Big slick
is one Smokin' Farker
So I have made a few dozen pork butts and I have to say it's one of my favorite things to make. I have always done the same routine every time. I trim the pork butt, rub with either mustard or olive oil and coat heavily with rub. Let it sit in the fridge for about 12 hours and smoke over 4 chunks of apple wood at 225-250 till I hit an internal of 165 and then wrap in foil and cook till I hit an internal temp of 200. Let it rest for about an hour and then chop it up.
Well now I am making PP for a family BBQ this Saturday and I really want to blow people away. Not the best time to try something new I know, but I would like to try a few different techniques for these butts.
For instance I would like to trim my butts tonight and season them so that they are sort of marinating for a good 30+hrs. Is okay to do that? Will the flavors penetrate deeper into the meat?
I bought a meat injector a few months ago, but have been too afraid to use it. Is there a big difference when you inject a pork butt or is it really hard to notice? If I were to inject my pork butt what should I inject it with. I'm more of a lover of sweet and spicy BBQ but not really sure what to inject the meat with.
2 pork butts is the most I have ever cooked on my 22.5" WSM at one time. Friday night I plan to do four. Normally I use about 4 chunks of apple wood so should I double up on the wood or is four enough? I like smoke flavor but I don't like a strong smoke flavor.
I planned to cook my butts in aluminum pans. I'm still on the fence with this one but if I did, do I cook them fat side up or down? Normally when i put them on the grate i cook them fat side down. Do I need to elevate them at all so they are not sitting in the rendered fat?
I know this is a lot of questions, bit I know that there are enough people on here that can answer these questions for me. Plus, you guys are great chefs and some of the best meals I have ever prepared for my family are thanks to you guys. So I value and trust all of you guys/girls and your opinions.
A great big thank you in advance!
Nick
Well now I am making PP for a family BBQ this Saturday and I really want to blow people away. Not the best time to try something new I know, but I would like to try a few different techniques for these butts.
For instance I would like to trim my butts tonight and season them so that they are sort of marinating for a good 30+hrs. Is okay to do that? Will the flavors penetrate deeper into the meat?
I bought a meat injector a few months ago, but have been too afraid to use it. Is there a big difference when you inject a pork butt or is it really hard to notice? If I were to inject my pork butt what should I inject it with. I'm more of a lover of sweet and spicy BBQ but not really sure what to inject the meat with.
2 pork butts is the most I have ever cooked on my 22.5" WSM at one time. Friday night I plan to do four. Normally I use about 4 chunks of apple wood so should I double up on the wood or is four enough? I like smoke flavor but I don't like a strong smoke flavor.
I planned to cook my butts in aluminum pans. I'm still on the fence with this one but if I did, do I cook them fat side up or down? Normally when i put them on the grate i cook them fat side down. Do I need to elevate them at all so they are not sitting in the rendered fat?
I know this is a lot of questions, bit I know that there are enough people on here that can answer these questions for me. Plus, you guys are great chefs and some of the best meals I have ever prepared for my family are thanks to you guys. So I value and trust all of you guys/girls and your opinions.
A great big thank you in advance!
Nick