- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Butt It's Soooo Good!
Posted on 5/6/13 at 11:12 am
Posted on 5/6/13 at 11:12 am
As I mentioned in another post yesterday was a busy day for me around the house. I did manage to slather a couple of pork butts(over twenty pounds between the two)with some Bain's Farms cane syrup and season them up nicely and get them into my little Traeger Smokehouse smoker around noon. I set it for them to smoke for a good while while I cut the grass and did a little gardening.
After a couple of hours of good smoke. Man, with the breeze we had yesterday the whole neighborhood smelled fantastic!
I took them out about midnight last night and wrapped them in foil and into an ice chest until this morning when I pulled them.
One pan for us and the other and the bag for giving away to acouple of people.
Came out really good! Smoky, tender and juicy.
After a couple of hours of good smoke. Man, with the breeze we had yesterday the whole neighborhood smelled fantastic!
I took them out about midnight last night and wrapped them in foil and into an ice chest until this morning when I pulled them.
One pan for us and the other and the bag for giving away to acouple of people.
Came out really good! Smoky, tender and juicy.
8
Posted on 5/6/13 at 11:16 am to Cajunate
That looks tasty 
Posted on 5/6/13 at 11:17 am to Cajunate
Nice butt Clark. Real nice.
Posted on 5/6/13 at 11:19 am to Cajunate
What flava wood?
Posted on 5/6/13 at 11:24 am to Cajunate
Posted on 5/6/13 at 11:46 am to LSUJuice
This smoker uses wood pellets. I used oak and pecan pellets.
Posted on 5/6/13 at 11:56 am to Cajunate
Posted on 5/6/13 at 11:58 am to Cajunate
boss!
what spice blend did you use?
what spice blend did you use?
Posted on 5/6/13 at 12:01 pm to Rohan2Reed
I make a bunch of my own seasoning rubs. When I get low on them I just dump them into a 1 lb coffee can and mix them all up. That's basically what this was plus I added some extra onion powder and granulated garlic.
Posted on 5/6/13 at 12:02 pm to Cajunate
quote:
I make a bunch of my own seasoning rubs. When I get low on them I just dump them into a 1 lb coffee can and mix them all up. That's basically what this was plus I added some extra onion powder and granulated garlic.
how many different variations do you have? And for what?
Posted on 5/6/13 at 12:03 pm to Cajunate
I dig it. I did a pork butt couple weekends ago but your's looks a lot better than mine. Think I need to smoke at a lower temp for a few more hours, but it's a little tough to control temp/smoke stuff on my basic Weber grill for more than 2 or 3 hours.
You did cane syrup then rubbed it then let it set up then on the smoker? I like the syrup idea.
You did cane syrup then rubbed it then let it set up then on the smoker? I like the syrup idea.
Posted on 5/6/13 at 12:04 pm to Cajunate
Looks nice.
My problem with smoking pork is I always get too much and I am not the biggest fan of freezing it. Never thought about giving it away.
Maybe I could just get on your give away list.
My problem with smoking pork is I always get too much and I am not the biggest fan of freezing it. Never thought about giving it away.
Maybe I could just get on your give away list.
Posted on 5/6/13 at 12:07 pm to MeridianDog
quote:
My problem with smoking pork is I always get too much and I am not the biggest fan of freezing it. Never thought about giving it away.
Why not cut your butt in half and smoke a half?
Posted on 5/6/13 at 12:07 pm to MeridianDog
Yeah, the cane syrup acts as glue to hold the spices and it also caramelizes and helps to make a great bark. You can smoke for a long time with the Weber. Just add a bunch of charcoal to start and don't light the whole thing. It wiill catch and cook for a long time.
Posted on 5/6/13 at 12:11 pm to Cajunate
you basically replace brown sugar w/ cane syrup eh?
Posted on 5/6/13 at 12:12 pm to Cajunate
quote:
Yeah, the cane syrup acts as glue to hold the spices and it also caramelizes and helps to make a great bark.
I figured as much. Good stuff.
quote:
You can smoke for a long time with the Weber. Just add a bunch of charcoal to start and don't light the whole thing. It wiill catch and cook for a long time.
I'll give that a try. Beats having to remove the meat and the grate, add charcoal, relight, etc.. It's just a small surface area so to avoid direct heat I basically get half the space of the grill. I have to add wood chips about every 20-30 minutes to keep the smoke going.
Posted on 5/6/13 at 12:13 pm to Rohan2Reed
quote:
I'll give that a try. Beats having to remove the meat and the grate, add charcoal, relight, etc.. It's just a small surface area so to avoid direct heat I basically get half the space of the grill. I have to add wood chips about every 20-30 minutes to keep the smoke going.
I'm so glad I got the WSM and don't have to do this.
Posted on 5/6/13 at 12:15 pm to Neauxla
I mean I don't mind it, I'm usually just chilling out in the backyard anyways listening to music while the grill works .. so it's not that difficult to adjust when necessary. I just wish I could smoke more than one thing at a time. If I could have 2 butts, a brisket, some ribs and a couple birds going all at once and throw on some sausages to snack on I'd be on another level.
Posted on 5/6/13 at 12:23 pm to Cajunate
I use vac packs for leftover pulled pork. Just add in some bbq sauce or leftover drippings to keep it moist, seal up and freeze. When reheating, place the vac bags in boiling water for 20 minutes or so. It comes out like the day it was pulled off the grill.
I love cane syrup on slow cooked pork loin but have always opted for brown sugar on butts. Will definitely try this next time. I am a fan of Steen's cane syrup and not familiar with the brand you posted.
I love cane syrup on slow cooked pork loin but have always opted for brown sugar on butts. Will definitely try this next time. I am a fan of Steen's cane syrup and not familiar with the brand you posted.
Page 1 of 2
Back to top
Follow TigerDroppings for LSU Football News