Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
11-08-2011, 09:04 AM | #1 |
is One Chatty Farker
Join Date: 10-05-11
Location: Greenville, SC
|
My First Smoked Butt
My g/f and I just got back from the Bahamas and went to Bi-Lo. They had their Butts on sale, so we picked one (the last one) up. I need to know all the tricks and tips you may have.
We have an injector, so what are some basics we can use to create a flavor to inject? What's the approx temp and cook time I should shoot for? |
|
11-08-2011, 09:12 AM | #2 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
|
Chris Lilly's Pork Shoulder recipe (below) includes a very good injection.
As far as cooking, you can cook a butt at anywhere from 225 to 325 (or even hotter). At 225 you should plan of 90 minutes per pound. If it is done sooner you can hold it in a preheated cooler with towels or newspaper for insulation for a few hours. Chris Lilly's Six-time World Championship Pork Shoulder Recipe By : Chris Lilly of Big Bob Gibson's Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the pork shoulder rub 1/4 cup dark brown sugar 1/2 cup white sugar 1/2 cup paprika 1/3 cup garlic salt 1/3 cup kosher salt 1 tablespoon chili powder 1 teaspoon oregano leaves 1 teaspoon cayenne pepper 1 teaspoon ground cumin 1 teaspoon black pepper ----------- Pork injection 3/4 cup apple juice 1/2 cup water 1/2 cup sugar 1/4 cup salt 2 tablespoons Worcestershire ------------ 1 whole pork shoulder (approximately 16 pounds) 1 bottle Big Bob Gibson Championship Red Sauce (or substitute your favorite BBQ sauce) Inject pork shoulder evenly with injection solution. Apply a generous amount of rub onto meat. Pat so the rub will adhere. Place in a smoker and cook with indirect heat for 16 hours on 225˚F. Serve with sauce on the side or paint shoulder with sauce the last 20 minutes of cooking. When done, the pork should pull off the bones easily. The internal temperature of the pork should reach 195˚F.
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
|
11-08-2011, 09:15 AM | #3 |
is One Chatty Farker
Join Date: 06-20-11
Location: Mooresville, NC
|
^^^^ This...
__________________
Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired |
|
11-08-2011, 09:34 AM | #4 |
On the road to being a farker
Join Date: 10-24-11
Location: Richmond Virginia
|
i tried this injection this weekend, i found it a little "hammy". maybe i let it sit too long, but id suggest cutting back on the salt a bit
__________________
Meadow Creek TS250, Horizon 20" Classic Backyard Smoker, old style weber performer |
|
11-08-2011, 09:35 AM | #5 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
|
My simple Pulled Pork.
Start with a minimum 8+ lb Butt; I prefer Bone-In. Slather the Butt with Yellow Mustard and sprinkle heavily with your Rub (This can be done the night before if wanted). Place on counter for about a ½ hour or so before putting into the smoker, (You could Inject at this time). Let your smoker stabilize at your cooking temp and the smoke is running light Blue before putting the meat on. Cook Indirect at 225º-250º Fat cap down, spraying quickly with Apple Juice every hour until the Butt is at 165º. Spray well with Apple Juice, wrap Butt in foil and place back into Smoker, flip to Fat Cap up at this time. Continue cooking until Butt is at 195º-200º, until the Probe goes in like butter. Remove from Smoker and wrap in old towels and place into a dry cooler for 3-5 hours (less time is Okay but it will be better with a nice long rest), (Butt will still be too hot to handle without gloves). I like to Pull fast but still removing most the Fat before serving, enjoy!
__________________
************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration Last edited by Midnight Smoke; 11-08-2011 at 11:46 AM.. |
|
11-08-2011, 09:37 AM | #6 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
|
How long did you let it sit? Also, was the butt that you used enhanced by the producer?
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
|
11-08-2011, 09:38 AM | #7 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
|
I'm assuming that you spray it well with apple juice before foiling
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
|
11-08-2011, 09:59 AM | #8 |
is One Chatty Farker
Join Date: 10-05-11
Location: Greenville, SC
|
I need to trim off the fat on the outside before right?
__________________
Lang 36" Original Patio (Jessica), WSM 18.5 (Bullet Bill), 60" Weber Genesis E-330 |
|
11-08-2011, 10:04 AM | #9 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
|
I only trim it if there are very thick sections. Otherwise I leave it. It helps shield the meat from the heat of my pit, which comes from the bottom.
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
|
11-08-2011, 10:07 AM | #10 |
On the road to being a farker
Join Date: 10-24-11
Location: Richmond Virginia
|
longer then i would have liked, 4 or 5 hours. non-enhanced just boneless. im thinking it was the time it sat. From what i read you inject and put on the smoker pretty quickly?
__________________
Meadow Creek TS250, Horizon 20" Classic Backyard Smoker, old style weber performer |
|
11-08-2011, 10:10 AM | #11 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
|
I doubt that 4-5 hours would cause that. I normally let butts and briskets sit for 4 hours after injecting and don't get a hammy taste. But, it's always possible :)
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
|
11-08-2011, 11:37 AM | #12 |
is One Chatty Farker
Join Date: 10-05-11
Location: Greenville, SC
|
|
|
11-08-2011, 11:45 AM | #13 | |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
|
Quote:
Picky, Picky, Fixed that one Ron. I dunno, AJ spritzed foil could be a winner too.
__________________
************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
|
|
11-08-2011, 12:10 PM | #14 |
is One Chatty Farker
Join Date: 10-05-11
Location: Greenville, SC
|
I should have waited till Phriday to ask this. Now I want to cook tonight.
__________________
Lang 36" Original Patio (Jessica), WSM 18.5 (Bullet Bill), 60" Weber Genesis E-330 |
|
11-08-2011, 01:24 PM | #15 | |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
|
Quote:
My Simple Pulled Pork... One butt...whatever size you want. Take it out of fridge and season it with salt. Don't form a shell of salt, but don't be scared of it either. Immediately plact it on a waiting smoker that's chugging along anywhere from 200-350. Check it when you think it might be getting close to ready. Pull it when it probes tender. Pull or chop, mix with a little vinegar/pepper sauce & salt to taste. If it's not "greasy", I chop the fat cap up to a pulp and mix it in. Now THAT is simple. LOL
__________________
"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook |
|
|
Thanks from:---> |
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
First smoked pork butt | Smoker101 | Q-talk | 19 | 09-05-2011 12:52 AM |
PRON-18 Hour Smoked Butt!!, w/ a 1st try at a FATTIE in b/w the BUTT SMOKE! | tmarksinc | Q-talk | 46 | 01-26-2010 01:01 PM |
Smoked a butt today | Smokinrubcom | Q-talk | 11 | 01-06-2009 08:33 PM |
My 16 hr smoked butt | thillin | Q-talk | 13 | 10-11-2005 08:36 PM |
smoked boston butt | jsn1511 | Q-talk | 4 | 01-12-2005 01:50 PM |
Thread Tools | |
|
|