Hi all!
I'm a newbie here, and also to smoking ribs, brisket and a few other things. But I have been smoking butts for some time, just because I couldn't find a decent bbq sandwich. I did two butts yesterday and a friend came over this a.m. while I was finishing up and told me I had an unusual way of doing my pork, but it was some of the best she ever tasted. I've never had any instruction, just started doing it, but I guess that's not a bad thing. So, here's what I did, and really, I don't think it's all that different from what most of you guys do is it?
First I don't marinate or season my butts before going on the smoker, I mean really, all that fat does a pretty good job of that, plus adding salt to meat that smokes for 8+ hours can dry it out, just my opinion.
I put them in the foil pans and not on the grate, I add a pan of apple juice with several cloves of garlic to the bottom of the grill.
I cook them to around 190-200 degrees, using a mix of hickory and pecan wood (cuz I have a bunch of pecan trees and it's free!)
Pull them off, tent, but not tightly cover, with foil, and when cool enough stick them in the fridge.
This a.m. shredded the meat, put in a large pot with a big helping of ghee and added some salt, pepper, garlic powder, hungarian paprika and warmed through.
That's it. And it does taste great! The ghee really adds a nice touch too. I have used regular butter, but the clarified tastes soooo good.
And a big thank you to all you guys for the great info on this site. You make it easy for a newbie like me to muster up the courage to smoke!
I'm a newbie here, and also to smoking ribs, brisket and a few other things. But I have been smoking butts for some time, just because I couldn't find a decent bbq sandwich. I did two butts yesterday and a friend came over this a.m. while I was finishing up and told me I had an unusual way of doing my pork, but it was some of the best she ever tasted. I've never had any instruction, just started doing it, but I guess that's not a bad thing. So, here's what I did, and really, I don't think it's all that different from what most of you guys do is it?
First I don't marinate or season my butts before going on the smoker, I mean really, all that fat does a pretty good job of that, plus adding salt to meat that smokes for 8+ hours can dry it out, just my opinion.
I put them in the foil pans and not on the grate, I add a pan of apple juice with several cloves of garlic to the bottom of the grill.
I cook them to around 190-200 degrees, using a mix of hickory and pecan wood (cuz I have a bunch of pecan trees and it's free!)
Pull them off, tent, but not tightly cover, with foil, and when cool enough stick them in the fridge.
This a.m. shredded the meat, put in a large pot with a big helping of ghee and added some salt, pepper, garlic powder, hungarian paprika and warmed through.
That's it. And it does taste great! The ghee really adds a nice touch too. I have used regular butter, but the clarified tastes soooo good.
And a big thank you to all you guys for the great info on this site. You make it easy for a newbie like me to muster up the courage to smoke!
