Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: Smokin Don on January 27, 2013, 10:39:56 AM
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Jan 26 2013
The other day I went looking for a large beef chuck to fix but came home with a pork butt. At $1.46 a pound I couldn’t pass it up. I will freeze most of it for using in other dishes, like tacos or chili. I prefer to get one from my butcher, they have no added solutions. This one was from Walmart. On the label it says all natural then another place it says 4% marinade added!
There is no rocket science here, just get it done where it is tender and moist. This is kind of my preferred method I have settled on that works for me. I rinse and dry it, coat with my favorite rub, slather on some mustard and it’s ready for the smoker. I do on smoke 170 to 180 deg. for 3 hours then go to 225 deg. for the rest of the cook. When it hits 165 deg. IT I double wrap in foil. When it hits 200 deg. IT I check it. I have an aluminum potato rod I poke it with, if it goes in like butter it’s done. I pull it and place in a preheated 200 deg. oven, turn the oven off when it goes in. Let set an hour or two then cool and pull.
This one I let set one hour and the temp was still at 193 deg. The bone came out with no effort; it was plenty moist and fell apart. It had a nice color to the bark. I didn’t spritz it or add any liquid when I wrapped it. The total cook time for this 7.7 pound butt was eight hours and twenty minutes. I did it fat cap down the whole time.
I have done them fat cap down then up when I wrap in foil. I prefer fat cap down in the foil now; the meat pulls right off the fat cap then I remove it from the pork broth with a slotted spoon. I use a gravy separator to pour out the good liquid and with this one I added about a quarter to a third cup back to the pulled pork. It went in the fridge overnight; I will use some for sandwiches tonight and vacuum seal and freeze the rest.
7.7 Pound Butt
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1268199.jpg)
Ready for the smoker
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1268200.jpg)
165 deg. IT, Ready to foil
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1268201.jpg)
After the rest
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1268203.jpg)
Bone pulled clean
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1268205.jpg)
Saved au jus
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1268209.jpg)
Rough pulled
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1268206.jpg)
Final pull to the size I like
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1268207.jpg)
Smokin Don
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Heckuva of good price on that Butt and sure looked real nice. I like the deep color too it. What type of pellets (wood) did you use??
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That is a great price Don! Butt looks like it pulled real nice ;)
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Looks great, Don.
Sent from my iPhone 5 using Tapatalk
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butt looks real good. i like your little smoking area. very cool place for ya out of the elements. 8)
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Great cook SD! Plate me please
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Very nice photo shoot and that pulled pork looks so tasty.
Way to go SDon.
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Vey nice looking pork Don! And the way you documented the cook is great. I really like reading the details - it gives us a better way to compare our results, and look for ways to improve on things - or just try differernt approaches.
What cooker were you using?
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that looks perfect. Thanks for detailed post.
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Makes me hungry for some Pork Butt, That looks super :)
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Thanks all, I did the smoke in my Traeger 07E and used Traeger oak pellets. I am pretty locked in on using Traeger pellets, the only available ones locally. Of all their pellets I like the oak best, burn hot and clean and give me a smoke taste I like. Don
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Good looking cook and good write up.
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Excellent job Don!
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Looks done perfectly!
Million things you can do with pulled pork. Which reminds me I need to replenish my stock.
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Textbook pulled pork. Perfect!
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Jan 27 2013
I got the pulled pork vacuum sealed and in the freezer this afternoon. I saved plenty out for sandwiches tonight.
I made up a batch of apple butter BBQ sauce from a recipe I have been playing with. It’s just about there but I think it still needs something, maybe a little more tang and heat.
I decided to have corn pudding and sweet potato fries with the sandwich. I like Alexia brand frozen for the sweet potato fries.
I did up the corn pudding and baked it uncovered then covered and set in the microwave while I did the fries in the oven. When the fries were about done I reheated the corn some and then heated the pulled pork in the microwave and toasted the buns. I like just COWB, cheap ole white buns, for the pulled pork; served them with some of the apple butter BBQ sauce on top.
All tasted pretty good; my wife and I both liked the sauce.
My Sauce Recipe:
Apple butter BBQ sauce vII
2 cups apple butter
2 TBS apple cider vinegar
2 TBS yellow mustard
2 TBS butter
1 TBS brown sugar
1 TBS molasses
1 tsp Cajun seasoning, I use Penzey’s
2 tsp celery seeds
1 medium onion, small dice
Sautee the onions in the butter then add the rest of the ingredients. Bring it to a boil then simmer about 10 minutes. Keep in the fridge. Should be enough for two chickens.
Corn pudding
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1278211.jpg)
My supper
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1278213.jpg)
Smokin Don
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Looks great! Thank you for sharing the sauce recipe.
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Very nice!
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Looks great! Thank you for sharing the sauce recipe.
X2! Thanks Don!
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:P :P :P :P :P :P
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Don that corn pudding looks really good! Can you post that in the recipe section?
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Good one Don like to hear more about "Corn Pudding"....
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Very nice and a great price. Thanks for the pics and step by step!
David
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Rick and muebe, I posted the recipe under Food in veggies and other sides. We in the Midwest forget not everyone knows what corn pudding or scalloped corn is. I have seen it called both but think basically it's the same thing. If you want to find some variations on it go to foodnetwork.com and search it; brings up 72 recipes. There is one using Jiffy cornbread mix that has the mix and sour cream in and it's like a cross between cornbread and cornpudding, I think the recipe is on the box. My wife and kids like it. I think the best is when you can use fresh corn to make some. Don
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Pulled pork, Corn Pudding & Sweet potato fries... Yum, Yum & YUM!!!!
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MAN that looks good!!
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That's a great looking meal!