Let's Talk BBQ
Outdoor Cooking Equipment => Charbroil Infrared & SRG style Cookers => Grills & Smokers => Big Easy (BEESR) and SRG Type cookers => Topic started by: TMB on November 06, 2014, 07:45:16 PM
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Uncle Dee sent me a PM the other day and said CharBroil had sold a bunch of SRG on one of them Home Shopping T.V shows and hopefully we will pick up a few more members when these folks start to look for info on how to use them.
This thread is to tell how I cook a "Smoke Added" butt in an SRG. I call it that since Since a true "Smoked" butt would require hours and hours at *225 with wood or charcoal and I cook 8 to 10 pound butts in 4 to 5 hrs with smoke added while it cooks.
Since the SRG is an infrared cooker you don't dry the meat out so cooking at higher temps is not that big of a deal and the results are wonderful.
So here is the way I cook a "Smoke Added" butt.
First get a good size butt and trim the fat cap down so you have less then a 1/4 in thick cap then score it like you would a ham before cooking. This increases the surface area and lets the fat cap melt better. Thanks the Tenpoint5 for the hint ;)
Rub the butt with CYM (cheap yellow mustard) then rub with your favorite rub (low sugar rubs work best)
Place in the center of the basket (if cooking just one) use the half racks to hold it in place.
Next use the smoker box by filling it up with chips or pellets and get it going good with the temp setting on "High" for about 15 mins. Once it smoking good place the basket in the chamber and leave the temp on "High" setting for 10 to 15 mins more. This starts a good bark on the outside of the butt.
Close the lid and set the setting to "Low" to Med/Low and make sure it's not a windy day ???
Let it cook and keep an eye on the smoker box and add pellet/chips as needed. Start watching IT after 3 hrs and you will notice there wil not be much of a stall like a real smoker. When the IT hits 205 (trust me this is the ideal temp) pull the butt and let it rest in a cooler wrapped in two sheets of HD foil and towels. After two hrs you can pull it and enjoy.
I have cooked 121 butts in infrared and found this to be the fastest and best way to do them fast.
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Would this same procedure work in a BEESR?
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Would this same procedure work in a BEESR?
See 15-10-8 method in this section
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Would this same procedure work in a BEESR?
See 15-10-8 method in this section
Thanks, I saw it after I replied to this one. ;)
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Thanks Tommy. Dee
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While on high, is the lid open or closed?
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Thanks much, TMB; this is definitely bookmarked for me, and I'll be doing one I have in the freezer this weekend.
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While on high, is the lid open or closed?
Lid down entire cook
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It is a great way to cook a boston butt. While I don't have as much experience as Tommy, I have done 3 and all of them have come out great. There is a slight smoky flavor to them (just part of the beast), but they pull-a-part so easily.
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This post is awesome. I bought our SRG off one of those shopping networks, they had the best price :D
We are doing our first pork butt tomorrow for New Years Day. Plan to have it ready for the football games, along with hoppin' John and baked beans.
Can't wait to see how it turns out! Thanks for the recipe, TMB!
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This post is awesome. I bought our SRG off one of those shopping networks, they had the best price :D
We are doing our first pork butt tomorrow for New Years Day. Plan to have it ready for the football games, along with hoppin' John and baked beans.
Can't wait to see how it turns out! Thanks for the recipe, TMB!
great let us know how it turns out
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Been in the SRG about 3 hours and thermometer reads 151 degrees......
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The hardest part of this process seems to be not snitching any during the two hour resting period :D
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I did two for a after Christmas get together .....total weight 13lbs. I went right by Tommy's method..no sugar in the rub at all. The pulled pork sandwiches turned out great. The only problem I had was the bark turned out a little dark and crusty....almost a burnt taste. Once I cut the dark crust off ...I it looked like one that had been smoke on a WSM or something, but hard . I remind you I used rub with no sugar.... Any suggestions Tommy.
Another question...on one post you say when it reaches 205 degrees wrap in foil in put it in a cooler for two hours before pulling. Another post you say when it reaches 205 pull it and let it rest on a platter before pulling it.
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I did two for a after Christmas get together .....total weight 13lbs. I went right by Tommy's method..no sugar in the rub at all. The pulled pork sandwiches turned out great. The only problem I had was the bark turned out a little dark and crusty....almost a burnt taste. Once I cut the dark crust off ...I it looked like one that had been smoke on a WSM or something, but hard . I remind you I used rub with no sugar.... Any suggestions Tommy.
Another question...on one post you say when it reaches 205 degrees wrap in foil in put it in a cooler for two hours before pulling. Another post you say when it reaches 205 pull it and let it rest on a platter before pulling it.
?? I don't remember that one but I could have said it. I always pull then foil, towel and cooler for 2 hrs
As for the bark I don't know, did you use apple juice with the meat after you pulled it? I use apple juice to mix the meat with so when I reheat the meat it has a type of gravy/sauce with it. 1/4 to 1/2 cup per butt
I have had the darker bark but with the juice added it turns out really good
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I did two for a after Christmas get together .....total weight 13lbs. I went right by Tommy's method..no sugar in the rub at all. The pulled pork sandwiches turned out great. The only problem I had was the bark turned out a little dark and crusty....almost a burnt taste. Once I cut the dark crust off ...I it looked like one that had been smoke on a WSM or something, but hard . I remind you I used rub with no sugar.... Any suggestions Tommy.
Another question...on one post you say when it reaches 205 degrees wrap in foil in put it in a cooler for two hours before pulling. Another post you say when it reaches 205 pull it and let it rest on a platter before pulling it.
?? I don't remember that one but I could have said it. I always pull then foil, towel and cooler for 2 hrs
As for the bark I don't know, did you use apple juice with the meat after you pulled it? I use apple juice to mix the meat with so when I reheat the meat it has a type of gravy/sauce with it. 1/4 to 1/2 cup per butt
I have had the darker bark but with the juice added it turns out really good
Thanks Tommy ...I have been thinking about the bark and I could have put to much mustard on before I put the rub on.
Here is the post were you said not to foil it after it reached 205 degrees.......
http://www.letstalkbbq.com/index.php?action=post;quote=166650;topic=12233.0
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OH, that was for pork roast not a butt. Butts always go into a cooler wrapped.
Happy New Year to all,
Quick question, I will be doing a pork roast for new years in my SRG, I plan on rubbing it, cooking it to get some bark and then wrapping in foil to finish. Kind of like Tommy suggests for his ribs, is this a good way to do it. Also any guidelines on time, 10 minutes a pound etc??
Thanks to all.
[/quote]Don't wrap, you will kill any good bark. Just cook it then rest on a platter before cutting up
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I sure misread that Tommy....thanks for setting me straight.
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I sure misread that Tommy....thanks for setting me straight.
Just making sure i didn't write something wrong ;)
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Hey Tommy,
Getting ready to do my first pork butt tomorrow using the method you’ve described above.
One quick question....
Do you pull it straight from the fridge, put on the rub, and get to the cook, or do you let it sit out and come a little closer to room temp before it goes in?
Looking forward to my first one of these.
Thanks for all the wisdom you share.
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Hey Tommy,
Getting ready to do my first pork butt tomorrow using the method you’ve described above.
One quick question....
Do you pull it straight from the fridge, put on the rub, and get to the cook, or do you let it sit out and come a little closer to room temp before it goes in?
Looking forward to my first one of these.
Thanks for all the wisdom you share.
i always go from fridge to SRG because the SRG cooks the butt so fast you got to give the smoke as much time as you can. I mean a butt generally is done in 4 to 5 hrs so not a long time to soak up the smoke
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Thanks sir, just got through with the first 15 minutes on high and turned to low.
Now we wait.
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Thanks sir, just got through with the first 15 minutes on high and turned to low.
Now we wait.
ill be standing by :). Hope all goes good for you