Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: dane2992 on April 13, 2016, 12:14:55 AM
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Been a while since I've been on here. Miss it a bit.. Well wife is out of town and I'm having dinner with some neighbors tomorrow night. I have a 9lb butt I'm going to smoke on my trager junior. I'm going to first trim the fat cap a bit and then smother the butt in some molasses and season it with some " fine swine and bovine" and let it sit in the fridge until i start smoking at 4am. Any input or helpful advice is always welcome. Was debating to flavor inject it with some peach nectar but didn't think the flavors would blend well or not.. Input?
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Dane I never tried to inject with peach nectar might be good. Apple juice is favored as an injection. Don
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Dane I never tried to inject with peach nectar might be good. Apple juice is favored as an injection. Don
Thanks don. I did at one point i poured porch nectar on and it tasted great but lost the bark in the process
I'm going to give it a go. Should I inject before putting on the smoker or while I leave it in the fridge?
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Dane I never tried to inject with peach nectar might be good. Apple juice is favored as an injection. Don
Thanks don. I did at one point i poured porch nectar on and it tasted great but lost the bark in the process
I'm going to give it a go. Should I inject before putting on the smoker or while I leave it in the fridge?
Put the butt on at 415am. Got to inject it once and the injector broke.... Just my luck eh.lol
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Get one like this and don't look back
Bayou Classic 5011 2-Ounce Stainless-Steel Seasoning Injector with Marinade Needles https://www.amazon.com/dp/B000KDZ1VA/ref=cm_sw_r_cp_awd_1zKdxb8V7W1P1
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Get one like this and don't look back
Bayou Classic 5011 2-Ounce Stainless-Steel Seasoning Injector with Marinade Needles https://www.amazon.com/dp/B000KDZ1VA/ref=cm_sw_r_cp_awd_1zKdxb8V7W1P1
That's a nice looking injector. I'll have to take a look when I have the $$
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I use peach nectar a lot with pork butts. It definitely adds a unique flavor to the pork. Here is a post from awhile back
where I injected with a mixture of peach nectar, apple juice and hot sauce. http://www.letstalkbbq.com/index.php?topic=10196.msg138135#msg138135
Chris Lilly has an excellent recipe for peach pork butt:
3/4 cup peach juice
1/4 cup granulated sugar
2 tbs salt
1 tbs worcestershire sauce
combine all injection ingredients and heat in sauce pan until sugar dissolves.
I substituted the peach nectar for the peach juice.
Hope this helps.
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I have used Kerns peach nectar for injecting butts and it is nice.....I really like Kerns apricot or pear nectar as well.....not quite as sweet but really good
Great call on the Fine Swine and Bovine......it is one of my most favorite rubs......in fact I gotta get a hold of Tee for another jumbo size bottle 8)
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I have used Kerns peach nectar for injecting butts and it is nice.....I really like Kerns apricot or pear nectar as well.....not quite as sweet but really good
Great call on the Fine Swine and Bovine......it is one of my most favorite rubs......in fact I gotta get a hold of Tee for another jumbo size bottle 8)
(http://uploads.tapatalk-cdn.com/20160413/9e010ffe1f7fb4affd0c108e15b240c6.jpg)
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:D :D :D :D :D :D :D :D :D
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I have used Kerns peach nectar for injecting butts and it is nice.....I really like Kerns apricot or pear nectar as well.....not quite as sweet but really good
Great call on the Fine Swine and Bovine......it is one of my most favorite rubs......in fact I gotta get a hold of Tee for another jumbo size bottle 8)
I have to do the same thing actually. Lol running low.
Also before I left for getting my vehicle serviced the internal temp was 140° after only being 4.5 hrs. Yet my trager is giving me extremely high temps when set to 225°. But when I put it to 180° it stays closer to that temp. The struggle is real.
Update just got home from doing some things in town and the but is currently at 167°. Cooking a little bit faster than I want. Hopefully the stall period is a long one
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I have used Kerns peach nectar for injecting butts and it is nice.....I really like Kerns apricot or pear nectar as well.....not quite as sweet but really good
Great call on the Fine Swine and Bovine......it is one of my most favorite rubs......in fact I gotta get a hold of Tee for another jumbo size bottle 8)
I have to do the same thing actually. Lol running low.
Also before I left for getting my vehicle serviced the internal temp was 140° after only being 4.5 hrs. Yet my trager is giving me extremely high temps when set to 225°. But when I put it to 180° it stays closer to that temp. The struggle is real.
Update just got home from doing some things in town and the but is currently at 167°. Cooking a little bit faster than I want. Hopefully the stall period is a long one
Foil, towel, and cooler for hours if you get done too early
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Pappy is wise. I held 6 butts for 5 hours one time when I cooked for a wedding and everything ran late. I double wrapped em in two layers of hd foil and put em in a cooler. Had a two hour drive and then the service ran late. They came off of the pit at 11 am and couldn't start pulling until darn near 6 that evening. They were still hot and everything came out great............
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I have used Kerns peach nectar for injecting butts and it is nice.....I really like Kerns apricot or pear nectar as well.....not quite as sweet but really good
Great call on the Fine Swine and Bovine......it is one of my most favorite rubs......in fact I gotta get a hold of Tee for another jumbo size bottle 8)
I have to do the same thing actually. Lol running low.
Also before I left for getting my vehicle serviced the internal temp was 140° after only being 4.5 hrs. Yet my trager is giving me extremely high temps when set to 225°. But when I put it to 180° it stays closer to that temp. The struggle is real.
Update just got home from doing some things in town and the but is currently at 167°. Cooking a little bit faster than I want. Hopefully the stall period is a long one
Foil, towel, and cooler for hours if you get done too early
I've foiled, towel, and cooler before but only for 3 hrs. Assuming you and the member below have done it longer. Did it have any affect on the butt itself?
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No bark. I thought they would be mushy but they weren't.
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I have used Kerns peach nectar for injecting butts and it is nice.....I really like Kerns apricot or pear nectar as well.....not quite as sweet but really good
Great call on the Fine Swine and Bovine......it is one of my most favorite rubs......in fact I gotta get a hold of Tee for another jumbo size bottle 8)
I have to do the same thing actually. Lol running low.
Also before I left for getting my vehicle serviced the internal temp was 140° after only being 4.5 hrs. Yet my trager is giving me extremely high temps when set to 225°. But when I put it to 180° it stays closer to that temp. The struggle is real.
Update just got home from doing some things in town and the but is currently at 167°. Cooking a little bit faster than I want. Hopefully the stall period is a long one
My Traeger Junior does the same at 225. If I want to smoke at 225 then I cook at 180. I don't worry about that now since I "loaned" it to my son in the Coast Guard
and I know I won't be getting it back. ;) I did pass on that info to him before he took it off my deck. ;D
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No bark. I thought they would be mushy but they weren't.
I guess I'm not worried about the bark. Just don't want mushy meat. Lol
I have used Kerns peach nectar for injecting butts and it is nice.....I really like Kerns apricot or pear nectar as well.....not quite as sweet but really good
Great call on the Fine Swine and Bovine......it is one of my most favorite rubs......in fact I gotta get a hold of Tee for another jumbo size bottle 8)
I have to do the same thing actually. Lol running low.
Also before I left for getting my vehicle serviced the internal temp was 140° after only being 4.5 hrs. Yet my trager is giving me extremely high temps when set to 225°. But when I put it to 180° it stays closer to that temp. The struggle is real.
Update just got home from doing some things in town and the but is currently at 167°. Cooking a little bit faster than I want. Hopefully the stall period is a long one
My Traeger Junior does the same at 225. If I want to smoke at 225 then I cook at 180. I don't worry about that now since I "loaned" it to my son in the Coast Guard
and I know I won't be getting it back. ;) I did pass on that info to him before he took it off my deck. ;D
It drove me nuts this time. Worst I've dealt with. It was going back and forth on temps. The far side was 25-35° hotter which ended up cooking one side quicker so i had to rotate the butt to have the other side cooked all the way. Towards the end it wanted to get stupid over temp in the smoker. Far side reached 340° when on 225 setting.. Could my controller be going bad or the temp sensor in the barrel?
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No bark. I thought they would be mushy but they weren't.
So I pulled the butt apart around 8. Had some bark on some sections. Tasted great just wish I can get the temps better. So here's a thought. Would I be sble to do (hypothetically speaking) extended my junior? I have a spare barrel that I had sent to me from some shipping damage. I brain stormed a little and was wondering if I could utilize the original hopper but say cut the edge of both junior barrels and have them welded together? Thoughts. Probably a dumb idea but wth right? Lol
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Peach nectar is a GREAT flavor for pork, as is apple.
Could my controller be going bad or the temp sensor in the barrel?
When did you last clean your temp sensor? Not cleaning your temp sensors regularly can cause a layer of gunk to build up and keep it from sensing the temperature properly. It' kind of like putting a glove on and trying to tell how hot your grill is.
I use a Scotch-Brite to clean ours.
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Struggling keeping low temps is normal for the Junior. I used to own one.
Same size firepot and heat output as it's larger brother but obviously a smaller barrel.
The factory controller is not great at regulating temps because of how it operates. It is not smart. It does not try to anticipate fluctuations like a PID controller does.
In smoke mode(180F) it does not even take the temp measurement reading into use. It runs a on/off timing cycle. This is where the P setting makes a difference.
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Peach nectar is a GREAT flavor for pork, as is apple.
Could my controller be going bad or the temp sensor in the barrel?
When did you last clean your temp sensor? Not cleaning your temp sensors regularly can cause a layer of gunk to build up and keep it from sensing the temperature properly. It' kind of like putting a glove on and trying to tell how hot your grill is.
I use a Scotch-Brite to clean ours.
I haven't cleaned it since a few cooks. Next use I'll go and get it cleaned.
But can anyone chim in about welding two junior barrels together? Would it work?
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I think Cliff and Mike are on to better fixes... First, keep the sensors clean. Every cook. A little grease on the sensor might cause it to run hot vs dry smoke residue cause it to be erratic.
Upgrade to a PID controller if you can and plan to keep the grill long enough to warrant it.
I don't expect the second barrel will help control temps enough to fix the issue if at all. It would slow down the fluctuation and it might(most likely) lower the over all temp.
It will use more fuel overall, may cause early burner failure. who knows for sure? but you gain cooking space.
And some of us do love modifying things.... So if you do it please post it! Think about having controllable vents between the two barrels....
This was just my humble opinion ...
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I think Cliff and Mike are on to better fixes... First, keep the sensors clean. Every cook. A little grease on the sensor might cause it to run hot vs dry smoke residue cause it to be erratic.
Upgrade to a PID controller if you can and plan to keep the grill long enough to warrant it.
I don't expect the second barrel will help control temps enough to fix the issue if at all. It would slow down the fluctuation and it might(most likely) lower the over all temp.
It will use more fuel overall, may cause early burner failure. who knows for sure? but you gain cooking space.
And some of us do love modifying things.... So if you do it please post it! Think about having controllable vents between the two barrels....
This was just my humble opinion ...
I think it's a gamble on combining the two. I was thinking of only making it as big as the bigger model above the junior that uses the same fire pot and auger setup. I'm going to due some research and get in contact with my welder. I'm going to be smoking ribs on Wednesday or Thursday so I'm going to clean the sensor, vacuum the fire pot out and see what temps I get during the 6hr cook.