Originally posted by Tree Phantom
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During the build
In the firebox too if needed.
In use.
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Oh ok...yes...4 of them...all removeable
During the build
In the firebox too if needed.
In use.
Last edited by Smart; 04-13-2015, 12:26 PM. -
Oh, nice
Mine slide from end to end and three levels.Comment
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Oh, nice
Mine slide from end to end and three levels.Comment
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I inject with apple juice,brown sugar and a tad of Plowboys rub. I then slather it in mustard and coat liberally with the Plowboys rub. Loosely wrap and refrigerate overnight. The next day get the pit to 250-275 and smoke away until around 165-170 then pull off to wrap. I put mine in a foil pan with Apple juice and sometimes brown sugar and butter. Once it hits 198-200 I pull it off the pit wrap it in a towel and set in a hotbox/empty ice chest for 1-2 hours before pulling the pork.
Made this one Easter weekend but didn't get good picks before the minions ate a big part of the greatness.
Not sure how much injecting helps but I thought it made it a tad sweater and very good!Last edited by KingsX; 04-13-2015, 12:52 PM.Comment
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Originally posted by KingsX View PostI inject with apple juice,brown sugar and a tad of Plowboys rub. I then slather it in mustard and coat liberally with the Plowboys rub. Loosely wrap and refrigerate overnight. The next day get the pit to 250-275 and smoke away until around 165-170 then pull off to wrap. I put mine in a foil pan with Apple juice and sometimes brown sugar and butter. Once it hits 198-200 I pull it off the pit wrap it in a towel and set in a hotbox/empty ice chest for 1-2 hours before pulling the pork.
Made this one Easter weekend but didn't get good picks before the minions ate a big part of the greatness.
Not sure how much injecting helps but I thought it made it a tad sweater and very good!
Daaaang son!! You do good work!!
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Here is generally what I do for pork butt:
1) Trim any hard fat, rub the butt with olive oil or mustard if you want (it isn't necessary but can help the rub to stick) and then liberally put your rub of choice all over the pork. I use Plowboys yardbird rub most of the time. I do not inject.
2) Start your fire. I like to cook between 275 and 300. Pork butt is forgiving, and this temp allows it to cook quickly but without drying it.
3) Once the fire is going, and the temp is where you want it, and you are getting thin blue smoke, put the pork on. Generally it takes around 30 minutes to an hour for my WSM or Weber kettle to get ready.
4) Don't peek. For a long time. Hopefully you are using a thermometer that is telling you the temp of the meat. Once the bark gets to the color I want it, and the temp is in the 155-165 range, I will wrap it in foil. Generally I wrap 4-6 hours after the meat goes on the pit.
5) When the internal temp gets to be around 195-198 I will start probing. It is ready to come off the pit when the probe goes through like a knife through room temperature butter. Generally it seems to be ready between 200-203 but each butt is different.
6) Take it off the smoker, open the foil, let it stop the cooking process for 10-20 minutes, then wrap it back in foil and wrap it in towels and put it in a cooler and let it sit. I try to let it sit for at least an hour.
7) Once you are ready to eat, unwrap it and pull it. Make sure the internal temp doesn't get below 140-145 while you are letting it rest.
8) Optional: Make the following sauce to put on it. Just a little will go along way but it adds some good flavor.
North Carolina Vinegar Sauce (From Steve Raichlen (sp?))
2 cups cider vinegar
3 tablespoons ketchup
2 tablespoons brown sugar
4 teaspoons coarse salt
1 tablespoon tabasco or other hot sauce
1 -2 teaspoons hot red pepper flakes, more to taste
1-2 teaspoons black pepper
Combine all ingredients in a nonreactive mixing bowl and whisk until satl and brown sugar dissolve. Taste for seasoning adding hot pepper flakes as necessary.
I also like to serve pulled pork with Hawaiian rolls. I will have some regular bbq sauce for those who want it, but generally I like mine with the apple cider vinegar sauce only.
Last edited by TB80; 04-13-2015, 01:20 PM.Comment
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All of this looks amazing, and i second that on using Hawaiian rolls for pulled pork sammichesComment
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Originally posted by TheGasMan View Post
Sent to your email as requested but it got returned due to size. I trimmed a few pics off and resent. Let me know you got it.Comment
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NO i dont have slide out racks i have anew braunsfel hondoOriginally posted by Tree Phantom View PostComment
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Ive been thinking about trying wild hog butt...anybody tried to smoke that? Any difference in recipe, cooking time, temp...etc???????Comment
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I followed what Smart did for pulled pork and it came out great. I have done a couple and have done it a few different ways, but successful.
1) I use an electric. I keep smoke on it the entire time. A nice thin blue smoke... sometimes hard to even see it, but you can smell it! Never tastes over smoked.
2) I set my electric to about 250 to 270.
3) I have done both the foil and the non foil. I've done some reading on the foil... aka the Texas Crutch. The verdict is still out, but the non foiled version turned out pretty good, just took an extra 2 hours. I liked the bark on the non foiled better, but I don't know if it is worth the time.
But it is pretty simple. Make up a rub (saw one online that was good.) Rub it. Seal it in wrap overnight in the fridge. Smoke for 8-10 hours at something 250+/-...Comment
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What causes the white smoke?Comment
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