Smokin-It User Forum!
Recipes => Pork => Topic started by: DivotMaker on October 06, 2013, 03:05:37 PM
-
I've set this topic as a "sticky" because users requested it. This is not to promote my method for a brined pork butt, but to simply make it easier to find. I had no idea this recipe would get such attention, and I'm humbled that so many like it! Thanks to All!
Trying something new today! I started off with a 9.34 lb bone-in Boston butt. Trimmed it up yesterday, and put in a brine:
1 gallon water
1 1/8 cup kosher salt
1 cup brown sugar
1/2 cup apple cider vinegar
1 tblsp garlic powder
1 tblsp onion powder
1 tblsp cayenne
2 tsp black pepper
1 tsp #1 Instacure (pink curing salt) [edit: This is a later addition to the brine, but was not used on this cook.]
Heated the brine to blend all the flavors, cooled and placed in the fridge. I put the butt in a big a$$ ziplock bag with the brine about 3 pm yesterday. I haven't decided on a brining container yet, so I just used a giant ziplock. Took it out this morning at 5:45 am, rubbed with yellow mustard and Famous Dave's Rib Rub (I used this last week on some ribs, and wanted to try it on a butt - really good on ribs). Before rubbing, I rinsed the butt thoroughly with water and patted dry.
In the smoker at 6 am with 6 oz of cherry and hickory (about 80% cherry) @ 225. 8 hours in, it's well into the stall at 185.
This is my first time brining a pork butt, so I'll let you know how it goes!
ps - gotta get a brining container. I was worried all night that the bag was going to break and soak my fridge with pork brine! :o
Allow 1.5-2 hours per pound for pork butts to cook to 190! It's easier to get done early, and hold in the smoker or cooler, than to take longer than expected and not have your meal done on-time!
-
9:10 in, at 190. (Edit: 190 is the temp I use now on butts). Smells soooo good! Shooting for 200 on the Maverick. When it hits it, I'll double-foil and let it rest. Waiting impatiently for the results of the brined butt! :P
-
cant wait to hear the news.... wish this laptop had "smell-a-vision"
-
Here Bob... try a "scratch and sniff" on your laptop! ;D
-
Looks good Tony, I have never brined a butt either, were all waiting on the taste test!
-
SMELLS GREAT!!!!!
-
Tony
Looking for your comments if there is a difference between a brined butt and non-brined butt. He said "butt"
I guess you don't wrapped/foil your butts during the cooking process to speed up the stall.
-
The results are in! 10 1/2 hours total cook (to 199 - got hungry). (See above... I now go to 190, which is great, and saves a lot of time). Wrapped the little piggie in foil and let it rest 20 minutes (again -- hungry). (THIS butt only took a little over 1 hour per pound, but allow up to 2 hours per pound, on butts. It's better to take less time, and hold it for later, than to take more time, and end up not having dinner done on time!)
The results? ....Absolutely the BEST pulled pork I've a) ever made, and b) ever eaten! I am a total, 100% committed convert to brining! I had no idea the results would be so spectactular!
The meat was twice as moist as I've achieved with injection; no contest. The taste of the deep internal meat was very flavorful - definitely rivaling injection.
The Famous Dave's Rib Rub was a definite hit on the pork butt! I like to use my own rub, but if you're in a hurry (or lack the needed ingredients to make a new batch of your rub), try Dave's. It's really tasty.
The pictures look like others I've posted of a done & pulled pork butt; don't be fooled - they do NOT tell the whole story! The level of moisture and tenderness in this meat CAN'T be shown in pictures; only the mouth can detect that!
I was concerned that the sugar/salt brine would impart an overly-salty taste; it did not. The taste was balanced with spices and smoke, but not too salty.
Bottom line: I'll be getting a brining container pronto, and will continue to experiment with different brine recipes and techniques! This is definitely a winner!! ;D ;D
Edit for Ed - no wrapping. I like the chewy bark I get unwrapped. I just let it power through the stall!
-
I have never brined anything before, better start my research....
-
Me neither, Bob. First time for everything! :D
-
I actually got the idea for brining a butt while roaming around www.thebriner.com website. They have a brined butt recipe that doesn't involve anything other than brine. That got me to thinking, but knew it needed a rub for the exterior after the brine.
Lots of folks brine poultry, but like Bob, I've never brined anything! Guess it's natural to be hesitant of things you don't know much about. That's definitely changed now! Glad I took the first step!
-
Tony, that pulled pork looks really moist and juicy. Thanks for posting this, I have to try this method next time....
-
Thanks Tony! Definitely worth trying. I'm amazed at the difference!
-
Tony, What is your plan for a brining container? I checked "The Briner" out I think it is a good idea but for the large and small size plus the shipping to me its nearly $65 seems like alot for 2 plastic buckets. Would any plastic container from wally world work or does it need to be a food grade container?
Mark
-
I'm going to find a pickle bucket or other food-grade plastic container big enough to hold something about 10 lbs. Much larger won't fit in my fridge. I like the briner due to the hold downs incorporated into the design, but I also think they're a little pricey for 2 buckets. I'm not certain, but I think some plastics are not food safe, so I'm going food safe only.
-
Thanks for this, Divot! I always brine poultry, but never thought it was necessary for pork. I'll follow your lead on the next butt that I do.
-
Thanks, Steve! Melt-in-your-mouth tender and juicy!
-
Mark: I would definitely stick to food grade plastic for brining. Try going to a wine making shop, they should have food grade plastic pails with lids for about $10. Making wine, everything has to be sterile, unless you plan on making vinegar. I have used the same pails that they sell juice concentrate for wine making.
-
Tony
10.5 hours of cooking time is fast. Maybe the brining speeds up the cooking process. I know when I smoke butts it's every bit of 1.5 hours per pound. I am curious to try brining a butt.
-
According to what I've read, brining does speed-up the cooking process. Maybe others can confirm this? I'll know more about that when I do more brining (since this was my first time).
-
Mark: I would definitely stick to food grade plastic for brining. Try going to a wine making shop, they should have food grade plastic pails with lids for about $10. Making wine, everything has to be sterile, unless you plan on making vinegar. I have used the same pails that they sell juice concentrate for wine making.
Thanks Tony, If it rains this weekend I will try and find one of those buckets, I have got to try this brining!
-
I started brining my chicken before I had the electric smoker. It really made a difference in the moistness. I often use the Tupperware made for a turkey. Holds quite a bit. When I am not hungry the pictures are appreciated. When I am hungry, I imagine the poster gets some type of wicked delight from the torment.
-
I started brining my chicken before I had the electric smoker. It really made a difference in the moistness. I often use the Tupperware made for a turkey. Holds quite a bit. When I am not hungry the pictures are appreciated. When I am hungry, I imagine the poster gets some type of wicked delight from the torment.
You're right, Tex! My problem is seeing the pictures makes me hungry, even when I'm not! :P I guess it's the same twisted delight people get eating a big burger in front of the lion cage at the zoo. They may not mean to be cruel, but it is. lol
-
When looking up a new recipe, the ones with pictures always help you appreciate and level set your expected results. I enjoy seeing the pics on this forum because it encourages me to try new recipes or ideas.
And I can understand the emotions of the lion because that is how I feel when I am waiting for meat to come out of the smoker, then devour it without hesitation.
-
Haha, Tony! I'm a visual person, and I am always attracted to posts/recipes with pictures! I always try to give viewers a glimpse of what I'm seeing through the process, but it's hard (sometimes) at 5 a.m. to get the camera working!
Someone once said, "If there aren't pictures, it didn't happen." I love seeing pics of everyone's success stories, and try to encourage everyone to take and post them. I think it adds a lot to the stories about our experiences. I think most people are visual, too, and pictures are definitely worth the effort and time.
-
quick question...did you put any liquid in a pan when you used this method? If so, what did you go with?
-
I used apple juice in my water pan, Chris. I always use either apple juice or beer in the pan.
-
perfect thanks...got everything all set up for tomorrow morning...cannot wait!
-
Should be a good day in the Smokin-It world, Chris! I'm doing baby backs tomorrow!
http://smokinitforums.com/index.php?topic=1024.0
-
Question on brining times. Is there a recommendation on approx. hour per lb? What is too long?
Had some smoked turkey at a tailgating event and they said they brine 10-12lb bird for about 5 days but it wasn't overly salty and the sweared by it. I plan on brining a pork butt today and this question was in the back of my head.
Thx,
Wik
-
Hey Wik, I did this 9 1/2 lb butt for about 15 hours, and it was perfect. So, for pork, I use about 1 1/2 hours per pound. This depends on the thickness, too. Brining a 9 lb butt takes longer than a 9 lb pork loin. I'm not sure you can "over" brine a pork butt.
-
Tony, are you still doing the same brining recipe for the butts? Looks like a winner to me? I just want to make sure before I go grab the ingredients.
Did you end up getting a brining bucket? I picked up a couple food safe buckets at Home Depot to use for turkey's, but I ended up just using a brining bag I had instead. I'll probably do a combo of bag+ bucket as long as I can get the bucket in my beer fridge without displacing too much of the brews.
-
Charlie, this is the same simple recipe I use now, too. It's easy, and works great (at least in my opinion). I did get a Briner Jr, and really like it. I can fit anything I'm brining in it, except a whole turkey. Butts, loins, ribs, chicken - no problem. I like the "hold down" disc inside, and the heavy-duty plastic it's made from. Also has a pretty small footprint in the fridge, so minimal beer displacement occurs. ;D
-
Divot look at turkey briner I broke a bag wife said buy it, comes in two sizes works great
-
Is that the name, Doogie? Turkey briner? Got a website link? I have The Briner Jr that I love - fits everything but a whole turkey, so I'm interested in something bigger for a turkey.
-
Same thing you have I have bringer jr and love em usually only do turkey breast so they suffice for size
-
Gotcha. I almost order the big one, too, but I don't do whole turkeys that often, and really don't have the real estate in the fridge for it (don't want to push the wife's buttons too hard:) The Jr fits great! Using it this weekend on a 9 lb Boston butt!
-
Gonna have to try a butt in the briner sounds good
-
Gonna have to try a butt in the briner sounds good
It's the bomb! Best pulled pork I've ever had!
-
I will whole heartedly agree with the butt brine, it is the best I ever had
-
Thanks Ben!
-
I can't thank you enough Tony, best ever
-
Seems like briner is way too big for my liking given fridge space and not cooking whole turkeys.... You feel the JRis a fair deal?
-
Seems like briner is way too big for my liking given fridge space and not cooking whole turkeys.... You feel the JRis a fair deal?
It's a little over-priced, given cost of shipping. But, it is unique, well-made, and should last a long time (forever?). I'm ok with the purchase, and use it enough to justify it.
-
Tony
how long do you recommend the brining process? I have read it seems 8 hours minimum and 48 hours maximum.
I am going to brine my next pork butt using the briner Jr.
-
I brined a brisket flat yesterday. After, I realized I havn't seen any posts about brineing beef. I would assume brining beef would have the same benefit as anything else. Any thoughts....
-
I also injected it afterwards. Overkill?
-
Briner showed up ... And will be used tonight!!!!
PS the better half is wondering when the toys will stop arriving.
-
I have to try brining a brisket, Walt! I've wanted to, but just haven't got around to it yet. Yep, I think injecting, too, may be a little overkill, but who knows? Your results will be new territory for us. Forge on, pioneer!
-
Update, for those who are wondering!
The only modification I've made to this brine is to add a 1/2 cup of apple cider vinegar to it. It helps to tenderize the meat, and seems to add a little flavor. Remember - brining does not have a significant effect on salt content in the meat, just flavor and moisture.
The salt & sugar actually denature the protein molecules near the surface of the meat, which causes it to trap moisture inside while cooking. It kind of creates a "moisture barrier," without absorbing much salt. Just be sure to rinse the brine off thoroughly before applying a rub or seasoning. Avoid coatings that contain a lot of salt - not needed.
I never smoke un-brined butts now!
-
I now am a convert to brining due to Tony. Best thing to use now.
-
Thanks Ben! No greater satisfaction than someone liking what we're putting on here! ;D
-
Thanks Tony!
-
Update, for those who are wondering!
The only modification I've made to this brine is to add a 1/2 cup of apple cider vinegar to it. It helps to tenderize the meat, and seems to add a little flavor. Remember - brining does not have a significant effect on salt content in the meat, just flavor and moisture.
The salt & sugar actually denature the protein molecules near the surface of the meat, which causes it to trap moisture inside while cooking. It kind of creates a "moisture barrier," without absorbing much salt. Just be sure to rinse the brine off thoroughly before applying a rub or seasoning. Avoid coatings that contain a lot of salt - not needed.
I never smoke un-brined butts now!
You have convinced me to try a BB for my first smoke and I am definitely going to use your brine recipe.
Just a suggestion, but it may be helpful for others to update your original post (recipe) with the new addition of the Apple Cider Vinegar.
I'm excited. Smoker scheduled to arrive on Tuesday! ;D
-
Just did a brined loin today, check it out on the Tappecue thread I am running. You can't beat that brine for keeping the meat nice and tender.
-
Thanks again, Ben!
Gregg - good catch. The original post is updated. Thanks!
-
Here goes another one! Put a brined 9.86 lb Boston butt on this morning at 2:50 a.m. (back in bed by 3). Added a couple of new ingredients to the brine - I'll update the recipe, if they work out. Yellow mustard & Famous Dave's Rib Rub on the outside. 10 hours in, sitting at 176 (coming out of the stall in the 160's). I used 5.5 oz of black cherry from Maine Grilling Woods on this one. 23 degrees to go! Didn't take any prep pictures at 3 am... looks like the other one in this post. I'll get some "money" shots of the finished product, though! ;)
-
I'm interested to hear about the new ingredients and the results.
-
12:15 in, at 190. Right on track! Looks like this one will be about 1:20 per pound.
-
13:30 in, wrapping it at 196. This one feels very tender and moist going into the foil. Gonna let rest a bit longer, then pull. Pics coming soon! Meant to take one when coming out of the smoker, but the wind had other plans. All I could do to wrestle the foil and butt! :o
-
Pulled and ready to eat! OK, the 2 secret ingredients were 1 Tsp. Instacure #1, and 6 oz of Shiner Bock beer. The #1 salt gave a really nice-looking "smoke ring!" (picture 2). The meat was very moist and tender, but I found the bark just a little saltier than I like (fam said it was OK, though). I didn't allow enough for the extra salt in the #1 cure. Next time, I'll cut the kosher salt to 3/4 cup and leave the meat in no longer than 10-11 hours.
All in all, though, a success!!
-
Update! I have found the brine to still work, without modification. Once you brine, you'll never go back to dry!
-
That is a nice looking smoke ring ------it looks very good
-
Thanks, Don. If you haven't brined a butt yet, you owe it to yourself to try! ;)
-
Tony, Looks great, I found a brining container @ Sam's Club a couple of years ago... Works great, made of hard plastic by Rubbermaid, fits 2 Butts perfectly & fits straight in my refrigerator, I can get 2 of the container's on 1 shelf... I tried to attach a photo but it was too large... lmk if you want me to email it to you.
Keep experimenting, I'm enjoying the forum.. Happy Holidays,
Mike
-
I've seen those containers at Sam's, Mike. They're in the restaurant supply area at my club. I usually don't do much larger than one butt at a time, which fits great in the Briner Jr., but I was definitely challenged for a 14 lb turkey!
-
Tony, Looks great, I found a brining container @ Sam's Club a couple of years ago... Works great, made of hard plastic by Rubbermaid, fits 2 Butts perfectly & fits straight in my refrigerator, I can get 2 of the container's on 1 shelf... I tried to attach a photo but it was too large... lmk if you want me to email it to you.
Keep experimenting, I'm enjoying the forum.. Happy Holidays,
Mike
For information on how to reduce the size of your pictures, so you can post them check out the following thread:
http://smokinitforums.com/index.php?topic=1272.0 (http://smokinitforums.com/index.php?topic=1272.0)
We love to see pictures!
-
NDKoze... Thanks for the guidance...
-
never brined a butt (pork) DM butt will give it a shot ,I need to pull the trigger on one of these smokers
-
Once you try a brined butt, you won't go back to the old ways. :)
-
I need to pull the trigger on one of these smokers
Ready, aim...FIRE! ;D
-
Anyone try this brine on ribs? I have a briner bucket, a model #3 arriving tomorrow, and an appetite.
-
I occasionally use it on ribs - works fine. You just don't want to keep them in for more than about 3 hours, unless you halve the salt.
-
Is there a noticeable taste difference brining ribs?
-
Is there a noticeable taste difference brining ribs?
Arnie, that's why I said I use it occasionally. It does increase the moisture, and seems to make the meat a little more plump, but it's not enough benefit to justify the effort. Coating the ribs with a rub that contains salt, and resting in the fridge overnight, pretty much accomplishes the same result. When I do ribs that way, I am very happy with the moisture and tenderness, so I leave the brining to poultry and large cuts that benefit more from the process.
-
I had that suspicion Tony. Not much meat there. Thanks.
-
DivotMaker,
Thanks for starting this post. I recently got a Model 3 and I just finished my 5th shoulder using this method. I have substituted Morton's Tender Quick for the salt and instacure, and I have been leaving them refrigerated in the brine for different times to experiment with the sodium nitrate... All have been outstanding, with the pink moving further and further inward with as the brine time increases. My family prefers about an inch of pink, which is about 3 days in the brine.
-
Halfcocked,
Be sure to post some pics! Thanks for the kind words!
p.s. - a first name and town, in your signature line, is a nice touch! ;)
-
Will do... Just have to remember before everything gets eaten...
P.S. Fixed that. Thanks for the tip!
-
OK DivotMaker, I have some of your brine cooling and a couple of pork shoulder picnic roasts (total weight about 9 pounds) that I'll be smoking in my Smokin It #1 Saturday. Should I just brine overnight or longer? Lots of outside fat too, do I leave it all on or cut some off? I'm planning on trying fat side down and a tray of apple juice next to the smoke box. Hope hubby can put up with my experiments. ;)
-
OK DivotMaker, I have some of your brine cooling and a couple of pork shoulder picnic roasts (total weight about 9 pounds) that I'll be smoking in my Smokin It #1 Saturday. Should I just brine overnight or longer? Lots of outside fat too, do I leave it all on or cut some off? I'm planning on trying fat side down and a tray of apple juice next to the smoke box. Hope hubby can put up with my experiments. ;)
Suzie, overnight should be fine on those, considering the external fat. The picnic cuts are sometimes really fatty, and still have skin on sometimes. If you're making pulled pork, next time look for bone-in Boston butts. This is the cut of the front shoulder, above the picnic cut. It tends to have less connective tissue inside, and yields better pulled pork (it's pretty much the "gold standard" for pulled pork). The meat of the picnic is good, but it's way more inconsistent than the Boston butt.
The rest of your smoke plan sounds good!
-
Saw a thread somewhere talking about bone in Boston Pork Butte being the best for pulled pork. Any ideas on that.
Also , going to have a Hawaiian theme grad party for daughter doing pulled pork for approx 50 people. Should I figure say 1 pound per person or 1/2 pound.
Thanks for your help.
-
Tony,
That looks delicious. I'm heading to your house for dinner. Lol. Going give it a try myself. Thank you for sharing.
Bear
-
Saw a thread somewhere talking about bone in Boston Pork Butte being the best for pulled pork. Any ideas on that.
Also , going to have a Hawaiian theme grad party for daughter doing pulled pork for approx 50 people. Should I figure say 1 pound per person or 1/2 pound.
Thanks for your help.
Rick - that's what this is thread is all about. The bone-in Boston butt pork shoulder, imo, makes the absolute best pulled pork! ;)
-
Pics as promised...
Just did 2 shoulders with different rubs, one with Dave's Rib Rub, the other with Lambert's Sweet Rub O'mine. Brined for 3 days, smoked approximately 15 hours to 195F. Both shoulders together made about 36 sandwiches. (Hope that helps with Rick's questions). Pre-cooked weight for both shoulders was about 17lbs.
(http://)
Turned out great, by the way!
-
Wow, Jamey, the pics are great! You didn't find it too salty after 3 days in the pool? That's a long time for a butt brine!
-
As long as his rub was not too salty, I'm guessing it was OK. That is a fairly long time in the brine though. I don't think I have ever gone longer than 24 hours.
-
I agree, Gregg. I thought he used my butt brine, but forgot that he substituted Tender Quick for the salt/curing salt. Not sure how salty that turned out, compared to kosher salt.
-
You guys are correct. I would not have left this in a brine made of 1 cup of kosher salt for 3 days. 1 Cup of Tender Quick per 1 gallon of water per 5lbs of meat is almost never too salty for large cuts, no matter how long you leave it in (I leave whole venison hind quarters in a similar brine for 2 weeks!). This seems to be a good ratio. 1 Cup of Tender Quick is probably only about 1/2 cup of salt, with the rest being sugar and a small amount of sodium nitrate.
Here's the exact brine I am using:
1 Gallon of water
1 Cup Morton's Tender Quick
2 Cups brown sugar (packed)
1/2 Cup cider vinegar
3 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp coarse ground black pepper
The majority of meat curing I have done in the past is cold-smoking or low heat smoking (less than 160F internal temp), and corning. Hitting internal temps of 195F is very new to me. I brine almost everything. I use a lot of salt and I have found kosher salt to be way too salty, even when I drop the ratios down. For whatever reason, sea salt seems to be less salty than kosher salt when using the same amount. Not sure why. Tender Quick makes it even easier, as long as the recipe calls for sodium nitrate. Salt works quick, but sodium nitrate needs a lot more time to work its magic.
-
By the way Tony, it was reading this post that prompted me to try pork shoulder in the first place. Even though I switched out the salt with Tender Quick, you got me started on this path, so thank you. The results have been so good I am doing buts #8 and #9 this weekend, with everyone clamoring for more!
-
Awesome! It is hard to mess things up with Tony's brine/butt recipe. The cool thing is that you can use the brine as the base and then get creative with the binder and the rub to change things up a bit.
-
By the way Tony, it was reading this post that prompted me to try pork shoulder in the first place. Even though I switched out the salt with Tender Quick, you got me started on this path, so thank you. The results have been so good I am doing buts #8 and #9 this weekend, with everyone clamoring for more!
So glad it's working out for you! 8) You're very welcome!
-
Almost 4700 views of this post is a true testiment of the popularity of Tony's great brine recipe. The results are fabulous.
-
Almost 4700 views of this post is a true testiment of the popularity of Tony's great brine recipe. The results are fabulous.
Wow - I really hadn't even noticed that! I never thought, growing up, that my "15 minutes of fame" would be a pork butt brine! Hahahaha!! ;D
-
Well, I've created two batches of brine from DM's recipe for a couple of 7.5 lb pork butt's. I slightly modified the recipes by using Morton Tender Quick (1 cup) in place of the instacure and salt. I also threw in a little Thyme and Rosemary just for the fun of it. The brine batch's will chill overnight in my garage since it's like 20 degrees outside here now. Figure I'll start the pork butt brine swim tomorrow morning and let it go for about 10-12 hours (this seem about right to you experts out there?). Then, I was going to pull them from the swim and pat dry, rest in fridge for an hour or two, apply mustard and rub, wrap in saran for at least 4 hours and toss in the smoker very early friday morning (i.e. 1-2am) for a dinner on friday night. Does 10-12 hours cook time at 225 sound about right for a couple of these 7.5 lb butt's in the smoker together? I also only have one meat probe now so I'll have to use one as the gauge for the cook.
-
Tony, I can't attest to the substitution of Tender Quick, but I think others have done it. Your plan sounds solid, except I would recommend a good rinse when they come out of the pool - you want to get that excess salt off the surface. Also, no real need for any kind of "rest" out of the brine. Rinse, dry, rub, and into the smoker! Easy peasy! ;)
-
I have about 15 pounds of boston butt probably around 7.5 each one. What do you recommend for the cook time. I'm planning to invite company over friday night around 6pm. I would like to time it so it's just starting the resting process around 2-4pm. Recommended pull temp for rest is 190? 200?
-
I always start my butt smokes around 12:00am-1:00am and it works out really well. I think if you start smoking around midnight and pull at 195 you'll be good.
If for some reason they get done early, you can drop the smoker temp down to 140 when the meat internal temperature hits 190-193 and let it rest in the smoker until 4:00. Since the smoker is insulated so well, it will retail its internal temperature for quite a while (even in the cold Midwest temps), and the carry over will take it pretty close to 195. At 4:00, double-wrap in foil, and let rest in the smoker for 1-2 hours with some towels on top. Then pull at 5:30-6:00 to pull the meat.
Or you can pull the butts from the smoker at 195, double-foil wrap, and let rest in the cooler for up to four hours and then pull.
-
Dual Pork Butt's now in the SI2 at 12:20am. Temp set @225. Outside temp is a COLD 0 degrees and falling. Looking forward to some nice pulled pork sandwiches tomorrow night.
-
Any updates, 18 hours in, Tony?
-
Why yes I have an update!
15 lbs of Boston Butt (2 - 7.5lb butts) were brined for ~16 hours, rinsed off, pat dry, coated with Famous Dave's rib rub, and started in the smoker at 12:20am with IT 42º @ 0º outside temp. At 7:40am they were IT 163º @ -8º outside temp. Outside temps continue to chill during today to around -10º or -15º (according to my vehicle temp sensor). I had to leave work a few times to come check on the smoke (good excuse even if it wasn't that necessary). Sure wish I was done with my HeaterMeter project so I could just sit and work drooling while watching the cooking charts.... Anyway, I pulled the butt's at 5:15pm when they reached 193º IT. So, it was about a 15 hour smoking process. And with that perfect pull time of 5:15pm they were double wrapped for a 1 hour rest. Friends arrived around 6:00pm and we were devouring pulled pork around 6:30 to 6:40. Friend told me it was so good that he ate enough to put himself into a food coma! I have to agree that it was so good I couldn't stop myself from pigging out!
Best part is that I have plenty of leftovers this time. Even after giving some away to friend's! Attached are my lovely pictures...
Gregg, Thanks for the spot on recommendations for when to start the smoke. It worked out PERFECT!
-
Well, it sounds and looks like it came out perfect. The pics looks awesome.
Nice job!
-
Great job! That meat looks very moist as well. I haven't tried brining the butt yet, but it will be the next time I smoke one.
-
Great job! That meat looks very moist as well. I haven't tried brining the butt yet, but it will be the next time I smoke a one.
Once you brine Arnie, you won't go back. :)
-
Sorry for the late reply, Tony! I was a little "off the grid" yesterday! Those butts look FANTASTIC! You just can't get them to look that beautiful without the brine with curing salt! Presentation is a big part of how people respond to food, and seeing that pink (although fake) smoke ring just screams "BBQ!" in people's minds! Really nice job! 8)
-
Thanks. It tastes as good as it looks too! I just had some leftovers for lunch today... Yummy!
-
Gotta love the leftovers!! ;) 8)
-
Tony, Awesome job... Great Q and I can't believe those temperatures that you did that smoke in, brrrrr.
-
looking good
-
Tony, Awesome job... Great Q and I can't believe those temperatures that you did that smoke in, brrrrr.
Less tending than gas grill. :-) What won't we do for good BBQ?
-
What won't we do for good BBQ?
Answer:
1. Sit by the smoker for 12+ hours
2. Constantly check temperature, and adjust accordingly
3. Spritz, mop, flip, foil, etc...
4. Spend an incredible amount of time preparing, then cleaning, the smoker.
What we actually do for good BBQ:
1. Focus on a little killer prep work for the meat
2. Put it in the smoker and set the temp
3. Get on with better things to do, like play golf, music, go fishing, take a nap, etc...
4. Pull it out, when done, and ENJOY!
Gotta love some Lazy Q! ;D ;D
-
Looks great Tony!
Makes me want to smoke a butt.
Sam's has some Rubbermaid containers 6 qt sold in a 3 pack for $12.98. Plus you can go to some of your local restaurant supply stores and get something from them. I have a C size Lexan that works great for all sorts of things. Lots of good items here at this site www.webstaurantstore.com/search/lexan-containers.html (http://www.webstaurantstore.com/search/lexan-containers.html)
-
Those should be great brining containers, Paul! And the price is certainly right!
-
FYI.
$4 each on amazon, free ship with / if you have prime membership.
Lots of other ones to to pick from.
-
I actually bought these from Sam's club a while back. They are nice size for small items. I needed a bigger container for my brisket. I got the bigger container for free from Sam's club. They gave me a whipping cream container from their baking department when I asked for it. I attached the picture. I also used a 2.5 gallon baggie around the brisket to cut back on the amount of brine I needed to make.
-
How does free sound? Read my post here (http://smokinitforums.com/index.php?topic=1012.msg21782#msg21782).
-
How did you keep it cool?
-
I think I could have fit it in my fridge with some re-arranging but I might have put it in the garage that night because it was like 0 outside and about thirty something in my garage.
-
Looking good (Tony) good idea and you certainly can't beat the price. Keeping it in the garage won't work for me though as it got down to a balmy 63° last night and going to around 80 today.
-
Don't you guys ever sleep? Perhaps a bunch of all night smokes being babysat. 80 degrees here also.
-
Sure can't complain about a free food-safe brining container! 8)
-
Brined my 1st Boston butt last night - kept it in the brine for about 16 hrs then took it out and injected it with a mixture of Tony Zacharie's Creole Butter and Little Richard's (my favorite BBQ place in Winston-Salem, NC) Lexington BBQ sauce. Topped that with Memphis Dust and letting it sit in the refrigerator until it's time to stick it in the #2.
Now a couple of questions -
(1) should it go in fat side up or down. There's not a lot of fat so I'm thinking it will soak into the meat as it melts (?) and help keep it moist but I read another forum member saying they were putting theirs in fat side down. Does it make a difference?
(2) should the Maverick probe be put in close to the bone or strictly in the area where there is no bone? I'm worried about getting a false reading from the bone but I don't know if that's a legitimate worry or not.
Thanks in advance...Gene
-
1. I think most (me included) put the Butt in fat-side up.
2. Absolutely it makes a difference. You definitely do not want the probe anywhere close to the bone as it will indeed give a false reading. I usually try to find the thickest meatiest part of the butt to place the probe.
When are you throwing it in the smoker?
-
Gregg - Thanks for the input...makes me feel a lot better. The butt is 8.7 lbs so from what I've been reading in this thread I think I'm going to have to put it in around midnight so it won't be done TOO early (13.5 hours @ 1.5 hrs/lb). I'll either double wrap it in foil and drop the temp of my #2 or use foil, towels and a small cooler to hold it in when its done.
-
Time is affected exponentially by the cooking temp. What are you thinking?
-
I always put mine in around 11:00pm-12:00am at 225. Mine typically run closer to 2/hours per pound.
I think you should be good to go. Pull at 195 if it gets down within 2-3 hours of your meal time, double-foil and rest in a cooler with some towels on top for 1-3 hours for a rest. If it appears that it is going to get done earlier than that, I would reduce the heat to 140 when the internal temp hits 190. You can leave the butt in the smoker in warming mode for several hours and the carry over will take it up pretty close to 195.
If for some reason it is looking like it may not get done in time, I would resist the urge to crank up the heat unless you really have to. Those last few hours when it is working through the stall is where the real magic happens.
-
The two butts I previously smoked I did without brining and I set the #2 to 235, taking them out to rest when the internal temp reached 195. I "was" planning on doing this one at 235 also but maybe I'll try 225 so it doesn't finish too soon...I don't need it ready until 5:30/6:00. If it seems it's hanging when I get up in the morning I can always kick the temp up a bit.
-
I generally use 235 for two butts and 225 for a single. But, I think you could use 235 for singles too.
There are a few here that prefer 235. I'm not sure there would be a huge difference either way. I just prefer to use 225 if I have time to spare.
-
Thanks Gregg - I have the time so I'll try 225...between the lower heat, brining and injecting this should be the tastiest, juiciest butt yet...photos tomorrow.
-
You're on the right track, for sure, Gene! I go fat cap up on butts, but it really doesn't matter to me. Most of the butts I get are pretty-well trimmed, and most of the "beneficial" fat is really internal anyways. I also don't think 235 will hurt, either. I use 225, but usually kick it up to 235 once it works through the stall and the temp starts climbing again. All the "tenderizing" cooking is done, at that point, so a little extra heat doesn't hurt a bit. Some do butts at 240, or higher, but I like 235 and below.
Let us know how it turns out! (With pictures, please!)
-
In last night at midnight at a temperature of 225 (oh, what we do for food!). I've had a question about the Maverick probes so I decided to stick both of them in on different sides so 10 hours later one is reading 169 and one is at 172 - close enough for Gov't work. The smell is so good it's making my taste glands work overtime...it going to be hard to resist stealing a taste when it's coming out and getting foil wrapped for it's rest.
-
12 hours in now and one probe at 181, the other at 178. Glad I went with the suggested 225 instead of my normal 235 since we won't be eating for another 5 hours...plenty of time to reach 195 since it appears it's going up about 5 degrees an hour. Still smells incredibly good.
-
You should be fine. It would be great if it finishes a couple of hours before you plan to eat so you can double wrap in foil and hold in a cooler with towels. The rest period will allow the juices to redistribute, and you will be in the money! Cheers
-
That's the plan Steve...it's 190 at 3pm, plan to eat around 6. That will leave it two hours to rest if it hits the 195 this hour. Smells so good!
-
Gene, make sure you give us a picture so we can fuel our porkilicious habits! :)
-
Right on track, Gene! I just mixed up a batch of brine for a 9-pounder tomorrow! ;D
-
Just pulled it from the #2, foil wrapped it and put in a warm cooler...total time smoking was 14-1/2 hours at 225. Beautiful (and delicious) bark...I can hardly wait! Trying to move it from the grill to the foil showed me just how tender it is...tried to fall apart!
Quick question for those in the know - the Maverick probes. I've read that you don't want to get the "wire" part of the probes wet and to only clean the probes themselves. The wires are getting terrible looking from the smoke and rub - how are you supposed to clean them?
-
Finished the smoke (above) and the rest BUT the butt wasn't as moist as I had been hoping...it seemed that the outer 1/4" or so had dried...still very edible but not what I was hoping for. How do you keep the moisture while still reaching the 195 internal temp?
-
I use Windex on my probes. I put some on a folded paper towel and then clean the probe. Then, while holding the wire at the probe, rub the wire between the paper towel gently. Works well for me. Just don't pull on the wire and don't spray directly on either.
-
I haven't had a butt dry out on me yet and I have taken a few up to 202-203.
It's possible that you got a cut if meat with not a lot of fat and it dried out on you. I always buy my butts at Sam's Club and have never had one dry out on me.
-
I prefer butts untrimmed and uncut in the double packs from the supplier. At my local store I can get them very reasonable with just a little mark up. I bought a twin pack a little over a week ago for $1.56 a pound. Try an untrimmed but, fat side up after you brined it.
It could be you just had a below average piece of meat.
-
Gene, looks like you did everything right. All meat is different. I'll bet there were no complaints at the table though. ;D are you sure your temp probes are reading right?
-
Barrel99 - thanks for the Windex tip, I'll try that
It's possible that there wasn't enough fat on it, it had been trimmed quite a bit and that might have been my fault...I actually picked the one with the least fat. Damn, live and learn!
I did notice that after I wrote the above and my wife had put the meat in the refrigerator that the pieces I was sneaking for snacks were really tasty and not dried out. My son, who lives down the street and who had eaten supper with us last night, came over to help me cut down a tree this morning, tried a cold piece this morning and agreed it was better this morning than last night...more taste and not dry. Who knows?
-
I went with the brine listed in the original post, for about 20hrs on a ~5lb Boston butt. Then rinsed, rubbed with mustard, and some of a few miscellaneous rubs we had laying around. Went on the smoker at 225 with 3 hunks of cherry and a couple beer can boats of water for moisture. At 170 IT placed in a foil tray with 6oz apple juice, covered, and went back in at 235 (we were doubting it was going to be ready for dinner, and we lost about 5 degrees while tenting, next time I need to reduce the time screwing around with it and not crank up the heat) until 200 IT when we put in a cooler to rest.
The flavor and juiciness of the meat was great, but severely lacking in rub/smoke flavor. I think adding the apple juice may have been a mistake as there was still plenty of moisture coming out of the meat, there was almost 20oz of meat juice in the tray when we transferred to the cooler - drying out wasn't going to be an issue. The cherry didn't seem to want to stay smoking either and we were basically just baking after ~2hrs, next time I'm going to hack the hunks down a bit smaller and maybe try ramping up the temperature little by little to keep the element heated enough to produce smoke.
Overall not a bad first attempt at a Boston butt, but certainly room for improvement. Thanks guys for keeping this thread alive and posting feedback, it'll surely help me sort out improvements with the next try.
-
I would skip the foil. It's really not needed with these smokers and you will get a lot nicer bark.
-
Gene - you did everything right, it appears! How long did you rest it in the foil before pulling? I think the guys are right about it maybe just being the cut of meat. It's made by animals, and some of them can't be trusted to produce the best product. ;) The only butt I ever smoked that was drier than usual was one from Sam's that I froze, thawed, and didn't brine. Very disappointing (compared to usual), but was still better than Rib Crib!
Josh - skip the foil pan. Totally not necessary, and counterproductive to a good butt in these smokers. Let that baby sit naked in there, with the door closed, until it hits 195, then wrap/rest in foil. Easy, and that's what Lazy Q is all about! 8)
-
I was bit by Daylight Saving Time yesterday. :-[ Planned to get up at 3 am to get my 9 lb butt on, but I believe my wife slipped me something that caused temporary paralysis (at least that's my story)! I didn't get the butt on until 5:40, and it didn't finish until 5:30 pm! I wrapped and rested this one, but it went in the freezer for next weekend! I take the whole thing, still wrapped in foil, and seal it in a vac bag, and into the freezer. After thawing a couple days in the fridge, it goes in the crock pot, still wrapped in its original resting foil! A few hours later, I unwrap it and it's just like right out of the foil on day one. Great technique, if you need to save a whole smoked butt for later!
Oh, and I'll post some pics next weekend! ;) Standard butt: brined for 13 hours, mustard and Famous Dave's Rib Rub, smoked at 235 (first one all the way through at that temp), 6 oz of cherry and a water pan. 12 hours for a 9 lb butt.
-
Stopped by the Keesler AFB Commisary today and picked up another butt...made sure this one had a full back of fat and was marbled with it throughout. Had to put it in the freezer since I don't think my wife could handle another one this weekend.
-
DM-
You manage to fit an entire 9lb butt wrapped in foil into a vacuum seal bag? I'm not sure I could make that happen based on the size (without cutting it down).
-
Tony, did 2 butts with your brine in the Briner (lg). Apple, cherry, and hickory, had a nice ring, lots of moistness and great taste. Excellent advice with this recipe. Thanks again.
-
DM-
You manage to fit an entire 9lb butt wrapped in foil into a vacuum seal bag? I'm not sure I could make that happen based on the size (without cutting it down).
No problem in the large Foodsaver bags (I use the roll, not the pre-cut bags). A 9 lb butt cooks down to about 6 lbs finished.
-
With over 6,000 views and growing I just had to do my first brined butt. Only change I made was a layer of turbinado sugar before it went into the smoker. In all honesty the butt was a little bit of a dissapointment when I unwraped it. 90% of the fat cap had been removed. Next time I'll use Sams Club for buttts. After a 16 hour smoke and 2 1/2 hour rest in foil IT was still 168. There was no liquid in the foil after the rest, none. No fat to remove when I pulled it either. Still it was very moist and good flavor and nice bark. I cant wait to do another butt with a big fat cap. Thanks Tony.
-
Dave, that butt looks fantastic! Funny how ALL the juice soaks back into the butt during the rest! Glad you liked it.
-
Nice job Dave. You can't go wrong with the Sam's Club butts. I have found that they are superior to any others that I have tried. I don't even bother going anywhere else for them anymore.
-
Alright, I've read ALL 11 pages of this and here's my take.
I have done 1 and ONLY 1 smoke in my #3 so far and it was a tiny little 6.5 butt that I gave to friends. I brined it using DM's recipe on the first page, minus the instacure. It was very moist, loved it!
Here's where I differ from the rest of you. I have always smoked butts and briskets fat side down. The reason is two fold. The first being that both cuts are loaded with fat so no need to put fat on top to "baste" the meat as it cooks. It simply isn't needed. This also will make your rub "wash" off during the cook. Case in point, look at this picture I took of smoking a butt and a brisket on the Keg. The butt on top rendered down to the brisket and "washed" off the rub/bark from the top of the brisket.
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fwww.tpdatlanta.com%2Fbsk%2F2meat01.jpg&hash=76df70ca997e2278f65b5710cdc296f19805e6e5)
The second reason I do fat cap down is a built in heat shield from the heat that is radiating upwards. Being that electric smokers do not have a true diffuser, this becomes even more critical.
I don't claim to be a know it all about electric smokers as this is the first one I've ever owned/used and I've literally only cooked on it once. What I do know is how to cook and have cooked God only knows how many animals in my life, lol. I have been smoking on one type of a smoker or another for many years, fed lots of people and this is just MY opinion. I say do what works best for you!
-
Thanks for your post Jason.
Really, I am not sure how big of a difference this makes at all in the SI smokers. The heat distribution is very even, so IMHO a diffuser or shield really isn't as necessary especially in the #2s and higher depending on how full you load the smoker.
If you use a good mustard binder, your rub will not wash off. I will put my results up against any fat-side down butts and I don't think you will see much of a difference.
Like I started off with, I am not sure one way is really much better than the other way. Do what works for you.
The one thing I will say is that we have seen that smaller butts 5-6 pounders and under have not always turned out the best. Results will usually be better with a 7-9lb or above butt.
BTW, Jason I love your avatar!
"Where's my froggy?" - Hedley Lamarr
-
The 6.5 butt I made was very good so no complaints here! I normally only buy 8-10 pounders but my wife bought the little one on clearance. I actually buy my butts from Restaurant Depot in 2 packs and I have had really good results over the years with them. As far as the #3 goes, she did a fine job on her maiden voyage. I agree with you on using mustard, been doing that for years, I use Gulden's Spicy mustard 95% of the time.
As for the avatar, yeah....it cracks me up too. Harvey was a seriously funny dude, lol!
-
Good observation about the fat up/down issue, Jason. I, through lots of smokes, have come to the conclusion it really doesn't matter most of the time. I do prefer to do briskies fat-side down, but more to protect the lean flat from the heat a little better. I trim almost all the external fat from my butts (hehe...sounds funny...wish it was that easy! :o ), so it really doesn't matter what side's up or down.
Seems to me you're really addressing the amount of drippings on the lower meat, when doing 2 levels? If that's the case, I'm not sure what the answer is. I've never really noticed rub "washing off," like you mentioned - guess I need to look better next time.
-
I'm trying this tonight - my pork butt in brining as I type, but I have a question (I'm a super-beginner), what does "stall" refer to when smoking? I read that you wrote, "well into the stall".
Also, how long should the meat rest after cooking?
Thanks for your patience with the new guy!
--Mike
-
Stall is just the ramp up in meat temp and then it takes WHAT SEEMS LIKE FOREVER to climb to the temp you want. Just the fat and meat doing its job.
I rest mine 2 hours or so all foiled up laying in a cooler or the oven.
Did you get a boston butt (bone) or picnic (no bone)? Either will be good, but the boston w bone is the preferred.
Good luck and post pictures.
PS Don't forget some type of juice in the box sitting next to element.
-
I'm trying this tonight - my pork butt in brining as I type, but I have a question (I'm a super-beginner), what does "stall" refer to when smoking? I read that you wrote, "well into the stall".
Also, how long should the meat rest after cooking?
Thanks for your patience with the new guy!
--Mike
Mike, John hit what the "stall" is, in its basics. Let me add this: The "stall" happens when the meat cooks enough to bring liquid (rendering fat) to the surface. What makes the temperature stop climbing, and even reverse a little, is "evaporative cooling." This is the same thing that happens when we sweat in the wind. Our bodies cool when the moisture on our skin is evaporated by wind. Same thing happens to large cuts of meat! The air moving through the smoker cools the surface of the meat, thus slowing the cooking process. But, the great thing is that cooking is still happening! The fat and connective tissue, inside the meat, is rendering down, and being absorbed by the meat. This is when the real magic happens!
Bottom line: Embrace the "stall!" It freaks a lot of folks out, when they first encounter it! Oh no! My smoker just stopped working!! Arghh!! No, this is NOT the case! It's the meat. Once the stall hits, just let it work its way through; it will eventually begin to climb! The stall can take several hours, after a really fast temperature climb to it. Don't let that freak you out, either! You'll watch the internal meat temp climb really fast, at first, but it will NOT continue at that pace! Expect the 1-2 hours per pound, and watch for the stall!
-
Tony,
I'm trying your brined butt recipe today too, and the 1st thing I need to ask is if all of you experience the huge temp differences between what you set your SI at and what the temp inside the unit really is. I set the unit temp at 225 with about 3 oz. of competition pellets in the wood tray and it climbed up to 275. When it hit 275 I went out and dumped the set temp to 175, so it's on the way down right now, and I'm wondering when it will bottom. How can you guys cook with those kind of swings or variations or whatever you want to call it. Is there some way of calibrating the SI #1 to read more accurately? Again, I'm measuring the inside temp with my Maverick and the probe is clipped onto the bottom side of the smoke hole. I stuck my thermapen into the hole and got the same reading as the Maverick, so I know the temp is accurate. Anyone?
TIA,
BB
-
Tony,
I'm trying your brined butt recipe today too, and the 1st thing I need to ask is if all of you experience the huge temp differences between what you set your SI at and what the temp inside the unit really is. I set the unit temp at 225 with about 3 oz. of competition pellets in the wood tray and it climbed up to 275. When it hit 275 I went out and dumped the set temp to 175, so it's on the way down right now, and I'm wondering when it will bottom. How can you guys cook with those kind of swings or variations or whatever you want to call it. Is there some way of calibrating the SI #1 to read more accurately? Again, I'm measuring the inside temp with my Maverick and the probe is clipped onto the bottom side of the smoke hole. I stuck my thermapen into the hole and got the same reading as the Maverick, so I know the temp is accurate. Anyone?
TIA,
BB
Bob, I use chunks, not pellets, but sounds to me like you experienced combustion of your wood to get a temp spike like that. 3 oz, also, is about 1/2 the amount needed for a butt.
Don't try to chase temp swings! Analog controllers, no matter who's smoker its in, can swing as much as 20-30 degrees. But, the "average" temp is where we set it. The temperature swings were one of the main reasons I went with the Auber PID controller...1-2° swings. :D
Also, I use 235 for butts. Set it to 235, and don't mess with it until the internal temp hits 195. No need to monitor, or try to chase, box temp. Set it, and forget it.
-
Ok Tony. I'll crank her back up. I had to cook it in my egg for the first 5 hours cuz I was doing some baked beans under it and the pan wouldn't fit in the SI 1. That's why only 3 oz of pellets. I had already gotten some smoke in it in the egg, but didn't feel like it was enough. You were right about the pellets combusting. I just changed the set temp back to 225 and there was no smoke at all so they just burned up. Chunks from now on. It's gonna take me years to use up the 40 lb bag of pellets I bought. lol. I think my butt has enough smoke on it now so I'll just let her cook. Seems to be coming out of the stall. 163 and counting. Hoping for dinner around 7 so 2.5 hours to go. The beans turned out great, BTW. Thanks for the quick and timely response. My inside temp is 199 but going up again. I think it's going to work out ok. I made some of So Fla Quers finishing sauce to put on this already delectable meat. Thanks again for posting your recipe.
Cheers,
BB
Cheers,
BB
-
Good deal, Bubba! I think folks use pellets with either the chip screen, or wrapped in foil, to avoid burning them up. Hopefully, some pellet guys will chime in!
-
Oh, I used the chip screen. It still lit up like the 4th. Chunks! Thanks again.
BB
-
If you want the best quality chunks you can get, check out Smokinlicious.com. There's a thread on it under What Tree Do You Use. Fantastic wood!
-
I thought you had nailed the reason for the radical temp swing Tony, but my 225 setting just topped out at 280. It's on the way down now, but I haven't messed with it since turning it back up to 225. 55 degrees seems like a pretty damn big swing. I can see why the Auber is so popular. Thanks for the tip on the wood. I'll check em out.
Cheers,
BB
-
Best way to eliminate the temp swings, Bob, is to pull that box temp probe out. ;) If, or when, you get the Auber, it's a fact of life. I never saw a spike that high in the #1, but I bet it averages-out in the long run.
-
To get up to 280, I think your wood started on fire.
If you are not already, I would recommend using the ramp-up method or the foil boat method to prevent this.
Ramp - Start at temp of 140 for 45 minutes prior to going up to your smoking temperature.
Foil Boat - Cover the bottom half of your wood chunks with foil and set cook temp to your desired temp right away.
Some others even use a combination of the two.
It sounds like several here are having really good results with wood purchased from Smokinlicious and not having to ramp/foil.
My guess is that your wood is very dry. What type of wood are you using and where did you get it from?
-
Gregg, he said he used pellets and it reached 275 once, dropped to below 200 and spiked to 280 a second time. I can't envision a small amount of pellets catching fire twice in a smoke.
-
Thanks Dave. I guess I missed that.
Hmm, that seems like a pretty big swing then.
I would check to make sure you have removed the cardboard piece that covers the smoker thermostat. I neglected to do this when I first got my smoker and had really big swings too. Just something to look at.
-
Greg,
Where exactly is the smoker thermostat located. I may not have seen the cardboard either.... Super Dave, right on. the temp swings up to 280 happened even after the pellets were gone (up in smoke, so speak). I'll have to look a lot more carefully for that cardboard. I'm smoking some steelhead today....
Cheers,
BB
-
Bob, he is referring to the horizontal temp probe located in the middle of the box on the back wall. What I might do if I was you, is load a dummy load in the smoker and let it run. See if it eventually locks in at the right temp or is always high. If it is always high, there is a way to calibrate the dial.
-
Thanks Dave. I'll check it out. Nope. No cardboard in the unit. I'm not sure how to do a dummy load...Replace the meat with something else? I'm about 2 hours away from putting the steelhead in, so I can't do it right now, but I'll check it out again today as I smoke the fish. Thanks again for the help.
BB
-
Use a foil pan of sand or a couple of bricks.
-
Thanks again Dave. I'll do that.
-
I'm starting to get a handle on this now you guys. I relocated my Maverick probe to the same bracket that holds the thermostat for the SI. Now my temperature range is 35 degrees, starting at the set temp and climbing. Since I'm doing some steelhead today I set the SI at 135 and it has been running from 138 to 169 on my Maverick probe. Since I wanted a cooking temp of around 150, this is very good. Thanks again for the help.
BB
-
Bob, as I mentioned, the dial does have some calibration in it. It repeated smokes show an at temp or higher swing, you could center it a little so that it performs closer to 17 high and 17 low.
-
I looked for a set screw or some visible sign that the control knob could be adjusted but didn't see any. I'm assuming there is perhaps a spline that runs up into the plastic knob and I could pry off the knob and reset it such that it more accurately shows the "set" temp in the middle of that 35 degree swing range??? Appreciating all the feedback Dave and all.
BB
-
There are instructions on the Smokin-It site:
Go to the following link:
http://www.smokin-it.com/Articles.asp?ID=251
And then click the "Heat controller troubleshooting / Adjustment Instructions" document.
-
Thanks Greg. That should help a lot!
BB
-
Temperature Adjustment (http://smokinitforums.com/index.php?topic=1219.0)
-
I followed this recipe last week. I followed the entire recipe except that I used Costco Pork Barrel Rub All-American. Turned out fantastic - all my guests were amazed at how tender and moist it was. I highly recommend this method. I put a pig shoulder on at midnight and it was done at 3pm at 200 degrees. Let it rest 30 minutes.
I'm getting ready to put another one on right now ;)
-
Thanks Mike!! Glad you liked it!
-
9 1/2 bone-in $0.98 per lb grocery store Boston Butt brined 15 hours rubbed with home grown Cajun spices using an apple / pecan combination model 3 set at 230* for 10 hours & perfect results today.
Appreciate all the recipes & advice - I read & use.
-
Cant beat that price! Nice knife set:)
-
Thanks for the brine recipe, Tony. I've brined turkeys & chicken but just used plane saltwater. My wife brined pork chops and added a little maple syrup to the brine and it was good. Will try your recipe my next butt, probably shortly after Thanksgiving. Are those "Bear Claws" in your photo? Do they work as good as they say? Thanks a lot.
-
Hey Steve, hope you like the butt brine! Yep, bear claws in the photo. I love them - well-worth the money!
-
I have an 8 lb pork butt which was prepped with DM's Pork Butt Brine in the SI3. When I was trimming, there was a deep layer of connective tissue nearly separating the butt, so I placed the Auber PID temp probe in the bone end, being careful not to touch the bone. I had a Maverick handy so I stuck one probe in the other end.
It's currently stalled at 169 deg (9 1/2 hours) according to the Maverick. However, I noticed a 12 point difference in temp between the two ends of this small butt. Because I am using the Auber to automatically decrease the SI3 to 140 deg after an internal temp of 193, I felt I needed to move the probe from the bone end. While opening (I really didn't want to) I also placed my second Maverick probe back in the bone end.
To recap, I now have the Auber temp probe and a Maverick probe in one end (reading 169 and 170 deg - 1 degree difference) and a second Maverick probe in the bone end which is reading 156 deg. Should I go with the non bone end since this is in the range of the stall described by others?
-
TJ, center of the thickest part of the meat. The bone is just plain interference, stay away.
-
TJ, center of the thickest part of the meat. The bone is just plain interference, stay away.
+1! Bone = bad. Meat = Great! ;)
-
I was surprised that there was more than 20 degree difference between the two ends by the time the "meat" end reached 191 degrees.
-
Yeah, TJ, the bone end gets hotter, faster. I think the bone serves as a heat conductor into the meat. But, that also makes the whole thing cook more evenly. Bone-in meat always seems to cook better, imo.
-
It was shy of that magical 8 lbs (but it was the largest available at the grocery store) so I wasn't too surprised that it took 16 hours (2 hrs per pound) to get to 191 deg. Was shooting for 193 but I wanted to allow enough time to rest. Double wrapped in foil and rested for 90 min. Got a little color from a decent smoke ring thanks to the Instacure. Great comments from the family about the moist and tender meat. This will become one of my smoking staples!
-
Yeah, TJ, the bone end gets hotter, faster. I think the bone serves as a heat conductor into the meat. But, that also makes the whole thing cook more evenly. Bone-in meat always seems to cook better, imo.
I found that that bone end was the lower temp side. This was confirmed with 2 temp probes (the Auber and one of the Maverick probes) in the meaty end, and only the other Maverick probe in the bony end. I chose to disregard the probe in the bony end.
I sort of have that finding with grilling bone-in steaks where the meat around the bone is less done.
-
I agree, TJ! I think I said it backwards. The bone is really like a "heat sink," more than a conductor. It absorbs the heat, and makes the meat cook more evenly. Your experience is right! What I do know, for sure, is bone-in meat cooks better! lol. That's my story, and I'm sticking to it! ;)
-
Just finished a set of (2) butts in the #2, using DM's brine recipe. 9 # and 7.3# for a total of 16.3lbs. in the #2, crammed in TIGHTLY.
(http://)
Brined for 15 hours in the fridge in my Sam's Club bucket of DM's brine, rinsed well, patted dry and back into the fridge with olive oil/rub for about 7 hours. Used 3.0 oz. white oak and 3.0 cherry from Smokinlicious.com (excellent quality!!!)
Placed into the smoker at 9:20 pm on Wed. night. From 40*F to 140*F in exactly four hours on an Auber program of 145* for 45 mins, 235* until 190*F. After staying up those four hours watching Heisenberg learn to cook.....I was awakened not much later by my Maverick 733 probe alarm (on the smaller butt) at 188*F at 6:15 am on Thursday morning. The other butt was same temp. with Auber probe (larger butt)
These butts were purchased from Sam's and never frozen - is this normal to finish so quickly? They were touching on the rack and couldn't have had much more than a half inch at the back and the door..... Yeah, I did check with my trusty digital thermometer in several places of each butt to confirm these IT's.
Does approx. ONE hour per pound sound OK? Currently in foil wrap and towels for a couple hours....eating tonight at 7 PM......what should I do to preserve the taste for tonight? Need ideas
Jody
-
Jody, it could. Depends on the meat. The times are average and are really guidelines. You will find that the meat will tell you when it is done. So at about 190 deg pull the meat and let it rest for 30 minutes. If these were bone in make sure your probes are not in the bone. That could make the temp run high.
-
Thanks Bob. I checked in several different places on both butts and kept getting 187+ numbers with my digital kitchen thermometer. So, I just decided to take them out, wrap them in foil and put in a cooler , and pulled them 2 hours later.
What I found was - more fatty output than last time, no big deal....and the bone didn't slide out as easily - though it wasn't a chore to remove. I'm very PLEASED with the flavor and attribute that to DM's brine. Probably (tonight) will put this in the oven at 250*F for about an hour, let rest for 30 minutes, and then thoroughly impress the guests. Very happy overall with this cook, though it only netted 8 lbs from 16.30 lbs. precooked. One of the butts had a huge bone, almost 1.5 times the size of the other one. And I keep very little fat in the final product. Another good day for the #2.
-
Every piece of meat is a little different and cooks differently. Since the bone was a little tougher than normal to pull out, I am guessing you could have gone a little further. I take mine to a minimum of 190, but usually end up in the 192-193 range.
I start mine at mindnight too which puts me closer in line to my right meal time. I have let them rest up to 4 hours double-foiled in the cooler, but I think that would probably be the max. Your idea of pulling and then reheating later is probably a good idea.
If vacuum packed, I usually just reheat by simmering the bag in a simmering pot of water. Or reheating in a crockpot with a little apple juice on the bottom is a good idea too.
-
i'm game enough :) all set up for a late saturday night smoke...
-
Way to go, Bob! Bring it! Let me know what you think - good or bad!
-
Struggling with this one, temps really drops outside, (in the 10s right now) 12hrs in right now and IT stuck at 170, just cranked up the regular oven and will finish that way....
-
Struggling with this one, temps really drops outside, (in the 10s right now) 12hrs in right now and IT stuck at 170, just cranked up the regular oven and will finish that way....
I know it's too late now, but sounds like you were in the "stall," which has nothing to do with the outside temp. As long as your smoker was the right temp (and I suspect it was), you could have just let it ride. Stalls, on large cuts, can last several hours!
-
Yeah, I know about the stall, I even try to wrap it to get it up.... but my belly was setup to eat some pulled pork for dinner.... I started the thing at 5:30 AM and end up getting to temp at 9:45pm.... not used to have a stall that last that long...
-
I usually average 1 - 1.5 hours/lb, Bob, but have had butts go almost 2 hrs/lb! Funny thing about meat....it has it's own agenda, depending on how it was raised! That's one of the things I love, and hate, about this hobby of ours - unpredictability! We can plan all we want, but BBQ isn't like baking a cake. There's a bit of "black art" that comes into play, and keeps us guessing! All that to say, allow 2 hrs/lb on butts. If it's done early, a wrap/rest in the cooler is in order.
-
I always start mine at midnight the night before and never eat late. If it gets done early, double-wrap in foil and rest up to 4 hours. If it gets done earlier than that, turn your temp down to 140 when the internal temp hits 188-190 and hold in the smoker (do not open the door) until to get to the four hour mark before the meal. The residual heat will take it the rest of the way to 190+.
-
Howdy folks,
Long time reader, first time poster. I'm 12 hours in on a brined 7 lb bone-in boston butt and the smoke stopped coming out of the hole in my SI1. A little more detail if it helps:
10:00PM: Started the smoke (6 oz of hickory and cherry chunks from Maine Grilling Woods)
6:00AM: Kids run into our room and jump on the bed, so I check the temp - 180. I clean the undermount drip pan, which is fairly empty.
7:00AM: Check again - 177 - figuring temp hasn't moved because it's in the stall
8:00AM: Temp is now at 166. Check the drip pan and it's full of gelatenous rendered fat (usual at this outside temp). May have been clogging the hole, so cleaned it out.
9:00AM: Temp is at 171.
10:00AM: Temp is at 172 and no smoke coming out the smoke hole.
Any cause for concern here? Any action I need to take?
Thanks fou your help!
-Garth from Minneapolis
-
Welcome Garth! No cause for concern, whatsoever. You should not have smoke going after that length of time. Assuming you started with 5-6 oz of wood, that would be used up after around 5-6 hours. The smoke is absorbed best when the meat is below 140. After that, it tends to build up on the surface and gives an over-smoked taste. You should be good to go!
-
Thanks a million!
-
Trying this today. I'm glad I started my 2 9lb butts at 1130 last night. I'm 16 hours in and the meat is at 188 IT. I was cooking at 225 up until an hour ago then I bumped it up to 235. Smells awesome but I hope I'm not drying it out with this long time.
-
If you're at 188, you're there. I'd double-wrap in HD foil and rest it in the cooler for an hour or 2 and call it "dinner time!" No need to go higher on a Boston butt.
-
Thanks Tony. They're at 191 now and I'm heading out to pull them off and foil for the rest period.
-
Garth, this sounds like my first Butt experience yesterday. I put my 5 1/2 lb Boston Butt on at 8:15 am Sat. and by 7:15 pm. the internal temp. was 179. It stalled around 170 and was going up approximately 1 degree ever 20 min. I'll post the entire process as soon as I can.
-
Good deal Suzie! I've made butts before, but never had any go down over 10 degrees during the 'stall.' My best guess is that this was a pretty fatty cut, even for a pork butt, and that caused the temp drop. Who knows. All that matters is that it turned out tasty - pictures next time. Hope yours was delicious!
-
Tried the brined pork butt yesterday and it came out great. Used a stock pot for the overnight brine with a 5.5 lb butt and fresh oak chunks my dad cut for me (nice to have a woodworker in the family.) A 6.5 hour cook and another 1.5 hours in foil produced the goods. Will definitely do again.
-
Great to hear, Brad! One thing I would recommend, though, is to use a non-reactive vessel for the brine (plastic, glass or porcelain-coated stock pot). The vinegar will react with aluminum or stainless steel.
-
Do people use a water pan with the pork butt when you brine? or is the brine enough moisture?
I would like a good bark
-
Do people use a water pan with the pork butt when you brine? or is the brine enough moisture?
I would like a good bark
I always use a water pan on butts. I use apple juice in it; not for flavoring the meat, but because it smells SO good while it's cooking!
-
I always use either a beer/apple juice water pan and ALWAYS get nice chewy flavorful bark.
-
Just made this for my wife's coworker's retirement party and once again stole the show. Many thanks to Tony. I think someone should do something similar for brisket and chicken. It would be great for newcomers and seasoned veterans alike.
-
Just made this for my wife's coworker's retirement party and once again stole the show. Many thanks to Tony. I think someone should do something similar for brisket and chicken. It would be great for newcomers and seasoned veterans alike.
Thank you, for the kind comment!! I use the same brine for brisket! Here's my poultry brine:
DM's All-Purpose Poultry Brine (http://smokinitforums.com/index.php?topic=1447.0)
Enjoy!
-
Is the pink curing salt strictly for the "pink ring" or does it contribute to the flavor? I'm making my first one and had to make the brine with everything but the pink curing salt (don't have). Don't really care about the lack of a ring but is it important otherwise? If I HAD to, I could go and buy it - assuming most grocery stores in San Diego carry it?
My pork "shoulder" is 5# - butcher said they are "interchangeable" (butt vs. shoulder) and the same, as far as he is concerned (I'm not convinced from the remarks here). To eat at 6:30'ish tomorrow night (Monday), what time should I put it in the smoker? I DON'T have an auger yet so I WILL have to use my thermometer with the wire to read the meat temp. Perhaps I should insert this wire & probe thru the hole so I don't have to open the door? But, will that "melt" the plastic base that encases the temp. read-out (or affect the temp. electronics) if it sits on top of smoker?
ETA: I would like the nat'l drippings from the brined & seasoned meat to use to pour over the pulled pork. Can I smoke in an alum. pan either entirely or perhaps when it's half-way done? If so, at what point can I put into a pan so the drippings accumulate?
-
Kinda disappointed I didn't hear from anyone in 24 hours - could've used the advice ... guess everyone's busy.
-
Sorry no one got back to you. I was out of town on vacation and wasn't checking in.
First Boston Butts and Picnic Roasts are definitely NOT interchangeable. While you can smoke and pull a picnic Roast, it will not be the same nor as good as a Boston Butt. If you want sliced pork, the picnic is a great option.
Pulled - Boston Butt
Sliced - Picnic Roast
Next, a 5 pound butt is pretty small and can take a lot longer to smoke and the results may or may not be as good as a larger butt. To get down to a 5 pound butt, my guess is that it is a whole butt that was cut in half which is not ideal.
I would strongly recommend looking for Boston Butts that weigh a minimum of 7 pounds.
For a next day evening meal, I usually start smoking around 11:00pm-12:00am. The butt usually hits 190 (my preferred finished temp) around 12:00-3:00 the next day.
Stay away from using drip pans. The meat will be plenty moist and will not need any more fat drippings. The drip pans can mess with the temperature controller and are discouraged. You do want to use a water pan on the floor of the smoker resting up against the smoke box though.
I would prefer to get a probe where the plastic temp readouts do not go into the smoker. You just run the probe through the smoke hole and leave the temp readout plastic part of the probe outside of the smoker.
As far as opening the door, you should not need to nor would you want to open the smoker until your meat hits 190 degrees. If you must open the door, you would want to wait at least until after it had moved out of the stall.
-
Thanks, Greg - almost everything was answered. Yep - still waiting - it's clearly not done yet. >:( :-\ :'( In at 8:30 a.m. this morning (without the pink curing salt, as I mentioned) and it's now 6:10 PM and the I.T. is only 171F. Geesh!!! (But SMELLS GREAT!!). The thermometer I used is the typical SS probe attached to a 2.5' (?) long vinyl-cov'd sleeve over the wire. I put the probe down the smoke hole and inserted it into the meat, avoiding the bone. The thermo base sits on top of the smoker, indicating the read-out. I'm assuming the heat from the smoker won't hurt the electronics in the base (???) - the wire is too short to place the unit on the wood shelf next to the smoker. I'll just have to wait it out, obviously. Looks like we won't be having this for dinner tonight!!! Lesson learned - use a min. of 7# butt next time, start it much earlier and find out how important that pink salt is!! Will follow up with flavor and tenderness when it's eaten (if it's EVER finished!!).
-
Sorry, I missed the pink salt question. It is purely for a faux smoke ring.
Starting the night before and using a larger butt will ensure your food is ready by your evening mealtime.
For tonight, just wait it out and it will get there. Reheated pulled pork usually tastes even better than when it is fresh.
-
I pulled out the pork at 10:15 PM @ 187F I.T. based on my independent thermometer - I lost faith on the probe one I inserted into the meat. It IS possible that I lost pwr. to the smoker for 30-45 min. this morning & I did open it up at 9 PM to use my independent therm. That's almost 13 hrs., say, if I deduct the possible time out for the circuit breaker going off from other uses. I must say: it tasted OUTSTANDING. I am really thrilled with this and will make again and won't bother with the pink salt; don't need it - the less chemicals the better. I used Div. Maker's brine (w/o the pink salt) for about 18-20 hrs. and was very happy with it. I used a slightly diff. rub I made from a diff. recipe and was also thrilled with that. I'd love to make a homemade, thinned bbq "sauce" to gently add to the shredded meat - just a little bit for that xtra bbq tang as opposed to adding bbq sauce from the bottle to the sandwiches. Any suggestions, anyone? Thank you soooo much for your responses, Greg. It is sooooo appreciated!!
-
Glad to hear you liked it, Arline! 2 points, though: Don't over-brine, or you'll risk a really salty butt, some time. Stick to 12-13 hours, and you'll be fine. Second - the "pink salt" (#1 Instacure) is nitrites, not "chemicals!" You get more nitrites, than this, in a plate of celery! This is naturally-occurring substance that just "happens" to cure meat! It creates that beautiful pink "smoke ring" that gives the meat great visual appeal (most folks associate the pink ring with "real" BBQ). It's just for presentation, not to affect the taste.
Bottom line - don't believe all the tree hugger hype about nitrites; they get more in their salad than you'll get in 1 tsp added to a butt brine!
-
Just a note about the "butt" vs "shoulder" vs "picnic". Like with many cuts of meat, both beef and pork, some of these terms differ regionally. Here where I live, the term "butt" is often NOT used. The picnic shoulder is ALWAYS labeled as a "picnic" shoulder. But the butt is often just called a "pork shoulder roast". So around here...if it is just labeled "pork shoulder", chances are it is NOT a picnic. I can tell just by looking at the shape of the meat and the bone, which roast it is. It's either going to have a blade bone, or look like a leg with a shank bone. It's pretty easy to tell the difference. But you can always ask the butcher. You want the upper shoulder. Good luck asking "butchers" at the grocery store though. I've found they are really clueless as to proper identification of cuts of meat.
-
Yeah, it is interesting how names change regionally. Another cut that has a wide variety of terms are Country Style ribs. Maybe not so much the terms, but the size of the country style rib can really very by region.
You wouldn't think that ND and WI would be that much different, but I rarely see the term pork shoulder. In ND, for the most part, we have Picnics and Boston Butts. Actually shoulder is more of a generic term that could be used for both the butt or the picnic.
-
Yeah, it is interesting how names change regionally. Another cut that has a wide variety of terms are Country Style ribs. Maybe not so much the terms, but the size of the country style rib can really very by region.
;D Country style ribs do seem like "mystery meat" sometimes! Pretty unpredictable. I don't know what it is about this area, but even so-called "butcher shops" give me a blank stare when I ask for certain cuts of meat, which granted, might not be found in your basic grocery case, but definitely show up on the most basic "cuts of meat" diagrams.
-
Has anyone got a pic of a RAW "official" pork butt and an "official" pork shoulder? Here in San Diego, I've yet to find the label "pork butt" (always pork shoulder) and am told they are "one in the same" by the butchers. For our family of two (when we don't have the kids or guests), I will HAVE to buy a small one 5# or so - which already is too much for us. I hate to use prev. frozen meat. Can someone show a pic of these two diff. cuts so perhaps I can choose with knowledge from the meat case at our markets for the better one? As in, it was stated here to buy the TOP of the butt. What would that look like?
-
Here are a bunch of pictures that might help. The picnic (lower shoulder) is usually going to have a leg nub (shank) sticking out, and a round bone in the center. The butt (upper shoulder) will be a more rectangular shape, and the bone will have a long narrow shape (like a shoulder blade). The butt will also have more fat marbling. Picnic shoulders are also often sold with the skin on, but not necessarily.
-
Arline, Kari's pics are great! The easiest way to spot a Boston butt (roast) is the blade-shaped bone, vs. the round leg bone. They both come from the front leg, but the Boston cut is the very top, where the leg meets the shoulder bone (blade shaped), and the picnic is below (like the ham shank, on the back leg).
Ask your local butcher for a bone-in Boston butt, and he/she'll know what you want!
-
Ask your local butcher for a bone-in Boston butt, and he/she'll know what you want!
Real "butchers" who know their cuts of meat are a dying breed Tony. Most meat is processed in large facilities these days, and shipped to so-called "butcher shops" already broken down. Most people at the counter at a butcher shop have little to no knowledge about cuts. And the guy in the back might not be much better. Very few butcher shops break down whole animals anymore. If you find one, make sure you shop there and support their business! In my area, one company provides all of the Madison "butcher shops" with all of their meat. Fortunately this company, UW Provision has a retail store, and is open to the public. Between that and Costco, I've got it covered. I don't shop at any of the places in Madison that call themselves butcher shops, because I see the UW Provision truck pulling up and delivering their meat.
-
I hear you, Kari! REAL "butchers" are a dying breed! But, even the most laymen of "butchers" should know what a Boston butt cut of pork shoulder is. If not, we're in more trouble than we thought! :o :(
-
Oh boy... I don't know... I think we are in more trouble than you think! It's bad. :(
-
Oh boy... I don't know... I think we are in more trouble than you think! It's bad. :(
:o
-
Nice pics! That should answer a lot of people's questions about the two cuts.
-
+1 on the pics Kari
I'm going to save that post for future use because it seems to be a frequent topic of mistaken identity.
-
Followed the steps of the brine and did two pork butts that were 4.5 lb's yesterday and I must say they turned out great! Will definetly do it again and all the guys were very impressed! Needless to say we ate good during the Michigan beatdown of Rutgers! This forum rocks and thanks to all who contribute!
-
Nice job Dustin! It looks like they turned out tasty!
-
Thanks Bob, the guys at work weren't complaining today that's for sure! Here's a pic of the finished product as well.
-
Glad you liked it, Dustin! The butt looks great!! 8)
-
Hey Tony,
Have you ever tried this brine on chicken. My plan is brine two 6lb spatchcocked chickens overnight in your brine recipe and the coat it in a reduced salt version of Shooter Ricks snake bite rub if you've heard of it. 250 over hickory I think.
Any thoughts or ideas would be appreciated
Justin
-
I made this last weekend, and I'll have to say it was absolutely superb!!! The only thing I changed was that I added some ancho chile powder and chipotle chile powder to the brine, which gave it a little more spice and smoke. I brined the butt for 30 hours, then rubbed it down with mustard and Salt Lick rub, then let that sit for another 27 or so hours. After that, it was into the smoker with 6oz of hickory. It took 10hrs and 45 minutes to get up 190. I double wrapped it in heavy foil and let it sit for 20 minutes. I thought I was gonna die waiting for that 20 minutes to elapse, but it did...finally, and the finished product was just really, really good.
This recipe is definitely a keeper. Oh...I couldn't find the pink curing at the grocery store, so I'll use that next time. I'll post some pictures later...they're on another computer.
-
2 10 pounders ... brined 12hrs ... mustard and 1 with Bad Bryon's rub, 1 with Famous Dave's Rib Rub (1st time trying it).
Started at midnight at 230F shooting for a 4pm finish time for a dinner party at 6pm (2hr rest).
Maverick alarmed at 180IT at 8am so bumped the temp down to 225F.
11hrs in (11am) and 185IT, so looking like they're gonna finish way early.
I saw earlier in this thread about letting them hit ~190IT then crank the temp down to 140F until 4hrs from serving time at which you'd foil and cooler ... so 2pm in my case.
I'm also considering letting the IT get up to like 193 before bumping down to 140F to help stretch the time.
Another option might be pull and foil for 2hrs at 190IT ... then I could partly pull them apart and stick large chuncks in ziplocks and toss in the anova bath until guests arrive ... not sure what water temp to use so will go research.
Just curious thoughts if anyone happens to see this post in the next couple hours :-)
[edit 1pm] Mav and 3D probes hit 190IT. Finally took a peek and probed with my thermopop and my 2 meat probes were in hot spots as most of the meat temp is only 175-180. Relocated probes and letting it rock on.
(https://scontent.ford1-1.fna.fbcdn.net/v/t1.0-9/16508456_10154941349906354_193626896119535229_n.jpg?oh=4bf425abbab4bafce159cda00f0dd684&oe=590BC5DA)
-
15hrs in and butt#1 pulled at 195IT and tossed in a cooler for a 3hr rest.
Butt#2 at 183ish and left to keep on cookin'
-
Butt2 hit 190IT at 17hrs then double foiled and left in the 3D. Guests arrived between 6-6:30 and got to witness the reveal and shredding of each.
Got a sweet smoke ring which was very cool ... 1st time with the pink stuff lol.
Guest raved and 1 said it rivaled the best KC pulled pork he's ever had. So I think they liked it :-)
Byron's rub had a more salty flavor vs Famous Dave's when sampled back to back. I decided I couldn't pick a winner as they were both great in their own ways.
Look foward to brining my next butts!
-
It sounds like it was a great success!!! Congrats!
I am not sure it is just me, but I can only see the last picture. Looks really good though.
-
Not just you, I can only see the last pic as well.
-
It sounds like it was a great success!!! Congrats!
I am not sure it is just me, but I can only see the last picture. Looks really good though.
Grr ... thanks for the pic heads up. I'll go figure out what's wrong.
-
Pics fixed. I'd still be interested to hear how folks would have handled it IF they'd finished very early.
-
Absolutely STELLAR, Jason! Gotta love some brined butts! I, too, find Byron's a little saltier than Dave's rub. I like them both, but prefer Dave's.
-
Gotta say it- Tony nailed it on this recipe! Can't get enough of it and about to pull a couple more Boston Butts out of the #2. When you prefer to eat it without any BBQ sauce, you know it's darn good. I have been using Jim Baldridge's seasoning and like it so well that I'm finding it hard to try anything else. For you guys that have tried different rubs, is there much difference in taste or is most of the flavor coming from the brining process? I have 2 more Butts in the freezer from Sam's. I just need to discipline myself to try a couple different rubs next time.
-
JUST in case there hasn't been enough feedback yet ;) I can vouch for this brine. Did a few butts without brines, and they were awesome, but this helped take it to another level. I'll be brining whenever I feasibly can. It certainly helped keep it more moist, and the little bit of pink salt really gives it that "traditional" look. I can see where, you're smoking in a region not known for BBQ, you can probably get away without the pink salt depending on your guests. But in a traditional region like KC, people are expecting to see it, and this helped a TON.
-
Awesome feedback, Greg and Luke! Great to hear you liked it!
-
Tony, I have a few questions please. I can't find Instacure locally and have a butt for my first smoke this weekend. If I leave it out of your recipe, do I need to add more salt to make up for it? Does the amounts in your recipe work for any size butt? Mine is on the small side, a little over 6 lbs. Do I need to leave it in the brine for a shorter time since it's small? Dumb questions I know but I'm very new to smoking.
Thanks.
-
Welcome John!
I would never attempt to speak for Tony but as today is Friday you need to get that butt brining :)
No dumb questions here and I'm sure you'll get it right but you can skip the Instacure without supplementing added salt. The recipe amount is "one size fits (almost) all" so your 6 lb butt will be happy. I think the main goal is you have enough volume to keep whatever size cut of meat you have, completely submerged in the brine. Time wise, you could probably get away with brining for a little less time but IMO it won't adversely impact the butt to leave it in there the full time. I normally do mine overnight or longer and sometimes thats 10 hours sometimes 14. Rinsing afterwards removes the excess salt. One thing many people find on smaller cuts of meat is that the smoking time may actually take longer so use a good thermometer and allow a little extra time if possible. If it finishes early, then follow Tony's guidelines on wrapping and holding in a cooler packed in towels.
Good luck and let us know how it comes out!
-
Welcome John!
I would never attempt to speak for Tony but as today is Friday you need to get that butt brining :)
No dumb questions here and I'm sure you'll get it right but you can skip the Instacure without supplementing added salt. The recipe amount is "one size fits (almost) all" so your 6 lb butt will be happy. I think the main goal is you have enough volume to keep whatever size cut of meat you have, completely submerged in the brine. Time wise, you could probably get away with brining for a little less time but IMO it won't adversely impact the butt to leave it in there the full time. I normally do mine overnight or longer and sometimes thats 10 hours sometimes 14. Rinsing afterwards removes the excess salt. One thing many people find on smaller cuts of meat is that the smoking time may actually take longer so use a good thermometer and allow a little extra time if possible. If it finishes early, then follow Tony's guidelines on wrapping and holding in a cooler packed in towels.
Good luck and let us know how it comes out!
Thanks Nimrod. I've read that here on the forum several time about smaller cuts may take longer. I don't understand that at all.
-
So I decided to try a brined BB and I put it in the brine bag and fridge about 3PM, if I decide to try to put into the smoker before I got to bed, what is the minumum time that will be adaquate for the 8#er. I know that is a subjective question but if I say 10 hours will that be enough time for the brine to work its magic?
-
I do 13hrs usually for butts
-
I do 13hrs usually for butts
:o that would be 4AM.........guess I'll go to bed and get up at 5AM and in SI 3 by 6 then hope that it is a 12-14 hour smoke and not 16 :D Next time plan ahead a little better (note to myself)
-
10hrs should be fine too if in a hurry
-
Rule of thumb that I’ve always heard is an hour per pound in the brine. That being said, I’m usually in the 12 hour range myself.
-
If time is limited, cut the brine time short, and give the time to the smoke/rest. A well-brined undercooked or under-rested butt is not what you want. Remember, it is perfectly fine to smoke a butt without brining. There's lots of fat in there to keep it moist. If you are starting your smoke at 6 am, you might be eating pretty late, or might not have much time for a rest. A couple hours or more wrapped in foil, a towel, and into a cooler to rest does wonders. You can rest for 5-6 hours no problem.
-
Thanks for all the input, I have decided to just get up early and get it in the smoker asap. Not actually planning it for dinner tommorrow but leaving for a 3 day camp/fishing trip and it will be meals while camping. That probably leaves me room I hope by getting it in no later than 6.
-
Thanks for all the input, I have decided to just get up early and get it in the smoker asap. Not actually planning it for dinner tommorrow but leaving for a 3 day camp/fishing trip and it will be meals while camping. That probably leaves me room I hope by getting it in no later than 6.
Oh yeah, you're fine then.
-
Got the BB in SI 3 at 5:45AM after rinsing well and adding liberal coating of yellow mustard and Jeff's Rub. Made foil boats for the chunks, 3 oz of cherry and 3 oz of hickory, added apple juice to the foil water pan and turned the Auber on and walked away!
At 9:20 things seem to be going smooth, only thing I have noticed is the difference in temp in the unit itself. The Auber is set at 225 and holding as expected, the probe located near top, center, rear. Also have a Maverick 732 hanging in the interior near front left corner below the shelf the BB is on. Innitially there was about 30 degrees difference in temp with the probe below meat and closer to heating element being the hotter of the two. That difference is now about 25 degrees and the IT of BB is 153 on one and 149 on the other after nearly 4 hours. I would expect as meat comes closer to set temp of 198 the differences in temp in the SI 3 will even out.
-
Looks good Dick. Is it getting close or resting already?
-
183....I'm resting. Hopefully yet tonight :)
-
Enjoy the rest while the meat climbs out of the stall!
-
Perfect timing, pulled it out at half time of the Sun Devils-Wildcats BB game. Double wrapped in heavy duty foil and and a blanket and into the cooler until after the game. I will try to remember to take a picture of the finished product before and after pulling. I will say this, I was afraid it was going to fall apart trying to get it on the foil. Expectations are high..Go Devils
-
Tell me you pinched a piece of the bark before putting it to bed.
-
Nope...no cheating but now that it has rested for an hour or so I pulled it, put some finishing sause on it and put it in the fridge. Gonna make great sandwiches while I'm camping/fishing the next three days. I do have to say my wife and I both had a few samplers, she said it was as good as any that I had made before, it is good, very moist, very tender and plenty of bark. Some parts were quite firm and there were spots that were almost too soft I thought, but I would guess that was the meat. I bet there won't be any left over when we get home :)
Thanks for the help along the way!
-
Congrats on a good smoke. Looks real tasty. I’ve never done a brisket or a butt that was 100% intact when it got wrapped. Somehow a small piece always managed to ‘fall off’. Right tasty stuff.
-
What did your total cook time end up being?
-
Awesome job, Azbo! I just never get tired of brined butt success stories!
-
What did your total cook time end up being?
Dave, I put it in at 5:45AM and pulled it out around 9PM so 15 hours. Made great sandwiches but would like more smoke flavor. I used 3 oz cherry and 3 oz of hickory. Next time I might do straight hickory or do 3 cherry and 6 hickory.
-
I use 8 oz. on my butts and brisket. Hickory and pecan on butts and hickory and oak on briskets.
-
Azbo, I love cherry on pork, but find the best flavor with a blend of hickory. Like Super Dave, I use 7-8 oz on a butt, so I use 4 of each.
-
I use 8 oz. on my butts and brisket. Hickory and pecan on butts and hickory and oak on briskets.
Azbo, I love cherry on pork, but find the best flavor with a blend of hickory. Like Super Dave, I use 7-8 oz on a butt, so I use 4 of each.
Thanks SuperDave and DM..next time that is what I will do, little more wood!
-
Any reason why you shouldn't make this up and refrigerate a few a few days in advance ?
-
Any reason why you shouldn't make this up and refrigerate a few a few days in advance ?
No problem making brine in advance. I usually make mine a day in advance so it's good and cold.
-
Good deal. Thanks
-
this is probably a dumb question, but why the curing salt? I assume its important for health reasons maybe? and also is the instacure the only thing necessary when people say you have to cure it before you smoke it ie: jerky, fish? thanks. I am doing this brined pork butt as my second smoke ever. this weekend I am going to do my first smoke with some baby back ribs with the no peek technique.
-
No such thing as a dumb question on this forum. Curing salt can impart a fake smoke ring to the meat. The smoke ring is a thin penetration of the meat by a wood fired smoker that produces a pink ring just below the surface. No added flavor; just looks nice and traditional.
-
My daughter's birthday is tomorrow and I'll be smoking a 9.75lb BB. The brine is ready to go and dinner is at 6PM.
Any thoughts on when to start smoking? I'm thinking perhaps midnight or 10PM? I'm planning on brining for 12+- hrs using DivotMaker's recipe which might speed up cooking times a bit? Your thoughts are very much appreciated!
-
I consistently see two hours per pound smoking at 225 degrees. If it finishes earlier, it gets a longer rest double wrapped in foil and towels in the cooler. Definitely don’t neglect the rest time when planning your smoke. Good luck!
-
Thanks, Jim. Do you typically brine them?
Hey, I used to live in Smyrna and then in Mableton but now am in CT. Glad to know you!
-
You’ve gone yankee on us! lol Actually grew up outside nyc, now just a Dego in Dixie...😂 I always brine Chris and have never noticed a difference in cooking time because of. I always plan on two hours/lb to be safe and allow enough rest time.
-
so I still haven't done a my bb yet, I have everything ready to go and I am doing on sunday. what internal temp am I shooting for?, and what am I setting the smoker to? if I read divot right set the smoker on 190 and also set it for internal temp at 190? and so far I have made some good ribs, and the best damn wings I have every eaten. I soak the wings in siracha and lime over night, put a rub on them let them sit in the fridge for a while, smoke the wings for 2 hours and flash fry them for 4 min... lightly shake them in your favorite sauce and good god the depth of flavor is just, well you gotta just try em.
-
I have a #2 analog and set my smoker at 225 and smoke the butt to an internal temp of 190-195. Then rest it wrapped in foil in a cooler for 2-3 hours. They always come out great!
-
ok 225 sounds good to me unless there are more suggestions. 225 seems to be the go to temp
thanks for the reply
-
Part of our hearts will always be in dixie!
I can't catch a break... Last week I went to pull the BB from the brine and throw it into the smoker, when I noticed that the fridge thermometer was reading 56 degrees! Rather than poison all of my daughter's friends, my wife convinced me to throw it out. :-\
I'm trying again. Tonight at midnight. With an 8 pounder. I hope it will be as juicy as the near-10 pounder promised to be. Wish me luck!
Chris
-
Well this Boston Butt was a huge success! We used DM's brine and 5.5 oz of Maple and Cherry. The 8 pounder took every bit of 16 hours to cook but it was worth the wait! We did see some very interesting temperature behavior that I want to share:
We had 4 temperature probes in it. The food probe hit 190 after 12 hours, while the other three read around 168. We decided to keep it cookin'. The food probe eventually maxed out at 208 degrees, but within an hour the same food probe dropped 28 degrees to 180! At the same time, the others started to rise. It was wild.
They just about all leveled out around 191 degrees, after 16 hours. We wrapped it in foil, covered it with towels, and kept it in the cooler. It was still pipin' hot when we shredded it 90 minutes later.
I am glad we left the butt in there for as long as we did because it was perfect.
I'm already thinking about the next one! Thank you, DM and others, for providing such great info.
Here are some photos.
-
Congrats Chris, sounds like it turned out great. You might want to check your probes with a boiling water test. It’s also possible the one reading 190 early was against the bone or in a fat pocket??? Smoking butts never gets old, enjoy the next!
-
Yeah, you're probably right about the probe location.
The interesting/cool thing was the quick 28 degree drop while the others were coming out of the stall. It is making me think twice about trusting one single probe when doing this.
Hope you're well!
Chris
-
Brined a 9# BB for 18 hours....only strange thing was very outside layer turned slightly grey....must be the vinegar. Most delicious BB I've ever made. Crazy thing is the 9# butt was done in 9.5 hours cooking @ 250 on a #2D. It is awesome though and I could live with these sped up cook times.