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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-25-2011, 07:52 AM | #1 |
is one Smokin' Farker
Join Date: 03-04-11
Location: Palatine, Il
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Pork Butt questions (advice needed)
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
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22.5" WSM, 22.5" Weber Kettle, Kenmore 6 burner Gas Grill.....Where's The Beef? |
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08-25-2011, 08:49 AM | #2 |
Full Fledged Farker
Join Date: 07-27-11
Location: Chesterfield, MO
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Check out the Chris Lilly you-tube demonstration. He's fat cap down and injected because the marinade method takes too long to accomplish.
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Chompers 1, offset trailer smoker, 2-UDS,1-UDS rib hanger, weber grill,thermopen, maverick 732, cookshack, La Caja China |
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08-25-2011, 09:04 AM | #3 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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When I do a big or important cook, I stick with what I know that works. Sounds like what you are already doing will knock their socks off.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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08-25-2011, 09:41 AM | #4 |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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^^^^ Always good advice!
lot of folks inject with apple juice with or without a little peach nectar added. Allowing it to sit for a couple of days with the rub on will help suck up more flavor, but I've found that I can accomplish very similar results by adding a bit of rub to the pork once pulled. I used to brine butts for 24+ hrs but found very little difference in the final product. I wouldn't add any more wood than usual, it's not like the extra butts are going to "use" more smoke or anything... I would recommend staggering the times that you put the butts on, put 2 on and then an hour later put 2 more on... I've found that if I load up the UDS with several butts at once they end up creating so much moisture that they can take on a funky color, (maybe it's a UDS thing?) putting them on at different times gives them time to get rid of alot of the surface moisture. I always cook fat side down, and I don't like doing them in pans, I don't think you get as much smoke on the meat. Put a drip pan below them if you don't want the mess. Have fun!!
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1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator “We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz |
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08-25-2011, 09:51 AM | #5 | |||
Full Fledged Farker
Join Date: 07-13-11
Location: Medical Lake, WA
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Quote:
Quote:
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You're right, it may not be the best time to expirament, so maybe you should just make what you're used to for a couple and maybe throw on an extra one to expirament with...
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Chad Lindsey - Medical Lake, WA; Team - LindseyQ (Yes we're on Facebook) |
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08-25-2011, 10:00 AM | #6 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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^^^Great idea! Do a couple or 3 the normal way you do them and experiment with one or 2. It could even be a fun taste test thing for the gathering.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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08-25-2011, 10:06 AM | #7 |
is one Smokin' Farker
Join Date: 03-30-10
Location: Thibodaux, LA
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I am a fan of injecting butts. I've used apple juice, cherry dr pepper and a concoction of beef/chicken broth plus onions, peppers, garlic, bay leaf then strain and inject.
I really would like to try a mojo injection. I know Chris Lilly has a recipe for a mojo inection. They are all basically the same and use orange juice/lemon juice or sour orange. I would do three the way you are used to and experiment with one or two. That way your guests can decide which ones they prefer. I also don't foil butts during the cook. only when resting.
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Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Smoke Vault |
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08-25-2011, 10:09 AM | #8 |
is One Chatty Farker
Join Date: 08-01-09
Location: Henderson, NV
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Last pork butt I did I used Chris Lilly's injection. Really like the outcome. You inject apple juice, Worcester sauce, and some rub. No need to marinate.
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Paul 18.5 & (2) 22.5" WSM New Brumfield Offset Smoker/Grill 22.5" Weber One Touch Platinum [SIZE=2][COLOR=#000000][COLOR=RoyalBlue]Genesis[/COLOR] 3 Gasser Bradley [/COLOR][/SIZE]Bisquette[SIZE=2][COLOR=#000000] Pooper Bullpen BBQ Team [/COLOR][/SIZE] |
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08-25-2011, 10:11 AM | #9 |
On the road to being a farker
Join Date: 06-22-11
Location: Woodbury, MN
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I would strongly agree with this comment: Add a reasonable amount of rub to the finished product. I've been doing this for awhile and it seems to always brighten up the flavors.
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Thanks from: ---> |
08-25-2011, 10:34 AM | #10 |
is one Smokin' Farker
Join Date: 03-04-11
Location: Palatine, Il
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If I were to inject the butts tonight and let them sit till around Midnight Friday would I run into any problems? Could I over flavor the meat this way?
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22.5" WSM, 22.5" Weber Kettle, Kenmore 6 burner Gas Grill.....Where's The Beef? |
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08-25-2011, 10:57 AM | #11 | |
Full Fledged Farker
Join Date: 07-13-11
Location: Medical Lake, WA
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Quote:
That's the beauty of injections it gets distributed around the meat a lot faster than marinating.
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Chad Lindsey - Medical Lake, WA; Team - LindseyQ (Yes we're on Facebook) |
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08-25-2011, 11:07 AM | #12 | |
is one Smokin' Farker
Join Date: 07-13-11
Location: Mamaroneck, NY
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Quote:
+1 to this. great video.
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Smokers: 20x48 Pits by JJ Cinder block smoker Wishlist: 22.5" WSM |
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08-25-2011, 11:11 AM | #13 |
Knows what a fatty is.
Join Date: 08-14-11
Location: Rumsey,KY
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I use hickory and apple for smoke. Same as you I go with mustard and rub on the outside. I smoke em fat side up and inject with an apple cider vinegar mixture twice during cooking.
--- - If it didn't matter it wouldn't matter!!! |
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