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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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11-04-2012, 03:39 PM | #1 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Butcher Paper Wrapped Pork Butt
Decided to try a pork butt cooked using butcher paper. I cut off the money muscle and cooked both pieces in the smoker for about 3 hours at ~280* then wrapped it in butcher paper after slathering it with a little Shack sauce mixed with butter and rub.
Here is the butt after wrapping. Here is the finished butt. It took about 8 hours to finish cooking and a 1 hour rest in a cooler. Here is the MM. Here is a late pic taken after dinner of the left over pulled pork I'm saving for tomorrow's lunch. Over all, the BBQ is really tasty. The bark is definitely a cut above using foil. It's close to the bark you get when cooking pork low and slow directly over the heat source. The fat rendered out nicely too. What I didn't like was how long it took to cook. The MM only needed about an hour while wrapped and it was done. The larger portion of the butt required about 5 more hours. I'm not a big fan of spending that much time cooking nowadays. I will give it another try but will make some adjustments in an attempt to reduce the amount of cook time needed. Thanks for looking.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. Last edited by Boshizzle; 11-04-2012 at 04:24 PM.. |
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11-04-2012, 03:50 PM | #2 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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LOL; you dont like 8 hours cooking a butt? :-)
Where'd you acquire your butcher paper?
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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11-04-2012, 03:56 PM | #3 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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I agree LD, 8 hours isn't to bad of a cook time at all.
That looks mighty tasty Bo!!! Any picks of the pulled meat?
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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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11-04-2012, 03:56 PM | #4 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Looks good to me 8hrs does not seem long for a butt
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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11-04-2012, 04:25 PM | #6 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I just finished a butt my self I pulled the paper out to wrap it and went and got a beer must be the aluminum cans I forgot... yours looks REAL GOOD pork-a-licious
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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11-04-2012, 04:25 PM | #7 | |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Quote:
I got the BP at Coscto.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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11-04-2012, 04:26 PM | #8 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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I didn't take any pics of it right after pulling it but I did add a pic of what I put in the fridge to eat tomorrow.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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11-04-2012, 08:07 PM | #12 |
is one Smokin' Farker
Join Date: 06-21-11
Location: Liberty Lake, WA
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That looks sooooo awesome!
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18.5 WSM Oklahoma Joe's Longhorn Smokey Joe Platinum [SIZE=2][COLOR=Blue][B]Blue[/B][/COLOR][/SIZE] Weber Performer [COLOR=Blue][B]Blue[/B][/COLOR] Thermapen (Fastest in the West!) [SIZE="2"][B][COLOR="Magenta"]拉猪肉[/COLOR][/B][/SIZE] [B][COLOR="Red"][SIZE="3"]509 BBQ Crew[/SIZE][/COLOR][/B] |
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11-05-2012, 12:21 PM | #13 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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I just may fix up a batch for the left over meat.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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11-05-2012, 12:32 PM | #14 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Your lunch is gonna kick my lunch's arse today.
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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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Butcher Paper, butt, pork, wrapping |
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