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Old 12-04-2007, 02:03 PM   #1
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Pork Butt

Had the butcher cut a butt in half, cooks faster and get more bark that way. Injected and rubbed; ready for the smoker.









Nine hours later they’re ready for a rest. After foiling I wrap them in newspaper in put into a cooler for at least one hour.







Time to pull them. The bone should come out clean and easy.






Pretty darn good pulled pork plate

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Old 12-04-2007, 02:08 PM   #2
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Did you leave the bone in on one or just pull it? With the shorter cook time did you notice it drying out at all having more exposed mass?

Take care,

Brian
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Old 12-04-2007, 04:16 PM   #3
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John...

Tell me about your cooker & the flavoring wood you used!
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Old 12-04-2007, 04:25 PM   #4
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yum, yum,
yum, yum
yum, yum
YUM!
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Old 12-04-2007, 04:43 PM   #5
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Looks good from here John!
But I'm with Uncle Bob, what's up with the cooker, what wood did you use and what did you inject with?
Bark looks fantastic! (I try to hide that stuff).......
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Old 12-04-2007, 05:17 PM   #6
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Quote:
Originally Posted by Uncle Bob View Post
John...

Tell me about your cooker & the flavoring wood you used!
I can tell you that the cooker is a Smokin' Tex Electric smoker. They are AWESOME!! I tell my customers that the Smokin' Tex are the "crock pot" of smokers. My boss will go home at lunch pop a few chickens in it, set the temp, then come back to work. By the time she gets home Dinners Ready, and delicious!! It doesn't require much wood at all.
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Old 12-04-2007, 06:38 PM   #7
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I also have the butcher cut the pork butt in 1/2 or 1/3's depending on the full size.. My wife and I LOVE the bark it makes, and it does cook way faster..

I never worry about the meat getting too dry just because the content of fat is usually so high.

Great pictures!

-Brad
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Old 12-05-2007, 01:25 PM   #8
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Thank y’all for the gracious welcome.

As Renee Attili pointed out, it’s a Smoking Tex. I use it for beef & butts because it retains a lot of moisture thereby never drying foods. For Ribs & Fowl I use a Traeger and for steaks a Weber gasser.

I used a couple of ounces of Hickory wood chunks, theses things are sealed so well it’s easy to over smoke food if not careful.

Both pieces were bone in. I look for apple juice based basting sauces and inject a little just before smoking. If you try it do not inject too much as it can get mushy. I also sprinkle some of it as well as some rub on the butts while pulling.
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Old 12-05-2007, 01:46 PM   #9
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Quote:
Originally Posted by john a
use it for beef & butts because it retains a lot of moisture thereby never drying foods. For Ribs & Fowl I use a Traeger and for steaks a Weber gasser.


Thanks John. I am familiar with Traegers, but I'm curious why you prefer it for Ribs & Fowl.
vs. in this case the Smoking Tex. I can see the challenge of not over smoking in the Smoking Tex, but I am just curious what your thoughts are...Thanks in advance!!
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Old 12-05-2007, 01:54 PM   #10
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Hi Uncle Bob,

The Smokin Tex max’s out at 250º, between that and the humidity it makes for rubbery chicken skin. It does an ok job smoking ribs but they do not look nearly as good as those from the Traeger. As you know, presentation is half the battle.
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