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-   -   Texas Test Kitchen Pork Butt (http://www.bbq-brethren.com/forum/showthread.php?t=155924)

AustinKnight 03-11-2013 01:20 PM

Texas Test Kitchen Pork Butt
 
This is a boneless 8# butt I did Friday I started it at 1pm Friday afternoon at 300*to 400 grate temp with the guru on the akorn. Simple s&p was used on this subject no injection, starting off fat side down for 2h then flipped fat side up for 2h, I wrapped with butcher paper after 4h in smoke and returned it to the smoker fat side down. Another 2h 15m in the BP wrap finishing it off at 350* temp and it was probe tender, after 6h 15m it was done sorry there is no temp taken with this test subject. Once it was done I pulled it off the smoker and rested it in a cambro with the door cracked never sealed for 1h 30m or until internal temp is 150*. This is what the end result looked like THx for looking brethren.

2h in smoke I used WG lump good stuff to:thumb:
https://lh5.googleusercontent.com/-E...k/s509/1-2.jpg
4h ready to wrap and go back on.
https://lh4.googleusercontent.com/--...Q/s509/2-2.jpg
https://lh4.googleusercontent.com/-1...c/s509/3-2.jpg
After 2h 15m pulling and resting time.
https://lh3.googleusercontent.com/-a...4/s509/4-2.jpg
After 1h 30m rest in the cambro and still wrapped.
https://lh5.googleusercontent.com/-W...E/s509/5-2.jpg
https://lh6.googleusercontent.com/-g...I/s509/6-2.jpg
https://lh6.googleusercontent.com/-U...s/s679/7-2.jpg
https://lh3.googleusercontent.com/-e...Q/s679/8.2.jpg
https://lh6.googleusercontent.com/-v...Y/s679/9-2.jpg
https://lh4.googleusercontent.com/-i.../s679/10-2.jpg
https://lh3.googleusercontent.com/-_.../s509/13-2.jpg
https://lh5.googleusercontent.com/-a.../s679/14-2.jpg
https://lh3.googleusercontent.com/-Y.../s679/15-2.jpg
https://lh5.googleusercontent.com/-G.../s679/16-2.jpg
https://lh3.googleusercontent.com/-e.../s679/17-2.jpg
https://lh6.googleusercontent.com/-O.../s679/18-2.jpg
https://lh5.googleusercontent.com/-f.../s679/20-2.jpg
https://lh5.googleusercontent.com/-E.../s679/21-2.jpg

LukeRoz 03-11-2013 01:25 PM

looks fantastic! save me a sandwich.......

yakdung 03-11-2013 01:25 PM

Wow! I must ask... what store in Texas did you purchase the Hawaiian buns?

Oldbob 03-11-2013 01:28 PM

Looks Great...Nice and Moist !!

Phubar 03-11-2013 01:32 PM

Phabulous!:thumb:

Bludawg 03-11-2013 02:20 PM

YUM! I paddle my Canoe the same way:thumb: AK it looks PORK-A-Licious!

AustinKnight 03-11-2013 02:35 PM

Quote:

Originally Posted by yakdung (Post 2402833)
Wow! I must ask... what store in Texas did you purchase the Hawaiian buns?

At HEB there in the baked bread section not by the regular bread. There new so they will probably pop up in other stores soon if there not already.

AussieTitch 03-11-2013 02:39 PM

I will have a roll please,hold the Pickle,looks great

Johnny_Crunch 03-11-2013 02:42 PM

Nice pr0n!

code3rrt 03-11-2013 02:45 PM

Do you have a drive thru?

Looks great!

KC

garzanium 03-11-2013 02:56 PM

Looks awesome. I was excited to see HEB has King Hawaiian rolls now..got some original the other day for a pulled pork I smoked...Legit!

Where can a gentleman acquire this pink butcher paper? I want to try it vs heavyduty foil.

4uweque 03-11-2013 03:07 PM

Pickles???? Ok, just hold them on mine! Great looking que!

dwfisk 03-11-2013 03:39 PM

Looks outstanding! I'm cooking some on Sunday and hoping for your kind of result in 7 hours, this is a great confidence builder.

PS: King's Hawaiian routinely available in the SE at Publix. Their bakery also does some fine fresh Cuban 6" sub rolls.

PaPaQ 03-11-2013 04:20 PM

Man that looks good!

J-Rod 03-11-2013 06:10 PM

Looks delicious!


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