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 Post subject: Pork Butt cook
PostPosted: May 25th, 2015, 9:23 pm 
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Started with a 8.9 lb pork butt, I cut the FAT CAPS off all my butts, I want more bark. I mix 1 cup of Kosher salt in 1 gal of water and put the pork butt in a 2 gal plastic bag and let the butt soak in the frig for 5 hrs. After the butts done soaking in salt water, I next rinse off the thing and season with "Plow Boys Yard Bird rub" which now goes back in the frig until I'm ready for the cook, usually 6-8 hrs more..I got cooker up to 230-F, placed my Pork in the aluminum pan and let my cooker do the rest..When the meat temp reached 196-F, I removed it from the smoker and let it rest for 1.5 hrs, I never covered the meat during the cook, anyway after the 1.5 hrs resting, this thing just pulled apart like butter in my hands :D :D
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 Post subject: Re: Pork Butt cook
PostPosted: May 25th, 2015, 10:05 pm 
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Oh man that looks so good! Thanks for sharing especially the Sammie picture YUMMY! :D

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 Post subject: Re: Pork Butt cook
PostPosted: May 26th, 2015, 5:27 am 
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I agree with Hutch, very nice. Thanks for the write up and pictures.

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 Post subject: Re: Pork Butt cook
PostPosted: May 26th, 2015, 10:04 am 
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Great pictures. That butt look very tasty. Thanks for sharing.

Eric

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 Post subject: Re: Pork Butt cook
PostPosted: May 26th, 2015, 7:56 pm 
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markcp wrote:
I agree with Hutch, very nice. Thanks for the write up and pictures.


I've heard Mark likes pictures :lol:
and BRBBQ great looking butt

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 Post subject: Re: Pork Butt cook
PostPosted: May 26th, 2015, 8:21 pm 
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Thanks all, and I like seeing pics also :lol: I drained all the all Au Jus and chilled it in my frig, after it hardened up, I removed all the lard/parts and pieces. I then poured it back on the meat, all the liquid in the pan came from the butt, even though I REMOVED the fat cap. I became a butt in a pan believer :lol:

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 Post subject: Re: Pork Butt cook
PostPosted: June 3rd, 2015, 11:30 pm 
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Looks great! I do the same with the juice from the pan, but rather than adding it all back into the meat, I save some and freeze it in a muffin pan. Then I use the frozen "Pig Pucks" to add to frozen pig when I reheat it.

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 Post subject: Re: Pork Butt cook
PostPosted: June 4th, 2015, 6:38 am 
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jshnaz wrote:
Looks great! I do the same with the juice from the pan, but rather than adding it all back into the meat, I save some and freeze it in a muffin pan. Then I use the frozen "Pig Pucks" to add to frozen pig when I reheat it.


That's a good idea.

Have you gotten your Classic, yet?

Les


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 Post subject: Re: Pork Butt cook
PostPosted: June 4th, 2015, 3:46 pm 
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Great looking PB. Nice and juicy. I've thought about brining as you did here, but always thought the pork would taste "hammy". Going to have to give it a shot next weekend. Thanks for sharing.

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 Post subject: Re: Pork Butt cook
PostPosted: June 4th, 2015, 4:02 pm 
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BigDaddyJT I read some where a long time go that adding "Morton Tender Quick" salt added more flavor, I don't recall what BBQ team used it so I tried myself..I stopped using the Tender Quick and went to Kosher salt instead,, One thing is don't leave the meat in the salt water much longer then 5yrs, a lot of times I'll only soak it for 2-3 hrs and rinse the stuff off, it'll have a little saltier taste, but it Don't soaks in the meat to far, That's why I rub with Plow Boys, maybe some day I'll buy Stumps brand rub and try it.

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