Smoked pork butt snacks

pit 4 brains

Master of the Pit

Original poster

OTBS Member

SMF Premier Member

Dec 16, 2009

2,557

618

Summerville, SC

• Nov 11, 2011

• #1

I have an elk hunt coming up in December so I figured I might just make some snacks and bacon to take on the trip. I went and got a medium sized boston butt from the grocery store. Instead of trying to do the whole thing, I removed the bone and separated all the individual pieces of muscle. This allowed me to remove most of the tough fat, connective tissue and silver skin. I divided the meat into 1 1/2 lb. batches, added Mortons TQ and into the bags they went. I had a pork loin in the freezer so I cut it in two and gave it some TQ also. I'm going to take these out next week, loop a bit of string through each one and hang in the smoker. I bet they'll go good with a little dijon mustard.

All cut and trimmed.

Wrapped up for a week in the fridge.

I couldn't help but brine up five cornish too. I'll smoke them tomorrow, vac seal individually and freeze for the trip.

Be some good eats at the cabin!

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Nov 11, 2011

• #2

Great idea on the "Butt Pieces Necklace"!!!

The boys at the cabin are gonna eat some great stuff!!!!

Bear

 

boykjo

Renowned Sausage Maker

Staff member

Moderator

OTBS Member

Group Lead

Apr 28, 2010

7,685

1,249

Raleigh,NC

• Nov 11, 2011

• #3

looks great so far... hope you saved the trimmings for off of that shoulder for some sausage.......

Joe

 

pit 4 brains

Master of the Pit

Original poster

OTBS Member

SMF Premier Member

Thread starter

Dec 16, 2009

2,557

618

Summerville, SC

• Nov 11, 2011

• #4

Thanks..

boykjo said:

looks great so far... hope you saved the trimmings for off of that shoulder for some sausage.......

Joe

Click to expand...

In the freezer..

I'll be needing a bunch when I get my elk.

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• Nov 11, 2011

• #5

You brine the baby birds ? I have never but then I like mine grilled better then smoked. But that's me and my wife likes her's smoked too. Now you need more meat then that for snack stix don't you. Heck I would eat more then that myself.

 

berninga87

Smoking Fanatic

Jul 13, 2011

330

32

SW Wisconsin

• Nov 12, 2011

• #6

Awesome! I never used to brine poultry, but since the first time, its pretty rare if I dont. The meat is so much juicier!...grilled, smoked, baked or deep fried!

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,385

12,221

Central Florida (Sebring)

• Nov 12, 2011

• #7

 

pit 4 brains

Master of the Pit

Original poster

OTBS Member

SMF Premier Member

Thread starter

Dec 16, 2009

2,557

618

Summerville, SC

• Nov 12, 2011

• #8

mballi3011 said:

You brine the baby birds ? I have never but then I like mine grilled better then smoked. But that's me and my wife likes her's smoked too. Now you need more meat then that for snack stix don't you. Heck I would eat more then that myself.

Click to expand...

I have only brined a few fryer chickens and two turkys (one was Jeff's cranberry lasy year, odd color but good). I brined 5 out of 6 cornies this time so I'll have a control bird to compare to. I'll toss up another thread in poultry today. The shoulder and CB will post here next week.  
 

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,385

12,221

Central Florida (Sebring)

• Nov 12, 2011

• #9

If I have the time I always brine poultry.

 

pit 4 brains

Master of the Pit

Original poster

OTBS Member

SMF Premier Member

Thread starter

Dec 16, 2009

2,557

618

Summerville, SC

• Nov 19, 2011

• #10

I finally got rid of my stomach flu and had some time today to do some smokin'! I got the butt scraps and the CB done up...

Out of the rinses and hanging out to dry for a while..

Setting up for a cold smoke, I used six hickory briquettes and a some chunk. I kept the smoke going well and the temps between 93 and 100 for three hours with this method. Yes there's more than 6 coals.. Haven't you heard of the Minion Method yet?

I brought the smoker up to 185 with propane and held it there until the CB reached 145 IT. The butt scraps were 175 in the thickest chunk.

I just had to slice a little..

After a little rest this is gonna be some fantastic grub on-the-go..

If this wasn't enough for the weekend, I was given a belly to make some bacon with

I cut it into some managable peices and got it injected and covered in the brine yesterday.

I don't know if I'm going to hunt or just sit around the cabin and eat pork...

 

chefrob

Master of the Pit

OTBS Member

Sep 13, 2009

3,627

42

az

• Nov 19, 2011

• #11

looks good pete...........where is yer draw at, a couple of co workers had no luck on deer and one guy only saw one cow.

 

pit 4 brains

Master of the Pit

Original poster

OTBS Member

SMF Premier Member

Thread starter

Dec 16, 2009

2,557

618

Summerville, SC

• Nov 19, 2011

• #12

Unit 10. North of the 40 and west of 89 (Grand Canyon highway). Me and Dan have 40 acres each right in the middle of the unit. Hunting cow elk there is like clubbin' seals.

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Nov 20, 2011

• #13

That flavor on a rope looks awesome, Pete!!!!

Bear

 

ugaboz

Smoking Fanatic

Jan 1, 2010

518

10

Blue Springs MO

• Nov 20, 2011

• #14

man that is a hook up

 

raptor700

Master of the Pit

OTBS Member

May 20, 2010

4,065

56

Crestview, Florida

• Nov 20, 2011

• #15

Darn good idea Pete, looks great.

I could stay at the camp and guard the food while you go hunting 

 

fpnmf

Gone but not forgotten. RIP

OTBS Member

Jul 19, 2010

7,283

82

Fl

• Nov 20, 2011

• #16

Looking delicious!!

  Craig

 

pit 4 brains

Master of the Pit

Original poster

OTBS Member

SMF Premier Member

Thread starter

Dec 16, 2009

2,557

618

Summerville, SC

• Nov 20, 2011

• #17

Thanks all.. I think I'm going to do this more often. There's a little Polish deli up in N. Phoenix that sells butts like this and they are hanging on the wall with some string. The ones they sell seem to not have the same color, but instead are a dull brown. I know the guy has an indoor smokehouse in the back but maybe he doesn't throw as much smoke to them? I need to make a rack for hanging these. They are good and super easy to make. Next time around I'm going to try some different flavors..