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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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07-21-2009, 07:38 PM | #1 |
Knows what a fatty is.
Join Date: 06-27-09
Location: Malvern, PA
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Pork Butt Question
I normally cook pork butts in a crockpot because I am out all day and don't own a smoker. I set it for 8-10 hours and by the time I get home at night it's at 200-205 internal temp and is fall off the bone tender and tastes amazing. However, I want to have a bark on it because I love the taste of it but here's the dilemma: my mom will not let me use the oven to cook it because she doesn't feel good about leaving it on for awhile with no one home. So I was wondering if I could put the butt in the broiler until it gets crispy. The only question with this is at what temp should I do this? When it's done (200-205) or a little beforehand (190 or so) so it finishes cooking in the broiler? I know this is not BBQ, but I'm making the best of what's available to me.
BTW, I've been reading this forum for awhile, soaking up alot of info, and I love it! I have to say, looking at pics of lots of good food makes me hungry |
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07-21-2009, 07:43 PM | #2 |
Is lookin for wood to cook with.
Join Date: 07-02-09
Location: Butte Montana
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I'm not sure you can get good smokey bark without low and slow in the smoker. Maybe somebody knows the trick but I don't think the broiler in the oven is the answer. JMO.
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07-21-2009, 08:22 PM | #3 |
Knows what a fatty is.
Join Date: 06-27-09
Location: Malvern, PA
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Well I read this thread about cooking a brisket in an oven:
http://www.bbq-brethren.com/forum/showthread.php?t=57815&highlight=DARK+CLOSET and I thought that I could get a crispy outside by using the broiler, but I don't know if it's possible after cooking it in a crockpot and if it would just mess up the pork and cause it to dry out. |
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07-21-2009, 08:32 PM | #4 |
is one Smokin' Farker
Join Date: 05-16-08
Location: Geneva, IL
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Joe, use what is available to you and experiment. If you have a crock pot and an oven by all means give it a try. Try cooking to 170 in the crock pot then re-season and put in 350 degree oven till you reach ~200 degrees internal and see what happens.
Check out craigs list in your area and pick up a used Weber kettle or a Weber Smokey Mountain. Both are great pieces of equipment to cook on and you can pick them up cheap once someone else gets tired of cooking with charcoal and goes back to gas.. Good luck and let us know how it turns out.
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Dave Geneva, IL Misplaced in the Mid-West NB Bandera 22.5" Weber Kettle [COLOR=black]22.5" WSM[/COLOR] |
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07-21-2009, 09:10 PM | #5 |
Knows what a fatty is.
Join Date: 06-27-09
Location: Malvern, PA
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I'll give that a shot, thanks for the suggestion Keen. I've been thinking about getting one of those, but I'm only home for another month until I go back to college, so maybe for next summer. I can't bring any smokers to college Oh well, what can you do. Time to perfect this method then
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07-21-2009, 10:04 PM | #6 |
is Blowin Smoke!
Join Date: 07-08-09
Location: Deer Park, Wa
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I have usedthe crock pot for pulled pork. I coat it with plenty of ruband put it in the pot with a can of beer. After it reached at least 190 and is falling off the bone, I take it out of the pot, put it in a covered bowl and let it rest for about an hour. After pulling it off the bone I serve it with plenty of BBQ sauce.
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07-21-2009, 10:17 PM | #7 | |
Knows what a fatty is.
Join Date: 06-27-09
Location: Malvern, PA
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Quote:
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07-21-2009, 11:57 PM | #8 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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If you rub the shoulder and then allow the pork to rest, you should be able to put it under a low broiler and get some form of bark. I don't really see a reason to do this other than to create a look of BBQ. If you let it char a bit, you will get a product that is certainly edible. I have seen some folks do the rub and rest then throw it on a grill to finish. Only takes a few minutes on a hot Weber to get that done.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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07-22-2009, 12:14 AM | #9 |
On the road to being a farker
Join Date: 07-16-09
Location: Anniston, AL
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today i saw this episode on Guy's big bite and they did a shoulder in the oven and used smoke. here is the recipe
http://www.foodnetwork.com/recipes/p...ipe/index.html |
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07-22-2009, 03:26 AM | #10 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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I would advise against using the broiler for a pork butt. If your not careful you could risk drying out the butt under the broiler or worse yet start a grease fire. Your best off getting a WSM or a drum and making a UDS.
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"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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07-22-2009, 04:50 AM | #11 |
is One Chatty Farker
Join Date: 12-16-07
Location: south central,ky.
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i'll give ya an idea that is a combo of what my grandmother used to do & what Guy Feiri did yesterday on guy's big bite(food network).
grammy's way-(cajun pork roast) mix flour,garlic pwdr,onion pwdr,salt, black pepper,& a dash of cayenne pepper together & coat the butt liberally w/ that. braise in a hot oiled cast iron skillet then into the oven on 325 until 180-200 internal-mostly for sliced or chopped pork Guy's way- you can rub a butt w/ a salt & brown sugar based rub like you can find around here. place in a 225-250 degree oven in a 9x13" pan w/ a pouch or white hot cast iron skillet of soaked wood chips beside it(remove that after a couple hours or internal is above 140) until you reach 200-210 internal- then pull. note- you better have a good vent a hood or no sprinkler system in your apt. the sugars & salts in the rub combined w/ the fat rendering is what makes your bark(carmelization) hope it helps.
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Blues_n_Cues BBQ Concessions & Catering |
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07-22-2009, 04:53 AM | #12 |
is One Chatty Farker
Join Date: 12-16-07
Location: south central,ky.
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oops i just reread your post (4am mod)..
braise it then stick in crockpot.
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Blues_n_Cues BBQ Concessions & Catering |
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07-22-2009, 08:38 AM | #13 |
Knows what a fatty is.
Join Date: 06-27-09
Location: Malvern, PA
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Thanks for all of the suggestions guys. When I get around to cooking a butt again, I'll try out what was mentioned. Braising sounds like a good idea since I thought that there is a good possibility of drying out the meat by using the broiler. Man, I watch Guy's Big Bite alot, but I missed yesterday's! Would have been a good show to watch.
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07-22-2009, 08:58 AM | #14 |
is One Chatty Farker
Join Date: 03-07-05
Location: the best day ever
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cook it as described, pat dry and crisp as demonstrated below...
my head is spinning just reading this thread.
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if you meet the Buddha on the road, kill him Live every week like it's shark week |
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07-22-2009, 10:37 AM | #15 |
Knows what a fatty is.
Join Date: 06-27-09
Location: Malvern, PA
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Haha, that would definitely get the job done!
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