot.
>>>>>
>>>>
>>>> Well , to each his/her own I guess . As far as I'm concerned ,
>>>> that's  HERESY ! HERESY I TELL YOU . OK now I've gotten that out of
>>>> my system  ... I got hooked on smoked pork when we moved to Memphis
>>>> . This is not "BBQ" this is dry rubbed and smoked meat . You know
>>>> it's ready when you  can pull the bone out of the roast . This one
>>>> is resting in the smoker  now , I've closed the vents and it's
>>>> cooling slowly .
>>>
>>> Don't mind Carol. :)  I doubt she's ever had dry rubbed smoked
>>> Memphis style "BBQ", brisket or otherwise.  It's definitely not
>>> something that can be cooked in a crockpot.
>>>
>>> Jill
>>
>> Lol!  I've had it plenty of times but don't have the gear to replicate
>> it at home.
>>
>
>   I started out with a Brinkman Smoke-n-grill ... takes up about a 2x2
> foot space . Takes more tending than the bigger units , but it smokes
> and awesome butt .
>   I'd be happy to share my SnagRub recipe again if any one wants it .

I cheat and use gas with wood chips.

My rub, after coating with mustard, it mostly salt, pepper, garlic, but
will add some others depending on the mood.

Sauce is a North Carolina style cider vinegar.

On Mon, 25 Mar 2024 20:45:11 -0500, Snag <Snag_one@msn.com> wrote:
>
> "If you have to ask , you wouldn't understand ." Carol , you're
>comparing mushrooms with truffles ...
> You toss that butt into the crockpot and walk away . I lit the fire
>at 8:00 , put the butt on at around 8:45 . I was up until almost
>midnight getting the temp stabilized - my smoker is getting old and
>leaky - and finicky . Up at 3:00 to check temps and adjust a bit , it
>was down to about 180°F . Up as usual at 6:15 to put the coffee on and
>walk the dog - check temps again and add some more (lump hardwood)
>charcoal .
> A couple or 3 more checks during the day while I'm machining parts
>for a milling machine upgrade . I shut all vents on the smoker around
>4:30 to let it cool slowly .
> Now , is that slow-cooker butt worth this kind of effort ? IMO , if it
>wasn't worth the effort , my wife would be cooking these butts in the
>crock pot . YMMV

Snag, I once saw a special on the American Food Network about meat
smoking competitions. People were travelling your country in 4WDs with
smoking cabins attached. The men had lots of unnecessary facial hair
and big beer bellies, wore second hand clothing and had that dumb
Trump voter look in their eyes. The women had several layers of dye
visible in their hair and forgot to put on their bras. Is that your
scene?

On 3/25/2024 9:05 PM, Ed P wrote:
> On 3/25/2024 9:53 PM, Snag wrote:
>> On 3/25/2024 12:35 PM, cshenk wrote:
>>> jmcquown wrote:
>>>
>>>> On 3/24/2024 5:56 PM, Snag wrote:
>>>>> On 3/24/2024 3:39 PM, cshenk wrote:
>>>>>> Snag wrote:
>>>>>>
>>>>>>>
>>>>>>> I put a 10 pound pork butt on the smoker last night . My wife is
>>>>>>> going to make some of her fantastic potato salad and I'll
>>>>>>> doctor up some canned baked beans .
>>>>>>
>>>>>> I adore these but use a crockpot.
>>>>>>
>>>>>
>>>>> Well , to each his/her own I guess . As far as I'm concerned ,
>>>>> that's  HERESY ! HERESY I TELL YOU . OK now I've gotten that out of
>>>>> my system  ... I got hooked on smoked pork when we moved to Memphis
>>>>> . This is not "BBQ" this is dry rubbed and smoked meat . You know
>>>>> it's ready when you  can pull the bone out of the roast . This one
>>>>> is resting in the smoker  now , I've closed the vents and it's
>>>>> cooling slowly .
>>>>
>>>> Don't mind Carol. :)  I doubt she's ever had dry rubbed smoked
>>>> Memphis style "BBQ", brisket or otherwise.  It's definitely not
>>>> something that can be cooked in a crockpot.
>>>>
>>>> Jill
>>>
>>> Lol!  I've had it plenty of times but don't have the gear to replicate
>>> it at home.
>>>
>>
>>    I started out with a Brinkman Smoke-n-grill ... takes up about a
>> 2x2 foot space . Takes more tending than the bigger units , but it
>> smokes and awesome butt .
>>    I'd be happy to share my SnagRub recipe again if any one wants it .
>
>
> I cheat and use gas with wood chips.
>
> My rub, after coating with mustard, it mostly salt, pepper, garlic, but
> will add some others depending on the mood.
>
> Sauce is a North Carolina style cider vinegar.

If you're happy with the results who am I to criticize ? I do all my
grilling with a gas unit .
My recipe is :
SnagRub
5 onion powder
2 garlic powder
1 paprika
2 salt
4 chili powder
6 brown sugar
Units of measure up to you , teaspoons or cups ... I usually do it in
tablespoons and double it because that amount fits my storage bottle .
I rinse the meat off and shake off excess moisture . Lay meat on a
piece of foil and coat all but the fat side well with rub , then on to
the smoker . I leave the foil under the meat while it's smoking .
I smoke at 200° to 220° around 2 hours per pound . It's ready when
you can pull the bone out clean .
--
Snag
"They may take our lives but
they'll never take our freedom."
William Wallace

On 3/25/2024 10:40 PM, Snag wrote:
> On 3/25/2024 9:05 PM, Ed P wrote:
.
>>
>>
>> I cheat and use gas with wood chips.
>>
>> My rub, after coating with mustard, it mostly salt, pepper, garlic,
>> but will add some others depending on the mood.
>>
>> Sauce is a North Carolina style cider vinegar.
>
>   If you're happy with the results who am I to criticize ? I do all my
> grilling with a gas unit .
> My recipe is :
>   SnagRub
> 5 onion powder
> 2 garlic powder
> 1 paprika
> 2 salt
> 4 chili powder
> 6 brown sugar
>   Units of measure up to you , teaspoons or cups ... I usually do it in
> tablespoons and double it because that amount fits my storage bottle .
>   I rinse the meat off and shake off excess moisture . Lay meat on a
> piece of foil and coat all but the fat side well with rub , then on to
> the smoker . I leave the foil under the meat while it's smoking  .
>   I smoke at 200° to 220° around 2 hours per pound . It's ready when
> you can pull the bone out clean .

I've use some of those too, good results. I like the way you measure to
get the ratio right.

My temperature target is 225 to 250.

On Mon, 25 Mar 2024, Snag wrote:

> On 3/25/2024 9:05 PM, Ed P wrote:
>> On 3/25/2024 9:53 PM, Snag wrote:
>>> On 3/25/2024 12:35 PM, cshenk wrote:
>>>> jmcquown wrote:
>>>>
>>>>> On 3/24/2024 5:56 PM, Snag wrote:
>>>>>> On 3/24/2024 3:39 PM, cshenk wrote:
>>>>>>> Snag wrote:
>>>>>>>
>>>>>>>>
>>>>>>>> I put a 10 pound pork butt on the smoker last night . My wife is
>>>>>>>> going to make some of her fantastic potato salad and I'll
>>>>>>>> doctor up some canned baked beans .
>>>>>>>
>>>>>>> I adore these but use a crockpot.
>>>>>>>
>>>>>>
>>>>>> Well , to each his/her own I guess . As far as I'm concerned ,
>>>>>> that's  HERESY ! HERESY I TELL YOU . OK now I've gotten that out of
>>>>>> my system  ... I got hooked on smoked pork when we moved to Memphis
>>>>>> . This is not "BBQ" this is dry rubbed and smoked meat . You know
>>>>>> it's ready when you  can pull the bone out of the roast . This one
>>>>>> is resting in the smoker  now , I've closed the vents and it's
>>>>>> cooling slowly .
>>>>>
>>>>> Don't mind Carol. :)  I doubt she's ever had dry rubbed smoked
>>>>> Memphis style "BBQ", brisket or otherwise.  It's definitely not
>>>>> something that can be cooked in a crockpot.
>>>>>
>>>>> Jill
>>>>
>>>> Lol!  I've had it plenty of times but don't have the gear to replicate
>>>> it at home.
>>>>
>>>
>>>    I started out with a Brinkman Smoke-n-grill ... takes up about a 2x2
>>> foot space . Takes more tending than the bigger units , but it smokes and
>>> awesome butt .
>>>    I'd be happy to share my SnagRub recipe again if any one wants it .
>>
>>
>> I cheat and use gas with wood chips.
>>
>> My rub, after coating with mustard, it mostly salt, pepper, garlic, but
>> will add some others depending on the mood.
>>
>> Sauce is a North Carolina style cider vinegar.
>
> If you're happy with the results who am I to criticize ? I do all my
> grilling with a gas unit .
> My recipe is :
> SnagRub
> 5 onion powder
> 2 garlic powder
> 1 paprika
> 2 salt
> 4 chili powder
> 6 brown sugar
> Units of measure up to you , teaspoons or cups ... I usually do it in
> tablespoons and double it because that amount fits my storage bottle .
> I rinse the meat off and shake off excess moisture . Lay meat on a piece of
> foil and coat all but the fat side well with rub , then on to the smoker . I
> leave the foil under the meat while it's smoking .
> I smoke at 200° to 220° around 2 hours per pound . It's ready when you can
> pull the bone out clean .
>

I'm curious about the brown sugar. Doesn't it make it too sweet?

On 3/26/2024 4:20 AM, D wrote:
>
>
> On Mon, 25 Mar 2024, Snag wrote:
>
>> On 3/25/2024 9:05 PM, Ed P wrote:
>>> On 3/25/2024 9:53 PM, Snag wrote:
>>>> On 3/25/2024 12:35 PM, cshenk wrote:
>>>>> jmcquown wrote:
>>>>>
>>>>>> On 3/24/2024 5:56 PM, Snag wrote:
>>>>>>> On 3/24/2024 3:39 PM, cshenk wrote:
>>>>>>>> Snag wrote:
>>>>>>>>
>>>>>>>>>
>>>>>>>>> I put a 10 pound pork butt on the smoker last night . My wife is
>>>>>>>>> going to make some of her fantastic potato salad and I'll
>>>>>>>>> doctor up some canned baked beans .
>>>>>>>>
>>>>>>>> I adore these but use a crockpot.
>>>>>>>>
>>>>>>>
>>>>>>> Well , to each his/her own I guess . As far as I'm concerned ,
>>>>>>> that's  HERESY ! HERESY I TELL YOU . OK now I've gotten that out of
>>>>>>> my system  ... I got hooked on smoked pork when we moved to Memphis
>>>>>>> . This is not "BBQ" this is dry rubbed and smoked meat . You know
>>>>>>> it's ready when you  can pull the bone out of the roast . This one
>>>>>>> is resting in the smoker  now , I've closed the vents and it's
>>>>>>> cooling slowly .
>>>>>>
>>>>>> Don't mind Carol. :)  I doubt she's ever had dry rubbed smoked
>>>>>> Memphis style "BBQ", brisket or otherwise.  It's definitely not
>>>>>> something that can be cooked in a crockpot.
>>>>>>
>>>>>> Jill
>>>>>
>>>>> Lol!  I've had it plenty of times but don't have the gear to replicate
>>>>> it at home.
>>>>>
>>>>
>>>>    I started out with a Brinkman Smoke-n-grill ... takes up about a
>>>> 2x2 foot space . Takes more tending than the bigger units , but it
>>>> smokes and awesome butt .
>>>>    I'd be happy to share my SnagRub recipe again if any one wants it .
>>>
>>>
>>> I cheat and use gas with wood chips.
>>>
>>> My rub, after coating with mustard, it mostly salt, pepper, garlic,
>>> but will add some others depending on the mood.
>>>
>>> Sauce is a North Carolina style cider vinegar.
>>
>>  If you're happy with the results who am I to criticize ? I do all my
>> grilling with a gas unit .
>> My recipe is :
>>  SnagRub
>> 5 onion powder
>> 2 garlic powder
>> 1 paprika
>> 2 salt
>> 4 chili powder
>> 6 brown sugar
>>  Units of measure up to you , teaspoons or cups ... I usually do it in
>> tablespoons and double it because that amount fits my storage bottle .
>>  I rinse the meat off and shake off excess moisture . Lay meat on a
>> piece of foil and coat all but the fat side well with rub , then on to
>> the smoker . I leave the foil under the meat while it's smoking  .
>>  I smoke at 200° to 220° around 2 hours per pound . It's ready when
>> you can pull the bone out clean .
>>
>
> I'm curious about the brown sugar. Doesn't it make it too sweet?

Surprisingly enough no it doesn't . The sugar caramelizes and forms a
"bark" that seals all the tasty juices inside .
--
Snag
"They may take our lives but
they'll never take our freedom."
William Wallace

On 3/26/2024 8:14 AM, Snag wrote:
> On 3/26/2024 4:20 AM, D wrote:
>>
>>
>> On Mon, 25 Mar 2024, Snag wrote:
>>
>>> On 3/25/2024 9:05 PM, Ed P wrote:
>>>> On 3/25/2024 9:53 PM, Snag wrote:
>>>>> On 3/25/2024 12:35 PM, cshenk wrote:
>>>>>> jmcquown wrote:
>>>>>>
>>>>>>> On 3/24/2024 5:56 PM, Snag wrote:
>>>>>>>> On 3/24/2024 3:39 PM, cshenk wrote:
>>>>>>>>> Snag wrote:
>>>>>>>>>
>>>>>>>>>>
>>>>>>>>>> I put a 10 pound pork butt on the smoker last night . My wife is
>>>>>>>>>> going to make some of her fantastic potato salad and I'll
>>>>>>>>>> doctor up some canned baked beans .
>>>>>>>>>
>>>>>>>>> I adore these but use a crockpot.
>>>>>>>>>
>>>>>>>>
>>>>>>>> Well , to each his/her own I guess . As far as I'm concerned ,
>>>>>>>> that's  HERESY ! HERESY I TELL YOU . OK now I've gotten that out of
>>>>>>>> my system  ... I got hooked on smoked pork when we moved to Memphis
>>>>>>>> . This is not "BBQ" this is dry rubbed and smoked meat . You know
>>>>>>>> it's ready when you  can pull the bone out of the roast . This one
>>>>>>>> is resting in the smoker  now , I've closed the vents and it's
>>>>>>>> cooling slowly .
>>>>>>>
>>>>>>> Don't mind Carol. :)  I doubt she's ever had dry rubbed smoked
>>>>>>> Memphis style "BBQ", brisket or otherwise.  It's definitely not
>>>>>>> something that can be cooked in a crockpot.
>>>>>>>
>>>>>>> Jill
>>>>>>
>>>>>> Lol!  I've had it plenty of times but don't have the gear to
>>>>>> replicate
>>>>>> it at home.
>>>>>>
>>>>>
>>>>>    I started out with a Brinkman Smoke-n-grill ... takes up about a
>>>>> 2x2 foot space . Takes more tending than the bigger units , but it
>>>>> smokes and awesome butt .
>>>>>    I'd be happy to share my SnagRub recipe again if any one wants it .
>>>>
>>>>
>>>> I cheat and use gas with wood chips.
>>>>
>>>> My rub, after coating with mustard, it mostly salt, pepper, garlic,
>>>> but will add some others depending on the mood.
>>>>
>>>> Sauce is a North Carolina style cider vinegar.
>>>
>>>  If you're happy with the results who am I to criticize ? I do all my
>>> grilling with a gas unit .
>>> My recipe is :
>>>  SnagRub
>>> 5 onion powder
>>> 2 garlic powder
>>> 1 paprika
>>> 2 salt
>>> 4 chili powder
>>> 6 brown sugar
>>>  Units of measure up to you , teaspoons or cups ... I usually do it
>>> in tablespoons and double it because that amount fits my storage
>>> bottle .
>>>  I rinse the meat off and shake off excess moisture . Lay meat on a
>>> piece of foil and coat all but the fat side well with rub , then on
>>> to the smoker . I leave the foil under the meat while it's smoking  .
>>>  I smoke at 200° to 220° around 2 hours per pound . It's ready when
>>> you can pull the bone out clean .
>>>
>>
>> I'm curious about the brown sugar. Doesn't it make it too sweet?
>
>   Surprisingly enough no it doesn't . The sugar caramelizes and forms a
> "bark" that seals all the tasty juices inside .

I use brown sugar on brisket too. Lots of black pepper, salt,
granulated garlic.

The local supermarket had a whole brisket but at $87, I passed.

On 3/26/2024 7:43 AM, Ed P wrote:
> On 3/26/2024 8:14 AM, Snag wrote:
>> On 3/26/2024 4:20 AM, D wrote:
>>>
>>>
>>> On Mon, 25 Mar 2024, Snag wrote:
>>>
>>>> On 3/25/2024 9:05 PM, Ed P wrote:
>>>>> On 3/25/2024 9:53 PM, Snag wrote:
>>>>>> On 3/25/2024 12:35 PM, cshenk wrote:
>>>>>>> jmcquown wrote:
>>>>>>>
>>>>>>>> On 3/24/2024 5:56 PM, Snag wrote:
>>>>>>>>> On 3/24/2024 3:39 PM, cshenk wrote:
>>>>>>>>>> Snag wrote:
>>>>>>>>>>
>>>>>>>>>>>
>>>>>>>>>>> I put a 10 pound pork butt on the smoker last night . My wife is
>>>>>>>>>>> going to make some of her fantastic potato salad and I'll
>>>>>>>>>>> doctor up some canned baked beans .
>>>>>>>>>>
>>>>>>>>>> I adore these but use a crockpot.
>>>>>>>>>>
>>>>>>>>>
>>>>>>>>> Well , to each his/her own I guess . As far as I'm concerned ,
>>>>>>>>> that's  HERESY ! HERESY I TELL YOU . OK now I've gotten that
>>>>>>>>> out of
>>>>>>>>> my system  ... I got hooked on smoked pork when we moved to
>>>>>>>>> Memphis
>>>>>>>>> . This is not "BBQ" this is dry rubbed and smoked meat . You know
>>>>>>>>> it's ready when you  can pull the bone out of the roast . This one
>>>>>>>>> is resting in the smoker  now , I've closed the vents and it's
>>>>>>>>> cooling slowly .
>>>>>>>>
>>>>>>>> Don't mind Carol. :)  I doubt she's ever had dry rubbed smoked
>>>>>>>> Memphis style "BBQ", brisket or otherwise.  It's definitely not
>>>>>>>> something that can be cooked in a crockpot.
>>>>>>>>
>>>>>>>> Jill
>>>>>>>
>>>>>>> Lol!  I've had it plenty of times but don't have the gear to
>>>>>>> replicate
>>>>>>> it at home.
>>>>>>>
>>>>>>
>>>>>>    I started out with a Brinkman Smoke-n-grill ... takes up about
>>>>>> a 2x2 foot space . Takes more tending than the bigger units , but
>>>>>> it smokes and awesome butt .
>>>>>>    I'd be happy to share my SnagRub recipe again if any one wants
>>>>>> it .
>>>>>
>>>>>
>>>>> I cheat and use gas with wood chips.
>>>>>
>>>>> My rub, after coating with mustard, it mostly salt, pepper, garlic,
>>>>> but will add some others depending on the mood.
>>>>>
>>>>> Sauce is a North Carolina style cider vinegar.
>>>>
>>>>  If you're happy with the results who am I to criticize ? I do all
>>>> my grilling with a gas unit .
>>>> My recipe is :
>>>>  SnagRub
>>>> 5 onion powder
>>>> 2 garlic powder
>>>> 1 paprika
>>>> 2 salt
>>>> 4 chili powder
>>>> 6 brown sugar
>>>>  Units of measure up to you , teaspoons or cups ... I usually do it
>>>> in tablespoons and double it because that amount fits my storage
>>>> bottle .
>>>>  I rinse the meat off and shake off excess moisture . Lay meat on a
>>>> piece of foil and coat all but the fat side well with rub , then on
>>>> to the smoker . I leave the foil under the meat while it's smoking  .
>>>>  I smoke at 200° to 220° around 2 hours per pound . It's ready when
>>>> you can pull the bone out clean .
>>>>
>>>
>>> I'm curious about the brown sugar. Doesn't it make it too sweet?
>>
>>    Surprisingly enough no it doesn't . The sugar caramelizes and forms
>> a "bark" that seals all the tasty juices inside .
>
> I use brown sugar on brisket too.  Lots of black pepper, salt,
> granulated garlic.
>
> The local supermarket had a whole brisket but at $87, I passed.

Beef prices are out of sight . I did splurge on some ribeyes . I
figure those steaks cost me about 6 bucks each ... a bargain really ,
the same steak at WM is over 9 bucks .
--
Snag
"They may take our lives but
they'll never take our freedom."
William Wallace

On 3/24/2024 8:39 PM, Hank Rogers wrote:
> Mike Duffy wrote:
>> On 2024-03-24, Hank Rogers wrote:
>>
>>> Snag wrote:
>>
>>>> Not exactly a "cabin" though . 1500 sf with vaulted
>>>> ceiling in the dining room/kitchen and a storm/storage
>>>> cellar under the dining room/kitchen.
>>
>>> It is a cabin by royal standards.
>>
>> If it has a 'A'-shaped roof I think it's a 'chalet'.
>>
>> I used to think no cellar meant a 'cottage', but
>> Ed explained that's means it's a goat barn.
>>
>
> I like goat barns. Less work climbing up stairs, so they're great for
> old people.
>
Goat barns suck in tornadoes, though they're no where near as bad as
trailers. My oldest brother sold "mobile homes" for years. He didn't
like it when folks called them trailers.

--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton

On 3/26/2024 9:57 AM, BryanGSimmons wrote:
> On 3/24/2024 8:39 PM, Hank Rogers wrote:
>> Mike Duffy wrote:
>>> On 2024-03-24, Hank Rogers wrote:
>>>
>>>> Snag wrote:
>>>
>>>>> Not exactly a "cabin" though . 1500 sf with vaulted
>>>>> ceiling in the dining room/kitchen and a storm/storage
>>>>> cellar under the dining room/kitchen.
>>>
>>>> It is a cabin by royal standards.
>>>
>>> If it has a 'A'-shaped roof I think it's a 'chalet'.
>>>
>>> I used to think no cellar meant a 'cottage', but
>>> Ed explained that's means it's a goat barn.
>>>
>>
>> I like goat barns. Less work climbing up stairs, so they're great for
>> old people.
> >
> Goat barns suck in tornadoes, though they're no where near as bad as
> trailers.  My oldest brother sold "mobile homes" for years.  He didn't
> like it when folks called them trailers.
>
>

Code for most of Florida in recent years is for 150 mph winds. Usually
tornadoes are EF0 or EF1. If you have a basement here it is a swimming
pool or indoor pond.

jmcquown wrote:

> On 3/25/2024 1:26 PM, cshenk wrote:
> > jmcquown wrote:
> >
> > > On 3/24/2024 4:39 PM, cshenk wrote:
> > > > Snag wrote:
> > > >
> > > > >
> > > > > I put a 10 pound pork butt on the smoker last night . My wife
> > > > > is going to make some of her fantastic potato salad and I'll
> > > > > doctor up some canned baked beans .
> > > >
> > > > I adore these but use a crockpot.
> > >
> > > You've got a crock pot that will hold a 10 pound pork butt?
> > >
> > > Jill
> >
> > So do I. Large oval. Looks like this one.
> >
> >
<https://www.amazon.com/Hamilton-Beach-33195-Extra-Large-Capacity/dp/B07DKXNW2M/>
> >
> > That's what I use when I make pulled port butts, I'm pretty sure an
> > eight QT unit would work too with a smaller butt.
>
>
> I think you missed the point. Snag is talking a 10 lb. pork butt.
> Rubbed with dry seasonings and smoked. Even if you could truly fit a
> 10 lb. pork butt into a 10 quart crockpot it would not be anything
> like what he's talking about.
>
> Jill

Yes, but I look for 7-8lb ones. Easier to flip in the crockpot.

Snag wrote:

> On 3/25/2024 5:54 PM, jmcquown wrote:
> > On 3/25/2024 1:26 PM, cshenk wrote:
> > > jmcquown wrote:
> > >
> > > > On 3/24/2024 4:39 PM, cshenk wrote:
> > > > > Snag wrote:
> > > > >
> > > > > >
> > > > > > I put a 10 pound pork butt on the smoker last night . My
> > > > > > wife is going to make some of her fantastic potato salad
> > > > > > and I'll doctor up some canned baked beans .
> > > > >
> > > > > I adore these but use a crockpot.
> > > >
> > > > You've got a crock pot that will hold a 10 pound pork butt?
> > > >
> > > > Jill
> > >
> > > So do I.  Large oval.  Looks like this one.
> > >
> >><https://www.amazon.com/Hamilton-Beach-33195-Extra-Large-Capacity/dp
> /B07DKXNW2M/>
> > >
> > >
> > > That's what I use when I make pulled port butts,  I'm pretty sure
> > > an eight QT unit would work too with a smaller butt.
> >
> >
> > I think you missed the point.  Snag is talking a 10 lb. pork butt.
> > Rubbed with dry seasonings and smoked.  Even if you could truly fit
> > a 10 lb. pork butt into a 10 quart crockpot it would not be
> > anything like what he's talking about.
> >
> > Jill

Hi Snag, note I was NOT talking a dry rub smoked deal. All I said was
I use a crockpot to make oulled pork. The generic term 'pulled pork'
doesn't indicate method of cooking. Since I specifically said 'using a
crockpot' it obviously was not the same dish. I did not compare the
dishes.

>
> "If you have to ask , you wouldn't understand ." Carol , you're
> comparing mushrooms with truffles ... You toss that butt into the
> crockpot and walk away . I lit the fire at 8:00 , put the butt on at
> around 8:45 . I was up until almost midnight getting the temp
> stabilized - my smoker is getting old and leaky - and finicky . Up at
> 3:00 to check temps and adjust a bit , it was down to about 180°F .
> Up as usual at 6:15 to put the coffee on and walk the dog - check
> temps again and add some more (lump hardwood) charcoal . A couple or
> 3 more checks during the day while I'm machining parts for a milling
> machine upgrade . I shut all vents on the smoker around 4:30 to let
> it cool slowly . Now , is that slow-cooker butt worth this kind of
> effort ? IMO , if it wasn't worth the effort , my wife would be
> cooking these butts in the crock pot . YMMV

I've smoked them in the past when I had a nice smoker but it didn't
last from 1996 to now. Jill likes to 'add' to things that the person
didn't say. Try to not get caught up in it. Shr didn't ask what size
my actual crockpot is. I only 'looks like this one' which shows the
color and dial. Mine is a 12 qt. With no trimming though a 10qt might
fit a 8lb butt. Trimmed, (aka be boned and cut ends off then put those
to the sides, probably manage to get a 10lb butt in there. We don't
need that much meat.

On Tue, 26 Mar 2024, Snag wrote:

> On 3/26/2024 4:20 AM, D wrote:
>>
>>
>> On Mon, 25 Mar 2024, Snag wrote:
>>
>>> On 3/25/2024 9:05 PM, Ed P wrote:
>>>> On 3/25/2024 9:53 PM, Snag wrote:
>>>>> On 3/25/2024 12:35 PM, cshenk wrote:
>>>>>> jmcquown wrote:
>>>>>>
>>>>>>> On 3/24/2024 5:56 PM, Snag wrote:
>>>>>>>> On 3/24/2024 3:39 PM, cshenk wrote:
>>>>>>>>> Snag wrote:
>>>>>>>>>
>>>>>>>>>>
>>>>>>>>>> I put a 10 pound pork butt on the smoker last night . My wife is
>>>>>>>>>> going to make some of her fantastic potato salad and I'll
>>>>>>>>>> doctor up some canned baked beans .
>>>>>>>>>
>>>>>>>>> I adore these but use a crockpot.
>>>>>>>>>
>>>>>>>>
>>>>>>>> Well , to each his/her own I guess . As far as I'm concerned ,
>>>>>>>> that's  HERESY ! HERESY I TELL YOU . OK now I've gotten that out of
>>>>>>>> my system  ... I got hooked on smoked pork when we moved to Memphis
>>>>>>>> . This is not "BBQ" this is dry rubbed and smoked meat . You know
>>>>>>>> it's ready when you  can pull the bone out of the roast . This one
>>>>>>>> is resting in the smoker  now , I've closed the vents and it's
>>>>>>>> cooling slowly .
>>>>>>>
>>>>>>> Don't mind Carol. :)  I doubt she's ever had dry rubbed smoked
>>>>>>> Memphis style "BBQ", brisket or otherwise.  It's definitely not
>>>>>>> something that can be cooked in a crockpot.
>>>>>>>
>>>>>>> Jill
>>>>>>
>>>>>> Lol!  I've had it plenty of times but don't have the gear to replicate
>>>>>> it at home.
>>>>>>
>>>>>
>>>>>    I started out with a Brinkman Smoke-n-grill ... takes up about a 2x2
>>>>> foot space . Takes more tending than the bigger units , but it smokes
>>>>> and awesome butt .
>>>>>    I'd be happy to share my SnagRub recipe again if any one wants it .
>>>>
>>>>
>>>> I cheat and use gas with wood chips.
>>>>
>>>> My rub, after coating with mustard, it mostly salt, pepper, garlic, but
>>>> will add some others depending on the mood.
>>>>
>>>> Sauce is a North Carolina style cider vinegar.
>>>
>>>  If you're happy with the results who am I to criticize ? I do all my
>>> grilling with a gas unit .
>>> My recipe is :
>>>  SnagRub
>>> 5 onion powder
>>> 2 garlic powder
>>> 1 paprika
>>> 2 salt
>>> 4 chili powder
>>> 6 brown sugar
>>>  Units of measure up to you , teaspoons or cups ... I usually do it in
>>> tablespoons and double it because that amount fits my storage bottle .
>>>  I rinse the meat off and shake off excess moisture . Lay meat on a piece
>>> of foil and coat all but the fat side well with rub , then on to the
>>> smoker . I leave the foil under the meat while it's smoking  .
>>>  I smoke at 200° to 220° around 2 hours per pound . It's ready when you
>>> can pull the bone out clean .
>>>
>>
>> I'm curious about the brown sugar. Doesn't it make it too sweet?
>
> Surprisingly enough no it doesn't . The sugar caramelizes and forms a
> "bark" that seals all the tasty juices inside .
>

Very interesting! This is added to my mental list of experiments! =)

On 3/26/2024 11:16 AM, cshenk wrote:
> Snag wrote:
>
>> On 3/25/2024 5:54 PM, jmcquown wrote:
>>> On 3/25/2024 1:26 PM, cshenk wrote:
>>>> jmcquown wrote:
>>>>
>>>>> On 3/24/2024 4:39 PM, cshenk wrote:
>>>>>> Snag wrote:
>>>>>>
>>>>>>>
>>>>>>> I put a 10 pound pork butt on the smoker last night . My
>>>>>>> wife is going to make some of her fantastic potato salad
>>>>>>> and I'll doctor up some canned baked beans .
>>>>>>
>>>>>> I adore these but use a crockpot.
>>>>>
>>>>> You've got a crock pot that will hold a 10 pound pork butt?
>>>>>
>>>>> Jill
>>>>
>>>> So do I.  Large oval.  Looks like this one.
>>>>
>>>> <https://www.amazon.com/Hamilton-Beach-33195-Extra-Large-Capacity/dp
>> /B07DKXNW2M/>
>>>>
>>>>
>>>> That's what I use when I make pulled port butts,  I'm pretty sure
>>>> an eight QT unit would work too with a smaller butt.
>>>
>>>
>>> I think you missed the point.  Snag is talking a 10 lb. pork butt.
>>> Rubbed with dry seasonings and smoked.  Even if you could truly fit
>>> a 10 lb. pork butt into a 10 quart crockpot it would not be
>>> anything like what he's talking about.
>>>
>>> Jill
>
> Hi Snag, note I was NOT talking a dry rub smoked deal. All I said was
> I use a crockpot to make oulled pork. The generic term 'pulled pork'
> doesn't indicate method of cooking. Since I specifically said 'using a
> crockpot' it obviously was not the same dish. I did not compare the
> dishes.
>
>>
>> "If you have to ask , you wouldn't understand ." Carol , you're
>> comparing mushrooms with truffles ... You toss that butt into the
>> crockpot and walk away . I lit the fire at 8:00 , put the butt on at
>> around 8:45 . I was up until almost midnight getting the temp
>> stabilized - my smoker is getting old and leaky - and finicky . Up at
>> 3:00 to check temps and adjust a bit , it was down to about 180°F .
>> Up as usual at 6:15 to put the coffee on and walk the dog - check
>> temps again and add some more (lump hardwood) charcoal . A couple or
>> 3 more checks during the day while I'm machining parts for a milling
>> machine upgrade . I shut all vents on the smoker around 4:30 to let
>> it cool slowly . Now , is that slow-cooker butt worth this kind of
>> effort ? IMO , if it wasn't worth the effort , my wife would be
>> cooking these butts in the crock pot . YMMV
>
> I've smoked them in the past when I had a nice smoker but it didn't
> last from 1996 to now. Jill likes to 'add' to things that the person
> didn't say. Try to not get caught up in it. Shr didn't ask what size
> my actual crockpot is. I only 'looks like this one' which shows the
> color and dial. Mine is a 12 qt. With no trimming though a 10qt might
> fit a 8lb butt. Trimmed, (aka be boned and cut ends off then put those
> to the sides, probably manage to get a 10lb butt in there. We don't
> need that much meat.
>
I see your point about comparisons ... and we don't need that much
meat all at once , I portion and freeze it for later . 10 ounces make 2
very nice sandwiches .

--
Snag
"They may take our lives but
they'll never take our freedom."
William Wallace

On 3/26/2024 11:07 AM, Ed P wrote:
>>>>
>>>>> Snag wrote:
>>>>
>>>>>> Not exactly a "cabin" though . 1500 sf with vaulted
>>>>>> ceiling in the dining room/kitchen and a storm/storage
>>>>>> cellar under the dining room/kitchen.
>>>>
(some snippage)
>>>> I used to think no cellar meant a 'cottage', but
>>>> Ed explained that's means it's a goat barn.
>>>
The term "goat barn" originated with Sheldon. For some reason he
couldn't stand the idea of a house being built on a slab. Fat lot of
good having a basement did him when he could no longer climb stairs.

>>> I like goat barns. Less work climbing up stairs, so they're great for
>>> old people.
>>
>> Goat barns suck in tornadoes, though they're no where near as bad as
>> trailers.  My oldest brother sold "mobile homes" for years.  He didn't
>> like it when folks called them trailers.
>
> Code for most of Florida in recent years is for 150 mph winds. Usually
> tornadoes are EF0 or EF1.   If you have a basement here it is a swimming
> pool or indoor pond.

Tornados are not very common where I live now. Nor basements in homes
built on these sea islands. I remember Sheldon claiming the best place
to go during a hurricane was a basement. Uh, that would be wrong. The
last place you want to be is *underground* if there is a storm surge.

Jill

On Tue, 26 Mar 2024 18:15:45 -0400, jmcquown <j_mcquown@comcast.net>
wrote:
>
>On 3/26/2024 11:07 AM, Ed P wrote:
>>
>> Code for most of Florida in recent years is for 150 mph winds. Usually
>> tornadoes are EF0 or EF1.   If you have a basement here it is a swimming
>> pool or indoor pond.
>
>Tornados are not very common where I live now. Nor basements in homes
>built on these sea islands. I remember Sheldon claiming the best place
>to go during a hurricane was a basement. Uh, that would be wrong. The
>last place you want to be is *underground* if there is a storm surge.

Maybe with a long snorkel?

Snag wrote:
> On 3/25/2024 9:05 PM, Ed P wrote:
>> On 3/25/2024 9:53 PM, Snag wrote:
>>> On 3/25/2024 12:35 PM, cshenk wrote:
>>>> jmcquown wrote:
>>>>
>>>>> On 3/24/2024 5:56 PM, Snag wrote:
>>>>>> On 3/24/2024 3:39 PM, cshenk wrote:
>>>>>>> Snag wrote:
>>>>>>>
>>>>>>>>
>>>>>>>> I put a 10 pound pork butt on the smoker last night . My wife is
>>>>>>>> going to make some of her fantastic potato salad and I'll
>>>>>>>> doctor up some canned baked beans .
>>>>>>>
>>>>>>> I adore these but use a crockpot.
>>>>>>>
>>>>>>
>>>>>> Well , to each his/her own I guess . As far as I'm concerned ,
>>>>>> that's  HERESY ! HERESY I TELL YOU . OK now I've gotten that out of
>>>>>> my system  ... I got hooked on smoked pork when we moved to Memphis
>>>>>> . This is not "BBQ" this is dry rubbed and smoked meat . You know
>>>>>> it's ready when you  can pull the bone out of the roast . This one
>>>>>> is resting in the smoker  now , I've closed the vents and it's
>>>>>> cooling slowly .
>>>>>
>>>>> Don't mind Carol. :)  I doubt she's ever had dry rubbed smoked
>>>>> Memphis style "BBQ", brisket or otherwise.  It's definitely not
>>>>> something that can be cooked in a crockpot.
>>>>>
>>>>> Jill
>>>>
>>>> Lol!  I've had it plenty of times but don't have the gear to replicate
>>>> it at home.
>>>>
>>>
>>>    I started out with a Brinkman Smoke-n-grill ... takes up about a
>>> 2x2 foot space . Takes more tending than the bigger units , but it
>>> smokes and awesome butt .
>>>    I'd be happy to share my SnagRub recipe again if any one wants it .
>>
>>
>> I cheat and use gas with wood chips.
>>
>> My rub, after coating with mustard, it mostly salt, pepper, garlic, but
>> will add some others depending on the mood.
>>
>> Sauce is a North Carolina style cider vinegar.
>
>   If you're happy with the results who am I to criticize ? I do all my
> grilling with a gas unit .
> My recipe is :
>   SnagRub
> 5 onion powder
> 2 garlic powder
> 1 paprika
> 2 salt
> 4 chili powder
> 6 brown sugar
>   Units of measure up to you , teaspoons or cups ... I usually do it in
> tablespoons and double it because that amount fits my storage bottle .
>   I rinse the meat off and shake off excess moisture . Lay meat on a piece
> of foil and coat all but the fat side well with rub , then on to the smoker
> . I leave the foil under the meat while it's smoking  .
>   I smoke at 200° to 220° around 2 hours per pound . It's ready when you
> can pull the bone out clean .

What do you use to pull it? A couple of forks, or something fancier (and
hopefully quicker)?

Ed P wrote:
> On 3/26/2024 8:14 AM, Snag wrote:
>> On 3/26/2024 4:20 AM, D wrote:
>>>
>>>
>>> On Mon, 25 Mar 2024, Snag wrote:
>>>
>>>> On 3/25/2024 9:05 PM, Ed P wrote:
>>>>> On 3/25/2024 9:53 PM, Snag wrote:
>>>>>> On 3/25/2024 12:35 PM, cshenk wrote:
>>>>>>> jmcquown wrote:
>>>>>>>
>>>>>>>> On 3/24/2024 5:56 PM, Snag wrote:
>>>>>>>>> On 3/24/2024 3:39 PM, cshenk wrote:
>>>>>>>>>> Snag wrote:
>>>>>>>>>>
>>>>>>>>>>>
>>>>>>>>>>> I put a 10 pound pork butt on the smoker last night . My wife is
>>>>>>>>>>> going to make some of her fantastic potato salad and I'll
>>>>>>>>>>> doctor up some canned baked beans .
>>>>>>>>>>
>>>>>>>>>> I adore these but use a crockpot.
>>>>>>>>>>
>>>>>>>>>
>>>>>>>>> Well , to each his/her own I guess . As far as I'm concerned ,
>>>>>>>>> that's  HERESY ! HERESY I TELL YOU . OK now I've gotten that out of
>>>>>>>>> my system  ... I got hooked on smoked pork when we moved to Memphis
>>>>>>>>> . This is not "BBQ" this is dry rubbed and smoked meat . You know
>>>>>>>>> it's ready when you  can pull the bone out of the roast . This one
>>>>>>>>> is resting in the smoker  now , I've closed the vents and it's
>>>>>>>>> cooling slowly .
>>>>>>>>
>>>>>>>> Don't mind Carol. :)  I doubt she's ever had dry rubbed smoked
>>>>>>>> Memphis style "BBQ", brisket or otherwise.  It's definitely not
>>>>>>>> something that can be cooked in a crockpot.
>>>>>>>>
>>>>>>>> Jill
>>>>>>>
>>>>>>> Lol!  I've had it plenty of times but don't have the gear to replicate
>>>>>>> it at home.
>>>>>>>
>>>>>>
>>>>>>    I started out with a Brinkman Smoke-n-grill ... takes up about a
>>>>>> 2x2 foot space . Takes more tending than the bigger units , but it
>>>>>> smokes and awesome butt .
>>>>>>    I'd be happy to share my SnagRub recipe again if any one wants it .
>>>>>
>>>>>
>>>>> I cheat and use gas with wood chips.
>>>>>
>>>>> My rub, after coating with mustard, it mostly salt, pepper, garlic,
>>>>> but will add some others depending on the mood.
>>>>>
>>>>> Sauce is a North Carolina style cider vinegar.
>>>>
>>>>  If you're happy with the results who am I to criticize ? I do all my
>>>> grilling with a gas unit .
>>>> My recipe is :
>>>>  SnagRub
>>>> 5 onion powder
>>>> 2 garlic powder
>>>> 1 paprika
>>>> 2 salt
>>>> 4 chili powder
>>>> 6 brown sugar
>>>>  Units of measure up to you , teaspoons or cups ... I usually do it in
>>>> tablespoons and double it because that amount fits my storage bottle .
>>>>  I rinse the meat off and shake off excess moisture . Lay meat on a
>>>> piece of foil and coat all but the fat side well with rub , then on to
>>>> the smoker . I leave the foil under the meat while it's smoking  .
>>>>  I smoke at 200° to 220° around 2 hours per pound . It's ready when
>>>> you can pull the bone out clean .
>>>>
>>>
>>> I'm curious about the brown sugar. Doesn't it make it too sweet?
>>
>>  Â  Surprisingly enough no it doesn't . The sugar caramelizes and forms a
>> "bark" that seals all the tasty juices inside .
>
> I use brown sugar on brisket too.  Lots of black pepper, salt, granulated
> garlic.
>
> The local supermarket had a whole brisket but at $87, I passed.

Jesus, that's high as a cat's ass! Was it Publix?

BryanGSimmons wrote:
> On 3/24/2024 8:39 PM, Hank Rogers wrote:
>> Mike Duffy wrote:
>>> On 2024-03-24, Hank Rogers wrote:
>>>
>>>> Snag wrote:
>>>
>>>>> Not exactly a "cabin" though . 1500 sf with vaulted
>>>>> ceiling in the dining room/kitchen and a storm/storage
>>>>> cellar under the dining room/kitchen.
>>>
>>>> It is a cabin by royal standards.
>>>
>>> If it has a 'A'-shaped roof I think it's a 'chalet'.
>>>
>>> I used to think no cellar meant a 'cottage', but
>>> Ed explained that's means it's a goat barn.
>>>
>>
>> I like goat barns. Less work climbing up stairs, so they're great for old
>> people.
> >
> Goat barns suck in tornadoes, though they're no where near as bad as
> trailers.  My oldest brother sold "mobile homes" for years.  He didn't like
> it when folks called them trailers.
>
>

*ANYTHING* sucks in a tornado except a concrete underground shelter.

jmcquown wrote:
> On 3/26/2024 11:07 AM, Ed P wrote:
>>>>>
>>>>>> Snag wrote:
>>>>>
>>>>>>> Not exactly a "cabin" though . 1500 sf with vaulted
>>>>>>> ceiling in the dining room/kitchen and a storm/storage
>>>>>>> cellar under the dining room/kitchen.
>>>>>
> (some snippage)
>>>>> I used to think no cellar meant a 'cottage', but
>>>>> Ed explained that's means it's a goat barn.
>>>>
> The term "goat barn" originated with Sheldon.  For some reason he couldn't
> stand the idea of a house being built on a slab.  Fat lot of good having a
> basement did him when he could no longer climb stairs.
>
>>>> I like goat barns. Less work climbing up stairs, so they're great for
>>>> old people.
>>>
>>> Goat barns suck in tornadoes, though they're no where near as bad as
>>> trailers.  My oldest brother sold "mobile homes" for years.  He didn't
>>> like it when folks called them trailers.
>>
>> Code for most of Florida in recent years is for 150 mph winds. Usually
>> tornadoes are EF0 or EF1.   If you have a basement here it is a
>> swimming pool or indoor pond.
>
> Tornados are not very common where I live now.  Nor basements in homes
> built on these sea islands.  I remember Sheldon claiming the best place to
> go during a hurricane was a basement.  Uh, that would be wrong.  The last
> place you want to be is *underground* if there is a storm surge.
>
> Jill

A lot of folks used Popeye's advice quite often: They did the exact
opposite to achieve a useful result.

cshenk wrote:
> Snag wrote:
>
>> On 3/25/2024 5:54 PM, jmcquown wrote:
>>> On 3/25/2024 1:26 PM, cshenk wrote:
>>>> jmcquown wrote:
>>>>
>>>>> On 3/24/2024 4:39 PM, cshenk wrote:
>>>>>> Snag wrote:
>>>>>>
>>>>>>>
>>>>>>> I put a 10 pound pork butt on the smoker last night . My
>>>>>>> wife is going to make some of her fantastic potato salad
>>>>>>> and I'll doctor up some canned baked beans .
>>>>>>
>>>>>> I adore these but use a crockpot.
>>>>>
>>>>> You've got a crock pot that will hold a 10 pound pork butt?
>>>>>
>>>>> Jill
>>>>
>>>> So do I.  Large oval.  Looks like this one.
>>>>
>>>> <https://www.amazon.com/Hamilton-Beach-33195-Extra-Large-Capacity/dp
>> /B07DKXNW2M/>
>>>>
>>>>
>>>> That's what I use when I make pulled port butts,  I'm pretty sure
>>>> an eight QT unit would work too with a smaller butt.
>>>
>>>
>>> I think you missed the point.  Snag is talking a 10 lb. pork butt.
>>> Rubbed with dry seasonings and smoked.  Even if you could truly fit
>>> a 10 lb. pork butt into a 10 quart crockpot it would not be
>>> anything like what he's talking about.
>>>
>>> Jill
>
> Hi Snag, note I was NOT talking a dry rub smoked deal. All I said was
> I use a crockpot to make oulled pork. The generic term 'pulled pork'
> doesn't indicate method of cooking. Since I specifically said 'using a
> crockpot' it obviously was not the same dish. I did not compare the
> dishes.
>
>>
>> "If you have to ask , you wouldn't understand ." Carol , you're
>> comparing mushrooms with truffles ... You toss that butt into the
>> crockpot and walk away . I lit the fire at 8:00 , put the butt on at
>> around 8:45 . I was up until almost midnight getting the temp
>> stabilized - my smoker is getting old and leaky - and finicky . Up at
>> 3:00 to check temps and adjust a bit , it was down to about 180°F .
>> Up as usual at 6:15 to put the coffee on and walk the dog - check
>> temps again and add some more (lump hardwood) charcoal . A couple or
>> 3 more checks during the day while I'm machining parts for a milling
>> machine upgrade . I shut all vents on the smoker around 4:30 to let
>> it cool slowly . Now , is that slow-cooker butt worth this kind of
>> effort ? IMO , if it wasn't worth the effort , my wife would be
>> cooking these butts in the crock pot . YMMV
>
> I've smoked them in the past when I had a nice smoker but it didn't
> last from 1996 to now. Jill likes to 'add' to things that the person
> didn't say. Try to not get caught up in it. Shr didn't ask what size
> my actual crockpot is. I only 'looks like this one' which shows the
> color and dial. Mine is a 12 qt. With no trimming though a 10qt might
> fit a 8lb butt. Trimmed, (aka be boned and cut ends off then put those
> to the sides, probably manage to get a 10lb butt in there. We don't
> need that much meat.
>

If her majesty has a crock pot, it is likely about a 1 pint size. And
likely gets too damn hot to boot.

On 3/26/2024 7:27 PM, Hank Rogers wrote:
> Snag wrote:
>> On 3/25/2024 9:05 PM, Ed P wrote:
>>> On 3/25/2024 9:53 PM, Snag wrote:
>>>> On 3/25/2024 12:35 PM, cshenk wrote:
>>>>> jmcquown wrote:
>>>>>
>>>>>> On 3/24/2024 5:56 PM, Snag wrote:
>>>>>>> On 3/24/2024 3:39 PM, cshenk wrote:
>>>>>>>> Snag wrote:
>>>>>>>>
>>>>>>>>>
>>>>>>>>> I put a 10 pound pork butt on the smoker last night . My wife is
>>>>>>>>> going to make some of her fantastic potato salad and I'll
>>>>>>>>> doctor up some canned baked beans .
>>>>>>>>
>>>>>>>> I adore these but use a crockpot.
>>>>>>>>
>>>>>>>
>>>>>>> Well , to each his/her own I guess . As far as I'm concerned ,
>>>>>>> that's  HERESY ! HERESY I TELL YOU . OK now I've gotten that out of
>>>>>>> my system  ... I got hooked on smoked pork when we moved to Memphis
>>>>>>> . This is not "BBQ" this is dry rubbed and smoked meat . You know
>>>>>>> it's ready when you  can pull the bone out of the roast . This one
>>>>>>> is resting in the smoker  now , I've closed the vents and it's
>>>>>>> cooling slowly .
>>>>>>
>>>>>> Don't mind Carol. :)  I doubt she's ever had dry rubbed smoked
>>>>>> Memphis style "BBQ", brisket or otherwise.  It's definitely not
>>>>>> something that can be cooked in a crockpot.
>>>>>>
>>>>>> Jill
>>>>>
>>>>> Lol!  I've had it plenty of times but don't have the gear to
>>>>> replicate
>>>>> it at home.
>>>>>
>>>>
>>>>    I started out with a Brinkman Smoke-n-grill ... takes up about
>>>> a 2x2 foot space . Takes more tending than the bigger units , but it
>>>> smokes and awesome butt .
>>>>    I'd be happy to share my SnagRub recipe again if any one wants
>>>> it .
>>>
>>>
>>> I cheat and use gas with wood chips.
>>>
>>> My rub, after coating with mustard, it mostly salt, pepper, garlic,
>>> but will add some others depending on the mood.
>>>
>>> Sauce is a North Carolina style cider vinegar.
>>
>>    If you're happy with the results who am I to criticize ? I do all
>> my grilling with a gas unit .
>> My recipe is :
>>    SnagRub
>> 5 onion powder
>> 2 garlic powder
>> 1 paprika
>> 2 salt
>> 4 chili powder
>> 6 brown sugar
>>    Units of measure up to you , teaspoons or cups ... I usually do it
>> in tablespoons and double it because that amount fits my storage bottle .
>>    I rinse the meat off and shake off excess moisture . Lay meat on a
>> piece of foil and coat all but the fat side well with rub , then on to
>> the smoker . I leave the foil under the meat while it's smoking  .
>>    I smoke at 200° to 220° around 2 hours per pound . It's ready
>> when you can pull the bone out clean .
>
> What do you use to pull it? A couple of forks, or something fancier (and
> hopefully quicker)?
>
>

Plastic forks .
--
Snag
"They may take our lives but
they'll never take our freedom."
William Wallace

On 3/26/2024 7:33 PM, Hank Rogers wrote:
> BryanGSimmons wrote:
>> On 3/24/2024 8:39 PM, Hank Rogers wrote:
>>> Mike Duffy wrote:
>>>> On 2024-03-24, Hank Rogers wrote:
>>>>
>>>>> Snag wrote:
>>>>
>>>>>> Not exactly a "cabin" though . 1500 sf with vaulted
>>>>>> ceiling in the dining room/kitchen and a storm/storage
>>>>>> cellar under the dining room/kitchen.
>>>>
>>>>> It is a cabin by royal standards.
>>>>
>>>> If it has a 'A'-shaped roof I think it's a 'chalet'.
>>>>
>>>> I used to think no cellar meant a 'cottage', but
>>>> Ed explained that's means it's a goat barn.
>>>>
>>>
>>> I like goat barns. Less work climbing up stairs, so they're great for
>>> old people.
>>  >
>> Goat barns suck in tornadoes, though they're no where near as bad as
>> trailers.  My oldest brother sold "mobile homes" for years.  He didn't
>> like it when folks called them trailers.
>>
>>
>
> *ANYTHING* sucks in a tornado except a concrete underground shelter.
>
>

Or rebar reinforced block walls .
--
Snag
"They may take our lives but
they'll never take our freedom."
William Wallace