Looks Great, Bigace!!
Thanks Gary!!
Now that's a moist Butt, Good Job Gunna be good
Gary
Thank You Sir!!Bear,
Followed your directions step-by-step, except I smoked two butts at once, took a total of 17 hours in my MES. I ended up with quite a bit of juices:
But, my oh my, that was the most tender and flavorful butt I've ever tasted
this was my first attempt of a pork butt and I look forward to many more with the "Bear method"!
Damn, John.....the legend just keeps growing, no?........<grin>.....hope all is well at the Bear Den....regards, Willie
Thank You Sir!!
You did an outstanding Job!!!
Keep up the Great work!!
Bear
All of my Step by Steps are explained right at the beginning:Someone please explain the "juices" here?!?!
Are you cooking the butt inside a pan or put a "catch pan" beneath it?
Do you then strain it somehow to remove large chunks of fat and or bark that fall in?
How long can you keep it?
How do you use it?
Always Glad to help.
Thank you will give it a go When the smoker is done
One thing I should mention-----I guess it's because of my method with Prime Ribs, but there is never more than a Tablespoon in the pan after smoking a Prime Rib. I get plenty of Au Jus with a Pork Butt, but None with a Prime Rib, however the Prime Rib never needs Au Jus. It runs out while eating it.I plan on buying a side smoker at some point this summer. I'll have to figure out a way to catch all the fat and tasty stuff. Right now my barrel shaped smoker has a nice drip pan. Maybe I'll repurpose that as my drip pan or some thing.
Well said Pharm!!
I am a newby on this forum (2nd post). I currently have 2 butts on a MES Bluetooth 40". Doing quite well, Thank You. I am a retired pharmacist and would like to take a crack at explaining microorganism contamination. First: All of the food we purchase id contaminated to some degree. The USDA and the FDA regulate every step of food production to keep this contamination to a safe level. When you get it home; you wash it, freeze it, refrigerate it, or cook it to keep safe. The 40' to 140' rule refers to the temperature zone where microorganisms multiply at the fastest rate. So if you got home with minimally contaminated meat and it is in the danger zone for too long, you now have possibly dangerous meat. However, you can kill all the microorganisms by cooking to the proper internal temp. Steaks and chops and fish: 145'; If this meat has been ground or it's surface penetrated (by probe, syringe, fork), it must be cooked to an internal temp of: 160'. Chicken and turkey: 165'. As I stated at these temps all microorganisms will be killed, BUT cooking does nothing to the unsafe levels of toxins, poisons, and spores left behind by these organisms if your meat has been in the danger zone for to long. This can result in sickness or death.