Let's Talk BBQ
FORUM SPONSORS => Savor Spices => Topic started by: HighOnSmoke on February 24, 2015, 07:56:28 PM
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Boneless pork butts were on sale this past week for $1.09 a pound. I normally will buy bone-in, but they were
$1.49 a pound. This will be my first non bone-in pork butt. I took this 9.5 pound pork butt and injected it with
teesquare’s recipe (http://www.letstalkbbq.com/index.php?topic=869.0). The only modification I made to this was I used Mango Nectar instead of apple juice. It was
vacuum sealed on Friday night and I took it out of the refrigerator this morning. I had to use my heavy duty silicone
bands to hold the butt together. My wife picked these up somewhere awhile back and they do come in handy.
I gave it another shot of Fine Swine and Bovine then went out to fire up the Weber Performer.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/FSB%20Boneless%20Pork%20Butt/MLC_8910_zpsvmkzkeva.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/FSB%20Boneless%20Pork%20Butt/MLC_8910_zpsvmkzkeva.jpg.html)
The Performer is set up in a snake using Royal Oak Lump Charcoal with a couple chunks of hickory and apple wood.
I am also using my vortex, with a pie pan of water, as a heat deflector.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/FSB%20Boneless%20Pork%20Butt/MLC_8912_zpslby8qg8w.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/FSB%20Boneless%20Pork%20Butt/MLC_8912_zpslby8qg8w.jpg.html)
The butt was put on the Performer at 6:45 this morning.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/FSB%20Boneless%20Pork%20Butt/MLC_8915_zpsr0074zpr.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/FSB%20Boneless%20Pork%20Butt/MLC_8915_zpsr0074zpr.jpg.html)
Here it is after 3 hours. I have been rotating the grill rack every hour to keep the butt from the direct heat. It has
been raining fairly heavily for the past couple of hours and the Performer has been running between 250 to 275.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/FSB%20Boneless%20Pork%20Butt/MLC_8918_zpsyschqpyr.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/FSB%20Boneless%20Pork%20Butt/MLC_8918_zpsyschqpyr.jpg.html)
After 6 hours it is stalled at 160. I double wrapped it in foil with a little more Mango Nectar and put it in the oven at 250.
This was also a first for me. I normally would have stuck it out on the grill, but I am fighting a head cold and I just didn’t
feel like it! ;) The stormy weather that wasn’t too bad this morning is getting worse, with heavy winds, so into the oven it
goes to finish.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/FSB%20Boneless%20Pork%20Butt/MLC_8919_zpsrdunf8uh.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/FSB%20Boneless%20Pork%20Butt/MLC_8919_zpsrdunf8uh.jpg.html)
Here it is after 11 hours cooking time and 1 hour rest.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/FSB%20Boneless%20Pork%20Butt/MLC_8921_zpscpzqvt8v.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/FSB%20Boneless%20Pork%20Butt/MLC_8921_zpscpzqvt8v.jpg.html)
Your plate with some boxed cheesy broccoli and boxed mac n cheese!
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/FSB%20Boneless%20Pork%20Butt/MLC_8923_zps9khkfic0.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/FSB%20Boneless%20Pork%20Butt/MLC_8923_zps9khkfic0.jpg.html)
Simply amazing flavor throughout the pork. I probably won’t use apple juice again as the flavor from the Mango
Nectar was out of this world. I also believe that the 3 plus days in the refrigerator contributed to the final product.
I just may be finishing all my longer cooks in the oven as I did not see any difference in the final product. The pork
had a great smoke flavor and the bark was still good.
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DAYUM, that looks good!!! Nice one, Mike!!
Art
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Mango nectar huh? That does sound good.
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The 3 day recommendations because of our lower salt content. ;) I love the sound of the mango juice Mike. I will try that sometime soon! Beautiful color on it.
Tell us about the silicone ties you used. Where did you get them?
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The 3 day recommendations because of our lower salt content. ;) I love the sound of the mango juice Mike. I will try that sometime soon! Beautiful color on it.
Tell us about the silicone ties you used. Where did you get them?
I wish that my wife could remember Tim! I asked her tonight and she said she didn't remember. I am thinking they either came from Williams Sonoma or the Home-good Store. Her two favorite places to find BBQ stuff for me. ;) I know that Owens BBQ sells silicone bands that work the same way. These are made out of food safe heavy duty silicone and are dishwasher safe.
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That is some good looking pulled pork. Plate me please.
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Wonderful cook and plate Mike! It all looks sooo good! You know that Tim does know what he's talking about every now and again! lol That's a top shelf recipe he passed along! And he's right that mango sounds tasty! :P
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That is perfection. Welll done!
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The 3 day recommendations because of our lower salt content. ;) I love the sound of the mango juice Mike. I will try that sometime soon! Beautiful color on it.
Tell us about the silicone ties you used. Where did you get them?
I wish that my wife could remember Tim! I asked her tonight and she said she didn't remember. I am thinking they either came from Williams Sonoma or the Home-good Store. Her two favorite places to find BBQ stuff for me. ;) I know that Owens BBQ sells silicone bands that work the same way. These are made out of food safe heavy duty silicone and are dishwasher safe.
Those are adjustable like the ones I use a lot...I want to say you can get them at www.FusionBrands.com REALLY handy! and...thanks Gene... ;D
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What they said...
I really like the idea of the pie plate in the inverted Vortex. You are a clever dude Mike.
The Vortex works for me...
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Great looking pulled pork, nicely done. ;)
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Great looking butt and final plate.
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Nice cook Mile..I like the inverted pie pan of water inside the vortex, gonna try that this summer and the snake too. learned that one from Old Dave. I use the mango nectar in my Sangria but can see it being used this way. They also make a peach nectar, sold in the Mexican dept in out stores up here. Wonder if pineapple juice would make the meat too mushy with all the papain in it. Anyway..nice cook. Our pork here is running about $1.49 lb. .☆´¯`•.¸¸. ི♥ྀ.
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Nicely done! I am going to have to be on the look out for Mango Nectar, I love mango and its flavor.
Any time I wrap a meat product I usually finish it in the oven because I can save some outdoor fuel and it is wrapped so there isn't any more smoke getting to it.
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Beautiful! Love the finished color!
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That is perfection. Welll done!
Well, take the GREEN stuff ??? off then you would have the perfect plate! :D :D :D :D
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Beautiful butt! Thanks for the tip on the mango nectar, will try that next time.
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Boy Howdy - that looks excellent.
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Looks amazing. Any tips on where to find mango nectar?
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Looks amazing. Any tips on where to find mango nectar?
You can find it at most large grocery stores. I know Walmart carries it. We bought ours at Sam's Club.
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Is it with the jams and jellies or am I way off base? Lol.
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Is it with the jams and jellies or am I way off base? Lol.
Should be with the juices or try the area where the Goya juices are. Here is a picture of the one from Sam's Club:
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/Mango%20Nectar/Mango%20Nectar_zpsh3n7mm1o.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/Mango%20Nectar/Mango%20Nectar_zpsh3n7mm1o.jpg.html)
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Whatever Nectar you used it came out perfect, well done my friend
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Great looking pork butt HOS!!! I can't use mango since my wife is allergic to them. Don
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Mike, that looks and sounds so delicious.
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Not sure how I missed this great cook. You can find 12 ounce cans in the international section of grocery stores