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Started By
Message
Smoking some butts tomorrow, need best recipes
Posted on 9/15/17 at 10:07 am
Posted on 9/15/17 at 10:07 am
Cooking 2 butts on an electric smoker. Was planning on do some pulled pork sandwiches and nachos. Best store rub?? How long do I smoke before wrapping it? Was thinking about injecting one and stuffing with garlic cloves also. Good weather and Tigers eating tearing up those Dawgs is getting me excited.
8
Posted on 9/15/17 at 10:15 am to fishbig
i dont usually get too crazy on rub for butts. just pick up some Byrons, etc.. Dont wrap a pork butt. Just let it go til 200ish internal and it'll be done. I never inject mine but you certainly can.
Posted on 9/15/17 at 10:16 am to fishbig
I've used Jay Ducotes Molasses mustard and dry rub and have been pleased with the results
Posted on 9/15/17 at 10:33 am to fishbig
Google The Renown Mr.Brown for Chris Lilly and Big Bob Gibson pork shoulder recipe. Adapt it for your Butts..
Also Google Ditches Wicked Beans for some great smoked beans to go with it.
Also Google Ditches Wicked Beans for some great smoked beans to go with it.
This post was edited on 9/15/17 at 10:35 am
Posted on 9/15/17 at 10:53 am to lacajun069
Just use a good rub, Byrons is fine. If you can find Big Bob Gibson Memphis Red Sauce it is good on pork butt. When you trim them just take off the fat cap, just the first layer on the top. There is another "false" cap under that it will have some pink in it but is mainly fat. The fat in it will render, but the thicker all white fat on top will not and you wont get any good bark there unless you trim it off.
Posted on 9/15/17 at 12:57 pm to Glock17
quote:
Jay Ducotes Molasses mustard
Posted on 9/15/17 at 1:04 pm to fishbig
This is a superb pork smoking rub, and when you have an hour or so left, squirt them butts with some apple cider
Ingredients
3/4 cup firmly packed dark brown sugar.
3/4 cup white sugar.
1/2 cup paprika.
1/4 cup kosher salt.
1/4 cup garlic powder.
2 tablespoons ground black pepper.
2 tablespoons ground ginger powder.
2 tablespoons onion powder.
Ingredients
3/4 cup firmly packed dark brown sugar.
3/4 cup white sugar.
1/2 cup paprika.
1/4 cup kosher salt.
1/4 cup garlic powder.
2 tablespoons ground black pepper.
2 tablespoons ground ginger powder.
2 tablespoons onion powder.
Posted on 9/15/17 at 1:22 pm to Boston911
Google Chris Lilley injection. I like the injection and it is pretty plain
Posted on 9/15/17 at 1:29 pm to fishbig
quote:You dont need to wrap it
How long do I smoke before wrapping it?
Posted on 9/15/17 at 3:15 pm to fishbig
Do what this man says: CHRIS LILLY'S SIX-TIME WORLD CHAMPIONSHIP PORK SHOULDER
The recipe says it is for one whole shoulder, but the amount of rub and injection is plenty for two big Boston butts.
I never wrap butts, but allow plenty of time (14 to 16 hours) for cooking, or you may have to wrap to get it to that 195 to 205 range in time to eat.
The recipe says it is for one whole shoulder, but the amount of rub and injection is plenty for two big Boston butts.
I never wrap butts, but allow plenty of time (14 to 16 hours) for cooking, or you may have to wrap to get it to that 195 to 205 range in time to eat.
Posted on 9/15/17 at 6:04 pm to fishbig
I like Sweet Rub of Mine and brown sugar.
Can use olive oil or dill pickle juice for a binder.
No need to wrap unless you're crunched for time.
Have never injected but was recently given a shoulder that had been and it was very good.
Prefer hickory or pecan but fruit woods work well with pork also.
Can use olive oil or dill pickle juice for a binder.
No need to wrap unless you're crunched for time.
Have never injected but was recently given a shoulder that had been and it was very good.
Prefer hickory or pecan but fruit woods work well with pork also.
Posted on 9/16/17 at 10:34 am to fishbig
Ingredients
Butt
Salt
Pepper
Smoke
don't wrap
Enjoy
Butt
Salt
Pepper
Smoke
don't wrap
Enjoy
Posted on 9/16/17 at 4:51 pm to cave canem
I make an Eastern North Carolina vinegar sauce and pour it over when I pull it. I chop it sometimes and serve it on a good roll with coleslaw on the roll.
2 cups white vinegar
2 cups cider vinegar
2 tablespoons crushed red pepper
Cracked black pepper
Salt to taste
Few shots of Crystal hot sauce
Couple tablespoons of honey or brown sugar
Shake well and it will keep for months and gets better as it sits. It really cuts through the richness of the pork.
2 cups white vinegar
2 cups cider vinegar
2 tablespoons crushed red pepper
Cracked black pepper
Salt to taste
Few shots of Crystal hot sauce
Couple tablespoons of honey or brown sugar
Shake well and it will keep for months and gets better as it sits. It really cuts through the richness of the pork.
Posted on 9/16/17 at 10:16 pm to Martini
saving that ENC vinegar list to make later.
Thanks
Thanks
Posted on 9/16/17 at 10:33 pm to TTU97NI
LINK
A lot of them call for all apple cider vinegar I just find it a little too sweet so I use more white vinegar. Great stuff.
Some of these people that make videos are strange
LINK
A lot of them call for all apple cider vinegar I just find it a little too sweet so I use more white vinegar. Great stuff.
Some of these people that make videos are strange
LINK
This post was edited on 9/16/17 at 11:00 pm
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