It's been a while since I posted a Smoke so I figured I would share this one...
I started with a 4lb Boneless Butt. It had a 1/4 inch Fat cap but was pretty lean over all. I mixed up a batch of my Mild Rub per the bosses request and after a massage with Mustard gave it a good coating and an overnight nap. Fired the smoker at 8am to 250*F, it was 25*F outside, the MES took 25 minutes to get to temp. I figured I would run between 250* and 275*F. Loaded the AMNPS with Pitmasters Choice Pellets and we were good to go. I have done both foil and smoke straight through and decided to let this one ride since I got an early start and it was a small Butt. It was hitting all the marks as is common. 3 hours in hit 140*F, 4 hour mark hit 158*F and stalled. I figured a short stall, it's so small, and would hit 200*F by the 6 hour mark...NOPE! Instead of lasting and hour it was like the damn thing was made by Duracell...It kept Going and Going...No movement for over 3 hours then crept up to 200*F over the next 3 hours. The last 3 hours I kept the Smoker temp closer to the 275*F point. Next the Butt went in a pan, covered with foil and had a 1 hour rest in the cold oven. I made a batch of my Foiling Juice but I did add 2T Ketchup, 2T Cider Vinegar and 1T Yellow Mustard to give it more of a BBQ Sauce flavor and got to pulling the Pork. I was quite surprised that the meat was still hot. The meat shredded but not what I would call Fall Apart. It was really lean. The Dog was giving me the Stink Eye 'cause I will toss scraps in her bowl as I go along but there was just next to Zero waste, even the Fat Cap had virtually melted away. While some think that is good...It is a Major Sign that this meat will not be all it could be...It was OK but over all I thought it Dry. The family told me I was Nuts and it was great but I was disappointed. In the Future I will evaluate the meat much more thoroughly for Fat content and foil Lean Butts and only let Fatty Butts take the full ride uncovered. The meal was a Classic Meat and Three...Pulled Pork, Collard and Kale Greens, Mac & Cheese and Cole Slaw...Here is some Qview and I will post the Recipes at the end...JJ
Out of the Refer and got a Second coat of Rub before going in the smoker...
We are in the Stall big time but check that Awesome Bark and flawless AMNPS TBS!
Rested and Ready...
This is just under the Fat Cap. Real juicy here but not all the way through, and NO that it not my Hand!
An action shot with my Big Mitts...Notice the meat on the left. It is very lean and a little dry...
The finishing touch requires some Hands on Pulling....
Add the modified Foiling Juice to moisten it all up and add a Sweet and Sour balance that really requires no other Sauce...
Some Stove Top Mac & Cheese...
Some Cole Slaw...
Got to have a Pot o' Greens...Yum!..
Collards, Kale and a big ol' Ham Hock to flavor them up...
A nice Plate and a Cold One to wash it all down...Hungry yet Kids?...
A little Closer...Can you Smell it???
Can't forget the Bearview!...
Hope you enjoyed the Pics...JJ
Try this... It is Mild and compliments different style sauces well...If you want spicier increase Blk Pepper to 1T and add 1T Wht Pepper and 1T Mustard powder.
Mild Bubba Q Rub
1/2C Sugar in the Raw (Turbinado)
2T Sweet Paprika (Hungarian)
1T Kosher Salt
1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.
1T Granulated Garlic
1T Granulated Onion
1tsp Black Pepper, more if you like
1/2tsp Grnd Allspice
Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.
1T Pork Rub, yours
1/2 Stick Butter
1/2C Cane Syrup... Dark Corn Syrup...or Honey
1/4C Apple Cider...or Juice
Optional, but I added...
2T Vinegar, 1T Mustard and 2T Ketchup to make it slightly more Tart and no further BBQ Sauce was needed.
For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, Butter optional or do as I do...Use the Smoked Pork Fat from the drip pan...
Add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.
Cover the pan with foil and continue to heat to 205*F for pulling.
At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.
Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten and Serve...OR... Bag and refrigerate until needed.
When re-heating place the Pulled Pork in a Pan or Crockpot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crockpot to 165*F and Serve.
Note: the addition of the reserved Foiling Juice or Apple Cider should make the PP moist but not Swimming.
2 bunch Kale
1 bunch Collard Greens
2C Chopped Onion
4ea Cloves Garlic, chopped
2 Smoked Ham Hocks, I only had one.
4C Water or Stock
1tsp Black Pepper
1/2tsp Dry Thyme
1ea Bay Leaf
2T Hot Sauce, I like Texas Pete
Place the Butter in a large pot and saute the Onions and Garlic just until golden.
Add the Ham Hocks, water and Seasonings and simmer 1 hour.
Mean while...Pull the leaves from the stems of all the Greens (you can use all one kind or a mix). Cut the leaves into 2" squares and wash them thoroughly.
After the hour has passed add the Greens to the pot, cover and simmer 1 hour.
Uncover the pot and simmer an additional hour, stirring occasionally, to reduce the Pot Liquor and get the Greens nice and tender.
Adjust the seasoning and Serve. I like extra Hot Sauce on mine. Some folks like Vinegar.
Stove Top Mac & Cheese
3C Milk, heated until steaming but not bubbling,180*F.
1/2lb Cheese, I used Cooper Sharp American Cheese
Salt & Pepper to taste
Boil 1Gal Water with 1T Salt and add the Pasta.
In a Saute pan heat the Butter over medium heat until melted and stir in the Flour.
Cook this Roux for about 1 minute, you don't want color.
Whisk the Roux into the Hot Milk a little at a time until all is combined. Bring the milk up to a simmer over low heat.
Once simmering add the Cheese a small crumbled handful at a time, stirring continuously until all is melted. Keep the sauce warm until the pasta is ready.
When pasta is done to the desired texture remove One Cup Pasta Water and reserve. Drain the Pasta well and return to the pot.
Stir the Cheese Sauce into the Pasta. If too thick add some reserved pasta water. If too thin turn on the heat to low and stir until desired thickness.
Add S & P to taste and Serve.
Not as Fancy as Baked but real easy and good!
Edited by Chef JimmyJ - 5/16/13 at 3:31am