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Family Pork Butt

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  • binarypaladin
    Club Member
    • May 2017
    • 266
    • Weber Original Kettle Premium 22 (black)
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    Family Pork Butt

    This weekend, I have a few cousins, my dad, and my uncle over for a sort of guy's night. We held it at my place because I had offered to cook.

    First off, I want to say that the following combination basically verbatim is an extremely righteous combo:
    Pulled pork + slaw + vinegar sauce is how I rate most barbecue joints. It's my favorite thing in barbecue. Last night, I made stuff that's better than anything I've ever eaten out.

    Additionally, I made buns for sandwiches using this recipe from the Kitchn. (By the time I had noticed the brioche bun recipe it was too late. The proof time was too long! I definitely want to give those a try next time.)

    Finally, I am a huge, huge fan of Alton Brown's pressure cooker greens.

    This was an excellent meal. Everyone left very happy.

    For anyone who wonders, here's the process I used:
    1. Sous-vide a 16lbs. pork butt for about 12 hours at 165ºF.
    2. Remove it, cut it in half, and chill it a bit in the fridge.
    3. Take it out and salt it while it's still a little moist and put it back in the fridge.
    4. Take it out the next day, spritz it, and put the rub on. Leave overnight.
    5. Two-zone at 225ºF, cook and smoke for 6 hours.
    We got good bark and pretty good smoke. You don't have to let it sit as long as I did. I just like to break up my big cooks over a couple days.

    So, a few issues and lessons learned:

    I need something other than a large stock pot for sous-vide. I cheated and used some plastic container that was too big. It took the Anova like 6 hours to raise the temperate from around the 130ºF to 165ºF.

    I used to follow the advice noted in the coleslaw recipe where you salt the cabbage to draw out liquid. I think I got the idea from Good Eats. I took the advice of the linked article and didn't. Thank goodness. I have been following that advice blindly forever and it's one of the reasons I rarely make slaw—it's just too much of a commitment. Just toss the stuff together and BOOM! Slaw.

    I didn't love the slaw on its own. It was okay. However, it is probably the best sandwich or mixer slaw I've ever had specifically because I don't think it stands out too much on its own. It's a better compliment piece and it does it really well.

    Pork butt is extremely forgiving, as anyone who has cooked it knows. It's ready to go after 8-12 hours at 165ºF in sous-vide. What's better is that you don't need to hit 165ºF to be done. You can go by happily and you'll likely hit a sort of mini stall around 180ºF. Normally, the stall is a pain but when you're trying to have food ready and it's ready, you can just leave it in the smoker. I wanted my guests to see these things leave the smoker.

    I had a bit of an "incident." I often sous-vide meat in the bags it is packed in. It's just plain easier that taking it out and bagging it again. This has never been an issue before, but in this case the bag ruptured over night spilled juice into the water. Besides making a mess of the container, I was effectively engaging in rib terrorist like activities. The meat was exposed to water, but it didn't creep all the way in. I'm guessing maybe 1/3? I lost juice to the water and some from the meat I imagine. I have no idea how long it was in this position because it happened while I was sleeping.

    Fortunately, I save my purges from past cooks and had a pork purge from a couple weeks ago. (I reduced to it about a 1/3 of what the picture shows so it was super concentrated.) I heated that and mixed it in with the pork as I was pulling it.

    I think I'm going to make a sandwich from leftovers right now. I'll post a picture of that later.

    (I have no pictures. This actually gets me in double trouble. Not only do I have no shots of the meal, my mom who is a huge genealogy buff wanted pictures of me and my cousins together which rarely happens. We were too full to remember.)
  • binarypaladin
    Club Member
    • May 2017
    • 266
    • Weber Original Kettle Premium 22 (black)
      Weber Smokey Mountain 18
      Weber Jumbo Joe
      Adrenaline Barbecue Company Slow 'N Sear (original)
      Adrenaline Barbecue Company Charcoal Basket
      Adrenaline Barbecue Company Drip 'N Griddle Pan
      Cajun Bandit Smokey Mountain Upgrade Kit
      Gateway Drum Smoker Rib Hanger Kit
      Thermoworks Smoke
      Lavatools Javelin Pro Duo (red)
      Flame Boss 300

    #2
    Not my typical breakfast but... I'll live. Haha.
    Attached Files

    Comment


    • HouseHomey
      HouseHomey commented
      Editing a comment
      Looks like a fine breakfast. What do you mean?
  • EdF
    EdF
    Club Member
    • Jul 2016
    • 3171
    • Atlantic Highlands, NJ
    • Uuni Pro (new kid in town)
      Karubeque C-60
      Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
      TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
      Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
      Thermapen
      Thermapen Air
      ThermaQ (or its predecessor)
      Thermoworks Hi temp IR
      BBQ Dragon & Chimney of Insanity
      Various other stuff

    #3
    Good recovery!

    Comment

    • kmhfive
      Club Member
      • Mar 2017
      • 3003
      • Northern Illinois
      • Weber Kettle -- 22.5" (In-Service Date June 2015)
        Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
        Pit Boss 820 (Retired)
        GMG Jim Bowie WiFi (In-Service Date April 2017)
        Maverick ET-733
        Fireboard
        Home-brewer

      #4
      Ah, so there was pork! At least enough for one sandwich.

      Good job! Thanks for the details. I haven't tried SVQ pork yet.

      Comment

      • DWCowles
        Founding Member
        • Jul 2014
        • 9760
        • 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.

        #5
        Beautiful!

        Comment

        • fuzzydaddy
          Charter Member
          • Nov 2014
          • 4948
          • Near my cookers...
          • Hardware
            Slow N Sear Deluxe Kamado.
            22" Weber Kettle.
            Slow N Sear, DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
            Chimney starters.
            PartyQ.
            Joule.
            GrillGrates, GrateGriddles.
            Maverick XR-50 [my favorite].
            ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

            Consumables / Favorites
            KBB (short cooks), Weber (long cooks)
            Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
            SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
            MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPOG.

          #6
          Your sandwich looks delicious and a nice writeup!

          Comment

          • Danjohnston949
            Former Member
            • Dec 2014
            • 4437
            • 1410 9th. St. N, Fargo ND

            #7
            binarypaladin, Just what fuzzydaddy Said! I appreciated your description of the Souix Veee Doooo Process! I have a New Unused Joule still in the Box❓
            I just don't PARLEEE VOOO SOUIX VEEE DOOO so Gutte❓
            Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

            Comment

            • Hulagn1971
              Charter Member
              • Dec 2014
              • 911
              • NC, The Triad
              • WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe.

              #8
              Excellent write up. Where in the world did you find a 16lb. pork butt? Largest I've seen around here are 9-10lbs.

              Comment

              • HouseHomey
                Club Member
                • May 2016
                • 4766
                • Huntington Beach, Ca. Surf City USA.
                • Equipment
                  Primo Oval xl

                  Slow n Sear (two)
                  Drip n Griddle
                  22" Weber Kettle
                  26" Weber Kettle one touch
                  Blackstone 36” Pro Series
                  Sous vide machine
                  Kitchen Aid
                  Meat grinder
                  sausage stuffer
                  5 Crock Pots
                  Akootrimonts
                  Two chimneys (was 3 but rivets finally popped, down to 1)
                  Too cast iron pans,
                  Dutch ovens
                  Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732 and various pocket instareads.
                  The help and preferences
                  1 extra fridge and a deep chest freezer in the garage
                  KBB
                  FOGO
                  A 7 year old princess foster child
                  Patience and old patio furniture
                  "Baby Girl" The cat

                  Erik S.

                #9
                Was that 16pounder cut in half already! That's usually the case. Great write up! I've done that SV pork now 3times but shut them into smaller pieces.

                Comment

                • binarypaladin
                  Club Member
                  • May 2017
                  • 266
                  • Weber Original Kettle Premium 22 (black)
                    Weber Smokey Mountain 18
                    Weber Jumbo Joe
                    Adrenaline Barbecue Company Slow 'N Sear (original)
                    Adrenaline Barbecue Company Charcoal Basket
                    Adrenaline Barbecue Company Drip 'N Griddle Pan
                    Cajun Bandit Smokey Mountain Upgrade Kit
                    Gateway Drum Smoker Rib Hanger Kit
                    Thermoworks Smoke
                    Lavatools Javelin Pro Duo (red)
                    Flame Boss 300

                  #10
                  The butt was whole. It pretty much "fell" in half after I took it out of the broken sous-vide bag. I cut it a little. I also cut off the mushy tip that was the most directly exposed to the water.

                  The butt was 16 lbs. I got the biggest one I could from Costco.
                  Attached Files

                  Comment


                  • binarypaladin
                    binarypaladin commented
                    Editing a comment
                    You can actually see the line down the middle where it split. It was connected though, just loosely.

                  • ecowper
                    ecowper commented
                    Editing a comment
                    That's two butts ... Costco sells pork butts in a two pack with bone removed. :-)

                  • binarypaladin
                    binarypaladin commented
                    Editing a comment
                    Well, that answers that. I feel a bit silly now.
                • dtassinari
                  Former Member
                  • Jan 2017
                  • 99

                  #11
                  binarypaladin That looks like two butts in a single pack: it seems to be pretty common. I wonder if the "loose connection" you saw was just gunk that gave the appearance of it sticking together. Anyway, no trouble there.

                  The bag incident isn't so bad: water doesn't really come gushing in, you just have some dilution of the juices (and lose some of your purge to the bathwater). No reason to throw away the contents of the bag, just reduce them and resign yourself to having less.

                  I'm a bit more curious about the "stall" you mention between 130 and 165 F, because that's way too long for anything under 20 gallons What are the mechanics here? Is your hot water 130 F, so you fill your container from the tap and bring it to temp with the Anova? Or did you get the water up to temp, drop the meat in, notice that it dropped to 130 and it took hours to climb back to 165? What container did you end up using?

                  The single most important thing you can do to reduce heat dispersion is to cover your water bath with plastic wrap to reduce evaporation, especially at relatively higher temperatures like 165. (Of course it wouldn't really matter if you cooked a steak at 131 F for an hour.) This is absolutely paramount in case you're using a wide shallow container like a half-filled cooler, because it's the surface area at the water/air interface that matters. So, for instance, if you're using an open container, a tall round pot is more heat efficient than a wide rectangular box. I cannot overstate how much of a difference this makes: cover your containers, people!

                  The second most important thing you can do is to use an insulated container (covered, of course!). For some reason I can't find them with a quick amazon search, but most restaurant supply stores have 24"x16"x12" polystyrene containers that cost a few bucks and are perfect for this job. Not the fancy Cambro ones with indentations to slide hotel pans in them: just crappy little boxes of 1/2" thick polystyrene with removable lids. They will easily contain 4 gallons of water plus 20 lb of meat, which is round about the limit of what an Anova can comfortably heat and circulate. You can even cut a hole in the lid to accommodate your circulator so you don't need to worry about plastic wrap.

                  Or you could buy a 20 qt Rubbermaid container with a lid. That's more expensive for less capacity and worse heat retention, but it can double as your bacon/corned beef curing vessel if you can fit it in your fridge

                  Comment

                  • binarypaladin
                    Club Member
                    • May 2017
                    • 266
                    • Weber Original Kettle Premium 22 (black)
                      Weber Smokey Mountain 18
                      Weber Jumbo Joe
                      Adrenaline Barbecue Company Slow 'N Sear (original)
                      Adrenaline Barbecue Company Charcoal Basket
                      Adrenaline Barbecue Company Drip 'N Griddle Pan
                      Cajun Bandit Smokey Mountain Upgrade Kit
                      Gateway Drum Smoker Rib Hanger Kit
                      Thermoworks Smoke
                      Lavatools Javelin Pro Duo (red)
                      Flame Boss 300

                    #12
                    I used a pretty large container. As soon as I start measuring things in gallons, the likelihood of reduction is pretty low. Haha.

                    As for the stall on the sous-vide, I think I was working around 10 gallons, but maybe 8. There were no markings on the container, I just had to find something that would fit. It was way deeper than it needed to be though. The hottest water from my tap is right around 130ºF. It took hours to climb. The butt was fridge temp when I put it in and I didn't wait for the water to come to temp first. (I generally don't on cooks over 90ish minutes.)

                    I'll check again on my next big cook. It's possible it was the result of me getting the WiFi notification late or something but when I was downstairs checking it periodically, it was rising really slowly.

                    My next kitchen upgrade is going to be a better sous-vide container. Some kind of hard polycarbonate unit and maybe something with one of those expanding racks and a lid. Although I hadn't considered polystyrene. You're talking about those white, cheap, throwaway coolers, right? (Of course, Google answered that for me.)

                    I don't mind the two butts. I like more surface area anyway. But I'll keep in mind that's what's in there. I remember thinking, "Man, that must have been a huge pig."

                    Comment

                    • fzxdoc
                      Founding Member
                      • Jul 2014
                      • 4707
                      • My toys:
                        Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                        Pit Barrel Cooker (which rocks)
                        Weber Summit S650 Gas Grill
                        Weber Kettle Premium 22"
                        Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                        Camp Chef Somerset IV 4-burner outdoor gas range


                        Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                        Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                        Adrenaline BBQ Company's SS Rack for DnG
                        Grill Grate for SnS
                        Grill Grates: five 17.375 sections (retired to storage)
                        Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                        2 Grill Grate Griddles

                        Fireboard Extreme BBQ Thermometer Package
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                        Thermoworks Thermapen MK4 (pink too)
                        Thermoworks Temp Test 2 Smart Thermometer
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                        Maverick ET 73 a little workhorse with limited range
                        Maverick ET 733
                        Maverick (Ivation) ET 732

                        Grill Pinz
                        Vortex (two of them)

                        Two Joule Sous Vide devices
                        VacMaster Pro 350 Vacuum Sealer
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                        Instant Pot 10 Quart Electric Pressure Cooker
                        Charcoal Companion TurboQue
                        A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                        BBQ Dragon and Dragon Chimney

                        Shun Classic 8" Chef's Knife
                        Shun Classic 6" Chef's Knife
                        Shun Classic Gokujo Boning and Fillet Knife
                        Shun Classic 3 1/2 inch Paring Knife

                      #13
                      One thing to keep in mind, binarypaladin , from a food safety viewpoint, is that the very center of any food put into the sous vide bath has to come up to 130°F within 6 hours, according to Douglas Baldwin, sous vide food safety expert. He recommends that large pieces of meat be cut into smaller chunks to make this happen.

                      I like the Lipavi polycarbonate containers with lids that I bought at Amazon. I have the smaller and a larger one. I use the smaller one for longer pieces like pork tenderloins as well as for pieces that are too large to fit into the stockpot. I use the extra large one when sous vide-ing several pieces of meat, like pastrami. The lids fit nicely and work great with no evaporation, at least over the 36 hour cooks I've done.

                      Small Lipavi with Lid: 3 gallons (12 qts) 13" wide 10" long 8" high

                      Large Lipavi with Lid: 6.5 gallons (26 qts) 13" wide 21" long 8" high

                      Kathryn

                      Comment


                      • binarypaladin
                        binarypaladin commented
                        Editing a comment
                        I think I did fine on the temp. It took time to get to 165, but the water was around 130 from the start. Additionally, when I smoked it, I ended up hitting right around 180 anyway so everything should be dead.
                    • dtassinari
                      Former Member
                      • Jan 2017
                      • 99

                      #14
                      binarypaladin If it was 8-10 gallons of water and you left it uncovered, then yeah, I'm not surprised it took that long: the maths works out (1 kW for 6 hours to increase water temperature by 35 F = 20 C gives about 82 litres or 21.5 gallons, so you lost about half your energy to evaporation, dispersion and warming up the meat, which is about typical).

                      I think your arms and back are a better judge of weight than your eye. 16 lbs of meat, plus 8 gallons of water, plus the weight of the container adds up to over 100 lbs. I trust your avatar but I wonder how easy it was to move around

                      fzxdoc makes a great point about food safety: in this case I think you were ok because your water was at 130 and rising, and because you had two pieces next to each other instead of a massive shoulder, but yeah, generally speaking it's a better idea to get the water up to temp and break up larger chunks. Plus, I understand the convenience of plonking your cryovac-ed meat straight in, but I prefer to do my trimming with raw meat.

                      I am exactly talking about the cheap-o flimsy coolers boxes: they're waterproof and a lot more solid than they look, and they make amazing faux cambros as well.

                      Big polycarbonate containers are the gold standard in commercial kitchens, and I have a large gastronorm-sized one that I use for this purpose. When I want to pull all the stops I nest it inside one of the cheap coolers and it basically holds the temp by itself.

                      Comment


                      • binarypaladin
                        binarypaladin commented
                        Editing a comment
                        At the end of the day, good insulation and a lid are imperative for big cooks. The cooler is brilliant. I think I'm going to nab one this weekend. I ate leftover pork basically all week and was not sad in the least.
                    • Oozzy
                      Club Member
                      • Jun 2017
                      • 119
                      • Philadelphia, PA
                      • Weber Genesis II
                        WSM 22.5
                        Smoke Pro Wireless
                        Auber Temperature Controller for WSM
                        Thermapen MK4

                      #15
                      Okay, I could not figure out how to start a new post, so I will put it here and hopefully get a response from some of the seasoned veterans. I have a 3.5 lbs Snake River Farms collar I am smoking this weekend for pulled pork, I am hoping I can get a rough estimate on the time it will take to smoke at 225. We are going up to our townhouse in State College and I do not want it to finish while I am playing golf and have to relay on my girlfriend or one of her family members to care for the hunk of meat. Click image for larger version  Name:	IMG_0469.jpg Views:	1 Size:	2.10 MB ID:	360456Click image for larger version  Name:	IMG_0468.jpg Views:	1 Size:	1.93 MB ID:	360457

                      Comment

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                      PK 360 grill

                      Is This Superb Charcoal Grill A Kamado Killer?

                      The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

                      Click here to read our detailed review of the PK 360

                      Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


                      kareubequ bbq smoker

                      Our Favorite Backyard Smoker

                      The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

                      Click here for our review of this superb smoker


                      Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                      masterbuilt gas smoker

                      The First Propane Smoker With A Thermostat Makes This Baby Foolproof

                      Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

                      Click here to read our detailed review


                      Professional Steakhouse Knife Set

                      masterbuilt gas smoker

                      Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

                      Click here to read our detailed review and to order


                      Fireboard: The Ultimate Top Of The Line BBQ Thermometer

                      fireboard bbq thermometer

                      With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

                      Click here to read our detailed review


                      Finally, A Great Portable Pellet Smoker

                      Green Mountain Davey Crockett Grill

                      Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

                      Click here to read our detailed review and to order