Planning my first pork butt on Monday, figured smoke all day and have friends over for the ncaa football championship game Monday night. Throw together some classic deli slaw and some beans with bacon. Bought a 7.5 lb Berkshire bone in pork butt heritage today and will brine lightly Sunday morning and put it on the smoker at midnight. That gives me a 12 hour smoke at 225 and a few more hours since all my cooks so far seem to go longer. I will have the faux cambro ready if it finishes up early and hopefully feed guests at 6pm. My friend is on call in case of a crisis and I know my new friends here will be also called to duty! Wish me luck, my mouth is already watering........oh, and did I mention beer?
Announcement
Collapse
No announcement yet.
next up on pellet smoker: Pork Butt
Collapse
X
-
Berkshire pork is where it is at man!!! Enjoy! serve with this https://amazingribs.com/tested-recip...ecue-sauce-mop but use chipotle peppers ground up instead of the crushed red pepper, & Pickles!
Comment
-
If you want to try out a special slaw, check out this one. I can't make pulled pork without it:
Mary Lee's, "I Fought the Slaw and The Slaw Won"
These are from the Jack Daniel's old time Barbecue cookbook by Vince Staten. (with an Elder Ward twist)- 3 LBS. cabbage
- 3 ribs of celery
- 1 onion (yellow)
- 1 bell pepper
- 3 carrots
- 2 C sugar (Hawaiian when you can get it.)
- 1/2 Cup of white vinegar
- 1/2 Cup of Apple Cider vinegar
- 1/2 C olive oil (my twist)
- 1 tsp celery seed
- 1 tsp (kosher salt)
- Likes 1
Comment
-
My pork butt cook is on! Went on 10 hours ago at midnight. It's currently smokin' at 225 and pork sitting at 168 deg. When it hits 203 I plan to faux cambro until guests arrive for dinner (3-5 hours later).
Since it will be a long hard day "smokin'", I decided a good base foundation was in order so cooked up some eggs and......you guessed it: bacon! (well I needed some bacon for the beans and I had to be sure it was done right, right?). anyway, so far so good!
another topic / question. I'm making classic deli slaw with sour cream and mayo. Some of my guests are "fire eaters". Any suggestions on cajun spices to take the slaw up a notch?
thanks!
- Likes 1
Comment
-
Well the pulled pork was a major success! A friend of mine who has a green egg and smokes often said it was excellent!
Summary:
Camp Chef smokepro dlx
B&B hickory pellets
High smoke setting (225 acording to Camp Chef)
Thermoworks Smoke ranged 180-230, averaged less than 225
Berkshire 7.5 lb bone in heritage pork butt
smoked 16 hours on "hi smoke" then turned it up to 250 for 1 hour because it was close to serving time
removed from smoker at IT 203
faux cambro for 1.15 hours
pulled and served with slaw & beans
bone pulled out clean and there was a few fat spots that needed to be removed, not much though
I'm no expert and don't get to the "best" bbq resturants so take with a grain of brine......
IT WAS AWESOME, had nice bark and was very juicy!
I've done 5 cooks on my new pellet smoker now and all of them have taken longer than suggested by the Meathead recipies, it is winter and has been windy but I was wondering if my smoker was a bit off.
My friend suggested I bump the temp to 250 sooner but I'm not sure if that would produce less smoke.
- Likes 3
Comment
-
Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
-
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
-
Administrator
- May 2014
- 18984
- Clare, Michigan area
-
Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- 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 me
Real 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.
-
Looks like a great result. As my pellet smoker varies around the set point it definitely spends more time below than above set point, so average temp is below set point. On butts I usually run on low smoke setting (high smoke if windy or temps below about 20) for about 2 hours then increase set temp to 275. I've been happy with the smoke level and bark. 9.5 lb butts are finishing in 8 to 10 hours at these temperatures.
Comment
Announcement
Collapse
No announcement yet.
Comment