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Meat-Up in Memphis

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

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Meat-Up in Memphis 2020

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Pressure cooker pork butt?

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  • Top | #1

    Pressure cooker pork butt?

    I'm thinking you could IP one of these and then finish it off with smoke, or the other way around. Pulled smoked pork in a couple-three hours.

    Haven't looked it up yet, but I'll bet it's been done.

  • Top | #2
    iirc, I think several folks here have done IP PBs, an will be here in no time, to provide some experienced answers.

    So, I'm bettin yer right!

    I both have an IP, an have never done any PBs in it, to date.

    No prejudice, here; th need has simply never arisen, thus far...

    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      I remember Open Pit, as well! Yum!

      Haven't seen any, long time, but apparently they're still around...

      https://www.openpit.com/

      Murdy klflowers

    • klflowers
      klflowers commented
      Editing a comment
      Mr. Bones, Murdy target carries it. I am going to check and see if it is in the store if so i’ll be using some this weekend.

    • Murdy
      Murdy commented
      Editing a comment
      I think Open Pit is widely available in the Midwest. As I recall, its one of the cheaper sauces available and kind of thin. I'm pretty sure I see it where I shop for groceries.

  • Top | #3
    90 minutes and it will be amazingly good.
    We finish ours with a poly science smoke gun after it is pulled.
    I hate to admit but after several votes by family and friends the Pressure cooker pork butt has been the consistent winner.
    It is more moist and very flavorful.
    My only criticism is a lack of bark in the mix. But that is a light criticism.

    Comment


    • EdF
      EdF commented
      Editing a comment
      What do you think of that smoke gun - it's not the cheapest around?

    • Cheef
      Cheef commented
      Editing a comment
      We have had it for 10 years or so. REALLY like it. Easy to use and the results are pretty astounding.

  • Top | #4
    Did one in the winter, and for the sauce, I used Heinz Carolina Vinegar sauce. For -40 and I’m not going outside, it was darned good.

    i suspect it would work better if you smoked it before, because cold meat takes in more smoke.

    just my opinion.

    Comment


    • Mosca
      Mosca commented
      Editing a comment
      I was thinking that, but also thinking that I didn’t want my IP permanently smelling smoky. Who knows. Were I to do it, I would smoke first.

  • Top | #5
    Originally posted by Mosca View Post
    I'm thinking you could IP one of these and then finish it off with smoke, or the other way around.
    I'd go the other way around... smoke to bark, IP to finish.

    I've done the shoulder in the IP, and then spread it out and broiled it, after saucing, per Melissa Clarke Perry of the NY Times. https://cooking.nytimes.com/recipes/1018552-pressure-cooker-spicy-pork-shoulder

    Might be paywalled. Sorry if so. But it was INSANELY good. If I were going to recreate with a BBQ flavor, it'd be a different cooking liquid and maybe blues hog original for the glaze. There would be some form of smoke in the liquid... like maybe liquid smoke, or smoked salt, or smoked paprika.
    Last edited by Potkettleblack; April 28th, 2019, 02:11 PM.

    Comment


    • Buck Flicks
      Buck Flicks commented
      Editing a comment
      That's how I did my last pork butt (IP, pulled, spread, sauced, broiled.) It turned out well. I used liquid smoke and roasted garlic Better Than Boullion in the cooking liquid, then rubbed the butt with smoked paprika, cumin, chili powder, and S&P. It had a nice smoky flavor but was definitely missing smoker bark.

      I'd be afraid if I put a smoked butt in the IP, it would ruin the butt-bark, since the IP relies on steam pressure for it's cooking prowess.

      My new favorite word is butt-bark.

    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      Oddly, I found that I didn't miss bark on the recipe I linked, because it is crisped under the broiler, giving that textural contrast that bark provides.

    • dubob
      dubob commented
      Editing a comment
      I'm liking this method already - easy peasy. Liquid smoke and Blues Hog (Smokey Mountain) sounds about right also. I have a pork butt in the freezer that may need some attention this weekend. 👍

  • Top | #6
    I have several times smoked crock pot pulled pork after the fact, just put it in shallow pie pans and give it a good 30 min, or much more. Stir a time or 3. No bark, but 80% of the flavor. Easy when short on time!

    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Lovin this idea, Brother!
      Often short on time...

  • Top | #7
    I think we have been infiltrated by terrorists!

    Comment


    • Top | #8
      IP pork is moist and delicious. Even when smoking one or two on the Yoder I still make one in the IP and mix them all when pulling.

      Comment


      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Best of both worlds, sounds like...

      • Thunder77
        Thunder77 commented
        Editing a comment
        That’s what I did for my last pork butt.

    • Top | #9
      Last December we sold our house, bought a motor home and have been travelling the country. The oven sucks so I have done most of the cooking on the kettle. The in- laws have joined us for a week or so and for the first time we are in a campground that does not allow any ourdoor fires except propane!

      I bought the only pork butt the local Walmart had. I was going to try it in the Insta Pot but it looked like I would be overloading it. I cut it up into five pieces. After rubbing them, I put two in the oven, which was actually very good at holding 225. Later I put the rest in the Insta Pot with onion and Dr. Pepper for 80 minutes.

      There was a decent (not great) bark from the oven. I put them on top of the others, dug in with tongs so everyone got some of both. Although there was no smoke it was delicious and very moist. I reheated leftovers over high heat on the stovetop in cast iron. Nice and crispy and delicious! I will definitely do it this way again.

      Comment


      • klflowers
        klflowers commented
        Editing a comment
        So you carry a kettle and charcoal? I have a small pellet grill but I am thinking I want to start carrying the kettle, but I am concerned about the charcoal smell. Which I guess would be OK if I thoroughly cleaned it before putting it on the RV.

      • Ptrbve
        Ptrbve commented
        Editing a comment
        When We started out it was set up on a cargo tray that connects to the tailor hitch on the back of the Jeep. Long story short: I took it for a drag down the street. The lid is no longer round, it is scraped up and the plastic on one of the handles is mostly scraped off, but it is still ticking...

        Now I take it apart when we move and stow it in a compartment under the MH. I clean it better than I used to, but I don't go crazy. No smell in the coach at all.

    • Top | #10
      IP pulled pork also does great leftovers on a griddle. Turn it into pulled pork hash. Depending kn what you add to it it can breakfast lunch or dinner!

      Comment


      • Top | #11
        I guess this is a good a place to ask again.....has anyone tried the Cajun Express Smoker? Seems like about the only outcome but a lot more expensive.

        Comment


        • Top | #12
          Originally posted by Potkettleblack View Post
          I'd go the other way around... smoke to bark, IP to finish.

          I've done the shoulder in the IP, and then spread it out and broiled it, after saucing, per Melissa Clarke Perry of the NY Times. https://cooking.nytimes.com/recipes/1018552-pressure-cooker-spicy-pork-shoulder

          Might be paywalled. Sorry if so. But it was INSANELY good. If I were going to recreate with a BBQ flavor, it'd be a different cooking liquid and maybe blues hog original for the glaze. There would be some form of smoke in the liquid... like maybe liquid smoke, or smoked salt, or smoked paprika.
          I found Melissa Clark's recipe for Pressure Cooker Spicy Pork Shoulder over on this site: http://familydinnerjoint.blogspot.co...instalove.html

          Scroll to the bottom for the recipe.

          Your NYT link is paywalled, just as you suspected, Potkettleblack . Is this the same recipe?

          Thanks for the recommendation. I'm curious enough to give it a try especially since you gave it an "INSANELY good" rating.

          Kathryn
          Last edited by fzxdoc; May 22nd, 2019, 02:35 PM.

          Comment


          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            Yes... we broiled it in batches as we ate it through the week, and a bit further than they did. It should be crispy.

            I think I wanted to do one with a more traditional BBQ flavor, with MMD for the smoke, pull, then like Blues Hog Original thinned out with sth (currently mixing with Black Swan original), for the broil to crisp.

            We did it with sriracha, and it was really good.

        • Top | #13
          Man, I am enjoyin this post, an alla th info, an suggestions...

          Since so many of ya have done this, previous, an I will doubtless do this sometime soon, how much liquid are ya puttin in?

          Also, quick release, or natural? Reckon it'd make little difference, with so resilient a hunk of meat, but tryin to learn me som IP techniques, an tricks.

          An what kinds? Seen broth, Dr. Pepper an a few others, above.

          (I'm in th intel gatherin stage of this operation. )

          Cheef andy.wpg Buck Flicks Donw Potkettleblack grantgallagher

          Comment


          • EdF
            EdF commented
            Editing a comment
            From what I understand, quick release makes meat tough.

        • Top | #14
          I used about twelve onces of Dr. Pepper and quick releaed it.

          Comment


          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            Thanks,Amigo!
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