I would have had more photos, but this was an "emergency smoke" so to speak.
I found out around 9AM that I had to cook something, so I went to my local Smith's and found the smallest pork butt they had: 6.4lbs at 2.49/lb.
I immediately put some salt on it and put it in the fridge. At 10:30 I put my basic pork rub on it (minus the salt now): Brown sugar, white sugar, garlic powder, cinnamon, sage and chipotle powder. That went back in the fridge while I got a half chimney of lump charcoal going. I used that to start a big mesquite log, about 8" in diameter.
The meat went in at about 11:30 and I kept the temp at 250 - 275.
I put the meat in a tray when it hit 160 for the IT. I put about a 1/4 cup of apple juice along with butter, molasses and a touch of maple syrup on it and covered in foil. This is not a real crutch since I didn't wrap it tight. I put that back in the smoker and maintained about 275 cooking temp from there on out.
I pulled when my Thermapen showed an average of about 203 when probing different areas. This was right at 6PM.
I poured 1 cup of the drippings into a pot and brought it to a slow boil over a medium flame while my daughter was pulling the meat. (She has to earn what she eats.) To that I added some malt vinegar and a bit of red pepper. Then I added a bit more maple syrup and let it simmer over a low flame until I started to see a froth. That was the sauce we used for our sandwiches tonight.
This was all that was left after I had my neighbor come over and take some. (I have to keep him happy since I get free wood from him.) Now I gotta figure out how to keep 3 dogs happy with just one bone.
I found out around 9AM that I had to cook something, so I went to my local Smith's and found the smallest pork butt they had: 6.4lbs at 2.49/lb.
I immediately put some salt on it and put it in the fridge. At 10:30 I put my basic pork rub on it (minus the salt now): Brown sugar, white sugar, garlic powder, cinnamon, sage and chipotle powder. That went back in the fridge while I got a half chimney of lump charcoal going. I used that to start a big mesquite log, about 8" in diameter.
The meat went in at about 11:30 and I kept the temp at 250 - 275.
I put the meat in a tray when it hit 160 for the IT. I put about a 1/4 cup of apple juice along with butter, molasses and a touch of maple syrup on it and covered in foil. This is not a real crutch since I didn't wrap it tight. I put that back in the smoker and maintained about 275 cooking temp from there on out.
I pulled when my Thermapen showed an average of about 203 when probing different areas. This was right at 6PM.
I poured 1 cup of the drippings into a pot and brought it to a slow boil over a medium flame while my daughter was pulling the meat. (She has to earn what she eats.) To that I added some malt vinegar and a bit of red pepper. Then I added a bit more maple syrup and let it simmer over a low flame until I started to see a froth. That was the sauce we used for our sandwiches tonight.
This was all that was left after I had my neighbor come over and take some. (I have to keep him happy since I get free wood from him.) Now I gotta figure out how to keep 3 dogs happy with just one bone.
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