Not my 75th, but another beautiful butt

[SiFumar]

That really looks great!  And thanks for the tips guys!  I pulled a butt out and it's thawing now.  I so have to try this...I like the idea of trying it in a faster method. Will let y'all know how it goes.

[Barry CB Martin]

I am a fan of Tommy and today - am cooking my first pork shoulder following his methods...free at last free at last!   

4.5 lb Boston-end of sholder blade, cym, Savor Spices Bacon Savor rubbed with a touch of Instant Gourmet Original --- cherry, apple, pecan

[TMB]

I am a fan of Tommy and today - am cooking my first pork shoulder following his methods...free at last free at last!   

4.5 lb Boston-end of sholder blade, cym, Savor Spices Bacon Savor rubbed with a touch of Instant Gourmet Original --- cherry, apple, pecan

Looking forward to seeing it CB

[smokeasaurus]

Giving this the hairy eyeball.........

[Tinnmel]

Let's see it Barry.  It's hard to believe this is your first IR butt.  I don't understand the corporate mindset that would have prevented you before.  Glad you're free.

[Barry CB Martin]

not my first but my first with Tommy-style using his mods - that I can write about!  yay!!!!!

[TMB]

not my first but my first with Tommy-style using his mods - that I can write about!  yay!!!!!

Did we mod an SRG???   I want pictures 

[TMB]

Thats a Dandy lookin Pork Butt!! I have never done a pork butt in the SRG yet. I guess I need to give it a try Thank you for sharing your cook Tinmel!!

As of Sunday I'm up to 78 butts in infrared    That's a lota butts!

[Barry CB Martin]

SRG shoulder status

4 hours total, removed at 205F rested an hour cause I was busy. Small bone pulled out by simply asking it to.  Pulled apart in natural chunks, removing any leftover fat (very little) and adding it to a sauce pan to which I also added the scrapings from the pizza disk I'd place the meat on at the bottom of the cooking basket.  Added water and brought that to a simmmer.  After pulling the pork meat a bit more, strained the juice from the sauce pan over the meat...this is my elixir, no sauce added. Not a smoke ring and only light smoke flavor - most likely coulda done the smoke a bit more...but tasty indeed. Portioned into 4 quart bags and froze.

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[smokeasaurus]

You know you nailed it when that bone pulls out clean.  Did ya make sammies?

[teesquare]

Barry...try making a "pork" salad with it.... Sort of like a chicken salad, but no need for the fats such as mayo. But, it works well with an aged balsamic, bit of chopped fresh basil, red pepper flake, pinch of salt, and an Asian slaw......Great on a bun!

[Barry CB Martin]

Smoke - I froze it all cause yesterday was a massive cooking day. Also made a turkey thigh dish in the crock pot...which we had for dinner. The pork will be used this weekend when we make hasbrown waffles and pulled pork

[Barry CB Martin]

Barry...try making a "pork" salad with it.... Sort of like a chicken salad, but no need for the fats such as mayo. But, it works well with an aged balsamic, bit of chopped fresh basil, red pepper flake, pinch of salt, and an Asian slaw......Great on a bun!

that sounds really good. 

[smokeasaurus]

Sure would like to hear more about those hashbrown waffles..........................

[TMB]

not my first but my first with Tommy-style using his mods - that I can write about!  yay!!!!!

I'd like to hear about the mods