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Welcome to our newest member, SmokyOkie
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  1. #1
    Join Date
    Jun 2008
    Location
    Broken Arrow Oklahoma
    Posts
    881

    Default Pulled Pork today, trying Pure Pork Power and Smokie Okie rib rub

    I got it in the mail late this week and had to try it. Here's a 7 1/2 lb pork butt, very nice marbling. You can see the package of the Pure Pork Power in the background as well as it mixed with water as directed.



    Rubbed with Smokie Okie's "Okie Dust"



    Injected yesterday morning, wrapped in saran and let rest overnight. Here it is just prior to going on the drum with some lump and a little hickory and pecan mixture



    Stay tuned, more pics to follow. Looking forward to the end results. Injecting brisket will be my next venture!
    BellFab Smoker
    Weber Performer grill
    OSU - UDS Smoker
    KingCooker fish fryer

  2. #2
    Join Date
    Dec 2009
    Location
    Edmond, OK
    Posts
    2,034

    Default

    Looks great so far!
    UDS Mini UDS Weber Performer Weber 18.5 OTG Smokey Joe Smokey Joe WSM mod Weber-Q 1200

  3. #3
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default

    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  4. #4
    Join Date
    Jun 2008
    Location
    Broken Arrow Oklahoma
    Posts
    881

    Default

    160 degrees and foiling. Going in the oven at 250 degrees (cheater!!!) until temp comes up to 200 then in cooler to rest.



    2 racks of baby backs that will be going in the drum in about an hour. The darker colored have Okie Dust on them. The lighter ones are the "smokin in the dark" rub. Can't wait to taste the end productl

    BellFab Smoker
    Weber Performer grill
    OSU - UDS Smoker
    KingCooker fish fryer

  5. #5
    Join Date
    Dec 2009
    Location
    Edmond, OK
    Posts
    2,034

    Default

    Outstanding!
    UDS Mini UDS Weber Performer Weber 18.5 OTG Smokey Joe Smokey Joe WSM mod Weber-Q 1200

  6. #6
    Join Date
    Oct 2010
    Location
    Magnolia/Tomball Texas
    Posts
    1,571

    Default

    Cant wait.
    Looks like your going to be eating well today.
    Why in the hell should I have to "Press 1 for English?"

  7. #7
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Gonna feed a crowd?
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  8. #8
    Join Date
    Jun 2008
    Location
    Broken Arrow Oklahoma
    Posts
    881

    Default

    No crowd today Tom. Going to be having a get together in June with some friends so I want things to be 100% outstanding! Now is a good time to experiment and perfect the pork butt and ribs so they will be as good as I want them to be. Pork butt almost to 200, ribs have about another hours. It's gonna be good stuff!
    BellFab Smoker
    Weber Performer grill
    OSU - UDS Smoker
    KingCooker fish fryer

  9. #9
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    I'll be right over to help ya get that food put away proper Greg.

    Hurry back with some delicious pics and your thoughts on the Pure Pork Power and the Okie Rib Rub.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  10. #10
    Join Date
    Jun 2008
    Location
    Broken Arrow Oklahoma
    Posts
    881

    Default

    Here's the butt after it came to 200 degrees. Only got to rest it for 30 minutes as the lady had to head back to Fayetteville for work tomorrow. Here it is prior to pulling.



    Pullled



    Ribs!!! The one with the toothpick sticking out is the Smokin in the Dark rub. The other is Okie Dust



    THOUGHTS: I'll definitely use the pulled pork power again. To me, it wasn't an overwhelming/forceful injection flavor at all. But, I did notice much, much more juiciness as well as simply more flavor all throughout the pulled meat which is something that has lacked in pulled pork I've done in the past. I just kept eating the pulled pork out of the pyrex dish, didn't even make a sandwich, just kept eating the pork. GOOD STUFF!

    I like Okie Dust. It's got a little bit of sweetness to it but definitely a rub that I could go to day in and day out. I like a little heat in my rub and that was lacking a bit to me. However, adding a little cayenne might be an option next time it's used. As of right now, I think the "Smokin in the dark spicy rib rub" is my go to rub since it's got a nice heat on the back end. I'm looking forward to smoking another butt with the PPP and the Smokin in the dark rub. I'll also experiment with PPP and the Okie Dust with a little heat added to it! Great Stuff Tim. I'm glad you've got the passion. P.S. - I think my bottle of rub has a hole in it, it's about 2/3 gone already...
    BellFab Smoker
    Weber Performer grill
    OSU - UDS Smoker
    KingCooker fish fryer

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