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Sunday is Smoke Day

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    Sunday is Smoke Day

    I dry brined that pork butt I picked up yesterday .... 8.5lbs, bone in, $1.79/lb .... hard to beat that deal. So, dry brined it yesterday starting about 2 PM. This morning I got the WSM fired up, then put together my rub, a Carnitas inspired thing. Got the butt on at 8 AM, WSM is running about 245-250 right now. May need to crank it up to 275-300 if I want to eat tonight :-)

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    #2
    Looks like a Great Day in th' makin', ecowper !!!
    Is that a Cajun Bandit door on yer WSM, or stocker?
    Jus' wonderin'... idle curiosity.
    >>Waitin' fer th' right deal on a 22.5 WSM, wants me one powerful bad!

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      #3
      Mr. Bones that's a Cajun Bandit door .... who doesn't like some smoked pork butt?

      Yep, that WSM 22.5 is a beast, you definitely need one. Keep watching the deals!

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        #4
        2 hours and the butt IT is 115F .... WSM is running a stable 260F right now. Smoke is nice and clean.

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          #5
          Sweet! What wood(s) are ya' usin'?

          Comment


            #6
            Mr. Bones half hickory and half apple

            Comment


            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              Yummy!!! I'm In!!!!

            #7
            This pork butt is coming along nicely .... internal temp is 149, bark is starting to set up really nicely .... I can smell it when I walk outside, that apple/hickory/pork goodness!

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              #8
              Carnitas inspired? Do tell.
              I have a butt going right now, and I was doing the same thing with the rub I put on today. Salt, Pepper, cumin, granulated garlic, true lime and some onion powder. This is a totally shot in dark for me right now, but I just want to see how it comes out. I love making pork tacos, so I am trying to dial in some more traditional flavors. Let me know what you did for you rub! Thanks. Looking great so far! Keep rollin' Eco!

              Comment


                #9
                Spinaker here's what I put together a while back trying to create a Carnitas-like flavor for pork butt. My family loves it and wants me to always do my pork butts this way, instead of MMD. Who am I to argue?

                2 tbsp garlic powder
                2 tbsp chili powder
                1 tbsp onion powder
                1 tbsp white table sugar
                1 tbsp ground cumin
                2 tsp cinnamon
                1 tsp ground coriander
                2 tsp smoked paprika
                1 tsp ground oregano
                ½ tsp cayenne pepper

                This will generously cover a full pork shoulder.

                Since I typically dry brine, I don't put any salt in the rub. If I don't dry brine, I just add 1/2 tsp kosher salt per lb of pork shoulder to the rub.

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                • Mr. Bones
                  Mr. Bones commented
                  Editing a comment
                  Totally gonna make this!!! Thanks!!!

                • Spinaker
                  Spinaker commented
                  Editing a comment
                  Cool man! Thanks. I will give this a run for next time. Wish I would have ask you earlier. hahahaha

                • ecowper
                  ecowper commented
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                  Give it a shot guys, it's pretty darn good. Definitely more Mexico, less South Carolina. If you like it zingy, add more cayenne

                #10
                And now we are into the stall. Cool thing with the Fireboard is you can totally see it coming ..... look at that meat temp line

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                  #11
                  Well, I think I am getting close. Thermapen says that the butt is about 190-195. Looks great, too! Bone almost wiggles right.

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                    #12
                    And here's the finished product!

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                      #13
                      Great lookin' Pork, makes me wish I were there!!!!

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                      • ecowper
                        ecowper commented
                        Editing a comment
                        You shoulda been here brother .... I would have broke out the Woodford Reserve

                      • Mr. Bones
                        Mr. Bones commented
                        Editing a comment
                        Next time, then!!! Yummy!!!!

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