Sneak Peek: NEW RECIPE - Schweinebraten

[Clint Cantwell]

This German-style pork butt (Schweinebraten) recipe is a surefire crowd favorite, featuring mouthwateringly tender, a touch of crunch from the crackingly crisp skin, and a flavor-rich gravy. Pitmaster Club members get an advanced look at the recipe by visiting https://amazingribs.com/schweinebraten-recipe/.

[Michael_in_TX]

The use of cumin in this is really surprising to me. I think I want to try this, to try something different with pork butt. Also, I've never cooked a pork butt to just 150 F.

[pkadare]

That's good because the recipe calls for a final temp of 160*F. 😁👌

[HawkerXP]

das sieht gut aus!

[pkadare]

Clint Cantwell looks amazing! There's a small typo in the last sentence of step 6:

"IntAim for an internal temperature target of 160°F."

[Huskee]

Fixed, thanks!

[pkadare]

I like caraway seeds in my rub for this dish in addition to the cumin.

[CaptainMike]

Might have to give this one a try.

[Grillin Dad]

I have a fresh picnic ham I’d like to try with this (as suggested in the article). Since the ham is significantly leaner and has less connective tissue than a butt, should I make any adjustments to cooking temps? Thanks!

[Meathead]

I don't think the differences are that great that it should make a diff but the conical shape might make a small diff. Hard to say...

[Grillin Dad]

Sounds good. I’ll give this a try Saturday, I’ll be cheating though, cooking it indoors, in the oven. Will let you know how it turns out!