Let's Talk BBQ
Recipes => Recipes => Pork Recipes => Topic started by: teesquare on May 25, 2012, 10:38:51 AM
-
O.k....... I will post this elsewhere ( hopefully in the right place! )
Since we are tellin' secrets ;) For my Trophy Winnin' Pork Butt:
3-tablespoons of Fine Swine and Bovine, ( you can use what you like - i just know that this one works ;) )
6-oz apple juice or vinegar -if you are going to cook it now (competition) -*BUT* if you are going to rest it in the fridge for 2-3 days first, use apple juice Too much acid (vinegar)+ extended fridge time = mushy pork
3-4 tablespoons of Worchestire sauce I PREFER SOY SAUCE...but some like the other - your call
Bring to simmer - dissolving all "dissolvables" - then chill via removing from heat for 5-10 minutes then set a large zip lock bag of ice init. When ice is liquified, repeat. (The idea is to rapidly chill the solution to under 40 F )
Pour this thru a strainer into 2 containers i will be used for injecting the pork-save the remaining for a mop sauce base for the pork Add the strained solids to the mop sauce base....( makes it prettier )
Rinse and dry the pork butt, and apply FSB liberally to to pork. Allow to rest for20-30 minutes. ( This lets the pork come up a bit in temp, saving on cook tim and helps it cook a little more even. NOW- inject the solution above, at several locations, distributing all thru the meat. Add more rub to any wet spots.
If competing - put it in the smoker, and cook at 225-240F ( Some like hotter, faster....up to you - I think you run the risk of volatizing the fats, yielding a drier pork IMHO)
If doing this for non-competition cooking - vacuum bag or triple plastic wrap the butt, and place int eh fridge for 2 to 3 days. Then smoke it as above.
When the internal temp. reaches 195F - remove from smoker, and double wrap butt with heavy duty foil, then towels and allow it to rest for 1 hour if competing. Internal temp should rise to 200-205F. If not competing then allow the pork to rest until the inter temp begins to decline down to approx. 180F begin to decline. (This just insures moisture retention will be maximized.)
How to tell if it is done "perfectly" ( IMHO ) : Put on long cuffed fryer gloves. No other tools should be needed. Now simply work work your hands on the pork, and it should come apart as "pulled. Should NOT be "mushy" - but will be very tender. Bone should come out with little resistance.
-
Much appreciated T. Will be sure to save this to use later :)
Sent from my iPhone using Tapatalk
-
Gonna try this one T...I just happen to have some FS&B..... 8)
-
Most folks don't realize what the 3 day "rest" in the fridge after the inject/rub can do for pork butts and shoulders.
Of course - it is is just not possible to do this in competition due to time constraints - but at home - we have all of the time we want - or can plan ahead for.
I have highlighted a couple of points/corrections in the recipe... Sorry for all of the corrections - i am trying to work from memory on this one...and - this week has been a little stressful, so the brain is not cooperating as I would prefer.....
T
-
this is very kind. thank you tee. very cool. 8)
-
Always welcome Sparky!
T
-
Tee, please " sticky" this topic in the same area as Hubs previous how to posts. Is easier is you delete the responses.
-
I am honored that you think it is "sticky worthy"! I will see if I can move it - tho I might need to get help to do it right ;) :)
T
-
What?
No pichers
-
What?
No pichers
He was using Dee's recipe.
-
This is on my must do list!
Thanks for sharing!
-
You guys are tough on a fella... :D
So - here ya go-
Be generous with the rub...Inject all over as above in the recipe - then vacuum bag or triple wrap in plastic - and put it in the fridge for 2 to 3 days
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/DSCF0500.jpg)
Pulling the bone with a pair of tongs. Too hot to touch!
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/DSCF0353.jpg)
"Pulling" the pork with tongs. Nice texture - not mealy - but THAT tender. Who needs Bear Claws??? ;D
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/DSCF0356.jpg)
Used 2 forks to finish the pull
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/DSCF0360.jpg)
-
I guess that's now a "shoulder roast" LOL
-
I have followed this recipe a couple of times and it is a winner with the family :)
-
I have about 6 more like 8 butts to do for friends, I will give this a go next week. Weather is supposed to be reasonable.
-
I knew I could keep in the fridge overnite after applying the rub...didn't know I could inject also and leave for 3 days.
I like to substitute Hoisin for wooster chestershire.
I usually double wrap the butt in plastic wrap and THEN inject to keep as much juice as possible inside.
This looks like a great recipe...will try it when the monsoons subside.
-
Great photos. That looks outstanding!
-
I knew I could keep in the fridge overnite after applying the rub...didn't know I could inject also and leave for 3 days.
I like to substitute Hoisin for wooster chestershire.
I usually double wrap the butt in plastic wrap and THEN inject to keep as much juice as possible inside.
This looks like a great recipe...will try it when the monsoons subside.
What if you wrap it in plastic wrap, then inject it, and then vacuum seal it while it is still wrapped in the plastic wrap. Best of both worlds?!?
-
Have not tried the plastic wrap and vacuum seal….as long as it does not interfere with you drawing a vacuum - I don't see a problem.
-
Took some cues from teesquare and Hub to try pulled pork for a luncheon with about 60 folks. It was potluck, so I did two 10 lb butts in the smokin it no.1. Two day rest injected and rubbed with FSB. Couldnt resist a little strawberry's bbq shake just before smoking. Also used teriyaki instead of soy and a little Wow in the oil n cider vinegar, and leftover injection mop. Cooked at 250 with apple and hickory to 145 degrees, double wrapped and into oven at 215 until 192 (jad to leave for work). Wrapped in towel and placed in icechest (room temp) for 1 hour. Results: easily pulled with forks, great flavor, awesome smell, not mushy, but perfectly tender. Placed bbq sauce in squeeze bottles out for folks to add if desired. Everyone absolutely loved it and wanted to know details of the cook. Add another cut of meat that I am highly confident about cooking.
(http://i1353.photobucket.com/albums/q670/chipsimmons321/20140618_190407_zps97ca3797.jpg) (http://s1353.photobucket.com/user/chipsimmons321/media/20140618_190407_zps97ca3797.jpg.html)
(http://i1353.photobucket.com/albums/q670/chipsimmons321/20140619_112126_zps2887ecf6.jpg) (http://s1353.photobucket.com/user/chipsimmons321/media/20140619_112126_zps2887ecf6.jpg.html)
-
Really nice looking pork! Glad you liked it.
T
-
Thanks Tim,copied for future use.
-
Thanks Tim,copied for future use.
And..thank YOU sir! ;D
-
I've never tried injecting butts - always thought they had enough moisture on their own.
Now I'm having second thoughts . . . . . .
BD
-
That's some great looking PP, nicely done. ;)
-
I was in ND for Fathers Day. One of my brothers decided to do a pulled pork. Unfortunately, he decided the day before... ::) He was just going to salt and pepper it (my other brother doesn't like rubs... ??? ) I happened to have a bottle of Fine Swine and Bovine with me (never leave home without my rubs.) Convinced him to at least rub it with FS&B and wrap in plastic in the fridge overnight. He has a BGE and put it on at 6am with apple and pecan. Hit 220 at 5pm - let it rest and pulled at about 6pm. It was excellent. Just a little flavor - but an excellent flavor from the rub. Even brother 2 liked it. Not many pictures - busy day - but not a unicorn either....
[attachment deleted by admin]
-
220 degrees? That seems high. You still using that slow green thermopen? ???
-
Just to add to this "resurrected" thread, if you've got some around, Carolina Treet makes a great injection for pulled pork.
-
That's some great looking PP David, nicely done. ;)
-
Just to add to this "resurrected" thread, if you've got some around, Carolina Treet makes a great injection for pulled pork.
Too salty for my tastes.....and all kinds of junk in it. ;)
-
220 degrees? That seems high. You still using that slow green thermopen? ???
LOL - I DO use the super fast British Racing Green Thermopen. But this was my brother's cook. He had some goofy Apple app for his iPhone... have no idea what sort of probe he was using. I was in charge of the unicorn salads, unicorn beans, and unicorn pineapple upside down cake...
-
That's some great looking PP David, nicely done. ;)
Thanks LVC!
-
Trying 2 butts again this week. Staying true to t's injection recipe, but with plowboys yardbird on one and goldenflake sweetheat on the other...couldnt get my FSB order in on time. 3 day rest started yesterday. I will smoke them wednesday evening.
-
The real variable will be the salt content of the other rubs. FSB is not a high salt rub, so the injection recipe is adjusted for that. Taste as you mix!
-
I used the yardbird in the injection. It has 3% sodium so hopefully it wont be too salty. This will be a good test as the folks at work had the fsb pork last go round and have been raving about it. Had to get rid of some other seasonings to make room for fsb...
-
Tim this looks and sounds great!
Thanks for sharing your trophy winning recipe!
I'm going to give this recipe a go, and treat the contractors who've been working on our house to a good ol' bbq feast on Friday. Pellet grilled pulled pork, PBC chicken, and all the fixins. Maybe a beverage or two as well!
-
Tim this looks and sounds great!
Thanks for sharing your trophy winning recipe!
I'm going to give this recipe a go, and treat the contractors who've been working on our house to a good ol' bbq feast on Friday. Pellet grilled pulled pork, PBC chicken, and all the fixins. Maybe a beverage or two as well!
I wish I was one of those contractors working on your house, sounds like it's gonna be a great feast. ;D
-
Thanks for all the info T!!! Don
-
Prepared 2 butts according to tee's recipe. Now for the 3 day rest.
-
Thanks for all the info T!!! Don
Most welcome Don!
You certainly provide us all with some wonderful cooks....this seems to be a pittance by comparison ;D
Tim this looks and sounds great!
Thanks for sharing your trophy winning recipe!
I'm going to give this recipe a go, and treat the contractors who've been working on our house to a good ol' bbq feast on Friday. Pellet grilled pulled pork, PBC chicken, and all the fixins. Maybe a beverage or two as well!
Always welcome Gene! I hope it goes great for you. Take some pics and let us know please!
And - Curtis Lowe...you too! looking forward to the finished pics as well ;)
-
Thanks for all the info T!!! Don
Most welcome Don!
You certainly provide us all with some wonderful cooks....this seems to be a pittance by comparison ;D
Tim this looks and sounds great!
Thanks for sharing your trophy winning recipe!
I'm going to give this recipe a go, and treat the contractors who've been working on our house to a good ol' bbq feast on Friday. Pellet grilled pulled pork, PBC chicken, and all the fixins. Maybe a beverage or two as well!
Always welcome Gene! I hope it goes great for you. Take some pics and let us know please!
And - Curtis Lowe...you too! looking forward to the finished pics as well ;)
Tim this was the best PP I have ever made, and tasted for that matter! Thank you much for your recipe!
It was an extremely hectic day and I don't have but two pics of the cooking butts and chicken. Sorry!!!
But everyone who had the PP and the PBC chicken said it was by far the best they've ever had!
This will be my go-to recipe for PP from now on!
[attachments deleted after 6 months]
-
Great looking pork and birds Gene, nicely done. ;)
-
Thanks Gene...but YOU did all of the real work there my friend - and it shows beautifully! Really good looking oink and cluck!
-
Going to follow this recipe to a tee (get it?:D) this weekend. Just to make sure, you don't foil this at any point during the actual cook? And when should I start mopping and how often? Thanks.
-
I did not foil. But, you could...it would affect the outcome in 2 ways:
1. Your "bark" would soften, and be more tender. If you are going to pull it and mix it all together, you may not notice much difference. It you are a "barkaholic ;D" like some of us - you may miss it a little. Foiling can be done to steam/braise a piece of meat resulting in better moisture retention (usually not a problem with a pork butt due to the fats thru out the meat ) and tenderness ( also - not a problem if you probe it for doneness. Use an IT of 205F as a guideline for doneness for pulled pork.
2. Foiling will prevent you from mopping as often or as easily ( and, I like mopping/basting every 20-30 minutes once the pork reaches approx. 150F IT ) Up until then, it is trying to absorb smoke, and I do not want to interfere with that.)
Because there are benefits and drawbacks from foiling - you may want to consider a compromise. Perhaps try this?: Once the pork reaches 150F or so - put it in a roasting pan - then you can make a foil "lid"and you can baste and re-cover easier. As well - you can decide if you want to leave it uncovered to finish so that you get the exterior color/bark that you want. And, if you foil line the pan - you make the cleaning of the pan a snap, and you have kept all of the mess contained, so you don't shellac you grill with the basting juices. :)
Any way you do it - you will like it I will bet. ;) Don't underestimate the effect of the injection and rest in the fridge for 2-3 days. It really does make a difference. The multiple day rest is not something that can be done in a competition or restaurant - due to time/rules- but, at home YOU have un-limited license to experiment, and have fun ;D.
So - don't worry about following the recipe to a "tee" :D....It can be your recipe if you you customize it for your tastes. All I have done is provide an outline that you could follow if you like.
Please share your results with us!
T
-
Forgot to ask. What does rapidly chilling the injection/mop sauce do to it exactly?
-
The "quick chill" is for 2 reasons:
1. Saves hours of time waiting for the mixture to cool down to a food safe temperature ( which is a maximum of 40F. ) You should never brine or inject meats with something that is warmer than this temp - unless you are going to cook it immediately.
2. Prevents us from being tempted into breaking rule No.#1 (see above :D ) due to impatience, frustration, too much adult beverages while cooking... 8)
-
Lol. Gotcha. Now that my fine swine arrived today, would it hurt to inject with another 6 ounces of apple juice with fine swine even though I already did 6 ounces of plain apple juice on friday?
-
Lol. Gotcha. Now that my fine swine arrived today, would it hurt to inject with another 6 ounces of apple juice with fine swine even though I already did 6 ounces of plain apple juice on friday?
Will not hurt. I would probably not use much apple juice in the injection with rub - you might want to use some water and a bit more soy or worcestershire sauce than the recipe on the label, as you already have apple juice in the meat.
-
Lol. Gotcha. Now that my fine swine arrived today, would it hurt to inject with another 6 ounces of apple juice with fine swine even though I already did 6 ounces of plain apple juice on friday?
Will not hurt. I would probably not use much apple juice in the injection with rub - you might want to use some water and a bit more soy or worcestershire sauce than the recipe on the label, as you already have apple juice in the meat.
Teesquare-thanks for all of your input. I want to give your recipe a try but just to make sure I understand your process:
This is an injected brine rather than an exterior brine?
When you triple wrap it for 2-3 days you're allowing the interior brine to take effect by permeating the meat.
I've done injections before particulary on briskets but I have never brined pork or used injections as a brine. I'm looking forward to trying it.
Thanks
Okie
-
My pleasure!
You are correct. This is an internally injected brine. Apply the dry rub to the exterior of the pork, and wrap in plastic and put it in the fridge! It will "self brine" or self marinade not he outside because of the salts and sugars in the rub.
-
I'm smoking a butt on Wednesday so I probably won't get in a full two days of brining but I'm looking forward to trying it.
Thanks for your help.
Okie
-
I am honored that you want to try the recipe. Please let us know how you like it. And - helping one another is what we do here. There will be occasion for you to offer a tip or trick to help another LTBBQ member :).
-
I have just looked at the thread for the first time.
Gee you blokes make it difficult for an Aussie, what in the hell is Fine Swine and Bovine ?????
-
I have just looked at the thread for the first time.
Gee you blokes make it difficult for an Aussie, what in the hell is Fine Swine and Bovine ?????
Just one of the very best rubs you will ever try! Check the slider at the top of the page with sponsors and click on Savor Spices - or look for them on the sponsor page. If you decide to order a bottle, I suggest you get the big one. I also suggest you add some Mo-Rockin' chicken and Way out West to your order - as Jaxon would say - "Just sayin'"
-
I am honored that you want to try the recipe. Please let us know how you like it. And - helping one another is what we do here. There will be occasion for you to offer a tip or trick to help another LTBBQ member :).
I've been smoking foods for almost 40 years but I've only been using a pellet smoker for about 1 1/2 years now. Thoroughly enjoy it.
I've learned a lot about pellet smokers from this forum.
Hopefully I'll be able to add a few things to the forum discussions.
Thanks again.
-
I tried TeeSquare's recipe...well more like his competition recipe.
I used the "brine" recipe using soy and vinegar. I used my own rub as I couldn't find any Fine Swine and Bovine locally. I was smoking about a 9lb butt.
I was only able to "brine" the meat for about 8 hours so I doubt it really had time to do its magic.
I started smoking the meat at 11pm at 160 knowing that I was aiming for a smoking completion time of around 3-4pm on the next day. At 8:30am on the next morning I raised the temp setting to 225. The IT at that time was 138.
Here is a pic at 12:30pm after 13.5 hours of smoking with the IT at 167.
(http://i990.photobucket.com/albums/af24/okie54/spring%20pics%20231_zpsgglfsedp.jpg) (http://s990.photobucket.com/user/okie54/media/spring%20pics%20231_zpsgglfsedp.jpg.html)
At 6pm the IT hit 201 and I wrapped it and put it in the cooler (I usually take my brisket and butts to about 203 before I pull them off of the smoker knowing they'll rise to 207-208 while resting in the cooler).
After about an hour wrapped and resting in the cooler.
(http://i990.photobucket.com/albums/af24/okie54/spring%20pics%20232_zpstclwl0fu.jpg) (http://s990.photobucket.com/user/okie54/media/spring%20pics%20232_zpstclwl0fu.jpg.html)
(http://i990.photobucket.com/albums/af24/okie54/spring%20pics%20234_zpskaheozxq.jpg) (http://s990.photobucket.com/user/okie54/media/spring%20pics%20234_zpskaheozxq.jpg.html)
(http://i990.photobucket.com/albums/af24/okie54/spring%20pics%20235_zpslfxslqed.jpg) (http://s990.photobucket.com/user/okie54/media/spring%20pics%20235_zpslfxslqed.jpg.html)
(http://i990.photobucket.com/albums/af24/okie54/spring%20pics%20236_zpspf9bxrfc.jpg) (http://s990.photobucket.com/user/okie54/media/spring%20pics%20236_zpspf9bxrfc.jpg.html)
Pulled the pork just using insulated rubber gloves. Bone popped right out. Had excellent bark.
(http://i990.photobucket.com/albums/af24/okie54/spring%20pics%20237_zpsdibiixpw.jpg) (http://s990.photobucket.com/user/okie54/media/spring%20pics%20237_zpsdibiixpw.jpg.html)
I also used all of the "brine" on the injections and therefore didn't "mop" the pork. I did spritzer it with cranberry juice which is something that I have used on pork for quite some time. All told, including an hour in the cooler, the cook took about 20 hours. I did not foil the pork during the smoking time.
Next time I'm going for the 2-3 day brine along with using FSB for the rub. However, I was very happy with the cook overall and the family loved it.
Thanks for the recipe TeeSquare.
-
Awesome looking results! Glad I could offer some help...but YOU did the great job on that pork!
-
That is simply gorgeous!
-
Yeah, nothing wrong with those pictures ! !
BD
-
Thank you all. We did enjoy the pork.
-
I just made this for the dart team bbq. Followed it exact using apple juice and my own rub and marinating for 2 days. I mixed this with the Dr Pepper bbq sauce from smoke's recipe and everything was a very big hit. I got a picture of the cook but when I went to take one of the table it was all gone. That was in less than 15 minutes. Thank goodness my wife had made me a sandwich. I recommend this combination highly, especially if it will be your first pulled pork.
My only picture
(http://i1373.photobucket.com/albums/ag375/fredha1/P1000015_zpssko9f3yu.jpg)
-
Looks delicious, NOS!
You're a darts player? Haven't played in awhile, but used to be on a team - mostly cricket - how about you?
-
I play 501 in the summer and cricket all fall and winter. Great social events.
-
One question. Tee, do you recommend fat side up top or down on the smoker?