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Started By
Message
Help with cooking Pork
Posted on 9/22/13 at 7:17 pm
Posted on 9/22/13 at 7:17 pm
I am calling on the experts to give me some advice here. I got suckered in to cooking 100 lbs of Boston butts next Sunday for a BBQ cook-off. I was thinking of cooking them in my cajun microwave.
Here are my questions:
How long do I cook them?
Do I inject them, and with what?
Do I use a rub and what rub?
Do I cover them with foil?
Any suggestions to help me?
Thanks
Here are my questions:
How long do I cook them?
Do I inject them, and with what?
Do I use a rub and what rub?
Do I cover them with foil?
Any suggestions to help me?
Thanks
5
Posted on 9/22/13 at 7:23 pm to RodMad501
First,I'd consider cooking them on a pit or smoker to. Get some smoke on them.
Posted on 9/22/13 at 7:39 pm to RodMad501
How do you get suckered into something like that with no experience at all?
Posted on 9/22/13 at 7:48 pm to DanglingFury
It's for a school fund raiser and some teams backed out. I am doing it to help the school. I don't have a big pit/smoker. I do have the cajun microwave which acts as an oven. I was thinking of injecting the roasts and cooking for about 5 hours. What do y'all think?
Posted on 9/22/13 at 7:52 pm to RodMad501
I would get/find a large smoker.
I usually use a dry rub and hickory chunks over lump. Temp 225 and go slow. I have been told, go 1.5 hours for every pound.
I usually use a dry rub and hickory chunks over lump. Temp 225 and go slow. I have been told, go 1.5 hours for every pound.
Posted on 9/22/13 at 7:55 pm to RodMad501
5 hours should be enough but it's impossible to tell. If you don't have a probe thermometer get one. Or two.
We've cooked butts in the Cajun microwave and they came out great. Just get a commercial rub and rub them the day before. No need to wrap in foil.
We've cooked butts in the Cajun microwave and they came out great. Just get a commercial rub and rub them the day before. No need to wrap in foil.
Posted on 9/22/13 at 7:56 pm to pooponsaban
I wrap my butts after I pull them from smoker and let it sit for 1 hour or internal temp of 160.
Posted on 9/22/13 at 7:56 pm to pooponsaban
Thanks. What temp should the inside of the pork get to?
NVM 160 Thanks
NVM 160 Thanks
This post was edited on 9/22/13 at 7:58 pm
Posted on 9/22/13 at 8:00 pm to RodMad501
I want to clarify, I let it sit...the pork should cook to 180-190 before you pull it off the smoker.
Key is, 1.5 hours/pound. Temp with the coals should be 225...should never get too high, dry it out.
Key is, 1.5 hours/pound. Temp with the coals should be 225...should never get too high, dry it out.
Posted on 9/22/13 at 8:01 pm to RodMad501
160 is for slicing.
190 if you are going to pull it. That is take it off the heat when it hits 190 and let it rest.
190 if you are going to pull it. That is take it off the heat when it hits 190 and let it rest.
This post was edited on 9/22/13 at 8:08 pm
Posted on 9/22/13 at 8:03 pm to RodMad501
Is there a time limit or cooking timeframe? This may determine how you cook them.
This post was edited on 9/22/13 at 8:05 pm
Posted on 9/22/13 at 8:05 pm to pooponsaban
Ignore that time/pound nonsense. According to that a 5 lb. butt would take 7.5 hours.
Use a probe.
Use a probe.
Posted on 9/22/13 at 8:10 pm to pooponsaban
Thanks for the help. I have 8 hours to cook and I can control the temp in my cajun microwave pretty good. I will buy a couple of meat thermometers. It's all for the kids so I'm going to do the best I can.
Posted on 9/22/13 at 8:12 pm to RodMad501
Have fun. Butts are real easy to cook.
Posted on 9/22/13 at 8:14 pm to RodMad501
quote:Are they steaks or roasts? I'm hoping roasts, surely they are, right?
100 lbs of Boston butts
Posted on 9/22/13 at 8:14 pm to RodMad501
I picked an extra up from Academy for under $10 the other day. It only tells you temp but that's all I needed. Good luck and don't stress. It will be just fine and I'm sure everybody will enjoy it. The good thing is after you take them off the heat you can wrap and throw in an ice chest until it's time to serve.
Posted on 9/22/13 at 8:19 pm to RodMad501
You need a sugarless dry rub, oak/hickory/fruitwood smoke and a temp range of 225-250 for the duration of the cook. Take them off at 195, foil/rest for 1-4 hours and then pull. You can't mess them up. Allow 14-16 hours.
Posted on 9/22/13 at 8:22 pm to RodMad501
quote:
have 8 hours to cook
This may be a problem, esp with 100lbs of pork
Posted on 9/22/13 at 8:28 pm to RodMad501
You really may need more time than that, if you can get it.
Posted on 9/22/13 at 8:30 pm to OTIS2
Cajun microwaves are pretty damn efficient. Just don't open it.
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