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re: Just put 4 pork butts on the smoker...
Posted on 11/1/08 at 9:46 am to JustSmokin
Posted on 11/1/08 at 9:46 am to JustSmokin
quote:
Do you ever use a water pan or is that taboo in competitions?
With vertical smokers like the WSM or gas powered cookers, the water pan seems essential. The reason being is that the meat is exposed to direct heat/smoke; whereas on an offset smoker the temperature is more regulated and less intense.
On another note, wood choice is important. Mesquite has a good flavor, especially with beef.. but it has a heavy smoke and will turn meat black in no time. I generally use oak and hickory/pecan. I alternate between charcoal and wood and this gives great flavor without too much smoky taste.
Heres a look at 48 Lang which is the pit I use..
This post was edited on 11/1/08 at 9:49 am
3
Posted on 11/1/08 at 9:50 am to geauxnic
quote:
We are in Orlando, FL - and we just mapped where you are in Apollo Beach. After that beautiful shot of the smoker, we're coming over to eat at your house tonight!
Fellow Tigers are always welcome at my home. Just bring the beer..
Posted on 11/1/08 at 9:56 am to JustSmokin
The only time we have used a water pan is in whole hog competitions. We start the cook with apple juice and spices. After a period of time we switch over to water. The best thing for a smoke is some sort of offset smoker. The Lang is an excellant choice. I personally have a Longhorn deluxe. We always use lump charcoal because it is less acidic and it burns hotter. The only time that I use regular charcoal is if I am cooking butts after I wrap them. At this point I just need a heat source.
Posted on 11/1/08 at 9:57 am to wiltznucs
Excellant choice for a cooker!
Posted on 11/1/08 at 9:59 am to wiltznucs
I have a vertical smoker with an offset firebox. It's indirect heat, but I use the water pan. I use oak firewood cut to 12 inches.
Nice rig you have. I want something like it as I continue to do more cooking for other people.
Nice rig you have. I want something like it as I continue to do more cooking for other people.
This post was edited on 11/1/08 at 10:01 am
Posted on 11/1/08 at 10:05 am to tidetigerfan
quote:
Excellant choice for a cooker!
I've been very pleased with the Lang 48, my only regret is not going to the 60. The 48 is a bit small for whole hog cooking, but it maintains temps great and is easy to clean. I do most of my whole hog work with a caja china now.
Posted on 11/1/08 at 10:21 am to wiltznucs
Capacity can sometimes be an issue. My cooker at home 12 butts is about it. The competion trailer which we carry to alot of bama home games a year can cook 32 butts or 27 slabs of spare ribs at one time. We can feed a bunch with that one. Have you ever pre cooked your butts and froze them wrapped in foil? If not try it! Take them out and let them thaw. Put in oven at about 250 for several hours and they will taste and pull just like they were fresh off the smoker. I typically cook my butts at home 8-10 hours before I wrap them in foil. After that I let them cook an additional 8-10 hours wrapped. I try to keep the temp from 175-225.
Posted on 11/1/08 at 10:31 am to tidetigerfan
I've never tried that, I generally cook and eat immediately. I foil briskets, but have never foiled butts. But the idea of not being up a 3 in the morning to spark the fire seems alluring. I'll have to give it a try.
Posted on 11/1/08 at 10:38 am to wiltznucs
I smoked some when Bama played western kentucky and froze part of them. We ate the frozen butts the Ole Piss weekend and everone thought I had been up all night cooking them. The majority of the fat cooks away keeping the buts moist.
Posted on 11/1/08 at 3:52 pm to wiltznucs
I like to use mesquite on beef ONLY.. With pork I love a mixture of hickory, cherry and apple woods.
Posted on 11/2/08 at 5:42 am to JustSmokin
I cooked a pork butt last weekend.
Brined for 12 hrs in a solution of salt, brown sugar, pepper corns, bay leaf, garlic clove, cut onion and a 1/4 cup cider vinegar.
Took out, patted dry then did a dry rub of salt, pepper, red pepper flake, onion flake, garlic power and celery seed (very strong so be sparse). Rubbed the whole butt, wrapped in saran wrap and refrigerated over night.
Fired up the Big Green Egg with Hickory chips (soaked in apple cider) to 225. Cooked for 11 hrs until meat was 195.
Heaven on a bun.
Brined for 12 hrs in a solution of salt, brown sugar, pepper corns, bay leaf, garlic clove, cut onion and a 1/4 cup cider vinegar.
Took out, patted dry then did a dry rub of salt, pepper, red pepper flake, onion flake, garlic power and celery seed (very strong so be sparse). Rubbed the whole butt, wrapped in saran wrap and refrigerated over night.
Fired up the Big Green Egg with Hickory chips (soaked in apple cider) to 225. Cooked for 11 hrs until meat was 195.
Heaven on a bun.
This post was edited on 11/2/08 at 5:44 am
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