On 02-Jun-15 6:19 AM, Terry Coombs wrote:
wrote:
On Mon, 1 Jun 2015 11:36:51 -0500, "Terry Coombs"
wrote:

Larry Jaques wrote:
On Sun, 31 May 2015 07:59:29 -0500, "Terry Coombs"
wrote:

And the one on my smoker is a beaut . Around 9 pounds , nice pad
of fat on the bottom , and nicely marbled . Caught a pair total
weight around 16 pounds for a buck fifty-nine per and jumped on it
. The other piece just barely fit in a gallon freezer bag , it's
frozen for later - maybe 4th of July .
Been on since around 10 last night at around 195° , looked really
good when I rotated it a few minutes ago .

BBQ and beers ... Shirley !

Temple? Or You Jest?

She's the virtual barmaid over at rec.motorcycles.harley , also
known as The Virtual Bar&Grill . This was also posted there .

I Qed up and charred a pork loin last week. All that fat made
quite a fire, so the microwave finished cooking the inside. It was
great.

This isn't "Q'ed up and charred" my friend . This is a highly
controlled and monitored application of smoke and heat to a
well-seasoned piece of high quality Pork Butt .
I use a horizontal tube type of smoker that has a fire chamber on
one end . The opposite end of the main chamber has a smokestack with
a damper . Between the inlet control and the stack damper , I held
the cooker at between 185° and 195° from 11PM until 4:00 the next
afternoon . Small pieces of Seasoned Cherry Wood were
strategically placed throughout the chunk charcoal charge to
optimize the sweet smoke and it's enhancement of the flavors
produced . Bottom line , nobody's ever turned down third helpings -
and I've "turned" Texans to pork . There are 2 secrets - low heat
for a long time , and a dry rub that forms a glaze to help retain
moisture . I usually pull the meat from the bone with a plastic fork
... I'd be happy to post my rub recipe if anyone wants it ...
Greetings Terry,
Yes please, post your recipe. I am now in the process of adding
temperature controllers to my smokers and the smokers of my brother
and a friend.
Thanks,
Eric

Here ya's go :
Snag Rub
5 parts onion powder
2 parts garlic powder
1 part paprika
2 parts salt halve if you use sea salt
4 parts chili powder
6 parts brown sugar
Use whatever units of measure fit your task . Keeps well but has a
tendency to clump .
Y'all are welcome to share this recipe , all I ask is that you call it Snag
Rub .



I'm not sure the tag "snag rub" will catch on here in Australia where
snag is short for snagger. A snagger is a pork or beef sausage.

It looks like a good recipe anyway. I might try it on my next roast. Do
you add some olive oil or anything to it to apply it or do you just rub
it into the outside of the meat dry?