Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: dane2992 on July 11, 2015, 02:27:01 AM
-
Ok so my parents are coming in tomorrow for a visit. So I decided to cook up a nice butt for my dad's bday dinner. So to start I have a 8lb butt it will get smothered in molasses and then seasoned with fine swine and bovine and some three pigs kc sweet and touch it with some super pig. It'll smoke for oh let's say 2hrs and then turn the traeger up go 225°-250°, will pull the butt off at about 195°-200° internal temp. It'll get foiled towel and tossed in a cooler for two hours. After the smoking period every hour or so I will pour some kern's peach nectar. So lets begin!
Going to let the molasses set and then add the rub.
(http://images.tapatalk-cdn.com/15/07/10/583f81bb6869c0842eb944cf833cc0aa.jpg)
For fun and bordem I made an extension hopper! So at the bottom is all the apple flavor and in the "extension" is maple. I will have to make a run to pick up two packs of pellets since all I have is now in the hopper. So hopefully it doesn't run out while I make my run or I will cry:'( (http://images.tapatalk-cdn.com/15/07/10/4151b26682875668d5a935c772067061.jpg)
(http://images.tapatalk-cdn.com/15/07/10/2f11272c379da6467bb9cdd994e7c7b2.jpg)
So the butt got put on at 2:25 am at 225°. After I wake up I'll turn it up and pour some peach nectar on and then make my run into town for more pellets. (http://images.tapatalk-cdn.com/15/07/11/6bbf79c1922f120ed4039019e304ef43.jpg)
After almost 4 hrs(http://images.tapatalk-cdn.com/15/07/11/f8fb8c6030b7d8c4e887f09349b4efd4.jpg)
So just probed the butt and it looks to be at the stall period unless I have to reposition the probe.l (will check) but I've noticed the temps are about 20° higher on the far side of the barrel and the buts in the middle so I'm going to say its been cooking between 225°-250°. Was hoping for a slower cook.lol
So its 1000 and it hit the stall period. The probe check was good. So after almost 8hrs(http://images.tapatalk-cdn.com/15/07/11/eb1414b3d7d7e6a25432e4d1fcdb18d0.jpg)
Ok so at 3:00 I pulled the butt off and did the foil,towel, and cooler for 3 hrs. Best I've done. Pulled so easily ! Can taste the peach nectar as well. Very happy with the results(http://images.tapatalk-cdn.com/15/07/11/fdf37f435da8b67af594f95da82d90d0.jpg)
-
Interesting thought and concept. Remember that the meat will not accept much of the smoke flavor once it reaches an IT of around 150. I like the thought of being able to layer the smoke flavors.
Following this one.
Art
-
Looks yummy already.
-
The molasses will create a great bark!
-
The molasses will create a great bark!
Would pouring the peach nectar ruin the bark?
-
I forgot where I got this injection recipe, but here it is with peach nectar:
2 cups peach nectar
1/2 cup light brown sugar
1/4 cup kosher salt
1/4 cup butcher phosphate
2 teaspoons Worcestershire
1 teaspoon dry mustard
Inject and let set in refrigerator overnight.
Some other good injections for pork are Tee's Lizano Salsa, and a curry, coffee, and Fine Swine and Bovine injection.
-
The molasses will create a great bark!
All my butts get the golden goo. Mike taught me that. Best bark ever. Yours looks great.
-
The molasses will create a great bark!
All my butts get the golden goo. Mike taught me that. Best bark ever. Yours looks great.
When you did the molasses, did you spray or pour anything on the butt? Checked mine and the outer skin is sticky
-
I would hold off on the peach nectar. It would be good for an injection. Every time you spritz down your meat you are cooling the exterior of the protein and losing precious heat everytime adding to your cook time.
You also don't want to do anything to compromise the good bark that you are going to get................
You probably already know this, but there is an outfit that makes sweet looking hopper extensions for your Traeger..............
Everything is looking real good so far............
-
The molasses will create a great bark!
All my butts get the golden goo. Mike taught me that. Best bark ever. Yours looks great.
I've never tried adding molasses, but I will be giving it a try.
BD
-
I would hold off on the peach nectar. It would be good for an injection. Every time you spritz down your meat you are cooling the exterior of the protein and losing precious heat everytime adding to your cook time.
You also don't want to do anything to compromise the good bark that you are going to get................
You probably already know this, but there is an outfit that makes sweet looking hopper extensions for your Traeger..............
Everything is looking real good so far............
To late on the nectar.lol and I know a hopper extension is on the market but funds tell me something different. Lol I only needed enough to make sure it made it through the morning so I could get some sleep. Was just for reassuring purposes. Plus my next purchase is going to be the add on grill grate so I can smoke more items