In this edition, we break away from the conventional style you are used to consuming...and go full blown pork butt round table with (3) forum members. BKYDBBQ , Oakgrovebacon and Nate help me out on this first run. I hope you enjoy it!!
-
-
Great interview! I guess I'm a comparatively rare case of someone who does trim a pork butt's fat cap This was a great format I really loved it. Good job all Nate Oakgrovebacon BKYDBBQ ! -
BBQCentralShow Thanks for doing this Greg. I love the new PitCast format.
A big Thank you to Nate Oakgrovebacon BKYDBBQ for putting yourselves out there.
I usually buy my pork butts at Costco, in the double packs. This means no bone. I find this to be easier to cook and I don't have to worry about cutting out the bone. But I would love to do a whole shoulder. I just need to get one ordered!
When buying, I like to look for a lot of marbling through out, especially in the money muscle. For me, the fat cap is less of a concern, because I like to remove the fat cap. I am not a huge fan of the fat cap going in with the pulled pork.
BKYDBBQ Which Havalon knife do you use when trimming? I am always in the market for a new trimming knife.
Oakgrovebacon I am with you on injections. I skip them, I always make too much of a mess and I don't really find the injection to make that big of a difference.
Cold meat into the smoker! I like to let mine rest in the freezer for about an hour, before throwing them in the smoker. Nate I also let mine sit overnight with the rub. I agree with the superior adhesion. I think it gives that rub time to set in really solid. I take it out in the morning, give it another dusting, then throw it in the freezer for a blast chill for about an hour, then it is to the smoker.
250-275 F is the temp for me. 225 F takes too long and 300 F is just too fast If I can average 275. I will be right in that 9-12 hour range, without wrapping until I put it in the Cambro. I don't spritz or anything, but I might have to give it a try sometime.
Save those juices! Great call Nate . I do the same thing. It always makes for a great plate of left overs. But also use the juice to pour over the pulled meat. Blues Hog is my favorite sauce. Man that stuff is awesome. I like a mix between Tennessee Red and the Smokey Mountain Sauce. Killer on ribs and it is like a explosion of flavor, when you bite into it in a sandwich.
Thanks again for doing this guys. We really appreciate it! It was a fun listen, you guys did a great job. I hope we can keep this going.Comment
-
The Havalon piranta is the model that use. It comes with 10 crazy sharp blades, I have used it for 2 years and still have a few of the new blades left.
You can find them online - just google havalon. -
I use several different havalon's but the piranta is probably the most versatile for the single blade versions. I also have the Havalon Titan which is my absolute favorite. It has a razor sharp fixed blade and a removable blade exactly like the piranta. I like the bigger handle/grip on the titan because I have large hands.
-
-
Another great one! And yeah, I tend to take the cap off.Comment
-
Great discussion on Pork. Thanks everyone!Comment
-
Enjoyed this!Comment
-
That was definitely a fun show to listen too. I also leave the fat cap on to help protect the meat from the heat and I have learned that by placing the fat cap on top it tends to wash some the rub off as it melts and run down the sides.Comment
-
good interview with a lot of information. As a newbie who has never done a pork butt I am thinking I want to go out and try it.Comment
-
Interesting format, enjoyed the way you turned it into a combo interview/cooking lesson. I pretty much agreed with all of the ways these guys cook their pork butts, that's almost the same way as I do one when I do one. We have pretty much switched to having our butts sliced into thick steaks and cook them more like ribs, but that's really another story all together. Thanks again Greg for keeping your show entertaining !!Comment
-
I liked this as well!Comment
-
But there were no arguments! ;-)Comment
-
Thanks for the nice comments! It was a blast doing another interview with Greg! He makes it fun and easy. Jump in and give it a try when he needs participants.Comment
-
Nate and Chris, thanks for taking the time! And sharing your methods. I enjoyed it!Comment
-
It was a great experience being on the show for a second time...especially with two excellent bbq cooks...
If you are remotely interested in sharing your love of bbq go ahead and reach out to Greg when he is looking for guests...he really does make it easy for the quests...Comment
-
Thanks Greg for doing this. It was a great time. I’ve often said you can ask 100 folks how to do pulled pork and get 200 different answers...
After the fact I got to thinking about the fact that we didn’t get into the great fat cap up or fat cap down debate.
Thanks to those that said they enjoyed it.Comment
-
I’ll throw my 2 cents on the up or down debate...both...on the Weber I usually start cap up and midway trough I will flip it...this way both sidestep exposed to the heat to create a more well rounded bark...
On the PBC I hang until 160ish and then will grate fat side down...my next one I will try fat up when I grate...
I really like when the fat cap gets a crunchy bark on it... -
I’ve come to the conclusion that PBC should also stand for Pork Butt Cooker...the two I have done have come out amazing...and since I hang for most of the cook there isn’t really an up or down until I grate and by then most of the rub has turned to bark so it shouldn’t wash off...
I was cooking my second butt on the PBC during the interview...
My next experiment will be Butts on the Bandera
-
Comment