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IamMadMan
12-07-2017, 05:26 PM
I bought a case of pork shoulder butts, 8) 8 lb butts (aprox weights).

Trimmed the fat down to 1/8 inch or less.

Coated with Oakridge Competition Beef and Pork Rub, ready for the refrigerator.

https://uniim1.shutterfly.com/ng/services/mediarender/THISLIFE/010041863239/media/83568256685/medium/1512688417359/enhance

These will sit overnight, then get a light dusting of Oakridge Secret Weapon before going into the smoker tomorrow morning for a "Low and Slow" cook.

I have peach and plum wood chunks separated for the cook. Will fire up the Humphrey's Down East Beast about 5:00 am

To be continued......

.

Stingerhook
12-07-2017, 05:30 PM
Looking forward to it.

Happy Hapgood
12-07-2017, 07:16 PM
BAM Brother! I'm tuned in.

wire-it-up
12-07-2017, 07:49 PM
Looks great. I'm getting hungry for pulled pork myself. Been a while since I made any. It's pretty cold here now, and we got our first snow today. But I have a Humphrey's as well, and I'm looking forward to seeing how it performs in really cold weather. I expect it to rock on, being insulated and all. Looking forward to more pics of this cook.

SMetroHawkeye
12-07-2017, 08:01 PM
This is just the motivation I was looking for.... Giddyup MadMan! I think a trip to the butcher is just what the doctor ordered - and Boston Butt is on the menu!

Never tried peach or plum fruitwood. What's the flavor profile you get from this fruitwood, combined with the Oakridge seasoning, that makes it special?

16Adams
12-07-2017, 09:12 PM
Aggressive Cook!! Have fun.

aerotech11
12-07-2017, 09:17 PM
Looks great. I've been wanting to try oak ridge rubs myself.

bonz50
12-07-2017, 09:17 PM
nice!!!!!

Ag76
12-07-2017, 09:41 PM
I bought a case of pork shoulder butts, 8) 8 lb butts (aprox weights).

Trimmed the fat down to 1/8 inch or less.

Coated with Oakridge Competition Beef and Pork Rub, ready for the refrigerator.

https://uniim1.shutterfly.com/ng/services/mediarender/THISLIFE/010041863239/media/83568256685/medium/1512688417359/enhance

These will sit overnight, then get a light dusting of Oakridge Secret Weapon before going into the smoker tomorrow morning for a "Low and Slow" cook.

I have peach and plum wood chunks separated for the cook. Will fire up the Humphrey's Down East Beast about 5:00 am

To be continued......

.

You didn't inject with OakRidge Game Changer? If not, why? I have been planning on trying it based on your recommendation.

IamMadMan
12-08-2017, 04:21 AM
This is just the motivation I was looking for.... Giddyup MadMan! I think a trip to the butcher is just what the doctor ordered - and Boston Butt is on the menu!

Never tried peach or plum fruitwood. What's the flavor profile you get from this fruitwood, combined with the Oakridge seasoning, that makes it special?

The flavor of the Oakridge rubs are savory and always consistent, I like the fact that they are low salt and low sugar content.

The peach and plum fruit wood just imparts a milder, sweeter, smoke flavor than hickory, mesquite, or pecan; and it just has a tad bit more smoke flavor than apple or cherry.

The injection imparts a very mild sweetness deep into the meat, complimenting the natural flavors of the pork. I'm using a light sweet smoke because the pulled pork will be served on savory (not sweet) waffle wedges (in lieu of traditional rolls), lightly drizzled with a hint of sweet but tart Raspberry/Blueberry BBQ sauce.


You didn't inject with OakRidge Game Changer? If not, why? I have been planning on trying it based on your recommendation.

Not left out of the process, just done in a different order today.

I normally inject the butts as I ready the smoker, then apply the rub.

Due to volume and time constraints for this cook, I applied the rub the night before. I will use Oakridge Game Changer with fresh apple cider, before getting the final coat of Oakridge Secret Weapon rub.

Game Changer Brine injections are a regular part of my pork cooks. With the amount of flavor imparted, I would never cook without it. Think of it as saying I'm driving to the store, one doesn't say they will turn the ignition switch because it's part of the process. Sorry I didn't specify, but you'll see it in the pictures posted later it's there.

Thanks for looking....

ebijack
12-08-2017, 04:38 AM
Something you might want to try sometime for your large cooks of shoulders. You can try it on a single butt to test. Put butts on smoker naked. Smoke as usual. Add the drippings and rubs to the pork as you pull it. Mix fully.
It saves alot of time when doing 40+ butts. End product comes out great. You still have crispy fat etc. But there tends to be more of a flavor from the rub, when mixed in the meat when shreading compared to rub just on the outside. We typically get 3-4 butts shredded per full hotel pan. We (Diesel Dave)stopped injecting and rubbing first a few years ago for the shoulders. Big time saver, and no complaints.
Just a thought.

IamMadMan
12-08-2017, 04:42 AM
Something you might want to try sometime for your large cooks of shoulders. You can do it on a single butt. Put butts on smoker naked. Smoke as usual. Add the drippings and rubs to the pork as you pull it. Mix fully.
It saves alot of time when doing 40+ butts. End product comes out great. You still have crispy fat etc. But there tends to be more of a flavor from the rub, when mixed in the meat when shreading compared to rub just on the outside. We typically get 3-4 butts shredded per full hotel pan. We (Diesel Dave)stopped injecting and rubbing first a few years ago for the shoulders. Big time saver, and no complaints.
Just a thought.

Thanks ebjack,

I always catch the dripping in full size hotel pans, and refrigerate them to harden the fat for easy removal,while the meat is holding for a few hours. Just before serving the drippings and the pulled pork are reunited with another very light sprinkle of rub.

EDIT:
Actually I threw an additional plain but on to test. Sometimes change is hard, but at least I'll give it a test run. Thanks...
My wife say's I'm OCD because I fight change, and I like things done in a specific manner. LOL

Big George's BBQ
12-08-2017, 10:53 AM
Looking forward to watching this what is the special occassion

brdbbq
12-08-2017, 12:44 PM
your post cost me money and I gain weight.:becky:

Smoking Piney
12-08-2017, 01:15 PM
I guess you're feeding an army. :-P

I love the Oakridge Competition Rub.

IamMadMan
12-08-2017, 01:43 PM
Looking forward to watching this what is the special occassion

Open house at the school to highlight the Culinary Arts program. That's why I chose the Savory waffle in lieu of rolls, and the fancy sweet/tart fruit based bbq sauce. The blend of everything should bring balance and give the umami taste factor.

IamMadMan
12-08-2017, 01:46 PM
Pork sat wrapped tightly over night in the refrigerator.
Time to inject with Oakridge Game changer Brine made with apple juice.

https://uniim1.shutterfly.com/ng/services/mediarender/THISLIFE/010041863239/media/83570969926/medium/1512760619/enhance


Injected through the plastic wrap, using different angles through the same hole to minimize leaking.
Letting the pork butts sit to absorb all of the brine.

https://uniim1.shutterfly.com/ng/services/mediarender/THISLIFE/010041863239/media/83570970202/medium/1512760629/enhance


After an hour, pork sitting uncovered, to partially dry surface after injection.

https://uniim1.shutterfly.com/ng/services/mediarender/THISLIFE/010041863239/media/83570971556/medium/1512760670/enhance


Applied Oakridge Secret Weapon rub over the Oakridge Competition Beef and Pork Rub

https://uniim1.shutterfly.com/ng/services/mediarender/THISLIFE/010041863239/media/83570971362/medium/1512760665/enhance


Into the smoker at 245

https://uniim1.shutterfly.com/ng/services/mediarender/THISLIFE/010041863239/media/83570969870/medium/1512760617/enhance


To Be Continued.......

Ag76
12-08-2017, 06:02 PM
I think those are going to be very, very good.

SMetroHawkeye
12-08-2017, 08:54 PM
Thanks for the follow up MadMan.... going to try this Oakridge combo. Appreciate the share!

IamMadMan
12-09-2017, 01:03 AM
Just breaking the stall

https://uniim1.shutterfly.com/ng/services/mediarender/THISLIFE/010041863239/media/83572835170/medium/1512802153/enhance


Out of the smoker, ready for the hold

https://uniim1.shutterfly.com/ng/services/mediarender/THISLIFE/010041863239/media/83572833303/medium/1512802133/enhance



The bone pulled cleanly with minor resistance

https://uniim1.shutterfly.com/ng/services/mediarender/THISLIFE/010041863239/media/83572833139/medium/1512802125/enhance


They are done.......

blazinfire
12-09-2017, 01:17 AM
https://uniim1.shutterfly.com/ng/services/mediarender/THISLIFE/010041863239/media/83572833139/medium/1512802125/enhance


They are done.......

Man how long does it take ya to drive here? I can have some sausages ready for ya! I'll take two sandwiches! I'm not a huge fan of pork (reason why You don't see me cook a lot of it on this site). But I could smash on some pulled pork sliders right now!!

SmokinFun
12-09-2017, 02:18 AM
Looks delicious! Nicely done !

Smoking Piney
12-09-2017, 08:56 AM
Awesome!

I have a butt in the freezer that I'm going to cook for a team meeting next month. Now I want to cook it. :-D

IamMadMan
12-09-2017, 04:31 PM
https://uniim1.shutterfly.com/ng/services/mediarender/THISLIFE/010041863239/media/83575233335/medium/1512858626788/enhance

SMetroHawkeye
12-09-2017, 04:34 PM
Oh Doctor! That looks fantastic... done is done!

Smoking Piney
12-09-2017, 04:35 PM
Killer!

LordRiffenstein
12-09-2017, 05:25 PM
Awesome, what a great cook!

BRBBQ
12-09-2017, 08:04 PM
looking at all this Q makes me want to cook some Pork, Nice cook

bonz50
12-09-2017, 08:54 PM
sofa king nice

monken
12-09-2017, 09:14 PM
How was the no rub during Cook post seasoned vs traditional? I have a friend that does similar. His bbq is one of the few that I like as well or better than mine. He just recently shared his secret. His q is really, really good!

IamMadMan
12-10-2017, 06:08 AM
How was the no rub during Cook post seasoned vs traditional? I have a friend that does similar. His bbq is one of the few that I like as well or better than mine. He just recently shared his secret. His q is really, really good!

Thanks ebjack....
The unseasoned pork butt (number 9) was our lunch and dinner yesterday as we were pulling the pork. While I always season after pulling the pork, I always reunite the drippings back with the meat with a little rub. They were close in taste, but the latter did not have the depth of flavor that lingers and continue to stimulate the taste buds. Also the burst of flavor from the seasoned bark isn't present. The pieces of bark are like fireworks to the taste buds when you get them.

It was great, and would consider doing without seasoning prior to cooking if I were not using this as the highlight item of the evening.

jsperk
12-10-2017, 07:52 AM
Nice cook.

Big George's BBQ
12-10-2017, 07:52 AM
That looks really good That schools program is lucky to have you and I am sure the same is true for you

LloydQ
12-10-2017, 09:10 AM
Those are some of the prettiest butts I have ever seen. Really solid work!