喫煙者
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 02-22-2014, 08:36 PM   #1
THoey1963
Babbling Farker

 
THoey1963's Avatar
 
Join Date: 01-08-14
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default Carnita Butt...

Decided to try making a pull pork "Carnitas Style".

Image 1 shows the 5.88# Boston Butt and the ingredients.
Image 2 is the label showing the weight. Not sure why I added it.
Image 3 is the meat soaking in the marinade.

Planning on cooking this on the WSM and going to shoot for 250*ish. We normally eat Sunday dinner around 4 pm. I was thinking I could get my fire going around 5 am, throw it on before 6 am, and I am guessing it would be done and ready to wrap and put in the cooler between 1 and 2 pm? Does the time sound about right?
Attached Images
File Type: jpg Carnita Butt1.jpg (70.0 KB, 315 views)
File Type: jpg Carnita Butt2.jpg (50.6 KB, 313 views)
File Type: jpg Carnita Butt3.jpg (60.2 KB, 312 views)
__________________
Terry - Learning more about Q every day...

Weber Smokey Mountain 22.5" - Weber Genesis S-330
Pitmaster IQ-120 - Thermapen - Maverick ET-733
KCBS member

For info on any mods I have done to my WSM, please see this post.
THoey1963 is offline   Reply With Quote


Unread 02-22-2014, 08:57 PM   #2
castlepines
is one Smokin' Farker
 
Join Date: 08-23-13
Location: PA
Downloads: 0
Uploads: 0
Default

At 250F you're probably looking at about 1-1.25 hours/pound. Without trimming and that butt just under 6#, you should have plenty of wiggle room for a 4pm dinner before it probes tender if you start at 6am.

Have you tried this recipe before? It looks great! I'm interested in how it turns out...keep us posted!
castlepines is offline   Reply With Quote


Unread 02-22-2014, 08:57 PM   #3
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: Saint Leanders Parish, CA
Downloads: 0
Uploads: 0
Default

Looks like a good start, if I had to guess at 250°F, your timing is a little short. I would say more like 8 hours at around 250.
__________________
The SS Platypus, sails again, to the support of the Vets!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 02-22-2014, 09:05 PM   #4
THoey1963
Babbling Farker

 
THoey1963's Avatar
 
Join Date: 01-08-14
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default

CastlePines: No, I have never tried this before. I have made Carnitas with this marinade, but after soaking over night it would go in a pot with broth and water, simmer covered for two hours, and high boil uncovered until the liquid cooks away. I decided to go out on limb and try it as a pulled pork. We'll see how it turns out.

Landarc: If it took 8 hours and started at 6, I would be taking it off around 2 pm and letting it rest for 90 mins or so. So, serving at 4 pm should be ok, don't ya think? I can get up earlier if needed. It's only sleep.

I know you can never predict exactly how long it will take and it is done when it is done. I am just looking for a good start time to give myself plenty of time.
__________________
Terry - Learning more about Q every day...

Weber Smokey Mountain 22.5" - Weber Genesis S-330
Pitmaster IQ-120 - Thermapen - Maverick ET-733
KCBS member

For info on any mods I have done to my WSM, please see this post.
THoey1963 is offline   Reply With Quote


Unread 02-22-2014, 09:25 PM   #5
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: Saint Leanders Parish, CA
Downloads: 0
Uploads: 0
Default

My plan would be about what you are planning. Except around noon, I would feel up the pork and see, if it was still really tight, I would put the spurs to it, take it to 300°, or wrap to speed things up.
__________________
The SS Platypus, sails again, to the support of the Vets!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 02-22-2014, 09:30 PM   #6
THoey1963
Babbling Farker

 
THoey1963's Avatar
 
Join Date: 01-08-14
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default

Thanks Landarc. That's what I will plan. Another question. That marinade is pretty thick. Should I kinda wipe the excess off before throwing it in the grill? I don't plan on putting a rub on it. Don't know if the marinade will turn funky or not.
__________________
Terry - Learning more about Q every day...

Weber Smokey Mountain 22.5" - Weber Genesis S-330
Pitmaster IQ-120 - Thermapen - Maverick ET-733
KCBS member

For info on any mods I have done to my WSM, please see this post.
THoey1963 is offline   Reply With Quote


Unread 02-23-2014, 06:38 AM   #7
THoey1963
Babbling Farker

 
THoey1963's Avatar
 
Join Date: 01-08-14
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default

In bed by 2 am, up at 5. Pulled the butt from the fridge and started the fire. Grill temp was at 259* and still climbing slowly, made a minor adjustment, added a chunk of apple, and put the butt on. Temp reset to 229* and was slowly dropping. Adjusted the vent again, going to let it settle hopefully around 250* and then get a couple more hours sleep while Maverick babysits...
__________________
Terry - Learning more about Q every day...

Weber Smokey Mountain 22.5" - Weber Genesis S-330
Pitmaster IQ-120 - Thermapen - Maverick ET-733
KCBS member

For info on any mods I have done to my WSM, please see this post.
THoey1963 is offline   Reply With Quote


Unread 02-23-2014, 07:12 AM   #8
Big George's BBQ
somebody shut me the fark up.

 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Downloads: 0
Uploads: 0
Default

This looks and sounds Great
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team

When all else fails ask yourself WWGALD
Big George's BBQ is offline   Reply With Quote


Unread 02-23-2014, 07:54 AM   #9
THoey1963
Babbling Farker

 
THoey1963's Avatar
 
Join Date: 01-08-14
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default

Hovering around 260* for the last 40 mins or so. Time for sleep. More pics to come...
__________________
Terry - Learning more about Q every day...

Weber Smokey Mountain 22.5" - Weber Genesis S-330
Pitmaster IQ-120 - Thermapen - Maverick ET-733
KCBS member

For info on any mods I have done to my WSM, please see this post.
THoey1963 is offline   Reply With Quote


Unread 02-23-2014, 08:20 AM   #10
scp
Full Fledged Farker

 
scp's Avatar
 
Join Date: 08-29-11
Location: Shawnee Ks
Downloads: 0
Uploads: 0
Default

I agree with landarc....you are cutting it kind of close....crank the temp to 300....if it's done early..so what...if it's not quite done....well still edible and tasty...just not that melt in your mouth goodness from a butt like we like.

My last one... I was on a schedule for a family deal...had to pull early...everyone liked it...but I knew it wasn't quite there. Lesson learned.
__________________
WSW 22..Weber Performer..IQ110..Maverick ET732
scp is offline   Reply With Quote


Unread 02-23-2014, 12:55 PM   #11
THoey1963
Babbling Farker

 
THoey1963's Avatar
 
Join Date: 01-08-14
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default

She is still humming along. Temp was stable at 240*. Gently stirred the coals a bit, added a couple scoops of fresh coals to the top and I am starting to open the vents to bring the temp up. Have IT at 263* and pit temp at 277*. Color is good, but letting her ride without wrapping.
Attached Images
File Type: jpg Carnita Butt4.jpg (68.4 KB, 198 views)
__________________
Terry - Learning more about Q every day...

Weber Smokey Mountain 22.5" - Weber Genesis S-330
Pitmaster IQ-120 - Thermapen - Maverick ET-733
KCBS member

For info on any mods I have done to my WSM, please see this post.
THoey1963 is offline   Reply With Quote


Thanks from:--->
Unread 02-23-2014, 01:22 PM   #12
AaronPo
is one Smokin' Farker
 
AaronPo's Avatar
 
Join Date: 12-29-13
Location: Pe ell, WA
Downloads: 0
Uploads: 0
Default

Looking good so far!!
__________________
UDS, Weber kettle-OTG 22.5, Weber kettle-OTG 18.5, Mini-WSM
AaronPo is offline   Reply With Quote


Unread 02-23-2014, 01:58 PM   #13
THoey1963
Babbling Farker

 
THoey1963's Avatar
 
Join Date: 01-08-14
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default

Thanks...

Almost 2 pm and IT is 178*, grill running right around 300*. Yanked her, foiled her, and back on the pit. I am hoping she finishes within the next 30 - 60 mins so it can rest for about an hour before I pull her apart.
__________________
Terry - Learning more about Q every day...

Weber Smokey Mountain 22.5" - Weber Genesis S-330
Pitmaster IQ-120 - Thermapen - Maverick ET-733
KCBS member

For info on any mods I have done to my WSM, please see this post.
THoey1963 is offline   Reply With Quote


Unread 02-23-2014, 02:32 PM   #14
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Downloads: 0
Uploads: 0
Default

Terry that's looking great!!
__________________
jeanie
sittin' by the campfire with my Brethren friends.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))

http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Unread 02-23-2014, 02:39 PM   #15
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: Saint Leanders Parish, CA
Downloads: 0
Uploads: 0
Default

Bail out option:
Get a Dutch oven ready, slice up some onions and oranges. When you are an hour out from dinner and the butt is stuck at 185°F, pull it from the smoker. Coarsely chop into 12 chunks, pour 1/4 cup olive oil into DO, fire it up, when the onions color, drop the pork in, add 1/2 cup beer and braise at 325°F. Will soften up in 45 minutes and no rest needed.
__________________
The SS Platypus, sails again, to the support of the Vets!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:25 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.