Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: GunSlinger on May 04, 2017, 11:27:02 PM
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Howdy All -
Got this pork butt today from Costco; 7-8lb range. I injected it with a mixture of Hansen's peach nectar, water and Butcher's Block Pork injection. Then coated the outside with molasses and finally dusted it with Fine Swine & Bovine dry rub. I spritzed the outside with some of the Hansen's, water and apple cider vinegar about every 1.5 hours.
When the temp hit 155, I spritzed the butt real good before wrapping in pink butcher paper. I started at 1pm this afternoon so I still got a ways to go. I will pull at 195, and let sit for 2 hours before I start shredding. This butt is for a work potluck tomorrow and I have to be on duty at 0530. Looks like I won't be getting much sleep tonight or tomorrow :P
Then I have "Cinco de Drink-O" to prepare for...more to come on that but a different post! ;)
(http://i1208.photobucket.com/albums/cc373/SoCalEMT/20170504_125950_resized%20640x360.jpg) (http://s1208.photobucket.com/user/SoCalEMT/media/20170504_125950_resized%20640x360.jpg.html)
(http://i1208.photobucket.com/albums/cc373/SoCalEMT/20170504_193504_resized%20640x360.jpg) (http://s1208.photobucket.com/user/SoCalEMT/media/20170504_193504_resized%20640x360.jpg.html)
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Mmmm bet that's gonna be great. Never injected a butt before, might have to give it a try next time. :thumbup:
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Good looking butt!
I have injected butts in the past and works well, but found (for me) when using my SRG's it's better to add apple cider mix at the time of sealing up in vacuum bags.
But again that's the best for me, because Kimmie likes infrared butts best ;) So as long as she is happy :thumbup: :thumbup: :thumbup: