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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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12-07-2017, 05:26 PM | #1 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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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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12-07-2017, 07:16 PM | #3 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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BAM Brother! I'm tuned in.
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12-07-2017, 07:49 PM | #4 |
is one Smokin' Farker
Join Date: 03-27-15
Location: Mishawaka, IN
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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.
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12-07-2017, 08:01 PM | #5 |
Full Fledged Farker
Join Date: 12-03-17
Location: North Loop Minneapolis
Name/Nickname : Hawkeye
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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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12-07-2017, 09:17 PM | #8 |
Take a breath!
Join Date: 11-09-17
Location: Hamilton, AL
Name/Nickname : Tony
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nice!!!!!
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Don't like your job?? No Problem!!! There's a support group for that and they meet at the bar!! [B]WSM 18.5", Weber Genesis Gold B, Blackstone 36" griddle, OK Joe Longhorn [/B] |
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12-07-2017, 09:41 PM | #9 | |
is One Chatty Farker
Join Date: 08-13-05
Location: Tyler, Texas
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Quote:
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12-08-2017, 04:21 AM | #10 | ||
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
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. Quote:
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.... Last edited by IamMadMan; 12-08-2017 at 04:39 AM.. |
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12-08-2017, 04:38 AM | #11 |
Babbling Farker
Join Date: 08-23-13
Location: Detroit Mi
Name/Nickname : tom
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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. |
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12-08-2017, 04:42 AM | #12 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
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 Last edited by IamMadMan; 12-08-2017 at 06:52 PM.. |
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12-08-2017, 10:53 AM | #13 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Looking forward to watching this what is the special occassion
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12-08-2017, 01:15 PM | #15 |
Quintessential Chatty Farker
Join Date: 10-24-15
Location: South Jersey Pine Barrens
Name/Nickname : John
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I guess you're feeding an army.
I love the Oakridge Competition Rub.
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