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Off Topic TN Forums
Cooking Forum
Smoked Pork Butt Method?
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<blockquote data-quote="BamaProud" data-source="post: 4720787" data-attributes="member: 9871"><p>First, make sure you use a bone-in butt usually 8-9 pounds. Coat it liberally in your dry rub. I like Alton-Browns recipe. <a href="https://www.foodnetwork.com/recipes/alton-brown/who-loves-ya-baby-back-recipe-1937448" target="_blank">https://www.foodnetwork.com/recipes/alt ... pe-1937448</a> Put it on a rack with a drip-pan underneath in the refrigerator overnight. Apply more dry-rub if the first coating becomes saturated/wet. Take it out of the refrigerator at least a couple hours before smoking. </p><p></p><p>I smoke using a mix of Pecan and Apple wood for about 6 hours around 200 degrees or as cool as I can keep my grill. From my understanding most cuts will become saturated with smoke in less than 6 hours, so smoking longer doesn't really accomplish anything. </p><p></p><p>Wrap in foil, place in the oven at 325 and insert a probe thermometer. Cook until it reaches 195 degrees. Stash it in a small cooler (no ice) overnight. Pull by hand the next morning. Retain the juices and pour it over the pulled meat. I also like to add a bit of the dry rub to the pulled meat...maybe 1/2 cup or so. </p><p></p><p>BBQ sauce is also key....I don't really care for the sweet-hot stuff in West TN. Vinegar based sauces are the best IMO. </p><p></p><p>This one is pretty fantastic <a href="https://www.foodnetwork.com/recipes/millionaire-brisket-with-coffee-and-beer-mop-sauce-recipe-1915952" target="_blank">https://www.foodnetwork.com/recipes/mil ... pe-1915952</a></p></blockquote><p></p>
[QUOTE="BamaProud, post: 4720787, member: 9871"] First, make sure you use a bone-in butt usually 8-9 pounds. Coat it liberally in your dry rub. I like Alton-Browns recipe. [url=https://www.foodnetwork.com/recipes/alton-brown/who-loves-ya-baby-back-recipe-1937448]https://www.foodnetwork.com/recipes/alt ... pe-1937448[/url] Put it on a rack with a drip-pan underneath in the refrigerator overnight. Apply more dry-rub if the first coating becomes saturated/wet. Take it out of the refrigerator at least a couple hours before smoking. I smoke using a mix of Pecan and Apple wood for about 6 hours around 200 degrees or as cool as I can keep my grill. From my understanding most cuts will become saturated with smoke in less than 6 hours, so smoking longer doesn't really accomplish anything. Wrap in foil, place in the oven at 325 and insert a probe thermometer. Cook until it reaches 195 degrees. Stash it in a small cooler (no ice) overnight. Pull by hand the next morning. Retain the juices and pour it over the pulled meat. I also like to add a bit of the dry rub to the pulled meat...maybe 1/2 cup or so. BBQ sauce is also key....I don't really care for the sweet-hot stuff in West TN. Vinegar based sauces are the best IMO. This one is pretty fantastic [url=https://www.foodnetwork.com/recipes/millionaire-brisket-with-coffee-and-beer-mop-sauce-recipe-1915952]https://www.foodnetwork.com/recipes/mil ... pe-1915952[/url] [/QUOTE]
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Smoked Pork Butt Method?
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