Pork butt/pulled pork?

[whacker1]

Neil I made your Bean recipe to side with ribs this weekend. I found the Pinks (in dry form at safeway). You should post that up to go with Jackelopes pulled pork.

attached is the bean recipe he speaks of

I made the bean recipe a couple of weeks ago, but I doubled the pink beans, doubled the bbq sauce, added sweethot mustard, 3 cans of diced green chilis. 

crockpot of 12 hours, but gets better when you get closer to 24-36 hours.  - pink beans are hard to find in Spokane, but I have found them consistantly at the Safeway on Southeast blvd and 29th.

[jackelope]

Try this one.  I have used it and it tastes great.

http://www.foodnetwork.com/recipes/alton-brown/pulled-pork-recipe/index.html

So...update!!
I used this Food Network recipe for starters yesterday. 1st time I ever smoked a pork butt and holy crap...I think it was the best meat I've ever cooked. I did pretty much exactly as the recipe called for except instead of molasses I used maple syrup. I did this because I made the brine at 9pm sunday night and didn't have any molasses at home. I didn't feel like going to the store and I figured the maple syrup would be close enough. I put it in the brine right around 9pm sunday night and  took it out of the brine about 8am the next morning. Dried it off real good and put the rub on. I threw it on my Brinkman smoker around 9am yesterday and smoked it with apple wood. I used the Weber chunks of wood and added some about every 1.5 hours. The last couple hours I basted it with a mix of 2 cups of Dr. Pepper--1 cup apple cider vinegar--salt. I pulled it off the smoker about 6pm, let it rest about 45 minutes and pulled it...threw it on some small dinner rolls with some smoked cheddar and BBQ sauce.... yummm...
Thanks for all the insight on this...the dinner was a big hit.

[CAMPMEAT]

Ya gonna start a catering business on the side ? You're hooked now my friend.

[jackelope]

Ya gonna start a catering business on the side ? You're hooked now my friend.

Ha....
I told the wife I'm gonna need a bigger smoker.
 

I wish I took pic's of the finished product. It was a stinkin thing of beauty.
I was too worried about getting it right and didn't take any pics.

[CAMPMEAT]

Ya gonna start a catering business on the side ? You're hooked now my friend.

Ha....
I told the wife I'm gonna need a bigger smoker.
 

I wish I took pic's of the finished product. It was a stinkin thing of beauty.
I was too worried about getting it right and didn't take any pics.

Next time for pictures. I smoked a whole turkey once in my Brinkman. I had to finish it out in my oven because I ran out of coals. I saved the grease from the oven and made gravy out of it......OMG it was good.

[Sumpnneedskillin]

I too smoked a butt yesterday.  I also did some brisket.  Took pics of going on the smoker, 1/2 way and plated up.  Forgot to get one showing the smoke ring etc.  Wife made coleslaw and potato salad.  I hate to admit it but I took a shortcut with the beans and dumped them out of a can.

[jackelope]

That was another question. What's the "smoke ring"??

Campmeat-
My Brinkman is electric...plug and play... Simple=good when you're me with this kind of thing.
A bunch of apple wood chunks soaked in Moose Drool and an extension cord. Good to go.

[CAMPMEAT]

That was another question. What's the "smoke ring"??

Campmeat-
My Brinkman is electric...plug and play... Simple=good when you're me with this kind of thing.
A bunch of apple wood chunks soaked in Moose Drool and an extension cord. Good to go.

From what I think I know, the smoke ring is the depth of the smoke penetrated into the meat you're smoking. It will leave a darker/black ring around the meat.  I might be wrong, but I think that's what it is. It will still have the flavor all the way through.

[Sumpnneedskillin]

If you look at the slice of brisket you'll notice a pink/reddish line around the outside.  That's the smoke ring.

From about.com
"A smoke ring is a pink discoloration of meat just under the surface crust (called bark). It can be just a thin line of pink or a rather thick layer. A good smoke ring is around 1/4 inch in thickness. The smoke rings is caused by nitric acid building up in the surface of meat, absorbed from the surface. This nitric acid is formed when nitrogen dioxide from wood combustion in smoke mixes with water in the meat. Basically it is a chemical reaction between the smoke and the meat. "

[CAMPMEAT]

If you look at the slice of brisket you'll notice a pink/reddish line around the outside.  That's the smoke ring.

From about.com
"A smoke ring is a pink discoloration of meat just under the surface crust (called bark). It can be just a thin line of pink or a rather thick layer. A good smoke ring is around 1/4 inch in thickness. The smoke rings is caused by nitric acid building up in the surface of meat, absorbed from the surface. This nitric acid is formed when nitrogen dioxide from wood combustion in smoke mixes with water in the meat. Basically it is a chemical reaction between the smoke and the meat. "

Huh ?

[gaddy]

in laymans terms, its what makes it tast so good.

[Sumpnneedskillin]

 

[mossy8352]

  It all looks good and sounds delicious. I smoked a chunk of lamb a turkey breast and a pork butt two weeks ago. Finished the lamb in a sandwich today and will finish half of the turkey breast tomorrow. Saving the pork for a weekend of pulled pork sandwiches. I have to lower my salt intake so I used apple juice, brown sugar and olive oil along with some spices from a shop in Oregon that has no salt added to them but carries a good pepper kick.

[carpsniperg2]

Lookin good guys, I can't wait for hay and harvest to be over! I am getting low on jerky and summer sausage and need to fire up the smoker.

[buglebuster]

Hey jackelope, I have the same smoker and have only used it a couple of times(still learning) what temp did you cook it at, and how did you keep it cool enough  to smoke it that long?