Gigantomongous Pork Butt in apple/plum juice

[teacherman]

Well, this is my largest project to date, at least by weight. A single 16 lb butt from a hog my colleague raised, sitting in a mix of apple juice concentrate and pureed prune plums from my tree in the yard. 3 days in the juice, and I have apple and cherry chips. Cardboard box over a Mini Chief electric, plan on a 6 hour cold smoke today, a 12 hour slow roast tomorrow. Any suggestions/advice for a novice? Should I inject this hunk with some of the juice?

Thanks.

 

[LongIslandEd]

A marinade by itself won't penetrate all that much into the flesh. Salt will draw some in but unless the meat is scored on top, it only penetrates a little and for the most part into the scored pieces. If you want to get the flavor into the meat, inject it. JMHO

 

[Ol'Joe]

X2 on the injection, sounds like you got a good 'un

 

[teacherman]

Hillbilly improvisation.

https://www.facebook.com/photo.php?fbid=10153837545744120&l=2fea80d714

https://www.facebook.com/photo.php?fbid=10153837545454120&l=d0d71ae2cf


We'll see if I can post a pic the easy way.

 

[Learning to BBQ]

the links aren't showing up :sad:

 

[IamMadMan]

Hillbilly improvisation.

https://www.facebook.com/photo.php?fbid=10153837545744120&l=2fea80d714

https://www.facebook.com/photo.php?fbid=10153837545454120&l=d0d71ae2cf


We'll see if I can post a pic the easy way.

We can't see the pictures because you have your profile blocked for public.

Here is a thread with a tutorial on how to post pictures on the BBQ-Brethren
http://www.bbq-brethren.com/forum/showthread.php?t=222929

.

 

[teacherman]

thanks for the feedback.

I wasn't sure. Not really a techie, and lazy at heart. I'll email the pics to myself then post them.

After being in the oven all night, the meat released about a gallon of water, and it's OK. I think I liked the kassler rippchen better, but a daily diet of cured meat isn't great for the long term. Pics up in a bit.

 

[IamMadMan]

thanks for the feedback.

I wasn't sure. Not really a techie, and lazy at heart. I'll email the pics to myself then post them.

After being in the oven all night, the meat released about a gallon of water, and it's OK. I think I liked the kassler rippchen better, but a daily diet of cured meat isn't great for the long term. Pics up in a bit.

I love German Pork Chops (kassler rippchen) and make them at least once a month....

Looking forward to seeing pictures of pictures of the pork brined in apple/plum juice... The flavor profile intrigues me...