sfprankster's (mis)adventures with Chinese BBQ-Char Siu Pork Butt

Discussion in 'Pork' started by sfprankster, Jun 5, 2016.

  1. Here we go with Round 2 of the DigiQ testing. This time around, I'm going for a higher initial pit temperature(280*) to smoke the char siu, then I plan to ramp up the temperature to around 320-325 to caramelize the char siu marinade.

    I cut the pork butt into 4 chunks(approximately 1.5 lbs each) and they have been in my char siu marinade since Wednesday evening, for a total of 4 days. This going over a combination of peach/apple woods.

      

    Let the smoking begin... [​IMG]  

     
    Last edited: Jun 5, 2016
  2. First peek... [​IMG]

    Three larger chunks at varying internal temperatures between 164*-168*... [​IMG]

    Smallest chunk at 177*... [​IMG]

    Glaze applied to the smallest chunk... 


    DigiQ pit temperature ramped up to 320*...

    Now we wait and see if our experiment works... [​IMG]   [​IMG]  
     
  3. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    :pot: I'm in ...
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looking good
     
  5. I'm just lubed the larger three pieces with some of the reserved marinade...

    Getting close... [​IMG]

    Internal temperature of the smallest chunk between 179*-182*... [​IMG]

     
    Last edited: Jun 5, 2016
  6. First two thinner chunks coming off the WSM...

     [​IMG]

    This smells soooooo good right now... [​IMG]
     
  7. And the two larger pieces coming off my WSM...


    First slices of one the smaller chunks...

      [​IMG]  
     
    Last edited: Jun 6, 2016
  8. Little piece of the barky, end cut...

    A chef's treat... [​IMG]


    Plated with steamed rice...

    ...and a quick onion, orange and white cauliflower stir fry...


    I didn't think we could eat better than our pastrami hash 'n eggs brunch... [​IMG]

    Real tough call... [​IMG]

    Once again, we're roughin' it in the Santa Cruz mountains, sfprankster style... [​IMG]
     
    c farmer, tropics, smokinal and 2 others like this.
  9. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great. Your really roughin' it. Ha
     
  10. Thanx!!!

    Someone has to be roughin' it... [​IMG]

    Today is all about relaxation, fun and smoking meat... [​IMG]  

    I did work a 14.5 hour day yesterday... [​IMG]  

    ...at the Twilight on the Terrace food/wine event at Hearst castle... [​IMG]
     
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    WOO Hoo!

    That is a beautiful looking plate of food!

    I bet the pork was fantastic!

    [​IMG]   Al
     
  12. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    OK, I want some of that! I love that bark end too.

     
  13. Thanx!!!

    Sweet, spicy, smoky, sticky, succulent porkiness, is the best way to describe it... [​IMG]  

    The Guru is making this all too easy. No more playing with vents to get the temperatures "just right". Now I set the temperatures on the Guru and go take a nap... [​IMG]
    Thanx!!!

    Smoking at 280* for the majority of time and ramping up the pit temperature to 320* for the last 30 minutes, worked out well for the bark. Finished with great caramelization, a sticky glaze, and a juicy and tender texture to the meat.

    It was a battle with my gf for the end pieces. [​IMG]  

    I only cut one of the 4 chunks of char siu, so there will be more end cuts in our future... [​IMG]  
     
    Last edited: Jun 6, 2016
  14. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    SFP, Nice job , they look scrumptious!
     
  15. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty,I'm guessing you made your marinade? I tried the packet and it looked good but I'm not a fan of the taste I think it's the five spice,
     
  16. Thanx!!!

    This is some of the best char siu I've done to date.
    Thanx!!!

    I make all my rubs, marinades and sauces from scratch. Making them myself, allows me to make adjustments to my preferences. To me, the packets contain too much salt and can be overwhelming. It could be the cloves in the five spice. A heavy handed amount and you won't taste much else.

    During holidays, when I lived in SF, the only places open to get food was in Chinatown. I'd grab a chunk of char siu, some lap cheong(chinese sausage), a peking duck, a to go bucket of steamed rice and another of bok choy/gai lan and have a feast with friends after work.
     
  17. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    That looks great how long did it take, to get the temp to climb? 

    Richie

    [​IMG]
     
  18. Thanx!!!

    I didn't keep track of the time, but it climbed fairly quickly. A degree every 3-5 seconds.

    I have the "ramp" feature turned on and when the meat approached being done, the pit temperatures began to settle and drop. I had to adjust the meat temperature up a few degrees to compensate. I think next time I'll turn the "ramp" off and see how it goes.
     
  19. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I never used the ramp setting I guess that is in the book LOL

    Plug and cook

    Richie
     
  20. Usually I'm the same boat as you,I toss most booklets back into the original box and search for it when there's a problem.

    I had some time to look at the booklet the first time I used it, since I couldn't see how to turn the unit off without unplugging it. A simple on/off button would have been nice. 

    I'm searching for the source code. There's a couple of functions I'd like to add to the unit with a firmware update.

    Hmmmmmm...

    There's a single screw in the back and once removed, I'm sure the cover will slide right off... [​IMG]  
     

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