Labor Day Weekend Butts

pgsmoker64 · Aug 31, 2012

Hey Y'all,

It's been a while since my last posting with a Q-View, but I am busy today preparing pork butts for the family reunion in Lexington, NC - the home of Southern BBQ. As much good BBQ as is available in that area our family and friends prefer mine to anything they can get there - brings a tear to my eye...

Anyway, I am going to post q-view as I progress through the day.

For now, I have pics of my initial set up and a good shot of the butts going on the smoker.

8-31 PBIII.jpg

pgsmoker64
Aug 31, 2012

8-31 PB.jpg

pgsmoker64
Aug 31, 2012

8-31 PBII.jpg

pgsmoker64
Aug 31, 2012

There is also a picnic shoulder on the bottom that is not visible in the shots.

Great, rock solid temps until about 11:00 then the temp started dropping on me a little and I had to make a few adjustments.

With my new remote sensor I can monitor the smoker temps from inside the house while I whip up a batch of Carolina BBQ sauce - a recipe that has been in my family for over 100 years.

More to come...

Bill

whtplainssmoker · Aug 31, 2012

Bill:

Have fun at the family reunion. Any chance you would let us know about that 100 year old Carolina BBQ recipe (maybe like they do on TV where you can describe it w/o the "secret blend)? Or is that something you will only pass down the family tree.

geauxin to cook · Aug 31, 2012

I'm about to throw a small one on the WSM. What seasonings did you use?

pgsmoker64 · Aug 31, 2012

I use a rub that I mix myself - it has brown sugar so you have to smoke at low temps - granulated garlic, kosher salt, fresh ground black pepper, sweet hungarian paprika, granulated onion, chipotle pepper, chili powder, mexican oregano. Took a while to develop, but I like the flavors - you have to play around with the amounts until you get it right. Like I said, it takes a while.

Of course, there is always just salt & pepper. I did it that way for years with no complaints, but I like the spice combination better.

pgsmoker64 · Aug 31, 2012

LOL...tell you what, I will give you the ingredients and let you play with the amounts until you get it right. Does that sound fair?

Apple cider vinegar

kosher salt

fresh ground black pepper

crushed red pepper

prepared mustard or mustard powder

ketchup or catsup - depending on where you are from....

Texas Pete

Worcestershire sauce

Combine it all and bring it to a boil. Use it as a mop and/or a flavoring after mincing or slicing. Refrigerate anything you don't use.

Great poured over meat, or as a dip for french fries.

Mix it with a little sour cream and it makes an excellent dip for chips.

pgsmoker64 · Aug 31, 2012

8-31 PBIV.jpg

pgsmoker64
Aug 31, 2012

Okay, I checked on the butts and they are looking good!!!!

Here is a quick shot - had to get that lid back on so I didn't lose control of the temps.

If you look real close you can see that picnic shoulder underneath.

It's been 10 hours so far without adding fuel and not having a bit of trouble maintaining temps.

Maybe 2 more hours and everyone will get to see the finished product. My mouth is watering!!!!

bomftdrum · Aug 31, 2012

Looks good.

geauxin to cook · Aug 31, 2012

PGSmoker64 said:
I use a rub that I mix myself - it has brown sugar so you have to smoke at low temps - granulated garlic, kosher salt, fresh ground black pepper, sweet hungarian paprika, granulated onion, chipotle pepper, chili powder, mexican oregano. Took a while to develop, but I like the flavors - you have to play around with the amounts until you get it right. Like I said, it takes a while.

Of course, there is always just salt & pepper. I did it that way for years with no complaints, but I like the spice combination better.

Thanks, I wound up using Louisiana Fish Fry's cajun seasoning and kosher salt. I was looking online at different rubs, but the cajun seasoning (orange container) has salt, spices, red pepper, garlic, and paprika. The same ingredients as the rubs I had read about and it is already mixed and ready to sprinkle on. I find out later if it is good or not. I'm at 149 internal temp right now so I'm getting ready to foil. I think I am going to a little soy sauce on it when I foil.

I'm doing a 5 1/2 pounder and put it on at 1:45 pm and in three hours and 15 minutes it is at the 149 so it's cooking pretty good. The WSM is at 270 right now because it has started getting direct sun. It started and held between 230 & 240 for the first two hours.

pgsmoker64 · Aug 31, 2012

Geauxin to Cook said:
Thanks, I wound up using Louisiana Fish Fry's cajun seasoning and kosher salt. I was looking online at different rubs, but the cajun seasoning (orange container) has salt, spices, red pepper, garlic, and paprika. The same ingredients as the rubs I had read about and it is already mixed and ready to sprinkle on. I find out later if it is good or not. I'm at 149 internal temp right now so I'm getting ready to foil. I think I am going to a little soy sauce on it when I foil.

I'm doing a 5 1/2 pounder and put it on at 1:45 pm and in three hours and 15 minutes it is at the 149 so it's cooking pretty good. The WSM is at 270 right now because it has started getting direct sun. It started and held between 230 & 240 for the first two hours.

Ah, direct sunlight will affect the WSMs. I use a 10x10 EZUp tent to help with that problem. I know guys that win competitions with store bought rubs, so just find one you like and go with it, or you can take my route and play around with different combos.

I don't bother with foiling but that is a personal preference thing in my opinion. I foil my ribs but not the butts. Just curious, why the soy sauce? That will add extra saltiness but if you like the flavors I say go for it.

Hope it turns out great!!!!

Happy Labor Day!

Bill

geauxin to cook · Aug 31, 2012

PGSmoker64 said:
Ah, direct sunlight will affect the WSMs. I use a 10x10 EZUp tent to help with that problem. I know guys that win competitions with store bought rubs, so just find one you like and go with it, or you can take my route and play around with different combos.

I don't bother with foiling but that is a personal preference thing in my opinion. I foil my ribs but not the butts. Just curious, why the soy sauce? That will add extra saltiness but if you like the flavors I say go for it.

Hope it turns out great!!!!

Happy Labor Day!

Bill

The soy sauce is for basically the same reason as the foil and heck, even the Weber Smokey Mountain for that matter. I have friends from Hawaii and last year was lucky enough to be able to travel with them to their family reunion in Kahuku. We did a kalua pig while there. I have done many before in Louisiana but was never that crazy about them. Too much work - digging the hole, building the fire to heat the bricks, getting, killing, de-hairing, and preparing the pig, getting him in the ground with the hot bricks, and using banana leaves, newspaper, dirt, and canvass until there was no smoke coming out. Nope, didn't care for it at all.

I helped with the one in Hawaii and learned a few things. They do it much easier. They just do a very shallow trench, not deep enough to call a hole and build up. I guess it helped that we missed the fire (they used lava rocks where we used bricks) and they had the pig delivered "ready" to get cooking.

Anyway, I think the kalua pig was the best damn food I've ever eaten and this is the reason I got my Weber smoker in August last year soon after coming back from Hawaii. I have done a few butts since but I can't get the tenderness or flavor - may never be able to attain without burying under banana leaves.

We used to make slits in the pig and put garlic, onions, and peppers for flavoring. Mike, Joe, and the guys in Hawaii just put kosher salt and then rubbed it inside and out with just a small amount of soy sauce. The flavor was fantastic.

I'm trying to as closely as possible duplicate the kalua pig on the WSM. I figure the foil will make it more tender and juicy and I am hoping a little soy sauce will give it a flavor closer to what we had in HI.

The WSM at 162 IT right now. Not bad for starting 4 hours and 9 minutes ago. A few more degrees and I'll try the foil. Not so sure about the soy sauce. But, I may do it - it will only flavor the outside, right?

pgsmoker64 · Sep 1, 2012

Geauxin to Cook said:
The soy sauce is for basically the same reason as the foil and heck, even the Weber Smokey Mountain for that matter. I have friends from Hawaii and last year was lucky enough to be able to travel with them to their family reunion in Kahuku. We did a kalua pig while there. I have done many before in Louisiana but was never that crazy about them. Too much work - digging the hole, building the fire to heat the bricks, getting, killing, de-hairing, and preparing the pig, getting him in the ground with the hot bricks, and using banana leaves, newspaper, dirt, and canvass until there was no smoke coming out. Nope, didn't care for it at all.

I helped with the one in Hawaii and learned a few things. They do it much easier. They just do a very shallow trench, not deep enough to call a hole and build up. I guess it helped that we missed the fire (they used lava rocks where we used bricks) and they had the pig delivered "ready" to get cooking.

Anyway, I think the kalua pig was the best damn food I've ever eaten and this is the reason I got my Weber smoker in August last year soon after coming back from Hawaii. I have done a few butts since but I can't get the tenderness or flavor - may never be able to attain without burying under banana leaves.

We used to make slits in the pig and put garlic, onions, and peppers for flavoring. Mike, Joe, and the guys in Hawaii just put kosher salt and then rubbed it inside and out with just a small amount of soy sauce. The flavor was fantastic.

I'm trying to as closely as possible duplicate the kalua pig on the WSM. I figure the foil will make it more tender and juicy and I am hoping a little soy sauce will give it a flavor closer to what we had in HI.

The WSM at 162 IT right now. Not bad for starting 4 hours and 9 minutes ago. A few more degrees and I'll try the foil. Not so sure about the soy sauce. But, I may do it - it will only flavor the outside, right?

Man, that Kalua pig sounds awesome. As for the soy sauce, I think this late in the game it will probably act like a mop sauce...guess you could try that. Have you tried injection before smoking? That may be the ticket for your faux kalua pig. Sounds like you are using the foil late in the game, which is what most who foil do. The foiling adds tenderness on the inside for sure, but I just leave my butts right on the WSM the whole 12+ hours.

I would love to cook a pig in the ground sometime.

How did your butt turn out?

pgsmoker64 · Sep 1, 2012

8-31 PBV.jpg

pgsmoker64
Sep 1, 2012

Sorry folks, time got away from me last night and I didn't get as many pics as I wanted.

Anyway, after taking the butts off the smoker at about 8:45 p.m. (13+ hours), tenting loosely with foil, and allowing them to cool for about an hour, the butts pulled apart very easily and were moist, juicy, and flavorful!!!

Hope you enjoyed my little q-view - short and sweet.

Bill

jrod62 · Sep 1, 2012

Good looking PP :drool

jarjarchef · Sep 1, 2012

I grew up eating kalua pig and did not know it was not from the area i grew up in. I always though it was the cool way my friends family would cook the hogs they got when they went hunting. I was shocked to find out it was not only in central florida hogs were cooked this way. Who knew!!!! this was the only time they would let us kids help. We had the most important part. We got to dig the hole, load the hot rocks, bury it and build the fire. Then hours later we got to dig it back up. The adults all they got to do was drink beer and stay up all night making sure we did not fall asleep and let the fire die out. Sucked to be them, we got to do all the fun stuff..........

For the Kalua pig. If you are looking for a close substitute try this. Not as much fun stuff.......

Smoke with a mild wood ( I like oak) for 4hrs.
Wrap with banana leaves. You can find them in the freezer section of some big box stores. Around here we have several Latin and Asian markets and I can find fresh banana leaves. Fresh is best, but frozen will work too. For a bit of a different flavor you could try tea leaves, but that is not traditional.
Then wrap in foil and finish cooking on the smoker low and slow. This style does not normally have a smoke flavor, due to the style of cooking, but I love the added flavor of a gentle smoke flavor.

For the seasoning they will usually keep it simple:
Sea salt
Ground black pepper
Soy sauce

To kick it up a bit:
Garlic
Sweet onions
Chili pepper
Rice wine vinegar
Brown sugar

whtplainssmoker · Sep 1, 2012

PGSmoker64 said:
LOL...tell you what, I will give you the ingredients and let you play with the amounts until you get it right. Does that sound fair?

Apple cider vinegar
kosher salt
fresh ground black pepper
crushed red pepper
prepared mustard or mustard powder
ketchup or catsup - depending on where you are from....
Texas Pete
Worcestershire sauce

Combine it all and bring it to a boil. Use it as a mop and/or a flavoring after mincing or slicing. Refrigerate anything you don't use.

Great poured over meat, or as a dip for french fries.

Mix it with a little sour cream and it makes an excellent dip for chips.

Incredibly fair. I haven't tried making my own yet and would love to give it a try. By the way the buts look great.

geauxin to cook · Sep 1, 2012

PGSmoker64 said:
Man, that Kalua pig sounds awesome. As for the soy sauce, I think this late in the game it will probably act like a mop sauce...guess you could try that. Have you tried injection before smoking? That may be the ticket for your faux kalua pig. Sounds like you are using the foil late in the game, which is what most who foil do. The foiling adds tenderness on the inside for sure, but I just leave my butts right on the WSM the whole 12+ hours.

I would love to cook a pig in the ground sometime.

How did your butt turn out?

The butt turned out great. Lots of flavor and I did add the soy sauce. When I wrapped in foil I put it in an aluminum pan to carry to the smoker. I just put the pan and all in and opened the vents a little and let it go. I took it off at 169 to foil. When I put it back on around 7 it was at 165 and it took it an hour to start increasing again. It hit 207 just after 9 pm.

I took the pan and all and put it in the microwave to rest. When I took it out an hour later the bone was laying beside the meat. Kind of bummed, because I wanted to pull the bone, but it falling out was a good sign.

I ate some last night with mustard AND red skin potato salads. I just pulled what I ate last night and covered the pan with foil and put it in the fridge. It is now back in the oven at 250 degrees to warm up for sandwiches on buns with some Sweet Baby Rays original, pickles, and Lays potato chips.

I'm not cooking today because of college football but am doing some St Louis style ribs tomorrow. I use the rib recipe - "Best Ribs in the Universe" winner or (BRITU) from the Virtual Bullet website.

pgsmoker64 · Sep 4, 2012

Geauxin to Cook said:
The butt turned out great. Lots of flavor and I did add the soy sauce. When I wrapped in foil I put it in an aluminum pan to carry to the smoker. I just put the pan and all in and opened the vents a little and let it go. I took it off at 169 to foil. When I put it back on around 7 it was at 165 and it took it an hour to start increasing again. It hit 207 just after 9 pm.

I took the pan and all and put it in the microwave to rest. When I took it out an hour later the bone was laying beside the meat. Kind of bummed, because I wanted to pull the bone, but it falling out was a good sign.

I ate some last night with mustard AND red skin potato salads. I just pulled what I ate last night and covered the pan with foil and put it in the fridge. It is now back in the oven at 250 degrees to warm up for sandwiches on buns with some Sweet Baby Rays original, pickles, and Lays potato chips.

I'm not cooking today because of college football but am doing some St Louis style ribs tomorrow. I use the rib recipe - "Best Ribs in the Universe" winner or (BRITU) from the Virtual Bullet website.

I'll have to check out that recipe. I usually only do babyback or loin back ribs because they are already cut. Butchering is not my specialty. The babybacks I get have a lot of meat on them.

Glad the butt came out well. Sounds like you are enjoying it! That is what it's all about.

My family reunion went well...I went to Lexington and schooled 'em on BBQ!!! LOL

geauxin to cook · Sep 4, 2012

PGSmoker64 said:
I'll have to check out that recipe. I usually only do babyback or loin back ribs because they are already cut. Butchering is not my specialty. The babybacks I get have a lot of meat on them.

Glad the butt came out well. Sounds like you are enjoying it! That is what it's all about.

My family reunion went well...I went to Lexington and schooled 'em on BBQ!!! LOL

The St Louis style ribs are already trimmed and ready to go. They are just the spare ribs with everything trimmed. After they are done you just put on the KC/honey sauce and and then cut into individual rib pieces. I did the 2 1/2, 2 1/2, 1 method. After two and a half hours unwrapped and then two and a half hours wrapped in foil it was hard to get back on the smoker. They were falling apart already.

These were the best ribs I have ever smoked. The only difference was that I put the sauce on them as soon as they came of the smoker.

That's great about your reunion. I think I will take my smoker with me to Louisiana again for Thanksgiving. Hopefully, I will be better and they will be more impressed this year.

pgsmoker64 · Sep 14, 2012

Geauxin to Cook said:
The St Louis style ribs are already trimmed and ready to go. They are just the spare ribs with everything trimmed. After they are done you just put on the KC/honey sauce and and then cut into individual rib pieces. I did the 2 1/2, 2 1/2, 1 method. After two and a half hours unwrapped and then two and a half hours wrapped in foil it was hard to get back on the smoker. They were falling apart already.

These were the best ribs I have ever smoked. The only difference was that I put the sauce on them as soon as they came of the smoker.

That's great about your reunion. I think I will take my smoker with me to Louisiana again for Thanksgiving. Hopefully, I will be better and they will be more impressed this year.

Geauxin,

How about some q-view with the next batch, because as they say here on the forum

LOL....

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