Post by: Kc_Kracker on December 17, 2012, 01:55:07 PM
http://www.virtualweberbullet.com/porkbuttselect.html (http://www.virtualweberbullet.com/porkbuttselect.html)
Post by: PlateauNDN on December 17, 2012, 01:57:17 PM
Post by: et1702 on December 17, 2012, 02:26:42 PM
WOW, lots of good info!!! Thanks Kracker! I am new to smoking and did a couple pork butts earlier this fall. Came out great, but could have been better. Will use some of this info next time.
ET
Post by: PlateauNDN on December 17, 2012, 03:50:58 PM
I like big juicy butts!ya too bad a pork butt is the shoulder :chuckle:
I know but I love butts!!!!! :drool: :drool: :drool: :chuckle: :chuckle: :chuckle:
Post by: 6x6in6 on December 22, 2012, 05:29:51 PM
Good stuff Kracker!!!
Post by: Mark Brenckle on December 22, 2012, 06:21:25 PM
Post by: Russ McDonald on December 22, 2012, 06:35:29 PM
Post by: Austrian Hunter on December 22, 2012, 06:42:42 PM
Post by: wt on December 22, 2012, 09:10:46 PM
Post by: MichaelD on December 24, 2012, 12:32:59 AM
Post by: danderson on December 24, 2012, 06:35:35 AM
Post by: Hawgdawg on December 28, 2012, 09:41:57 AM
Cheers, Hawgdawg
Post by: Sliverslinger on December 28, 2012, 10:20:54 AM
first mix mustard and 1 tsp of liquid smoke mixed up to butt
then apply
Krackers Rub
1/4 cup dark brown sugar1/4 cup table saltignore, it makes the skin way to salty
1 Tablespoon freshly ground black pepper
1 Tablespoon garlic powder
1 Tablespoon onion powder
1& 1/2 teaspoons cayenne pepper
1/2 teaspoon ground mustard powder
apply heavily over mustard binder
get it on the grill :tup: for results see pic below :drool:
REMEMBER LOW N SLOW, a 8-12 lb butt should be at least 8-10 hrs or its cookin too fast n hot to get the FULL juice & tenderness :tup:
I'll be doing my first pork butt this weekend using this rub recipe. Thanks a bunch. My only question is where do I find liquid smoke? And are using just regular yellow mustard?
Post by: PlateauNDN on December 28, 2012, 11:50:33 AM
yes yellow mustard, some use horsy mustard for a little zing. liquid smoke at any grocery store next to the bbq sauce n A1 area :tup: it also works great of your brining pork or beef. any questions you need a fast answer just look at that site!
Yellow mustard works great. all the pics I provided in the other thread are layered with yellow mustard if anybody wants to see the process/outcomes? :dunno:
Post by: DoubleJ on May 30, 2013, 06:56:04 AM
Post by: Elkrunner on May 30, 2013, 07:03:57 AM
Post by: Blacklab on May 30, 2013, 07:28:38 AM
Post by: dscubame on May 30, 2013, 09:39:30 AM
Post by: dscubame on May 30, 2013, 11:30:43 AM
Also slow and low is incorrect. You need to get the fat to a rendering state to produce the flavor needed for the meat. Too low and too slow makes for bad eats. I prefer to beef render (self basting) between 180 - 190, higher with swine.
Post by: DoubleJ on May 30, 2013, 11:39:03 AM
You must not do a great deal of smoking. A cold shower is common practice.
Also slow and low is incorrect. You need to get the fat to a rendering state to produce the flavor needed for the meat. Too low and too slow makes for bad eats. I prefer to beef render (self basting) between 180 - 190, higher with swine.
I have never heard of such a practice with smoked pork butt. Sausages, yes. BBQ no. I can't even find anything on google about giving a pork butt a cold shower
Post by: bucklucky on May 30, 2013, 11:46:18 AM
Post by: 92xj on May 30, 2013, 11:50:51 AM
Pork at 190 is dry cardboard.
What in the world do you cook your pulled pork to?
Post by: 92xj on May 30, 2013, 11:52:06 AM
Right on Kracker , I will give that a try !! Im hungry thinking about it !! Saturdays the day :drool:
What is your goal of this cook?
Sliced pork, shredded, pulled, a pork steak, a raw chunk, etc...?
Post by: jackmaster on May 30, 2013, 11:56:40 AM
if you pull it at 185 190 then internally, which is already 30 degrees over cooked, by the time its stopped gaining heat its gonna be 50 degrees over cooked. I would suggest flip it at 150, pull it at 155/160, youll never eat a juicier butt :tup::yeah: :yeah:. when i do a pork loin i do the same thing, except i marinade for 48 hours in a homeade marinade, but as soon as center temp hits 155 to 160 she is off the grill and getn cut.... SO JUICY......damn KC KRACKER, your making me wanna BBQ
Post by: Kc_Kracker on May 30, 2013, 12:00:55 PM
Post by: 92xj on May 30, 2013, 12:14:33 PM
Pork at 190 is dry cardboard.
What in the world do you cook your pulled pork to?
same temp, i just make it a 10-12 hr cook, time makes the tender not temp, more temp only dries it out ;)
You keep thinking that and boiling your butt ;)
Even the link you posted and referenced talks about temperatures for prok butt, that you dont agree with.
Post by: thurman on May 30, 2013, 12:31:05 PM
Pork at 190 is dry cardboard.
What in the world do you cook your pulled pork to?
same temp, i just make it a 10-12 hr cook, time makes the tender not temp, more temp only dries it out ;)
You keep thinking that and boiling your butt ;)
Even the link you posted and referenced talks about temperatures for prok butt, that you dont agree with.
:yeah:
I've never had a problem keeping my pork butts moist when smoking to 190. Last one I did was a 6 pounder and it to 15 hours to reach 190 with the smoker at 225 then pulled out wrapped in foil then towels and then put in ice chest to rest for 2 hours before pulling.
Post by: jackmaster on May 30, 2013, 12:38:11 PM
you should share, i need a good loin marinade :drool:will do... its a great sweet terriyaki kalbi type marinade, i will pm it to ya
Post by: thurman on May 30, 2013, 12:41:00 PM
Internal Meat Temperatures
In the book How To Cook Meat, authors Chris Schlesinger and John Willoughby say that tough cuts of meat must be "cooked through doneness to tenderness." In other words, you don't stop cooking a pork butt when it reaches the internal temperature we associate with tender cuts like pork loin or pork tenderloin. A pork butt is not edible if cooked to 140°F or even 170°F.
In order to be tender, a pork butt must be cooked to an internal temperature of 180-205°. The reason for this, according to McGee, is that the conversion of collagen to gelatin doesn't even begin until meat reaches an internal temperature of 140°F, and is most efficient as internal temps approach 212°F. "Low and slow" barbecuing at 225-250°F is ideal to facilitate this conversion, providing gentle heat over many hours, allowing the collagen to make its transition into gelatin. While some moisture will be driven out of the pork butt as it reaches these high internal temps, the gelatin makes up for it and keeps the meat moist.
For sliced pork, cook to 180-185°.
For pulled pork, cook to 190-205°.
Post by: dscubame on May 30, 2013, 12:43:38 PM
Post by: 92xj on May 30, 2013, 12:45:07 PM
I assume KC is talking about pulling of the smoker at 150 internal or whatever he said and it continues to cook internally up to 190. 190 internal is an absolute for pulled pork. No debate on that fact.
No way would the internal temperature increase from 150 degrees to 190 degrees AFTER being pulled off the smoker/cooker/pit.
Post by: dscubame on May 30, 2013, 12:52:04 PM
I assume KC is talking about pulling of the smoker at 150 internal or whatever he said and it continues to cook internally up to 190. 190 internal is an absolute for pulled pork. No debate on that fact.
No way would the internal temperature increase from 150 degrees to 190 degrees AFTER being pulled off the smoker/cooker/pit.
Respectively disagree. Wrap in foil to keep from drying out and watch the temp continue to rise.
Post by: dscubame on May 30, 2013, 12:58:45 PM
Pork at 190 is dry cardboard.
What in the world do you cook your pulled pork to?
same temp, i just make it a 10-12 hr cook, time makes the tender not temp, more temp only dries it out ;)
Inmy opinion that is backwards. More time dries it out not temp.
One aspect that is fun with the hobby of true bbq is there are so many techniques and methods with few of them wrong. It is the opinionated "my way is the right way" machoism that gets in the way of a real good dialogue on the topic.
Post by: bucklucky on May 30, 2013, 01:05:25 PM
Post by: 92xj on May 30, 2013, 01:05:54 PM
I assume KC is talking about pulling of the smoker at 150 internal or whatever he said and it continues to cook internally up to 190. 190 internal is an absolute for pulled pork. No debate on that fact.
No way would the internal temperature increase from 150 degrees to 190 degrees AFTER being pulled off the smoker/cooker/pit.
Respectively disagree. Wrap in foil to keep from drying out and watch the temp continue to rise.
If you've personally experienced a 40 degree rise in temperature after bring pulled off a heat source I am amazed.
I pull my butts, wrap them in foil, wrap them in towels and then place in a cooler for hours and have seen an increase of 10-15, but never anything more. If 40 degree increase can happen, that's amazing.
Post by: dscubame on May 30, 2013, 01:10:29 PM
Post by: 92xj on May 30, 2013, 01:11:27 PM
Its the end product that matters no matter how you get there . Im sure I will learn my own way of doing it also but it is nice to get different opinions on the how too part!! Its all good . Trial and error.
You are absolutely correct. There are a hundred ways to skin a cat.
But receiving false information while starting your new pork cooking is not the best way to start.
A 190 degree pork butt will not be dry if done correctly. Period.
I'm sure whatever you do will come out great and something you will enjoy.
Post by: dscubame on May 30, 2013, 01:12:40 PM
Post by: 92xj on May 30, 2013, 01:15:02 PM
Honestly cannot say I paid attention to such a increase in temp. My numbers were more illustration for the benefit of KC meaning he took the meat off the smoker before his desired end temperature. I agree a 40 degree upswing is more than likely really pushing it and not likely.
I took it as KC was pulling his butt off whatever cooking device, a grill I believe he said, and letting it rest and increase temp to 155-160, then pulling and eating at the temperature of 155-160.
:dunno:
Post by: 92xj on May 30, 2013, 01:20:24 PM
Post by: 92xj on May 30, 2013, 02:30:24 PM
A cold rinse on a smoked butt, I've never heard of, have never tried and never will. Pepper sticks, a different story.
Post by: sirmissalot on May 30, 2013, 02:50:28 PM
Post by: PlateauNDN on May 30, 2013, 03:00:49 PM
Post by: 92xj on May 30, 2013, 03:03:40 PM
I'm just confused on why someone would post a link as advice (the first post of the thread) and then disagree with what the link says.
PM a moderator and whine to them and have them clean up ther thread (delete all my post).
I was just voicing an opinion and questioning other opinions. Figured that was the norm around these parts.
Post by: PlateauNDN on May 30, 2013, 03:10:01 PM
Post by: PlateauNDN on May 30, 2013, 03:11:33 PM
Post by: Austrian Hunter on May 30, 2013, 03:24:07 PM
Post by: sirmissalot on May 30, 2013, 03:37:32 PM
Post by: dscubame on May 30, 2013, 03:43:57 PM
Post by: PlateauNDN on May 30, 2013, 04:01:39 PM
Post by: Austrian Hunter on May 30, 2013, 04:06:08 PM
I thought there was supposed to be a Hunt-WA cook off this summer? I recall a thread (challenge) bwing made? :dunno: I accepted and agreed to bring my smoker and do some "low and slow" stick smoking. :tup:
:yeah: I would be all over that. I suggested Central WA :chuckle:
Post by: 92xj on May 30, 2013, 04:07:06 PM
I'm just all sorts of confused now. Seems like 92 is just agreeing with the link (that kracker posted). I understand the whole "to each their own" thing, but the link says to cook to an internal temp of 190 and even all the way up past 200 to have a good tender meat but kracker says to cook it to 155 remove from heat and eat. Not trying to bust your balls kracker just trying to make sense of all this... I did see kracker is only cooking between 100-130 degrees where the link says 225-250 maybe thats the difference. I am no pork master that is for sure but this thread has me going cross eyed
That was all I was saying. Thank you for seeing that.
KC, I'm not busting your balls or running my mouth or any negative towards you. Just trying to make sense of the thread and the direction of it.
Post by: TommyH on May 30, 2013, 04:13:30 PM
Post by: JackOfAllTrades on May 30, 2013, 06:38:02 PM
Steve
Post by: Maligator on May 30, 2013, 06:44:46 PM
Post by: JackOfAllTrades on May 31, 2013, 08:19:19 AM
Edited and LOCKED!
-Steve