pork ideas plz :)

Discussion in 'Pork' started by barrelcooker, Nov 18, 2015.

  1. barrelcooker

    barrelcooker Smoke Blower

    Looking to establish a good smoked product. What should my finished pork butt/ shoulders look like when done on the smoker. I like alot of red and black. Any1 got some pics of their success. Ive got a nice rub recipe down. Need to know when to mop for deep smoke color.how much moisture Is too mu ch bad?
     
  2. Here is a picture of my finished product.  This is from my BGE which I use for small groups.  I change nothing whether I smoke on my competition smoker or my BGE.  This is an award winning butt rub and cook.  I have never seen too much mosture if you are smoking.  As far as mopping, I never mop my meat.  I rub, sit, smoke for 12-24 hours low and slow!  Then I sit back and enjoy my favorite beverage of the day!ENJOY!  CHEERS
     
  3. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

     
  4. barrelcooker

    barrelcooker Smoke Blower

    This isy last butt i cooked
     
    Last edited: Nov 18, 2015
  5. 4pogo7

    4pogo7 Smoking Fanatic

    I have only done one so far but this is what it looked like and I thought it turned out great!


     
    barrelcooker likes this.
  6. barrelcooker

    barrelcooker Smoke Blower

    Everyone slow us your butts!!!!
     
  7. phatbac

    phatbac Master of the Pit



    here are a couple i did about 9 month or so ago. I used no rub i just put a heavy dose of salt on the outside a few hours before smoking and smoke to 165 degrees IT. then put some apple juuice and apple cider vinegar in a pan and put in oven at 325 and finish to 200 IT add favorite sauce to taste. tastes amazing!
     
  8. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member



     
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  9. barrelcooker

    barrelcooker Smoke Blower

    Dont know what every1 else does but i cook mines at 225-250 it usually comes out more juicy the hotter i go but low and slow for tenderness. I dont worry about my bark until the last very jours of cook. Usually it softens if u establishbit then wrap it.
     
  10. 4pogo7

    4pogo7 Smoking Fanatic

    I cooked mine at about that temp. Foiled it at about 165-170* IT. Bark was pretty good. Might have been softer than if I hadn't but it wasn't soft. Like I said though, this was just my first.
     
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member



    Chamber temp, 220, pulled at 203 IT allowed to relax 3 hours. No foil, no spritz, mob, or sauce, just smoke, rub & butt.
     
  12. dukeburger

    dukeburger Master of the Pit OTBS Member




     
  13. barrelcooker

    barrelcooker Smoke Blower

    Im loving these pics guys keep em going any have some secrets they would like to share
     
    Last edited: Nov 18, 2015
  14. barrelcooker

    barrelcooker Smoke Blower

    Has anybof our fellow smokers had any exp in cutting a butt in half to cook faster. Have two cheeks instead of a butt
     
    Last edited: Nov 18, 2015
  15. dukeburger

    dukeburger Master of the Pit OTBS Member

    barrelcooker likes this.
  16. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    If you are in the mood for some spinach... There's always this!


     

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