The Texas Crutch Hack presented by CaptainMike here https://pitmaster.amazingribs.com/fo...ack#post224102 inspired me to try my own take on it for this cook.
The pork butt was a nice 8 1/2 pound piece my wife picked up for me. Pretty normal dry-brine overnight, rub while the smoker was coming up to temp, then in the smoke at 3AM (anticipating a 12 hour cook). The big difference was since the pork loin I did recently turned out so well with an injection of apple juice, vinegar and cinnamon I did the same for this. Not heavy, just enough to hopefully be detected but not more than that. I never need to inject a butt for tenderness/moistness.
The other difference was that I got some pecan splits at the wood store this time.
I boated the beast when it was coming out of the stall at not quite 175F IT. Put on the usual mix of butter, molasses, and a touch of butter pecan syrup. Also added a little more apple juice, too, this time, but not much, maybe a half cup or less.
When I finally pulled it from the smoker I drained off a small amount of the drippings in the boat, put that into a flying pan, and fried up a cup of cooked Minute Rice as an experiment. (I scambled an egg in with the rice, too.) Apparently that was a hit because there was none left, and I fixed what should have been 4 servings and only 3 managed to get some. (Hey, it was an experiment, remember?)
The pork was held in the oven until just a little while ago so we will have sammies and pickings while we watch Dallas kick some Chicago butt.
Pictures are the packaging, brined, rubbed, 4 hours in the smoke, pulled from the smoker after boating, final product, and the fried rice.
The pork butt was a nice 8 1/2 pound piece my wife picked up for me. Pretty normal dry-brine overnight, rub while the smoker was coming up to temp, then in the smoke at 3AM (anticipating a 12 hour cook). The big difference was since the pork loin I did recently turned out so well with an injection of apple juice, vinegar and cinnamon I did the same for this. Not heavy, just enough to hopefully be detected but not more than that. I never need to inject a butt for tenderness/moistness.
The other difference was that I got some pecan splits at the wood store this time.
I boated the beast when it was coming out of the stall at not quite 175F IT. Put on the usual mix of butter, molasses, and a touch of butter pecan syrup. Also added a little more apple juice, too, this time, but not much, maybe a half cup or less.
When I finally pulled it from the smoker I drained off a small amount of the drippings in the boat, put that into a flying pan, and fried up a cup of cooked Minute Rice as an experiment. (I scambled an egg in with the rice, too.) Apparently that was a hit because there was none left, and I fixed what should have been 4 servings and only 3 managed to get some. (Hey, it was an experiment, remember?)
The pork was held in the oven until just a little while ago so we will have sammies and pickings while we watch Dallas kick some Chicago butt.
Pictures are the packaging, brined, rubbed, 4 hours in the smoke, pulled from the smoker after boating, final product, and the fried rice.
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