Post by: Kc_Kracker on May 28, 2013, 07:44:54 AM
Post by: h20hunter on May 28, 2013, 07:45:54 AM
Post by: Kc_Kracker on May 28, 2013, 08:22:01 AM
Post by: kisfish on May 28, 2013, 11:25:22 AM
Post by: deerhunter_98520 on May 28, 2013, 03:27:41 PM
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Post by: Becky on May 28, 2013, 03:30:22 PM
Post by: Kc_Kracker on May 29, 2013, 12:06:33 PM
Post by: bucklucky on May 29, 2013, 12:17:49 PM
Post by: 92xj on May 29, 2013, 12:26:21 PM
Im going to be trying my first Pork Butt this friday in my Daniel Boone GMG. I bought a pork Butt but it is boneless. Does that really matter ?? Do you have any recommendations Kc Butt master .... that didnt come out right LOL
I'm not KC but I will still give advice.
Bone out doesn't matter. You won't tell a difference!
I'm assuming a Daniel Boone GMG is a smoker? If so....keep the temp around 220.
Coat but in a 50/50 mix of yellow mustard and worchestershire sauce.
Then apply whatever rub you are going to use. The more brown sugar the better!
Get a remote thermometer so you dont have to keep opening and closing losing heat and then readjusting it.
Smoke away till you hit 198 internal degrees.
Pull off smoker and wrap in foil and then a towel and place in a cooler for an hour or more.
unwrap and start pulling.
Post by: bucklucky on May 29, 2013, 12:44:56 PM
Post by: 92xj on May 29, 2013, 12:47:45 PM
The Daniel boone is a Pellet Grill / smoker. I have a remote temp that plugs into my thermostat to keep track of the internal temp. There ae so many different ways to cook the same thing. I was thinking of letting it smoke at around 160-180 over night to get some good smoke on it then turn it up in the morning. Thanks for the info I will definately do the Mustard too!
You could do that over night low temp thing but it's not really needed. With a good size butt and staying around 220 you will be cooking for 10-14 hours. A lot of folks say that after 3-5 hours of smoke, the meat wont take much more after that. The lowest I have done is kept my smoker at 202-205 and got my internal meat temp to 198. That took 23.75 hours to do. Came out great but not needed.
Post by: bucklucky on May 29, 2013, 12:58:17 PM
Post by: 92xj on May 29, 2013, 01:02:22 PM
Right on, I did not know it would only take smoke for so long.
I'm not exactly sure how accurate that statement is, just what I have heard and experienced myself.
Most times I will use my electric element in my smoker (when I use that smoker) and smoke over wood chucks with coal for 5 hours and then just use the element to keep the temp up after those 5 hours and not add anymore smoke. I cant tell a difference in smoke flavor when doing it like that or when I cook over smoke the entire time. Smoking is all about trying new things and everything. Keep the temp below 240 250 max and try all sorts of things and you will come out good.
Post by: bucklucky on May 29, 2013, 06:31:54 PM
Post by: 206 on May 29, 2013, 06:51:24 PM
search "pork butt" and read my write up "anatomy of a pork butt" , huge info. it has recipes for a binder and rub, you do not need anything else on it
sear it, i dont care what anyone says, SEAR IT! scorching hot pan to toughen up each side, try to roll it and do ALL sides.
then, make sure you use a binder (mustard and brown sugar works best) and slather it
grill it hot about 300-350 to get some tissue break down on it for the first hour or so
then LOW and SLOW all day, i usually shoot for about 8-10 hours 100-130
when your internal temp hit 150 flip it over to let the juice redistribute
when your internal temp hit 155 its done
take it off the heat ,
eat
Stupid question, but how can you get meat to reach 155 when your cooker is at 100 to 130 degrees? Maybe I read it wrong.
Post by: Song Dog on May 29, 2013, 09:31:45 PM