quick question from SmokinVegasBaby

Discussion in 'Pork' started by smokinvegasbaby, Jul 25, 2013.

  1. ok I am smoking my first pork butt tomorrow - so excited I can hardly wait! I have a "spritzing" question........ok to use apple cider to spritz my pork?  I used all of my apple juice for the overnight marinade - I know Vegas is a 24 hour town but this girl needs to go to bed NOW so I can get up at dawns early crack to start smoking.  Apple cider is all I have in my pantry - will that work?  HELP this newbie out please - are there any smoker groups in the Las Vegas area? 

    Josie
     
    Last edited: Jul 25, 2013
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    You can spritz with anything, vinegar, soda pop, booze, juice, even water..... Just a recomendation, if you are using an electric smoker you might want to reconsider spritzing.

    Hope that answers your question and looking forward to seeing some outdtanding polled pork.

    Have fun and enjoy the smoke.
     
  3. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Save yourself the aggravation of a very, very long cooking time and skip the "spritz". Every time you open the door you lose your heat and add significant time to the length of the cook, not to mention that spraying the meat with a cool liquid will also cool the surface of the meat and add time to the cook. If this is your first butt I recommend that you keep it simple, put the butt in the smoker and leave it alone and let it cook. After 6 hours check the internal temp, this will give you an idea of how your cook is progressing. I also recommend cooking at least 250°, higher if  possible( I cook mine between 275°-300°), it will shorten your cooking time, you really don't want to be on the forum 15 hours from now asking how much longer before it's done.

    Just FYI it is really not necessary to marinate pork butts, a better way to get flavor into these large hunks of meat is to inject just before placing them in the smoker.

    Good Luck[​IMG]
     
  4. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Personally, I believe that spritzing is completely optional...the reason I say this is because I prefer to leave my meats along while they cook to avoid losing temperature in the smoker, thereby slowing down the cooking process, which is pretty long for us low and slow folks already!!!

    Every time you open that smoker you lose valuable cooking time and temp.

    Spritzing = completely optional...

    Bill
     
  5. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

    What they said cause "If you're lookin' you ain't cookin " !
     
  6. What smoker will you be using?
     
  7. You can spritz with anything you like. I don't spritz. I keep the door closed.

    Happy smoken.

    David
     
  8. thanks for the info - I am using my offset smoker and the aroma coming off my patio is driving my neighbors crazy :) 

    Josie
     
  9. That is a good problem[​IMG]

    Remember to post pics.

    David
     
  10. wow now that some good info.  no worries I won't be on the forum asking "when will my pork butt be done" lol.  Next time I will do the injector thing. 

    Josie
     
  11. yeah right [​IMG]
     
  12. just figured out how to reply to your comment...thanks for this info.  I am having so much fun so far can't wait to taste my first pulled pork sandwich.  Making homemade buns later - a good pulled pork sandwich starts with GREAT buns :eek:)

    Josie
     
  13. ok thanks David. 
     
  14. I hear ya SO MS Smoker

    Josie
     
  15. I am using my offset smoker.  love this smoker and once I figure out all the little quirks - I will be good to go!

    Josie
     
  16. ok will limit my spritzing on this smoke.  Thanks for the info Bill.

    Josie
     
  17. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Here you go, no Brine,no Spritz and no peeking. In a pre-heated Smoker to 225*F ,Rubbed and placed on the Smoker. The lid was shut until my Probe Therm. said 200*F and I opened it up and retrieved these tasty Hunks of goodness.

    That's it, Rub , Heat to 200* and Eat [​IMG].


    Have fun and . . .
     
  18. I'll jump in & say that I don't spritz either - never have & don't see myself ever starting. I try not to mess with what works for me  [​IMG]

    Nice lookin butts Stan!  [​IMG]    [​IMG]
     
  19. ok got it. but as a novice smoker I want to peek......................... I am woman it's my nature to be curious about things [​IMG]  will NOT peek because I don't want to be up till midnight waiting for this darn thing to cook.  Your butts look amazing - I'll get there one of these days!

    Josie
     
  20. I would like to make my own buns as well. Personally I think a great pulled pork sandwich starts with great pork but the bread is also a key component and shouldn't be ignored. Making the investment into making great tasting meat to then just throw it on some $.99 store bought cheapo buns that are meh for flavor just breaks my tastebuds heart! ;)

    Looks like I found the recipe I'm going to be trying, this received pages of great reviews from those who tried it out.
    • 40-Minute Hamburger Buns Recipe


      • 2 tablespoons active dry yeast

      • 1 cup plus 2 tablespoons warm water (110° to 115°)

      • 1/3 cup vegetable oil

      • 1/4 cup sugar

      • 1 egg

      • 1 teaspoon salt

      • 3 to 3-1/2 cups all-purpose flour

      • In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.

      • Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets.

      • Cover and let rest for 10 minutes (some say 30). Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1 dozen.
     
    Last edited by a moderator: Jul 25, 2013

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