Cold smoking a Pork Butt

Discussion in 'Pork' started by walking dude, Jan 21, 2008.

  1. walking dude

    walking dude Smoking Guru SMF Premier Member

    hehe......not really...........but it WAS cold.........1 degree when i started saturday noonish
    finished up sat. at 3 degree's

    i smoked the butt sat. for sundays games.........the abts was dun sunday....

    now this will take two posts, as i have more than 5 pics.......

    okay.......first pic

    6 lb butt........injected with garlic and butter, then put into a mollases brine the next day for @ 24hours.........i wanted to rub this and put in fridge overnite........butt got started on the whole process 1 day too late.......so it was rubbed and set for bout 1 hour before putting on the smoker

    [​IMG]

    this is bout 2 hours in........i spritz with a combo of aj/cherry juice/ and captn morgans

    [​IMG]

    next shot..........pulled off grill when internals reached 165......this just before foiling........

    [​IMG]

    this is after foiling......in the oven at 250, till internals reached 205

    [​IMG]

    and the butt pulled.......i agree with geek.......with foiling it and finishing up in the foil, i get juices.........BUTT......this butt pulled HARD.......much more difficult than any i have dun before........so doubt if i foil again.....this was my fist attempt at foiling a butt.......never more, as the raven said......

    [​IMG]

    i smoked strictly with apple, so between the spritz and the wood......a nice apple sweet flavor..........was still good........

    next post........the rest of the meal that was smoked sunday........
     
  2. walking dude

    walking dude Smoking Guru SMF Premier Member

    okay........now for the rest of the smoke

    i did abts......3 heads of garlic, and a onion

    first shot.........the smokies smoked........lol

    [​IMG]

    the beginning of putting the abts together.......put some of the smokies in japs and nanners......i really like using the nanner peppers.......a sweet flavor comes thru

    [​IMG]

    here are the abts ready for the smoker.........i used my buckboard bacon to top the abt's

    [​IMG]

    and the finish up smoke pic...........

    [​IMG]

    the abt's turned out bout the best i have dun yet...........

    i used the juices from the butt to put with the meat in the crockpot to reheat sunday...........i put the juices in the fridge overnite.......the fat congealed and was easy to pull off........the juices jellied......i had a pic of em, but it didn't come out well..........

    all in all......once again, a learning experience..........a COLD learning experience.......lolol
     
  3. glued2it

    glued2it Master of the Pit

    Looks pretty good D88de!


    You can post up to 10 pics at a time unless something has changed.
    Smiley's are counted as pics.
     
  4. walking dude

    walking dude Smoking Guru SMF Premier Member

    i have tried to do more than 5, and it rejects it..........

    look at dutchs electrolysis pics........he had to do it in two posts
     
  5. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Looks good WD, especially that butt! Molasses brine huh? Care to share the recipe?

    I always foil butts and usually they are so mosit they pull apart by themselves. Dont know what yous would have been hard to pull?
     
  6. cowgirl

    cowgirl Smoking Guru OTBS Member

    Deud, that looks great![​IMG]
     
  7. walking dude

    walking dude Smoking Guru SMF Premier Member

    i will have to look up geeks thread.......its very recent........but he also had a hard time pulling it....

    here's the brine

    1 cup molasses
    1 cup brown sugar
    1/2 c kosher salt
    Tablespoon of ground cumin
    1/2 tablespoon cayenne pepper
    1/2 tablespoon paprika
    1/2 cup water
    Mix all in small pan and heat until sugar is melted.
    Pour into large container and add 2 quarts of very cold water.
    Once the brine is cooled down Place meat in container and add more water if needed to cover.
    You can add 1 quart water and two trays of ice cubes but it takes longer to bring it all to liquid with out heating it up again.


    we buy the cumin in seed form......and use a spice grinder..........in fact.....all spices we mix up, we grind up after the complilation........even Jeff's rub, we grind.......it really helps in blending the spices, and it helps in the rubbing/sticking of it............

    shhhhhhhhhh thats a secret

    LOLOL
     
  8. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Everthing looks fantastic Dude! I like the lil' smokies thing in the abts.[​IMG]
     
  9. walking dude

    walking dude Smoking Guru SMF Premier Member

  10. foozer

    foozer Meat Mopper

    Hey WalkingDude,

    Tell me about that onion sitting there. It sure looks good.[​IMG]
     
  11. walking dude

    walking dude Smoking Guru SMF Premier Member

    Foozer.........nice game saturday........(D88DE HATES SAYING THAT).......least Iowa's wrestling team is ranked No. 1 in the nation

    i have a bloomin onion kit........used the slicer to open up the onion, so more surface area for smoke to coat........smoked it for bout 2.5 hours, then foiled with some melted garlice butter........back on the smoker for bout 2 more hours........this was just a hit and miss kinda thing......but in this case more of a hit.......thank god........was wonderful.......and tender.....
     
  12. foozer

    foozer Meat Mopper

    Dude,

    I bought a bloomin onion kit several years ago. Tried it a couple of times but couldn't get the hang of it. Might have to try it again on the smoker this time. What kind of onion are you using.

    It's good to hear a Hawk fan say that. There aren't many that can or will. So I thank you for that. Actually basketball is looking better than anticipated on both sides of the state.
     
  13. walking dude

    walking dude Smoking Guru SMF Premier Member

    let alone drake and ITS winning streak............

    used a yellow.............also had a white we use to coat and deep fat fry.......that was a bust...........need to try to fine tune that one abit.......cause i DO love outback's..........going to google it........we also do a onion loaf, like Damions..........yum
     
  14. squeezy

    squeezy Master of the Pit OTBS Member

    and the butt pulled.......i agree with geek.......with foiling it and finishing up in the foil, i get juices.........BUTT......this butt pulled HARD.......much more difficult than any i have dun before........so doubt if i foil again.....this was my fist attempt at foiling a butt.......never more, as the raven said......


    Did you give your butt some rest time before pulling?

    Maybe that porker had been run hard before you got it ....
     
  15. walking dude

    walking dude Smoking Guru SMF Premier Member

    squeezy.........yes we rested.........its not my first butt.............[​IMG]

    and yes.........we all get pieces of meat that fight us..........SHAME on them.........grrrrrrr

    so i can't judge all foiled butts from just this one...........[​IMG]
     
  16. starsfaninco

    starsfaninco Smoking Fanatic OTBS Member SMF Premier Member

    Paul, I don't foil my butts, never have, probably never will. However, on Sunday I injected a butt for the first time. I took apple juice and added a bit of the rub, whisked it real good, strained it and injected about two injectors full. I then rubbed it, placed it in a bag and let it set over night. Smoked it as usual, pulled at 200, tented it and let it rest for 2 hours. Then pulled it. Was VERY juicy and great tasting. We're having it probably tonight, tomorrow, and Wed lunch and dinner :)

    KE
     
  17. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    good lookin grub dude. the but is getting closer to next to do list.[​IMG]
     
  18. walking dude

    walking dude Smoking Guru SMF Premier Member

    CLOSER.......CLOSER..........what the heck dude...........best piece of meat out there to smoke.........imho................
     
  19. squeezy

    squeezy Master of the Pit OTBS Member

    So ... it would seem that the only advantage to foiling is to save more of the juices for adding back to the meat (after separating out the fat)
     
  20. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    Nice butt Dude! [​IMG]
     

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