Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Electric Smokers => Topic started by: UWFSAE on August 20, 2013, 06:21:07 PM
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Since I had to be on campus at 7:30am, I decided to smoke a 7 lb. pork butt (Only $.79 per pound on sale? Yes please!) with a quick injection, rub and a long smoke while I was otherwise occupied.
As I was in the mood for savory/spicy, I used Stubb's Moppin' Sauce as the primary base for the injection liquid; to that I added a bit of Crystal Hot Sauce and a little apple juice. Once pumped, I slathered it in molasses and used a quick spicy rub (my standard pork rub with double cayenne) and left it in the refrigerator waiting for the morning smoke. I'm went a little lower and slower than normal ... 215 with 2 oz. of apple and 3 oz. of hickory with a Blue Moon Agave Nectar Ale and some hot sauce in the hanging Flavor Savor. I was home a bit earlier than I expected ... at just after 3:00, the butt had been smoking for only eight hours and was 171 when I checked on it after heading out to the patio. An hour in foil in a 170 degree oven and I sliced into the beast.
Not quite as spicy as I'd have liked. There was an extremely subtle molasses flavor but no real sweetness. I'd have liked a little more heat and some stronger vinegar flavor. If I try this again, I'll amp up the spices and reserve some of the marinade prior to injection to use as a finishing sauce. Texture was spot on for sliced pork, it was CRAZY juicy, the bark was well developed, and the fat cap had rendered very nicely. It should freeze very well for some emergency 'Q rations over the next month or so; I rate this as a moderate success, but I'll admit to using some sauce on my sample slices to bring some heat to the party.
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Nice looking bark on that butt! That molasses creates a great bark ;)
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Looks darn proper to me. The Smokin-It doesn't mess around. 8)
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Wow! 6 bucks. I would have bought several. You can see that crazy moisture. And great bark. Really nice job!
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Thanks for the compliments ... the bark was a nice treat.
Sadly, Kroger limited you to two ... but they didn't limit the times you could reenter the store. I may have beaten the system on this one ...
I have five more pork butts of similar size waiting for their day in the sun.
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looks super moist.
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Looks awesome!
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Very nice! Great buy and a better cook!
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Dang, I've not seen prices like that in years!
Great looking food (http://www.niscienceclasses.org/main/Smileys/fantasticsmileys/main_thumbsup.gif)
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Looks good to me..thought I was the only one to do that trick. LOL Pam .☆´¯`•.¸¸. ི♥ྀ
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Bark and moisture on that butt look perfect to me.
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Need to check Kroger prices today. I know that there were no butts for 79 cents on Sunday when we went shopping. P.S. Looks really good. Love the slices.
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That looks really good. At that temp was it hard to slice?
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RAD, my first memories of BBQ are sliced pork from a place called Macon Road BBQ up in Columbus, GA; my grandparents would usually buy a couple of pounds of whole pork butt and slice it super thin (just like they did at Macon Road) and serve it on hamburger buns with a little Foy's BBQ sauce (a central GA company) and some homemade pickle slices. Once I bought the Smokin-It #3 I was able to do justice to this style since it provides such a humid smoking environment.
Between 170-175 is the sweet spot for sliced pork; it slices easily and has a very tender mouth feel. I typically go 200-205 for pulled but my hands-down favorite is the sliced application. You can make great BBQ sandwiches, serve it sliced and quickly seared in a nonstick pan with no oil, marinated quickly with some mojo sauce for a Cuban-style pork ... I just think that this end product is more versatile than pulled and provides a more refined presentation. Plus, the lower temp still lets most of the fat render and leaves only enough to provide a "ribeye" feel to a thicker slice of the pork butt. Plus, it refrigerates (and freezes) very well and sliced up nicely on an electric slicer for pork sammies ... a little mustard and mayo, some white bread, and a few bread & butter pickles and you're good to go.
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Thanks, I think I will pull my next butt at 170ish and slice to give a different perspective.
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RAD, my first memories of BBQ are sliced pork from a place called Macon Road BBQ up in Columbus, GA; my grandparents would usually buy a couple of pounds of whole pork butt and slice it super thin (just like they did at Macon Road) and serve it on hamburger buns with a little Foy's BBQ sauce (a central GA company) and some homemade pickle slices. Once I bought the Smokin-It #3 I was able to do justice to this style since it provides such a humid smoking environment.
Between 170-175 is the sweet spot for sliced pork; it slices easily and has a very tender mouth feel. I typically go 200-205 for pulled but my hands-down favorite is the sliced application. You can make great BBQ sandwiches, serve it sliced and quickly seared in a nonstick pan with no oil, marinated quickly with some mojo sauce for a Cuban-style pork ... I just think that this end product is more versatile than pulled and provides a more refined presentation. Plus, the lower temp still lets most of the fat render and leaves only enough to provide a "ribeye" feel to a thicker slice of the pork butt. Plus, it refrigerates (and freezes) very well and sliced up nicely on an electric slicer for pork sammies ... a little mustard and mayo, some white bread, and a few bread & butter pickles and you're good to go.
I'm sold. Next butt is sliced
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RAD & Pappy, I think this will be a nice change of pace for both of you. Don't get me wrong, pulled pork is still stellar ... but I do think you will both enjoy what a sliced preparation brings to the table.
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Nice Job UWFSAE, That looks Awesome!!
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RAD, my first memories of BBQ are sliced pork from a place called Macon Road BBQ up in Columbus, GA; my grandparents would usually buy a couple of pounds of whole pork butt and slice it super thin (just like they did at Macon Road) and serve it on hamburger buns with a little Foy's BBQ sauce (a central GA company) and some homemade pickle slices. Once I bought the Smokin-It #3 I was able to do justice to this style since it provides such a humid smoking environment.
Between 170-175 is the sweet spot for sliced pork; it slices easily and has a very tender mouth feel. I typically go 200-205 for pulled but my hands-down favorite is the sliced application. You can make great BBQ sandwiches, serve it sliced and quickly seared in a nonstick pan with no oil, marinated quickly with some mojo sauce for a Cuban-style pork ... I just think that this end product is more versatile than pulled and provides a more refined presentation. Plus, the lower temp still lets most of the fat render and leaves only enough to provide a "ribeye" feel to a thicker slice of the pork butt. Plus, it refrigerates (and freezes) very well and sliced up nicely on an electric slicer for pork sammies ... a little mustard and mayo, some white bread, and a few bread & butter pickles and you're good to go.
I'm sold. Next butt is sliced
Me too!