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.
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.
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 28, 2019, 02:11 PM.
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.
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.
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. 👍
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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!
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.
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.
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.
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!
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
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.
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.
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. )
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