Let's Talk BBQ
Outdoor Cooking Equipment => Charbroil Infrared & SRG style Cookers => Grills & Smokers => Big Easy (BEESR) and SRG Type cookers => Topic started by: Tinnmel on February 19, 2013, 01:09:19 PM
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Got a butt in the SRG. Injected with Scott's bbq sauce and rubbed with magic bbq seasoning. It's looking good so far. I don't care what the purists say, I'm having bbq for dinner!
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That's one thing I haven't done in my SRG. Will be following this.
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What have purists got to do with it? Please yourself ;D
Hub
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That's one thing I haven't done in my SRG. Will be following this.
OH you got to try it! Infrared butts are wonderful!
Just don't use a rub with sugar in it or you will end up with a black bowling ball!
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That's one thing I haven't done in my SRG. Will be following this.
OH you got to try it! Infrared butts are wonderful!
Just don't use a rub with sugar in it or you will end up with a black bowling ball!
Give hints! Can you start frozen? I kinda figured no sugar rub ;D with the high heat. I've got a few butts in the freezer that are calling my name!
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I don't see why you can't start frozen, but I've never tried it, so I don't know. A butt in the SRG takes about 30 min/lb on low. I usually foil my butt at 160o because I don't like a lot of bark. The SRG butt will be moister, but you won't get as much smoke flavor. It's a trade off. Hope this is enough to give it a try. I think you'll be pleased. Since Tommy has 75 of them under his belt, maybe he has some other hints.
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This right up my alley!
I never start one frozen so I can't say yes or no but I'd bet it wouldn't work the way you want it to.
I start by rubbing the butt with CYM then my rub, I start the SRG on high top down for 15 mins to get the pellets going good (I do use the Tommy Ring 8) ) I set the basket in the chamber and let it go another 15 min's to start a good bark then turn to low and top down . after 4 hrs I check IT Now this is for butts 7 lbs and up . If doing a smaller butt I ck IT at the 3 hr mark. I pull at 200 to 205 IT foil and set them in my Cambro holder (any cooler would work) for 2 hrs then remove and pull.
You will have a stall around 165 to 170 but it won't last long
Hey it was good enough for 7th place at a cook off going up against BGE's and wood burners 8)
If not enough info let me know, I know infrared butts! ;)
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Looking good so far.
Sent from my iPhone 5 using Tapatalk
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Nice big juicy butt! Wish I could have some!
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What have purists got to do with it? Please yourself ;D
Hub
Exactly..what in the heck is a purist anyway? Do they get picked (by another purist :o) or do they just decide it upon themselves to start calling themselves that?
Our taste buds have no idea what that meat was cooked on anyhows..........
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Yum yum it was good. Even the wife raved about tonight's pulled pork. She hasn't done that before. I think the change was that I injected this butt and I normally don't inject. I guess that'll change. Anyhow, here's a pic of the butt coming out of FTC. Had to slide that bone out for the picture. Look how clean. Then I threw on my black knight gloves and worked that meat between my fingers. No tools required. And there's a pic of a bowl of pulled pork. (It's moister than the photo shows.)
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I've cooked a few butts in my BEESR, and love how they come out!
Yours look great!!!
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Nice looking butt.
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9.9 Would be a 10.0 but I didn't get any!!! ;)
I made it my mission to show purist that pulled pork does not have to be done the old fashion way. You helped prove my point along with all the others who cook butts this way ;)
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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!!
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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.
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I am a fan of Tommy and today - am cooking my first pork shoulder following his methods...free at last free at last! 8)
4.5 lb Boston-end of sholder blade, cym, Savor Spices Bacon Savor rubbed with a touch of Instant Gourmet Original --- cherry, apple, pecan
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I am a fan of Tommy and today - am cooking my first pork shoulder following his methods...free at last free at last! 8)
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
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Giving this the hairy eyeball.........
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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.
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not my first but my first with Tommy-style using his mods - that I can write about! yay!!!!!
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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 ;)
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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!
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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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You know you nailed it when that bone pulls out clean. Did ya make sammies?
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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!
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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
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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.
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Sure would like to hear more about those hashbrown waffles..........................
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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 ;)