Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: smoker pete on June 10, 2014, 10:14:42 PM
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(http://i854.photobucket.com/albums/ab105/papa_peter/Pork/GMGporkButtRoast06102014/PorkRoast10_zps4600103d.jpg)
You can't always live on your laurels ... I love my pulled pork but once in a while it's nice to do something else with a Pork Butt. Took a 5 lb Boneless Pork Butt and using my turbo method stopped when the butt reached an IT of 187ºF. Rested it for 20 minutes before serving. In the GMG Davy Crockett at 12:30 pm and feasted at 5:30 pm!!
(http://i854.photobucket.com/albums/ab105/papa_peter/Pork/GMGporkButtRoast06102014/PorkRoast6_zps411cbf99.jpg)
(http://i854.photobucket.com/albums/ab105/papa_peter/Pork/GMGporkButtRoast06102014/PorkRoast9_zpsfc61391e.jpg)
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NICE!! Now thats a MEAL! :P
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looks good SP. 8)
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Great looking plate
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What a great looking feast!
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THAT is a big 'ole plate of awesomeness!!!!! :P :P :P :P :P :P :P
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THAT is a big 'ole plate of awesomeness!!!!! :P :P :P :P :P :P :P
Hell yeah!!!!! :P :P :P :P :P :P :P
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What all the above said Pete!!! A great meal, beautiful final plate!!! Don
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Nice work Pete. I always slice a good portion of any butt that I do. That is the best part, especially when it is still really hot.
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That is one serious plate of food! Every part of it looks great. I like the idea of something different... or in the words of Monty Python... "Now for something completely different..."
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Fantastic plate of food Pete. By the way what is your "turbo" method? If you mentioned it before
I must have missed it.
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Fantastic plate of food Pete. By the way what is your "turbo" method? If you mentioned it before
I must have missed it.
My Turbo method:
- Trim, season, wrap in plastic & fridge overnight
- Smoke with Hickory at 225ºF for 2 hours
- Bump temp to 350ºF
- When IT=160ºF ... double wrap in heavy foil and back into the smoker/grill
- Remove when IT=187ºF
- Rest in foil for 30 ... slice and serve
Note ...
I use this same method for pulled pork except I remove when the IT reaches 200-205ºF instead of 187ºF and then FTC for 3-4 hours. Like I said: "In at 12:30pm - out at 5pm/rest 30 minutes".
For pulled pork I put it in at 8:30am and it's usually at 200-205ºF by 1:30-2:00pm and then FTC till 5pm
Why 187ºF? ... I attended a BBQ cooking class and the stick burner teaching that part of the course used 187ºF and I haven't found any reason to change it. No more overnight cooks for me ... I'm getting too old for that stuff :D :D
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I love roast pork and yours looks amazing.
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Thanks for explaining the turbo method! Will have to give it a try.
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That pork looks perfect!
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Thanks Pete for turbo explanation!
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Looks delicious Pete!
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Looks great and thanks for the turbo method! Going to try that on a couple of butts tomorrow night.