Pork buts

THEFERMANATOR

THEFERMANATOR

God
While you guys up north are shoveling out, I figured I would show you what we do down here in the winter time. They spent 8 hours in the smoker, but it was right at 10 hours total time to get em like this. Just a couple cheap pork buts from sams club, but with alot of love. My wife keeps telling me I need to enter in a cookoff competition or cookoff with the way I can cook.
 

Attachments

  • 0207141817a_316440.jpg
    0207141817a_316440.jpg
    22.3 KB · Views: 50
Yousa makin' me hongry!

My favorite is pulled pork when it's still warm from the smoker. Don't need no sauce.
 
GREYWOLF said:
YUUUUMMMM , how about the smoker recipe lets share !!
Click to expand...


I'll post up another thread with my rub recipe and injection I used. It is a real sweet rub and injection as I can't do spicy with my stomach ulcer. But they came out GOOD! There really wasn't a need for sauce because it was so juicy.

To cook them, I start out by putting them in the kitchen sink to let them come up to room temp(takes about an hour to come up to room temp). While they are coming up to temp I trim most all the fat from the outside of them as there is more than enough fat inside to keep it moist during cooking. I inject with my injection that is hot right off the stove from cooking, and FILL EM UP(fill em until it is running out if you touch it to get teh flavor throughout). Then I coat them down in a good coating of my sweet rub, and the rub and juices turns into a nice liquid coating from the juices on them. Put em in the smoker at 275 with foil underneath them to catch the juices that run out. Every 1 and a half I drain the juices and flip them. After 5 1/2 hours I glaze them(a mixture of half barbeque sauce, and half injection), wrap them, and let em coast for 2 hours at 225-250(this allows the heat to get down into it and cook the inside without overcooking the outside, VERY IMPORTANT as I tryed it at 275 the whole time and the outside dried out). For the last 30 minutes i unwrap and lay them out on the grates with no foil under them, coat them in a final coating of glaze, and cook them with a fair amount of smoke(use a fruit wood for this so the smoke doesn't make the candy bitter) at 250 to turn the glaze into a nice candy coating. Bring em out and slice after they set for 15 minutes or so. They don't need to rest that long as the 2 hour rest at 225-250 for the final cook cuts this part out. The hard part is getting the fat cut out of them as it just sort of melts together with the meat.
 
Very nice my friend, cooking in general and smoking and grilling has been a lifetime love of mine.
When you get a chance check out this site I am on, great bunch of guys there just like here.
I am Bill Schultz there, go to the photo gallery section and peruse. You will like it.
I use a Weber Smokey Mountain 22.5 and love it to death.

http://tvwbb.com/forum.php
 
Did a couple more today. Chnged up my recipe a little bit, and these ones came out VERY tender. I pulled on the bone and it just fell out. Gotta love it when the meat sections just just come apart in sections, and the fat is melted away.
 

Attachments

  • 0313141614a_328349.jpg
    0313141614a_328349.jpg
    23 KB · Views: 9
Nice ferm...looks good. Willy, checked out ur other site a while back and loved the "bloomin onions" that were hot at the time. Still haven't done it but planning to.
 
At the restaurant, we cooked as many as 18 butts at the time...always specified 8 lbers and of course, bone in. Held 225* consistently through out the 8 hr cook time, cooking the 1st 6 hrs nekkid and finishing up double wrapped in HD foil for the last 2 hrs. Prep was cold water rinse, vinegar rub down (we kept spray bottles full of vinegar all the time) and plenty of a special rub we used. We cooked 'em up w/all the fat on for MAX flavor and de-fatted during the pulling/shredding process...like you, Ferm...rewarding to pop that bone out and easily pull the sections apart for shredding.

The pink smoke ring and rich flavor we got consistently fooled a lot of veteran smokers...left them flat footed when I told them our cookers were gas fired...let many of them back to the pit to see, cuz they just didn't believe what they were eating didn't come from wood til they saw it for themselves...

Still do 'em same way, only w/6lbers at home w/same result...:party:
 
Cooked two 8 pound butts yesterday as we have family coming in to visit in 2 days, plus I wanted to give some to my boss and a coworker. Put them on at 4:30 AM and one came off at 8 PM and the other at 8:30 PM.

Before
102285-74734b2ab3c57810f5bdea581ea07056.jpg


After
102286-29f2edf52dc3836a198be49685a152da.jpg


I should have taken pics after I pulled and chopped it. Man, do I love the bark!


:beer:
 
Stop it nowww , I’m. Drooling . I want the crust. Looks reely good . And a bowl of rice on 5he side. Franks hot sauce,I put that !!!! On everything
 
So Step, how hot is Franks? I love hot stuff, but not battery acid hot. I built houses for a bunch of tech folks from India - they’re not only wonderful neighbors, they introduced me to Maggie Hot & Sweet sauce. It’s very interesting stuff, it’s just hot, sweet and tasty until you get enough in one bite and it’s like a switch flips and it’s a lot hotter. I love the stuff. It’s good on a cheese sandwich and I do scrambled eggs with shredded cheese and Maggie sauce mixed in - really good in the morning.
 
Got some deer sticks to smoke tomorrow only 4 lb. So got a pork butt out to put in also. I can't cook but like making sticks, bolongna and stuff in the smoker.
 
You must log in or register to reply here.
Back
Top