I did some ribs Friday in the Pit Barrel since my sister was in town. No pics were taken before the evidence was gone.
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I did some ribs Friday in the Pit Barrel since my sister was in town. No pics were taken before the evidence was gone.
Had 1 defrosted, after seeing DenverGP's post, why not. 5lb pork approx 8.5 hrs on the smoker.
Attachment 59431
Taking my first stab at a pork butt. Nice 10.5 pounder I got at the commissary. I forgot to get some mustard but the rub seems to be adhering okay so far (4 hours since I put it on). Been on 225 since about 11:30. First third of the pellets are Green Mountain Grills' fruit mix, next third will be their Texas blend, next third will be the Gold blend. Just realized I haven't been mopping it so off to mix some ... am taking it to a Hawaii club brunch tomorrow -- I figure it won't matter much if I goof it up because they'll eat it anyway. [Coffee]
You start mixing flavors of wood. it can cause a bitter aftertaste, sometimes. Spray it down occasionally with some apple juice, or beer.Quote:
Originally Posted by Aloha_Shooter
NM the beers for you. [Beer]
The up side is you're cooking for a group. When folks have something they would not venture to cook, the Hey can i get the recipe or so how you cook that is a bonus
Don't forget to post a pic.
I do water/apple cider vinegar for a spritz. Doesn't matter a whole lot.
Cook it to 200, I do 203. It's hard to fuck up pork butt and it sounds like you're doing great so far.
If you have time, let it go. If you're short on time, wrap it in foil 3-4 hours before you want it finished.
When you pull it off, rest it for at least 30 minutes wrapped in foil.
Got loads of time. The Hawaii club meets for brunch tomorrow. For some reason, one of the references I was looking at had me thinking it needed to smoke for something like 16 hours which is why I started it so soon -- wanted it to be ready about 7 AM tomorrow so I can shred. I'm going to cook to about 200 internal -- which I'm guessing will be later this evening -- then probably wrap it and let it sit before shredding. Guess I'll need to put it away for the night and then rewarm it tomorrow morning before the brunch. The other option is reduce the temp and let it keep smoking overnight at like 175 after the internal hits 200 but I'm afraid that might be overpowering.
Most definitely. Once it hits 170 or so wrap it in foil with approx 2 -3 tbsp of apple juice, till the 200 -203 temp is reached. Remove it as you planned to do. After it sits, shred then put in a crock pot removable insert ;) . Tomorrow before you head out spritz it with some juice or water, toss in the nuker for a few till it warms up. Once there plug in the crock to keep warm.Quote:
Originally Posted by Aloha_Shooter
Am too lazy to look back for turkey recipe posts. Got a 12-14 lb bird need idea on time/temp and any tasty touches.
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FWIW your pork butt is only going to take smoke the first 3-4hrs anyway. I've found that straight applewood works the best for pork butts. I don't do any mops or sprays and instead finish with with a nice finishing sauce (mostly apple cider vinegar & apple juice plus some spices) and foil at the 165deg mark. Also be sure you're not in the 40deg to 140deg for over 4hrs as this is when bad things happen. I usually start my smoker on 250deg and then come back down to 225deg once the internal meat temp starts coming up nicely. Don't leave it in your smoker overnight as that's for sure going to go right past 203deg. I've foiled and then thrown in something like a bath towel and then into a cooler for 4-5hrs and it comes out just fine. Perfect temperature to eat. Never less than 1hr rest no matter what your desired time to eat is.
FWIW, I use a Maverick remote temp that has all sorts of alarms built in. I set it at my desired temp of 200-203 and then if it goes off in the middle of the night I have a cooler & towel ready to throw it into but you will get better at timing them so that it finishes sometime the next day for dinner although I still have some that tend to take FOREVER so don't be too discouraged.
One of our go to recipe guides.Quote:
Originally Posted by buffalobo
http://www.traegergrills.com/recipes...4#.VaHmD7Vex1Q
We did this one for Thanksgiving
http://www.traegergrills.com/recipes...3#.VaHmabVex1Q
Once you get comfortable with temp/times for a few varieties of meat and poultry. You haven't enjoyed something as much as you will a prime rib roast. Then using the juices for an outstanding au jus. [Beer]