AZ Barbeque.com
BBQ Related Topics => BBQ Recipes => Pork Recipes => Topic started by: kpleemp on January 10, 2010, 03:46:32 pm
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Ok so i got the ribs and chicken down but im missin the butt! i had never tried making my own until last weekend and it came out ok but i know there is alot that im missing, if anyone has some tips i would definately appreciate it!
thanks kyle
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If you don't already have a rub, go to BBQ Island and get one you might like. Now, this is personal preference, the night before you can rub a thin coat of plain yellow mustard on the butt and add your rub. Or you can just apply your rub. Wrap in plastic wrap and refrigerate over night. Once you have your smoker stable at 225 to 250 degrees, take your butt from the refrigerator, unwrap it, and place in the smoker. After the first hour or so, I spray the butt with apple juice every 30 minutes or so. Once the butt reaches 160 to 170 degrees, I wrap it in foil with a little apple juice, and return to the smoker. When the butt reaches 195 to 200 degrees, I remove it from the smoker and let it rest for 30 to 60 minutes. After that, I unwrap it, pull it, and enjoy the "Good Eats". Sorry AB.
Remember, this is just a starting point, great BBQ comes from experimenting. ;D
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The timing on this question and answer couldn't have been better. I am doing my 1st pork butt tomorrow. This answers some pf the questions I have. I will post pic's and let you guys know how it turns out.
Thanks again
Matt
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I do mine a little bit different. I make a moping sauce out of spices, apple cider vinegar, water, and sugar which I mop the butt with instead of the apple juice. I also throw in a little bit of apple cider vinegar with the apple juice when I wrap it in foil; sweet balancing the sour kind of thing. I've been meaning to try the mustard on the butt before adding the rub but I keep forgetting when I prep. Wood makes a difference too. The best butt I've done was with cherry wood mixed with a little bit of hickory. The hickory for more flavor and the cherry for an awesome smoke ring.
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Is the cooking time about 1 to 1-1/2 hours per pound. Do I need to trim it. It looks to have about a 1/4" of fat on it????
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Is the cooking time about 1 to 1-1/2 hours per pound. Do I need to trim it. It looks to have about a 1/4" of fat on it????
Most people trim it. I do. I trim all the hard fat off because it won't render anyway, then I keep the rest 1/8-1/4 inch trimmed. When I smoke it I do fat side up so the fat renders through the meat as it melts. The host of the BBQ Central Radio Show, sorry I forget his name, doesn't trim much at all then smokes fat side down. Depends on what you like. One thing is for sure though, be sure to go strasight from the fridge to the smoker. The colder the meat the better the smoke ring. And smoke ring is gooooood.
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Great Thanks ;D
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To help keep it moist I inject the butt with stale Dr pepper.. another thing I learned was when you wrap it in heavy tin foil add a can of beer for flavor, moisture and that extra special gravy.
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I personnaly do not trim pork thats just me, as far as fat up our down that can depend on your cooker type also. If you are using a bullet type smoker fat down will help the meat from getting burned. if you use an offset I hear there are agruments that support both up and down. As far a time goes 1 1/2 hour is a rule of thumb BUT meat can be Quarky so get yourself a good thermo pen, Blue of course they are much more accurate and faster. The temps that Mark said is a good wrapping and pulling piont for Pork.
"Once the butt reaches 160 to 170 degrees, I wrap it in foil with a little apple juice, and return to the smoker. When the butt reaches 195 to 200 degrees, I remove it from the smoker and let it rest for 30 to 60 minutes. After that, I unwrap it, pull it, and enjoy the "Good Eats".
It done good when the bone pulls out cleanly and easily. have fun practicing pork is one of the most forgiving of the meats
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Thanks for the info guys. I did a 7# butt last night with a light mustard coating and DDog original rub. It turned out fantastic. Sorry no pictures :'( my camera battery died. Anyway, I will use the rest of the info when I do the next one in the next week or 2. My next conquest will be a brisket. OH YEA!!!!!!! I love this website almost as much as beer and BBQ
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I am all about the mustard and rub the night prior. For me that is the way to go!
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Vinegar Sauce
2 cups cider vinegar
1 1/3 cups water
1/2 cup plus 2 tablespoons ketchup*
1/4 cup firmly packed brown sugar, or more to taste
5 teaspoons salt, or more to taste
4 teaspoons hot red pepper flakes
1 teaspoon black pepper
1 teaspoon white pepper
Combine all ingredients in bowl and whisk until salt and sugar dissolve. Taste and add more salt or sugar if necessary. Toss sauce with shredded pork before serving. Offer more sauce at table. Makes about 4 cups.
*Note: This is a "western" North Carolina-style vinegar sauce. To make an eastern-style sauce, omit the ketchup and all or part of the brown sugar.
I'm not even sure where I got this one...
And another:
Holy Smoke Basting Sauce
This is a good, simple basting sauce or mop, for large cuts of meat. If you don't need this much, cut the recipe down by half.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
* 1 gallon apple cider vinegar
* 1 quart Worcestershire sauce
* 10 ounces lemon juice
* 3 tablespoons black pepper
Preparation:
Mix all ingredients in a large pot and bring to a hard boil for ten minutes. This is an old fashioned, true Southern Style basting sauce, excellent on chicken and large cuts of pork (Boston butt, shoulders, hams, whole hog, pork roasts,. etc.) The meat should be cooked over a slow fire (200-210 degrees F) and basted every 20-30 minutes (not during last hour for large pieces of meat).
and another:
The Finishing Sauce I use is as follows:
1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes
Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.
I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously.
Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juiicy pork.
Personally, I eat it just like that, but your guests can add whatever 'Q sauce they prefer once it's on their plates or bun!
If you've never done Pulled Pork with a "Finishing Sauce" before, you're in for a real treat!!!! It's the secret ingredient that alot of Quer's don't know about, and part of the reason people at my 'Q Parties say "they've never had Pulled Pork that tasted this good, before!".
Jeff
This last one from smokingmeatforums.com
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I am writing those recipies down as we speak! I have done the Eastern Carolina sauce but have not tried the western. they all sound pretty darn good.
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Sounds great-Gotta try it
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Just read this thread for the first time tonight and I was surprised to read Tbonejc say that he throws his meat in cold. The "colder the better" to allow a better smoke ring. I've always brought mine to room temp for about an hour before throwing it in but I think I'm gonna try this next time as it make sense since meat only accepts smoke up to a certain degree. Probably wouldn't reccomend it for ribs since they could be too smokey going in cold. I'm curious though, how many of you throw your meat in cold without bringing it up to ambient temp? Any meat or just butt?
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I will get my smoker up to temp then rub down my meat and throw it on. I don't really wait for it to come to room temp. By the time I take it out of the fridge, rub it down and throw it on it has come up a few degrees but not too much.
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Bump... to bring this thread back alive. I would like to see if anyone answers Spicy Mikes question.
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Just read this thread for the first time tonight and I was surprised to read Tbonejc say that he throws his meat in cold. The "colder the better" to allow a better smoke ring. I've always brought mine to room temp for about an hour before throwing it in but I think I'm gonna try this next time as it make sense since meat only accepts smoke up to a certain degree. Probably wouldn't reccomend it for ribs since they could be too smokey going in cold. I'm curious though, how many of you throw your meat in cold without bringing it up to ambient temp? Any meat or just butt?
Meat will continue to absorb flavors of smoke from start to finish, as long as it's in contact with smoke. The smoke ring, which is a chemical reaction near the surface of the meat, forms up to meat temps of about 140 degrees; ergo if the meat goes in colder, the time to reach 140 is longer, and the smoke ring forms for a longer period. Theoretically.
And just because the meat will take more smoke flavor, that may not necessarily be a good thing! Who among you has not yet tasted oversmoked meat? That is where skills come in...When to stop or reduce amount of smoke production.
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I always put my butts & briskets in as cold as they can be 34* or so.
Now on ribs I do the Johnny Triggs thing where I rub the back side and let set for 30 mins, then turn them over and rub the front side and let set for 30 mins before putting them in the cooker.
So over that hour or so they can come up in temp a good amount.
Chicken I take right out of the brine rise rub and put in the cooker.
My 2 cents
Trailhound
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Been away from the site over the summer. I put the butts in cold now and I think it does get a better ring. Over smoking a butt doesn't really happen as easily as ribs. I figure the mass of meat is much better than ribs and can hide the margin of error better.
I've had/cooked oversmoked ribs and chicken and chalk it up to inexperience. Knock on wood, haven't tasted it for a long time.
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I like to get both pork and brisket as cold as possible. I found the colder it is thee thicker the smoke ring, gotta love the smoke ring.
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On the pit cold!
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Cold works for me as well
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Meat will continue to absorb flavors of smoke from start to finish, as long as it's in contact with smoke. The smoke ring, which is a chemical reaction near the surface of the meat, forms up to meat temps of about 140 degrees; ergo if the meat goes in colder, the time to reach 140 is longer, and the smoke ring forms for a longer period. Theoretically.
And just because the meat will take more smoke flavor, that may not necessarily be a good thing! Who among you has not yet tasted oversmoked meat? That is where skills come in...When to stop or reduce amount of smoke production.
Dave's got it right here!
Contrary to posts I've read on this site, meat WILL take in smoke FLAVOR, as long as it sees smoke. BUT, the smoke RING stops at about 140 degrees F.
Therefore, to produce a deep ring, put the meat on cold, and keep the pit temps at the low range. (225 F or so.)
Also, it only figures, the more glop you have on the surface that stops the smoke from penetrating, the smaller the ring will be.
Dang, now I want to do some butt this weekend, instead of the meatloaf I was planning.
steve
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You canalways smoke a pork meat loaf. That way you can have the best of th worlds. :D we did one a few weeks ago and it was great!