Well, it decided to rain all day Sunday and the high was forecast at 6* (43*F), so with nothing else to do, I figured it was a perfect day for a relatively long smoke. I had picked up a 5.5 pound butt at Costco and had it sitting the fridge (one of their preseasoned ones--seems like that's all they have these days).
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Pulled pork is one of Miss Linda and my favorites, so choosing the meat to smoke was pretty easy. I've smoked one of these preseasoned butts before, and it was very good, but this time I decided to ramp it up a little bit. After scoring the fat cap, I added one tsp of my smoked Hungarian paprika to some of Teddy's Happy Hog Rub and sprinkled it liberally over the top of the butt.
Some cracked sea salt and CBP and it was good to go.
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With the MES preheated to 275* and a 50/50 mix of Hickory and Pecan smoking away in the AMNPS, everything went into the smoker at 12 noon--both probes of the Maverick happily pumping out their info. I had decided to try this one at a higher temp, so I set the MES to cook at 260*
That was the last time my ET-733 worked right all day. The meat probe functioned fine, but the probe monitoring the smoker temp just went nuts. It was recording temp swings from 220* to 308* and showed the temp increasing rapidly when the MES wasn't even heating. Gonna have to figure that one out.
At 4:30 the IT was 160* and the STALL began. So I pulled it out of the smoker and took it inside and foiled it.
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I had planned to add 1/2 cup of apple juice to the foiled meat, but it turned out there was no apple juice to be had. There was, however, some other juice in the fridge. A few days prior, I had juiced a whack of crab apples, filtered the juice, sweetened it and mixed it half and half with straight cranberry juice. I figured, why not? Since I didn't really want bright red PP, I put the juice in a dish, nuked it to steaming hot, and wrapped it up with the butt. Then everything into a 250* oven.
The IT finally hit 206* at 6:30, so the butt came out of the oven for a long rest.
At 10:00 Sunday night, I unwrapped the butt and got ready to make some PP. I was VERY happy with the bark, and the meat was unbelievably juicy and tender.
I'm afraid this will have to do for the plated shot--I'll just call it a bowled shot. LOL.
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There was a fair bit of fat on this butt, but I still ended up with about 4 pounds of pulled pork. In about 1 hour, we'll be sitting down to eat out fill of PP. We're sitting here drooling while supper is prepared. Pulled pork is always better the next day--that's why I was in no rush to get started Sunday morning.
Thanks for looking
Gary
View media item 423214
Pulled pork is one of Miss Linda and my favorites, so choosing the meat to smoke was pretty easy. I've smoked one of these preseasoned butts before, and it was very good, but this time I decided to ramp it up a little bit. After scoring the fat cap, I added one tsp of my smoked Hungarian paprika to some of Teddy's Happy Hog Rub and sprinkled it liberally over the top of the butt.
Some cracked sea salt and CBP and it was good to go.
View media item 423216
With the MES preheated to 275* and a 50/50 mix of Hickory and Pecan smoking away in the AMNPS, everything went into the smoker at 12 noon--both probes of the Maverick happily pumping out their info. I had decided to try this one at a higher temp, so I set the MES to cook at 260*
That was the last time my ET-733 worked right all day. The meat probe functioned fine, but the probe monitoring the smoker temp just went nuts. It was recording temp swings from 220* to 308* and showed the temp increasing rapidly when the MES wasn't even heating. Gonna have to figure that one out.
At 4:30 the IT was 160* and the STALL began. So I pulled it out of the smoker and took it inside and foiled it.
View media item 423224 View media item 423225
I had planned to add 1/2 cup of apple juice to the foiled meat, but it turned out there was no apple juice to be had. There was, however, some other juice in the fridge. A few days prior, I had juiced a whack of crab apples, filtered the juice, sweetened it and mixed it half and half with straight cranberry juice. I figured, why not? Since I didn't really want bright red PP, I put the juice in a dish, nuked it to steaming hot, and wrapped it up with the butt. Then everything into a 250* oven.
The IT finally hit 206* at 6:30, so the butt came out of the oven for a long rest.
At 10:00 Sunday night, I unwrapped the butt and got ready to make some PP. I was VERY happy with the bark, and the meat was unbelievably juicy and tender.
I'm afraid this will have to do for the plated shot--I'll just call it a bowled shot. LOL.
View media item 423230
There was a fair bit of fat on this butt, but I still ended up with about 4 pounds of pulled pork. In about 1 hour, we'll be sitting down to eat out fill of PP. We're sitting here drooling while supper is prepared. Pulled pork is always better the next day--that's why I was in no rush to get started Sunday morning.
Thanks for looking
Gary
