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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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12-14-2011, 11:15 PM
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#1 |
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is one Smokin' Farker
Join Date: 10-30-11
Location: Dallas, TX
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Precooked Pork Butt ... continued
First of all, much thanks to some really great advice received on this subject last week. Tried to incorporate all I could, and so share the finished results.
Church group made dinner for homeless shelter tonight - and I brought the pulled pork. Only problem was that I was called out of town until late last night, so needed to precook what I could over the weekend. Started with 4 10# butts (sweet injection, rub). Smoked at 230-250 for 5 hours (hickory, apple), then 5 hours in aluminum (pans and foil) until internal temps reached about 185. (This was in response to several posters who pointed out that pork needed to be fully cooked for health reasons.) Let breathe for 30 minutes, then placed each into its own Foodsaver bag and sealed. Two days in the refrigerator. Restarted the fire early afternoon, and stacked the 4 sealed butts (still in the plastic) into a large aluminum pan of boiling water. Cooked until internal temps reached 195. Sorry - no pics on finished product (ran out of time), but worked like a charm.
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12-15-2011, 06:37 AM
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#2 |
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Babbling Farker
  Join Date: 08-30-09
Location: Nashville, TN
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Nice. Any comments on the texture?
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[COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR] |
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| Thanks from:---> |
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12-15-2011, 08:50 AM
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#3 |
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is one Smokin' Farker
Join Date: 10-30-11
Location: Dallas, TX
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Skin wasn't as crispy as straight-through cook, but meat came out juicy not mushy. Thought it worked pretty well.
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