In the spirit of posting more chit, last week I FINALLY got to cook on my OKJ offset (yet to be named...). I decided to to pulled pork due to my experience and forgiveness of the meat itself. I purposefully prepared it the exact same way I would on my other cookers. Somewhat as a Pseudo benchmark test. As you can imagine, I was chasing temps a bit and really honed in on fire management, so no actual cooking pics.
0600 start or so...full chimney of B&B and some fogo lump to get the coal bed running
Coals in the firebox waiting for things to calm down
late in the cook, finally got the hang of coal/split placement so it catches and breathes
after a 8ish hour smoke, a wrap in aluminum pan with some apple juice, and an hour hold, I hand pulled and got rid of the fatty bits that didn't render. I am telling you, I never really got that spaghetti string pull before, but I did on this one. I hydrated with some of the apple juice and seasoned with the rub a bit (pappy's...good all arounder)
Mrs Snadamo made some homemade Hawaiian roles. They were very good, but admittedly not as fluffy as Kings Hawaiian.
just some beautiful looking pickled onions Mrs Snadamo Made
The spread...Mrs Snadamo also made homemade pickles and pickled onions, and I made a Carolina style mop/bbq sauce, slaw, etc.
Overall, the experience on the offset...I LOVED IT! Something about tending a fire and being one with the smoker and meat more...I enjoyed that connection. That being said, you certainly need to clear your schedule for the day, lol. It was expected though.
The food result; Hard to describe in words, but this was the best tasting pulled pork I have ever made or had. Something about the wood fire imparts a flavor different than coals for heat and wood for flavor...I gotta say I may be hooked.
thanks for looking and brethren with offsets...I think I get it now.
0600 start or so...full chimney of B&B and some fogo lump to get the coal bed running
Coals in the firebox waiting for things to calm down
late in the cook, finally got the hang of coal/split placement so it catches and breathes
after a 8ish hour smoke, a wrap in aluminum pan with some apple juice, and an hour hold, I hand pulled and got rid of the fatty bits that didn't render. I am telling you, I never really got that spaghetti string pull before, but I did on this one. I hydrated with some of the apple juice and seasoned with the rub a bit (pappy's...good all arounder)
Mrs Snadamo made some homemade Hawaiian roles. They were very good, but admittedly not as fluffy as Kings Hawaiian.
just some beautiful looking pickled onions Mrs Snadamo Made
The spread...Mrs Snadamo also made homemade pickles and pickled onions, and I made a Carolina style mop/bbq sauce, slaw, etc.
Overall, the experience on the offset...I LOVED IT! Something about tending a fire and being one with the smoker and meat more...I enjoyed that connection. That being said, you certainly need to clear your schedule for the day, lol. It was expected though.
The food result; Hard to describe in words, but this was the best tasting pulled pork I have ever made or had. Something about the wood fire imparts a flavor different than coals for heat and wood for flavor...I gotta say I may be hooked.
thanks for looking and brethren with offsets...I think I get it now.
