Aces High Bulletin Board
General Forums => The O' Club => Topic started by: Rondar on December 02, 2012, 11:55:00 PM
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I've got a traeger pellet grill to work with. Bought a 9+lb pork butt to smoke and then bbq. I've never done one of these, so any help thrown this way would be great.
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Slooooow and loooooow
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Try this site
http://www.smoking-meat.com/bbq-pulled-pork-recipe.html (http://www.smoking-meat.com/bbq-pulled-pork-recipe.html)
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Rub with a little prepared yellow mustard then salt and pepper. Smoke it about 250F till you reach an internal temperature of 195F. Figure about an hour a pound but could be less. The meat should be just about falling apart when you take it off. The idea here is to render out as much fat as you can.
BTW, 9 pounds is a little large. Next time look for one 8 pounds or less but not one cut in-half. Cut in-half butts will taste Ok when eaten right off the smoker but have an off flavor when reheated or after freezing.
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Try this site
http://www.smoking-meat.com/bbq-pulled-pork-recipe.html (http://www.smoking-meat.com/bbq-pulled-pork-recipe.html)
Great story! I've started finishing in the oven since my normal butt is 9lbs (I like big butts). I don't normally wrap in foil but will try that next time. It just so happens I picked up an almost 10lb butt this weekend at Sams Club.
I prefer a dry rub to mustard. There are a zillion rub recipes, just use what you like. Don't salt it at this point though, I find it pulls out too much moisture and can always be added after the pull.
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Good site my dad and I have been using.
http://bbqpitboys.com/
Let us know how it comes out! :aok
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Started the traeg up this morning about 8 am to get it warmed up, then turned it on its smoke setting. Last night I seasoned up the pork butt, and wrapped it up and stuck it in refrig. I got it out about 6:30 am and let it warm up to room temp as much as it was going to. At 8:30 this morning, it was out smoking. About 2 pm or so, I turned up the heat a bit to 275 and let it go after wrapping it in foil. As of right now, 5:20 pm on my watch, the internal temp is at 184. And man does it smell good outside the house. I'm going to let it go until it gets to 190 and then take it off and let it rest until about 7.
I have a few guys coming out tonight. We are gonna eat the pork, have some sides with it, and have a cold one or two. I've got a 5 liter keg of Newcastle brown ale about 30 degrees just waiting to wash down the pork and stuff they bring to go along with it.
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I am so jealous of you right now.
:aok
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Started the traeg up this morning about 8 am to get it warmed up, then turned it on its smoke setting. Last night I seasoned up the pork butt, and wrapped it up and stuck it in refrig. I got it out about 6:30 am and let it warm up to room temp as much as it was going to. At 8:30 this morning, it was out smoking. About 2 pm or so, I turned up the heat a bit to 275 and let it go after wrapping it in foil. As of right now, 5:20 pm on my watch, the internal temp is at 184. And man does it smell good outside the house. I'm going to let it go until it gets to 190 and then take it off and let it rest until about 7.
I have a few guys coming out tonight. We are gonna eat the pork, have some sides with it, and have a cold one or two. I've got a 5 liter keg of Newcastle brown ale about 30 degrees just waiting to wash down the pork and stuff they bring to go along with it.
:drool: Why do you tease us so?
Glad to hear it came out well. :aok
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How I spent last Monday night/Tuesday ...............20 Hour Pulled Pork.
I picked up a 10.83 pound pork butt last weekend in hopes that the weather would hold so I could smoke it this coming up weekend. Since the temps are going to remain in the 30’s and it was 62 Monday night I said f it and fired up the smoker.
I had picked up a bag of lump charcoal from GCS and a bag each of Cherry and Hickory from Home Depot on Sunday.
I put the pork in about 7PM and ran real heavy smoke using soaked chips in an iron tray on top of, as well as dry chips directly onto, the coals. Temps stayed between 210 and 230 and I used about 3/4 bag of each flavor.
At midnight it got foil wrapped, put into a large metal bowl, inserted the remote read t-stat and put it into the oven at 210 degrees until 4 PM the next day when it finally achieved 185 degrees. The oven was turned off to cool slowly with the pork inside it. When I got home at 5:30 I pulled it out but left it wrapped until the temp came down to 150, right around 7:30, then began pulling.
The bone fell right out and the whole butt split in half. Usually my hands will start to hurt working the forks on a 8-9 pounder but this fell apart so quickly and perfectly I was done before any effort applied.
The bowl caught a lot of juice which was added back to the pork after it was pulled. It was actually too much since the pork was still super juicy.
In the sink, rinsed and awaiting the seasoning. Obviously didn't have time to do the night before, but it didn't matter.
(http://i364.photobucket.com/albums/oo82/bzavasnik/Piga.jpg)
About 1/2 hour later I added a wee bit of Salmon to snack on later.
(http://i364.photobucket.com/albums/oo82/bzavasnik/pigc.jpg)
Running good - pouring smoke and holding temps.
(http://i364.photobucket.com/albums/oo82/bzavasnik/pigb.jpg)
Pulling 10+ pounds of juicy goodness.
(http://i364.photobucket.com/albums/oo82/bzavasnik/pigd.jpg)
Actually from start to finish it was 24 hours, but :neener:
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That looks out of this world. Seeing some what I assume to be salmon, how would you go about smoking/grilling that?
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A dash of Old Bay and light dusting of red pepper powder (optional). Put in next to pork, wait 45 min, munch.
So easy a bear could do it.
Depending on your grate you might need to put it on foil. Since I use the barrel as both smoker and grill (hence the ashes below the rack) the cast iron grate is kept super stick-proof by regular cleaning/oiling.
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Ferkin YUM !!
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Try injecting a dry rubbed boston butt with a mix of Apple Cider and Apple Cider Vinegar before you put it on the smoker. And I mean as much as you can get it to hold because it is going to leak. Words can not describe just how delicious it tastes.
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Foil is just not a good idea if you want an exceptional product. The idea of smoking is to transform a very fatty piece of meat into a flavorful hunk of perfection.
Foil prevents full bark development. Once you mastered barbecuing, the bark, will be sought after due to its intense flavor.
Foil also prevents full rendering of the fat which will give the meat a cold, greasy after taste when reheated of from the freezer on the meat near the center that was not fully rendered due to the foil.
A lot of people get fooled by the foil shortcut.
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Foil is just not a good idea if you want an exceptional product. The idea of smoking is to transform a very fatty piece of meat into a flavorful hunk of perfection.
Foil prevents full bark development. Once you mastered barbecuing, the bark, will be sought after due to its intense flavor.
Foil also prevents full rendering of the fat which will give the meat a cold, greasy after taste when reheated of from the freezer on the meat near the center that was not fully rendered due to the foil.
A lot of people get fooled by the foil shortcut.
My family is split evenly on bark enjoyment so a light bark is an acceptable compromise.
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Dragon in good barbecue joints you have a choice of inside or outside or both.
I am trying to put down foil barbecuing I have used it on ribs in a pinch but to offer a way to go to the next level kind of like going from a P39 to a P51D. I do like that P39 I must say for something different. :cool:
Good luck on your barbecuing, it will be good I am sure no matter which way.
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I inject the Butt with Dr Pepper, Cover it with Mustard and add a Pork rub. Cook it low and slow. 10 to 12 hrs at 250. I use Hickory and spray it down with apple juice while its cooking, I like the spicy bite Hickory has. I didn't event this, I found it on you-tube. It is awesome!
GL, My neighbors crack up when they see me firing up the smoker at 4 in the morning. I do inject the pork twice, 12 hrs before smoking and again before it goes in the smoker.
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I always go with a simple rub. Kosher salt, black and cayenne pepper, granulated garlic and onion and brown sugar. Light coat of sauce then apply the rub. Just throw it in the smoker and let it do its thing. No foiling, flipping or mopping. Just keep it simple.
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Been smokin' for about 10 years. Can't go wrong with a Weber Smokey Mountain Smoker. How about some brisket?
(http://farm9.staticflickr.com/8337/8251647896_6948ef590f_b.jpg)
(http://farm9.staticflickr.com/8068/8251648508_ce83eb4af8_b.jpg)
(http://farm9.staticflickr.com/8065/8250581237_b0c10c8092_b.jpg)
Can't have brisket without burnt ends....
(http://farm9.staticflickr.com/8200/8250578683_2021454007_b.jpg)
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Thanks for reminding me. I need to smoke up some ribs for my niece as a birthday gift.
she loves my ribs so whenever I make them I bring a bunch over to her which she flat out refuses to share witht eh rest of her family LOL
This time Im planning on giving her the entire package. Thats 3 big racks.
Im betting she still wont share and her family will just get to look on drooling. LMAO
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I bought a large Big Green Egg (komodo style) ceramic smoker about three years ago and I've been eating deliciously ever since! What I've really come to enjoy is smoking and roasting vegetables and fruits.