1st butt, inject or not?

[jetsknicks1]

Thanks Jack. When I did my very first smoke (turkey), the stall and me running around with my hair on fire lol.:eek:

 

[one eyed jack]

Thanks Jack. When I did my very first smoke (turkey), the stall and me running around with my hair on fire lol.

I know exactly what you mean.  Good luck. 

 

[jetsknicks1]

I'm doomed lol. My first ever Maverick ET-732 arrived today (yay) and confirmed that my door temp is all over the board. Pork is at 155 and I foiled in a pan with Apple juice hoping to get it moving. Thankfully, I've got some sausages going cause theres no way this thing is done in time for dinner. Oh well.

I'm doing some pre packaged chicken so usage with spinach and feta, any guesses on time? I'm thinking about 90 mins?

 

[chef jimmyj]

The Chix and sausage will take 1.5 to 2 hours. Since the butt will be late. Cool until you can handle it and Pull it. Portion it out if you don't need it all and freeze what you won't eat in the next couple of days. Reheat and add the finishing sauce as needed. Crock Pot, bags in simmering water or in a pot with a splash of apple juice, covered, all work for a re-heat. The finishing sauce keeps along time so don't worry about it...JJ

 

[jetsknicks1]

Thanks Jimmy. The sausage came out very nice at an hour half and it looks like PP for lunch :biggrin:

 

[foamheart]

13 hours, its time for an update!!

 

[jetsknicks1]

13 hours, its time for an update!!

I'm struggling buddy lol. There seems to be a not so subtle learning curve when it comes to PP. I got it to 189 but had to move it into the oven. My buddy, who has done competitions in the past said that the rub tasted way too hot and spicy so im hoping it'll mellow out when I pull it and add the JJ's finishing sauce I made. I'm thinking I'm grateful I made a test run before my buddy's get together. :th_violent5:

 

[foamheart]

LOL... well I don't cook competition, I don't foil, I am low and slow almost to a fault. But I usually figure a 10 lb butt will tale about 18 hours. So in my simple mind I just figure that whatever time I put it on today, it will be ready to eat at that time tomorrow. Of course that includes a nice rest. Resting is way under discussed in my humble opinion. But it gives the meat time to recover as much juice as possible, and it give you time to compensate for any small things you want to tweak with the moisture and taste. Of course I have had 13 hour butts and 23 hour butts. No one ever taught a pig how to tell time, so you just never know.

Rubs are something you'll praise and/or curse your entire smoking career. LOL And when you get the rub just right something else will go wrong, its why smoking is some much fun. Its like Golf without the walking. LOL

FYI I always taste my rubs, sauces, mops, spritzes, etc....;... and make sure I really like them before application. If they don't taste good now, they ain't gonna change while smoking.

IF your PP is too hot and spicy, try adding some apple juice/cider to the pan and a little sprinkle of sugar or maple syrup to the PP. It will smooth it out a little. Do try and make it bland, but a little reduction will help you alot.

 

[jetsknicks1]

It was definetly a rough smoke lol, I'm soooo glad I did a practice run on the PP first. I guess for somebody pretty new to smoking, this was bound to happen. Fortunately, the folks we had over we're very understanding and the sausages I smoked came out awesome.
Thanks for all the advice and I'll definetly play with it today to se if I can save it. Back to the drawing board! :hit:

 

[hardcookin]

The last butts I did they was done in 7 hours. They both was around 8lbs and I smoked @275. I pan or foil at 165 and smoke till finished.
The juice in the pan I save and add some to the pork when I am pulling it. I serve it plain and people can add BBQ sauce if they want. A lot of people prefer it plain without sauce.

Sounds like it was a good cook you learned some things. And next smoke you will know a little more what to expect.

 

[jetsknicks1]

The last butts I did they was done in 7 hours. They both was around 8lbs and I smoked @275. I pan or foil at 165 and smoke till finished.
The juice in the pan I save and add some to the pork when I am pulling it. I serve it plain and people can add BBQ sauce if they want. A lot of people prefer it plain without sauce.

Sounds like it was a good cook you learned some things. And next smoke you will know a little more what to expect.

That's probably the best way to look at it HC, I learned some stuff and will do much better the next time. On a good note, my brand new Maverick ET-723 worked great, right out of the box. Thumbs Up

 

[chef jimmyj]

All mixed together, the Bark and Rub blends with the meat. Think, Salt and pepper in every bite rather a big hit eating just the bark. The Finishing Sauce can be adjusted to your taste. Like more sweet add brown sugar. Less heat, add less pepper or cayenne...JJ

 

[jetsknicks1]

All mixed together, the Bark and Rub blends with the meat. Think, Salt and pepper in every bite rather a big hit eating just the bark. The Finishing Sauce can be adjusted to your taste. Like more sweet add brown sugar. Less heat, add less pepper or cayenne...JJ

Thanks JJ, it actually came out okay after reheating for lunch today. I still got a ways to go tho. :grilling_smilie:

 

[SmokyMose]

Sounds like all in all it came out OK, Jet! It's getting eaten and you had some fun. Welcome to the game...

Dan

:points:

 

[jetsknicks1]

Lol, thanks Smokey.

 

[aschmiesing]

Personally, your first butt, I would do a salt and pepper rub and nothing else. See how you like the meat. Then you can start modifying the flavors. Its good to know what your base line is before you start injecting and rubbing and spritzing and mopping and saucing and marinating. 

I would although make up a batch of Chef JJ's Famous Finishing Sauce. When the meat is done, and pulled, JJ's has saved more butts than Charmin Toilet Tissue.

I can't recommend it highly enough, you always need it. it adds moisture if your butt runs dry, it adds the illusion of spices which is perfect to not cover the taste of the meat. I am betting that 95% of the folks here having tried it, have some made up right now in their reefer now!

Remember that name, "JJ's Finishing Sauce" You butts will make happy sounds when you use some.

EDIT::

BTW I smoke mine low and slow, so I can use light brown sugar to coat and liquify the butt, it then caramelizes, then crustalizes and holds all those juices in the butt. By Low and slow the sugar doesn't burn. Its like that candy shell on an M&M, the chocolate stays on the inside. It retains those juices and you really can't taste it.

What is this chef JJ's finishing sauce u speak of? I am doing 4 shoulders and hams this weekend to turn into a pile of pulled pork and always pour some juice over it before bagging and freezing. I need a good juice recipe.

 

[chef jimmyj]

I have Two. The first is sweeter though I add some Vinegar to balance it. The second is Vinegar based and is popular around here...JJ

Foiling Juice / Sweet Pulled Pork Finishing Sauce

Foiling Juice

For each Rack of Ribs Combine:

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.

Simmer until a syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

For a Sweet Finishing Sauce for Pulled Pork:  Make a Double batch, skip the Butter.

If you plan to Foil the meat, add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

Cover the pan with foil and continue to heat to 205*F for pulling.

At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten, the meat should be shiny and juicy but not swimming in sauce. Serve while hot...OR... Bag and refrigerate until needed.

If you choose to Not Foil or Pan the Butt. Add the Finishing Sauce to the pulled meat before serving. Add the hot Finishing Sauce a little at a time until the Pork is moistened, again the meat should be shiny but not swimming in sauce.

When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.

I was AMAZED...No additional sauce needed. ENJOY...JJ

Tangy Pulled Pork Finishing Sauce

This is more of an Eastern North Carolina style Finishing Sauce...

2 C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.

1/2 tsp Grnd Allspice

Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.

For a Lexington Style Dip  add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ

 

[foamheart]

JJ's Finishing Sauce

2C           Apple Cider Vinegar

2T           Worcestershire Sauce or more to taste

1/4C       Brown Sugar

1T           Smoked Paprika

2 tsp      Granulated Garlic

2 tsp      Granulated Onion

2 tsp      Fine Grind Black Pepper

1 tsp      Celery Salt

1 tsp      Cayenne Pepper or Chipotle powder. Add more if you like Heat.

1/2 tsp   Grnd Allspice

I added:

¼ C         Honey

¼ C         Apple cider

1tsp        Tony's "More" cajun spice

Combine all and whisk well. Let rest, at room temp, 30 minutes for the flavors to meld together.

Makes 2 1/4 Cup. This is enough for an 8-9 Lb Butt with approx half mixed in and half served at the table.

I did take liberties with Chef's sauce, but I assume everyone here does or has, because we all want to attune a great idea into our own. I can't believe anyone would not use it, once they have tried it. Like I said I keep a squeeze bottle of it in the reefer now all the time. Mine lasts because I can't imagine ever using more than 2 tablespoon per smoke. One after pulling and ready to store in the reefer, and another only if needed the day of consumption! Use it sparingly so no one realizes you use it.

 

[backyardboss]

Jumped back on here just to find the Finishing Sauce! Thanks for reposting.

Got a big ol butt going on tomorrow A.M. thinking I've got a solid 12-16 hrs to look forward to with this one, the bourbon gets bought this eve as well!

 

[backyardboss]

Going to see if I can get this to work, here is the before and after from the last 14 hr Butt.

Rubbed pork raw.JPG

• backyardboss
• Feb 4, 2016

Once off the smoke, about 14 hrs with a 50/50 mix of hickory an Apple. Filled water pan with apple juice kept pretty steady between 225-235, kicked it up to 240 for last 1/2 hour so so to tighten the bark.

Butt out of smoker.JPG

• backyardboss
• Feb 4, 2016