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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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04-03-2010, 09:18 AM | #1 |
Got Wood.
Join Date: 02-20-10
Location: Tucson, AZ
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The Meat is ON! My first Pork Butt w/pron
I'm doing my first pork butt for pulled pork today. Picked up a couple ~7 lb butts from a local butcher on thursday and used Bad Byron's Butt Rub on them after rubbing fresh crushed garlic on them and kept them in the fridge until this morning.
I thought I was going to freeze to death getting the "Portable UDS" fired up since it was only 40 degrees out at sunrise this morning...
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Greg, "Portable" UDS, Weber 22.5" Grill, Charbroil Gas Grill, Tucson, AZ |
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04-03-2010, 09:51 AM | #2 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Sorry about the "freezing" temperatures down there! It's in the 50s up here right now
Good luck with the butts and don't forget more pictures!
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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04-03-2010, 10:15 AM | #3 |
Got Wood.
Join Date: 02-20-10
Location: Tucson, AZ
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My wife is asking if anyone has tried added anything like garlic, onions, herbs, etc in the foil with the meat when it gets to the foiling/wraping stage of the smoke?
We are kind of aiming at a southwestern style of pulled pork like carnitas. I'm using mesguite lump charcoal. Also wondering about using the the cheap disposable aluminum roaster pans to put the meat in at foiling time and then cover with foil. I'm thinking that this will more safely contain the juices when it's done instead of the foil ripping open when trying to move the meat from the smoker to a pan on the way to the cooler.
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Greg, "Portable" UDS, Weber 22.5" Grill, Charbroil Gas Grill, Tucson, AZ |
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04-03-2010, 10:24 AM | #4 |
Knows what a fatty is.
Join Date: 03-04-10
Location: Champlin, MN
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That's looking delicious. Enjoy your smoke, pork butts are incredibly forgiving, they'll turn out delicious! I'm a relative newb myself, but I've done several pork butts to rave reviews!
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04-03-2010, 10:37 AM | #5 | |
Got Wood.
Join Date: 02-20-10
Location: Tucson, AZ
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Quote:
I'm not only new to smokeing, I've only ever grilled about a half dozen times in my life. To date I smoked one whole brisket (didn't realize I was starting off with not the easiest cut for my first smoke), a total of 4 fatties, and 3 pastrami's in two different smokes. I've had various results in the learning process, but so far it's all been very edible and all the friends and family that have tried it have all loved it!
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Greg, "Portable" UDS, Weber 22.5" Grill, Charbroil Gas Grill, Tucson, AZ |
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04-03-2010, 10:45 AM | #6 |
is one Smokin' Farker
Join Date: 04-14-08
Location: NS, Canada
Name/Nickname : JO
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Looks like your on the right track, good luck..
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Southern Smoker-Northern Division! Lang 84D Longneck Cookshacks Gone brick n mortar :crazy: |
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04-03-2010, 10:55 AM | #7 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looking forward to the finished pics!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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04-03-2010, 11:15 AM | #8 | |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Quote:
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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04-03-2010, 11:41 AM | #9 | |
Got Wood.
Join Date: 02-20-10
Location: Tucson, AZ
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Quote:
My wife is on her way back from the store right now with a couple of the foil pans. Mesquite is very common down here in the southwest. I haven't been successful in finding lump locally in any other specific hardwoods, only some raw chunk smoking wood. The only thing so far for hardwood lump charcoal was mistery wood, it didn't specify what was in it. I think that would be hard to have consistancy in a cook not knowing what was in it.
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Greg, "Portable" UDS, Weber 22.5" Grill, Charbroil Gas Grill, Tucson, AZ |
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04-03-2010, 12:07 PM | #10 |
Babbling Farker
Join Date: 08-24-08
Location: Appleton, Wi
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Looking good.... can't wait to see the finished cook
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Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR] |
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04-03-2010, 12:34 PM | #11 |
Full Fledged Farker
Join Date: 03-21-09
Location: Brookwood, AL.
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Wont be long before you will have to change your screenname. :)
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Weber Kettle-Mod'd Brinkman-Upright Freezer conversion-in progress-Custom offset |
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04-03-2010, 01:00 PM | #12 |
Got Wood.
Join Date: 02-20-10
Location: Tucson, AZ
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I just got a "told you so" from my wife about my first pick of a screen name...
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Greg, "Portable" UDS, Weber 22.5" Grill, Charbroil Gas Grill, Tucson, AZ |
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04-03-2010, 01:13 PM | #13 |
Got Wood.
Join Date: 02-20-10
Location: Tucson, AZ
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Ok, just got to 165F so my wife chopped up some onion, selantro and some garlic cloves into one of the foil pans and we transfered one of the butts into that and the other without. It will be interesting to see the difference in the juices to add back after pulling. ??
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Greg, "Portable" UDS, Weber 22.5" Grill, Charbroil Gas Grill, Tucson, AZ |
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04-03-2010, 01:25 PM | #14 |
Full Fledged Farker
Join Date: 03-05-10
Location: MA
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Freeze to death at 40 degrees?
I don't think you would enjoy some of my smoke sessions. I do the foil pan sometimes, it works out. I like to take the drippings in the pan and make a sauce out of it like JD said. Some onions, peppers and garlic in the pan during the cook is good as they will get some brown goodness and mingle with the pork drippings making for a better sauce. |
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04-03-2010, 01:36 PM | #15 | |
Got Wood.
Join Date: 02-20-10
Location: Tucson, AZ
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Quote:
I'm ok now, it's up over 70 degrees and all sunshiny now! The extra onions and stuff is the seasonings my wife uses when she does pulled pork in the oven. Looking foward to the added smokey flavor to it all.
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Greg, "Portable" UDS, Weber 22.5" Grill, Charbroil Gas Grill, Tucson, AZ |
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