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-   -   Pork Butt (http://www.discusscooking.com/forums/f36/pork-butt-40692.html)

john a 12-04-2007 01:03 PM

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.

http://www.discusscooking.com/attach...db461c4e53.jpg


http://www.discusscooking.com/attach...cc3dbe8f51.jpg


http://www.discusscooking.com/attach...c84e781753.jpg

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.

http://www.discusscooking.com/attach...37acf3c108.jpg


http://www.discusscooking.com/attach...dbc974901c.jpg


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

http://www.discusscooking.com/attach...610172fa10.jpg


http://www.discusscooking.com/attach...853efbbdf4.jpg

Pretty darn good pulled pork plate

http://www.discusscooking.com/attach...f843ba1471.jpgblue]

BBQ'd Dude 12-04-2007 01:08 PM

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

Uncle Bob 12-04-2007 03:16 PM

John...

Tell me about your cooker & the flavoring wood you used!

jkath 12-04-2007 03:25 PM

yum, yum,
yum, yum
yum, yum
YUM!

JohnL 12-04-2007 03:43 PM

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).......

Renee Attili 12-04-2007 04:17 PM

Quote:

Originally Posted by Uncle Bob (Post 516819)
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.

candelbc 12-04-2007 05:38 PM

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

john a 12-05-2007 12:25 PM

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.

Uncle Bob 12-05-2007 12:46 PM

I
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!!

john a 12-05-2007 12:54 PM

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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