Pork Butts

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.



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......

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SMetroHawkeye said:

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?

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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.

Ag76 said:

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

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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 said:

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.

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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 said:

Looking forward to watching this what is the special occassion

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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.

Pork sat wrapped tightly over night in the refrigerator.
Time to inject with Oakridge Game changer Brine made with apple juice.




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.




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




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




Into the smoker at 245°




To Be Continued.......

Just breaking the stall




Out of the smoker, ready for the hold





The bone pulled cleanly with minor resistance




They are done.......