Whats on the Grill or Smoker?

srb08 · Mar 19, 2017

amberg said:
Thanks guys! Might need it. I must be doing something right, this is what just walked in the door. Mamma wants to make some pulled pork BBQ with the pork shoulder butt, not sure whether to cure it, or just cook and smoke it, or just plain cook it.

Charlie, smoked is the way to go with the butt. Dry rub and a low and slow smoke, with an occasional spray to keep things moist. You don't need to cure it prior to cooking. I generally do butts at 225*-240* for at least eight hours. As long as you keep the temp low enough, it's hard to over cook them.
Here's a couple I did a while back. 10 hrs at 225*.

amberg · Mar 19, 2017

srb08 said:
Charlie, smoked is the way to go with the butt. Dry rub and a low and slow smoke, with an occasional spray to keep things moist. You don't need to cure it prior to cooking. I generally do butts at 225*-240* for at least eight hours. As long as you keep the temp low enough, it's hard to over cook them.

Thanks Steve, That will get me started. Probably be a few days before I start it.

USMC615 · Mar 19, 2017

srb08 said:
Charlie, smoked is the way to go with the butt. Dry rub and a low and slow smoke, with an occasional spray to keep things moist. You don't need to cure it prior to cooking. I generally do butts at 225*-240* for at least eight hours. As long as you keep the temp low enough, it's hard to over cook them.
Here's a couple I did a while back. 10 hrs at 225*.
View attachment 61764

Agree...

Dub11 · Mar 19, 2017

srb08 said:
Here's a pic of the finished product. Fourteen hours total cooking time. Five hours on the smoker and nine hours of steam.

View attachment 61579

How did you steam them ?

USMC615 · Mar 19, 2017

Big_6Super OPE Member
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They might not, but other folks do, I'm fixing one now. Have him try some other shop, or a member here.
He didn't ask, but I have a carb kit and some fuel line at home...

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USMC615God, Country, Corps...Fishin' & More Fishin'
The done deal...

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srb08 · Mar 19, 2017

USMC615 said:
Big_6Super OPE Member
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They might not, but other folks do, I'm fixing one now. Have him try some other shop, or a member here.
He didn't ask, but I have a carb kit and some fuel line at home...

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USMC615God, Country, Corps...Fishin' & More Fishin'
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That looks perfectly done.

srb08 · Mar 19, 2017

Dub11 said:
How did you steam them ?

I used a large disposable aluminum roasting pan. I sat the meat on a rack in the pan, added about an inch of water, sealed the top tightly with heavy duty aluminum foil and put the pan back on the smoker at 200 degrees. It worked perfectly.

Dub11 · Mar 19, 2017

srb08 said:
I used a large disposable aluminum roasting pan. I sat the meat on a rack in the pan, added about an inch of water, sealed the top tightly with heavy duty aluminum foil and put the pan back on the smoker at 200 degrees. It worked perfectly.

Thanks sounds easy enough I always have a hot or miss with brisket

amberg · Mar 20, 2017

USMC615 said:
Big_6Super OPE Member
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They might not, but other folks do, I'm fixing one now. Have him try some other shop, or a member here.
He didn't ask, but I have a carb kit and some fuel line at home...

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USMC615God, Country, Corps...Fishin' & More Fishin'
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Looks perfect to me too. Bet it tasted good!

USMC615 · Mar 20, 2017

amberg said:
Looks perfect to me too. Bet it tasted good!

Turned out good Charlie. The sauce on the two just lightly glazed on then I pulled them.

srb08 · Mar 20, 2017

If you want to try something different, cut the backbone out of a chicken and flatten it before grilling or smoking. It cooks more evenly and a bit faster than if left unmolested. The original recipe is referred to as Spatchcock Chicken but the flattening process works well for smoking and grilling.
Here's what the finished product look like.

amberg · Mar 20, 2017

srb08 said:
If you want to try something different, cut the backbone out of a chicken and flatten it before grilling or smoking. It cooks more evenly and a bit faster than if left unmolested. The original recipe is referred to as Spatchcock Chicken but the flattening process works well for smoking and grilling.
Here's what the finished product look like.
View attachment 62029

I like the spatchcock idea Steve, Will try the next one like that, it does look like it will be easier to handle and smoke a little quicker also.

stihl_head1982 · Mar 21, 2017

srb08 said:
Charlie, smoked is the way to go with the butt. Dry rub and a low and slow smoke, with an occasional spray to keep things moist. You don't need to cure it prior to cooking. I generally do butts at 225*-240* for at least eight hours. As long as you keep the temp low enough, it's hard to over cook them.
Here's a couple I did a while back. 10 hrs at 225*.
View attachment 61764

Excellent advice. The nearer you stay at 225 the better off you will be.
I like to rest mine wrapped in a cooler (not for cooling but for finishing)
I love the smoke and the tenderness.

stihl_head1982 · Mar 21, 2017

srb08 said:
If you want to try something different, cut the backbone out of a chicken and flatten it before grilling or smoking. It cooks more evenly and a bit faster than if left unmolested. The original recipe is referred to as Spatchcock Chicken but the flattening process works well for smoking and grilling.
Here's what the finished product look like.
View attachment 62029

ME LIKEY!

srb08 · Mar 21, 2017

stihl_head1982 said:
Excellent advice. The nearer you stay at 225 the better off you will be.
I like to rest mine wrapped in a cooler (not for cooling but for finishing)
I love the smoke and the tenderness.

I do the same. It keeps the meat hot and juicy for hours. When feeding a large group, it's almost mandatory. After the pork is pulled or chopped, it dries out pretty quickly.

srb08 · Mar 26, 2017

The local grocery had Pork Loin on sale for $.99lb. I bought a small one, cut it in half lengthwise and smoked it. Sliced thin, it was very good on sandwiches.

amberg · Mar 26, 2017

srb08 said:
The local grocery had Pork Loin on sale for $.99lb. I bought a small one, cut it in half lengthwise and smoked it. Sliced thin, it was very good on sandwiches.

View attachment 63100

Looks pretty tasty to me, would love to munch on that.

srb08 · Mar 26, 2017

amberg said:
Looks pretty tasty to me, would love to munch on that.

I'll swap you for some Canadian Bacon.

Have you smoked your Pork butt yet?

amberg · Mar 26, 2017

srb08 said:
I'll swap you for some Canadian Bacon.

Good deal, This stuff is not lasting very long around here. Mamma even made some eggs Benedict this morning with hollandaise sauce, Damn they were good.

srb08 · Mar 26, 2017

amberg said:
Good deal, This stuff is not lasting very long around here. Mamma even made some eggs Benedict this morning with hollandaise sauce, Damn they were good.

I think if I could only eat one food item for the rest of my life, Eggs Benedict would be on the short list.

Whats on the Grill or Smoker?

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