What did everyone cook today?
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gus4416 No fat trimming, no trimming at all , in fact. The fat cap is down in both pictures. I smoked them with the fat down. I took them out of their packaging, rubbed with mustard and dry rub, wrapped them in plastic wrap and let them “dry brine” over night in the fridge. Smoked at 250F-ish to around 200F IT when the probe would go in with little to no resistance. No foil wraps or butcher paper or anything while they cooked, just let them ride. Foil wrap when I pulled them off, then wrapped them in old towels and placed them in a faux cambro (cooler) until it was time to eat. I believe I took them off around 2pm and we ate at 5:30, still nearly too hot to pull by hand when coming out of the cambro. I make a concoction that I have termed “Butt Juice” that I add after it is pulled. It is essentially a vinegar sauce…melted butter, vinegar, sugar and a spice blend.
I believe I originally found the “butt juice” recipe as a sliced pork shoulder dipping sauce. It was pretty spicy in it original form so I toned it down a little bit in this adaptation.
Matt W.
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gus4416 No fat trimming, no trimming at all , in fact. The fat cap is down in both pictures. I smoked them with the fat down. I took them out of their packaging, rubbed with mustard and dry rub, wrapped them in plastic wrap and let them “dry brine” over night in the fridge. Smoked at 250F-ish to around 200F IT when the probe would go in with little to no resistance. No foil wraps or butcher paper or anything while they cooked, just let them ride. Foil wrap when I pulled them off, then wrapped them in old towels and placed them in a faux cambro (cooler) until it was time to eat. I believe I took them off around 2pm and we ate at 5:30, still nearly too hot to pull by hand when coming out of the cambro. I make a concoction that I have termed “Butt Juice” that I add after it is pulled. It is essentially a vinegar sauce…melted butter, vinegar, sugar and a spice blend.
I believe I originally found the “butt juice” recipe as a sliced pork shoulder dipping sauce. It was pretty spicy in it original form so I toned it down a little bit in this adaptation.
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RafterW thanks I need to try cooking butts fat cap down I never have done that and thanks for yor dipping sauce
gus4416 If you’d like the recipe for the sauce, I’d be happy to share. Its pungent so a little goes a long ways. I don’t have an exact amount/lb of meat but I would estimate that I use around 1/2 to 3/4 cup per pan. I just taste it as I incorporate. I usually pull pork in a metal, deep lipped, 9x13 pan.
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RafterW thanks I need to try cooking butts fat cap down I never have done that and thanks for yor dipping sauce
gus4416 I find that I get a nice bark with the fat down and less burning/overcooked/dry meat on the bottom of the butt. One thought has also been to start with fat up, then flip at the stall for the remainder of the cook. I don’t really use drip pans either. The one in the picture is a small pie pan that only caught about half the drippings. Its dripping on that ceramic, I usually just crank up the heat when I’m done smoking and burn it off.
I’m very much in the “keep it simple, stupid” camp.
Matt W.
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gus4416 I find that I get a nice bark with the fat down and less burning/overcooked/dry meat on the bottom of the butt. One thought has also been to start with fat up, then flip at the stall for the remainder of the cook. I don’t really use drip pans either. The one in the picture is a small pie pan that only caught about half the drippings. Its dripping on that ceramic, I usually just crank up the heat when I’m done smoking and burn it off.
I’m very much in the “keep it simple, stupid” camp.
RafterW you just like grease fires
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 just got to keep the water away and let it burn lol.
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kyle only had them once and liked them, but have never grown them. I wander if that recipe would work with turnip?
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gus4416 If you’d like the recipe for the sauce, I’d be happy to share. Its pungent so a little goes a long ways. I don’t have an exact amount/lb of meat but I would estimate that I use around 1/2 to 3/4 cup per pan. I just taste it as I incorporate. I usually pull pork in a metal, deep lipped, 9x13 pan.
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gus4416 I’ll get it pulled out this afternoon or tonight and will send it to you.
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Finally tried a pizza (store bought) on the GMG pellet grill. Turned out pretty darn good and didn’t heat up the house
.wdaly Austin would be disappointed, obviously not a Tony’s.
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Thick cut pork chop last night BBQ 3000 from penzeys and an hour on the traeger along with some bok choy.
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Just a nice little lobster roll over bacon on banks of the frio river. Just because you’re in nature doesn’t mean you can’t be fancy!
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Just a nice little lobster roll over bacon on banks of the frio river. Just because you’re in nature doesn’t mean you can’t be fancy!
HerbcoFood Yea, everyone has lobsta on the banks of a river. The crunch you got when biting into that beast would satisfy anyone’s palate.
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Just a nice little lobster roll over bacon on banks of the frio river. Just because you’re in nature doesn’t mean you can’t be fancy!
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Finally tried a pizza (store bought) on the GMG pellet grill. Turned out pretty darn good and didn’t heat up the house
.wdaly looks great! I think pellet grills do a fantastic job on pizzas, nice wood fired flavor and high heat. I HAVE messed a few up after cooking a pork butt and forgetting to change out foil and clean any fat up… the high pizza heat ignites that fat and gives a lot of black smoke. So trust me, don’t leave that greasy foil in there heh!
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gus4416 No fat trimming, no trimming at all , in fact. The fat cap is down in both pictures. I smoked them with the fat down. I took them out of their packaging, rubbed with mustard and dry rub, wrapped them in plastic wrap and let them “dry brine” over night in the fridge. Smoked at 250F-ish to around 200F IT when the probe would go in with little to no resistance. No foil wraps or butcher paper or anything while they cooked, just let them ride. Foil wrap when I pulled them off, then wrapped them in old towels and placed them in a faux cambro (cooler) until it was time to eat. I believe I took them off around 2pm and we ate at 5:30, still nearly too hot to pull by hand when coming out of the cambro. I make a concoction that I have termed “Butt Juice” that I add after it is pulled. It is essentially a vinegar sauce…melted butter, vinegar, sugar and a spice blend.
I believe I originally found the “butt juice” recipe as a sliced pork shoulder dipping sauce. It was pretty spicy in it original form so I toned it down a little bit in this adaptation.
RafterW thanks for all the details on your cook, can’t wait to tell my brother in law about the “butt juice”, I already know he will love that idea as well as the name!
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Just a nice little lobster roll over bacon on banks of the frio river. Just because you’re in nature doesn’t mean you can’t be fancy!
HerbcoFood You are like the chef a medieval king would take with him while traveling the country lol! That is definitely a classy meal for the banks of a river.
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HerbcoFood Oh man that looks amazing!! Love lobster, I want to be closer to the ocean so I can get better sea food but ALSO be far away from the ocean for not getting eaten reasons!
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Just a nice little lobster roll over bacon on banks of the frio river. Just because you’re in nature doesn’t mean you can’t be fancy!
HerbcoFood I’ll take one of those. Looks great.
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