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I just got home with a 7.5lb butt. I went back and reread the thread G posted a few days ago and got a lot of good info. However, I still have a few questions. I'm not going to cook it until tomorrow so is there anything I need to do to prep it? Should I let it marinade in pineapple juice overnight? Should I inject it with Cajun Injector Creole Butter? I've had the Creole Butter opened for six months or so, is it still good? Your input is appreciated.
The first one we did we did the rub and put it in a ziplock bag and put it in the fridge overnight.
I DON'T do any of that but to each his own. the one thing you do need to do is put it on plenty early, give it 8-12 hours. stall times can very, but most likely you will have one around ;the 150-160 I.T. for a hour or two.. I just use a commercial rub with some brown sugar rubbed in the night before and wrapped in cellophane. set my temp on 230 and let her go til she reaches 200 I.T. you can visit this site and read all you want on how folks smoke theirs.. SmokingMeatForums.com - Smoker and smoking meat forums and reviews good luck tommy
Everybody does them a little different Tommy.......and all of them turn out good. Experimenting and trying different things is a lot of fun and you will finally come up with a way that just suits your taste in bbq.
Tommy, put 1 gallon of warm water with a cup of salt and a cup of brown sugar. Mix til disolved. Put your butt in a big container, (OK, that didn't sound right, LOL) and add the water mix with alot of ice, stir well. Let it sit overnight if possible. Bout an hour before it goes on the smoker, take it out, rinse it off, Inject with a pint of creole butter injector, dry it well and put whatever rub your gonna use on it. Make sure you mix 1 part of rub with 2 parts brown sugar. Smoke it for 4-5 hours on 225, then foil it with a little more rub on top with a 1/2 cup apple juice. When it hits 195 internal, pull it out, put in several layers of new foil (steal you a sample before you do this, hehe) and then in a beach towel and into a dry cooler. For that size of a butt, pull it out after an hour or so is all. The big bone should just pull right out. Useing a couple of forks, shread it into a big bowl and add a little more of your rub with brown sugar, a few squirts of honey and a half cup or so of apple cider vinegar. Stir well and EAT lol This is how I along with alot of the BBQ competitors do it.
What kind of wood?
I like apple wood
My choices right now are Hickory, Cherry, Pecan and Mesquite. I've heard that Hickory might be a little harsh for a butt.
I gotta jump in here even though I'm an "Outsider" but I love pulled pork. I use a commercial rub made by 3 competitive cookers here in Okla(3 guys a smoking). I rub it the night before and wrap in saran type wrap for 6 to 8 hrs overnight; then cook for 10 -14 hrs depending on size. I love the flavor of cherry wood for pulled pork, but pecan is good, also peach if you can find enough of it, or oak is good. I don't care for hickory or mesquite although some folks like it. The more butts you smoke, the better the results! Good luck and happy smoking!
Thanks much for the input and you don't have to feel like an "Outsider" here. In fact, come to our Fall Camp (details in the sticky above) and you'll meet "Outsiders" from all over the country. Everyone is welcome!!Quote:
Originally Posted by Woodworker42
Use the Pecan Tommy, we like the apple as well, cant handle the hickory, would be up all nite.
I've tried the apple, hickory and a oak mix so far & we both like apple the best on pork tenderloins. Got a slab of ribs for this weekend. NFL & ribs sounds good for Sunday afternoon.
Not near as good as sittin under a brella and reeling in a 2 pounder from bout a 100 foot back, so glad football season has started back!!!!!:biggrinQuote:
Originally Posted by kycreekboy
Got my big butt rubbed, injected and resting in the fridge overnight for cooking tomorrow.
https://scontent-a-lga.xx.fbcdn.net/...98&oe=54A25685
https://fbcdn-sphotos-e-a.akamaihd.n...a6ceac7aef44e7
[QUOTE=majflyboy;2778597]Got my big butt rubbed, injected and resting.
Bet you'll sleep good now Major!!!!!!!!:Rofl
i used hickory with a little pecan mixed in on the one i cooked earlier this weekQuote:
Originally Posted by majflyboy
Just post a link to that .......too much copy and paste of something somebody else wrote...its against the rules
Found a bag of apple after all. Got the butt on the smoker should be ready around 7p.
tommy, if you don't already have one doodle on down to wally's and get a remote thermometer. you can't hardly gauge when it is just right without one. i like the boston butts at 200. somewhere between 190 and 200 should be find. smoke on...good luck, jb
I had to sign up to get it sent to me free. Didn't have a link. Sorry bout that tho. Didn't realize I'd broke a rule.Quote:
Originally Posted by "G"
Windstone's link will get you to the site. It's a great site for Smoking stuff.
No problemQuote:
Originally Posted by BigRiverMarine
Yep, got one of those, thanks.Quote:
Originally Posted by windstone
I know it's gonna be good Tommy.
I found that out a few times back of the wood shed!nononoQuote:
Originally Posted by majflyboy
Well.......how is it doing Tommy ?
Pulled my butt out of the smoker when internal got to 192, wrapped in a towel and put into a cooler. Still had the thermometer in it and the IT rose to 210. Is that normal? I haven read anything about that in all the studying I've been doing.
Yep, that's why a lot of folks foil em at 180 or so and then put em in a cooler, temp will rise and finish it out and the foil holds the juices.
Bet its gonna be good!!!!!
Thanks John. I foiled it at 160 and put it back in until 192. Getting ready to open it up.
I think I can smell from here!!!!!!
It turned out better than I could have expected. Moist, tender and tasty!!
Sounds like you did like I did, kinda surprised myself what a good cook I am!!!!:Rofl
Wheres the pictures ? Glad it turned out good Tommy....I knew it would. These electric smokers are great
Here's the finished product G.
https://scontent-a-mia.xx.fbcdn.net/...d1&oe=549483F7
Sure looks good .....You know you can put those beans in the smoker for a few hrs. while cooking the what ever meat your cooking. I chop up onion and bell pepper and put in mine.
Looks killer Maj.
drain a can of pineapples chunks and put in those baked beans along with chopped strips of bacon and get-back-jack, they are assume...
Fine looking plate for sure!;!
Looks great tommy. G, you're right and it tastes good. Tommy, out a couple cups of that pork up and next time you make beans, chop it up and put in your beans
Good idea, I'll save some for that.Quote:
Originally Posted by DonDon
Another good meal with leftovers is pork tacos. Flour tortillas, some pico de gayo, lettace n cheese with pork your shredded and broiled in the oven til it's crisp