PORK BUTT!!!

[magnusfide]

Pork butt is in sale right now. Please share your fave recipe (Super Dave we expect photos from you!)

[hokeypokey]

AJBert wrote:
I do pulled pork pretty much the same as posted above by isitfriday. Usually smoke for the first six or seven hours using apple or pecan, then foil until internal temp is 200 degrees. Wrap in old towels and put in a cooler for an hour or so and then pull. Throw a finishing sauce on the pulled meat plus put the drippings back in (minus the fat) and serve up with BBQ sauce on the side. Vacuum seal left overs and toss in the freezer until later.

My question, though, is where is the sale at??? All can find around here is around $1.79/lb.

Last week it was 88 cents/lb here.

[NYCgrrl]

Big Katuna wrote:
Florida has a strong Spanish/Puerto Rican/Cuban influence.
Called Pernil, it is very good.
My version is equal parts vinegar and EVOO, about 1/3 C each. A tsp salt per pound of meat, 2TBS dried Oregano, 1Tbs Black Pepper and at least one head of Garlic blended well.

Then poke deep holes with a paring knife and inject into the holes, all sides. Spread remainder over the top.

Preheat oven to 400. Put Butt on rack in roasting pan, put in oven for 20 minutes, then take out, cover with foil, turn oven down to 250 for 3 hours, uncover and cook another 1-2 hours depending on size.

After I shred the meat I pour some of the drippings back over the meat but that's just me.

Yessssssssssss! You can also add lime juice for a change up:C.

[is_it_friday_ye]

Big Katuna wrote:
You can get a pretty decent slicer for $140. I sprung for one of these and it works well.

clicky

The butcher I go to insisted I bring it back to him to have it sliced. He's a great guy. He's not far away either.

[mowin]

Is it Friday, have you tried this before? Just curious as I've read pork fat render down around 110*. I would think the taste would change quite a bit. Let us know how it turns out.....

[Big_Katuna]

You can get a pretty decent slicer for $140. I sprung for one of these and it works well.

clicky

[is_it_friday_ye]

mowin wrote:

is it friday yet? wrote:
About 1.5 hours/pound, usually ends up taking 12 ish hours. I usually put the rub on the day before and put the meat on the smoker at 3 or 4 in the morning then go back to bed. I really like doing it this way when camping. I just bought a pork belly today. Going to try and make some bacon.

Bacon is usually cold smoked. Can u cold smoke with yours pellet smoker?

I say "usually", because I've read where guys have smoked their pork bellies at 110* and cut the smoke time in half vs cold smoking.

I'm actually going to just have it on smoke for 3 hrs at the most. I can't cold smoke but it does stay around 150 I think on the smoke setting. I'll then take it back to the butcher who will slice it for me. It's in the fridge now for 7 days with the salt mixture on it.

[Super_Dave]

OutdoorPhotographer wrote:
I use pork butt to make Tasso, a cajun smoked meat. I like to cut it into 1.5" steaks and then douse in worstershire sauce and season generously with salt, black pepper, cayenne pepper, and garlic. Let sit overnight and smoke at 200 degrees. By cutting it into steaks, it will usually be done in 3-4 hours. I serve it with rice and tomato gravy with peas or corn. Leftovers can be frozen to season future gravies.

I like to use the PB in country style rib form for Asian ribs and stir fry.

[OutdoorPhotogra]

I use pork butt to make Tasso, a cajun smoked meat. I like to cut it into 1.5" steaks and then douse in worstershire sauce and season generously with salt, black pepper, cayenne pepper, and garlic. Let sit overnight and smoke at 200 degrees. By cutting it into steaks, it will usually be done in 3-4 hours. I serve it with rice and tomato gravy with peas or corn. Leftovers can be frozen to season future gravies.

[mowin]

is it friday yet? wrote:
About 1.5 hours/pound, usually ends up taking 12 ish hours. I usually put the rub on the day before and put the meat on the smoker at 3 or 4 in the morning then go back to bed. I really like doing it this way when camping. I just bought a pork belly today. Going to try and make some bacon.

Bacon is usually cold smoked. Can u cold smoke with yours pellet smoker?

I say "usually", because I've read where guys have smoked their pork bellies at 110* and cut the smoke time in half vs cold smoking.

[magnusfide]

Super Dave: I like that injection recipe. Apple cider is what we use instead of the AJ. Both are tasty.

[Chrisatthebeach]

Big Green Egg
10 to 13 pound butt.
Natural lump charcoal
hickory chips

rub the night before with Nature's seasoning, put on at 0700, restock charcoal around 1100am, keep it at 160-170 the entire day and pull of around 6pm.

[Super_Dave]

My process is usually always evolving but believe in both brining and injecting prior to going into the smoker.

My brine is a fairly typical formula of 1 cup kosher salt per gallon of water with a cup of brown sugar and lots of bottles from the spice cabinet. A small, 12 pack size cooler makes a great brining vessel. Adding a bag of ice easily gets the job done for an overnight brine.

My injection:
1 1/2 cup apple juice
1/4 cup apple cider vinegar
1/2 cup sugar
2 Tbsp Worcestershire
1 Tbsp rub
1 Tsp garlic powder

Simmer until well dissolved. Fully cool and inject with 1/2 oz. / pound.
If you want to add any other aromatics or herbs, simply strain before injection.

After I inject, the pork gets rubbed liberally with yellow mustard and layers of my spice rub.

Once in the smoker, I smoke to approx. 165 internal temp, foil with some more brown sugar, spice rub and some apple juice.



Put back in the heat at 250 degrees until an internal temp of between 195 and 200. Rest in an ice chest with old towels for a couple of hours before pulling. BBQ saucing is best left to each individual IMO.

[AJBert]

I do pulled pork pretty much the same as posted above by isitfriday. Usually smoke for the first six or seven hours using apple or pecan, then foil until internal temp is 200 degrees. Wrap in old towels and put in a cooler for an hour or so and then pull. Throw a finishing sauce on the pulled meat plus put the drippings back in (minus the fat) and serve up with BBQ sauce on the side. Vacuum seal left overs and toss in the freezer until later.

My question, though, is where is the sale at??? All can find around here is around $1.79/lb.

[3oaks]

So when do we eat? :B