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2013-07-20 - Pork Butt w/Wild Cherry Pepsi Injection

post #1 of 14
Thread Starter 

Hey folks,

 

Been a lot of stormy weather over this way, followed by a solid heat wave, and it really hasn't been the best smoking weather.  However, today is the day to break out of my air-conditioned hibernation.  What better way to do that than pork butt???  Heeeeeeeeeeeerrrrrre we go!

 

This 11-pounder looks good

11 pounds of pork goodness

 

 

With flash for a little more contrast

 

Side view with flash for contrast

 

 

Trimmed a couple of spots on the side, but I really want the fat from this one to render for a super secret project

 

Another nice view

 

Scored the fat cap, ready for the rub

 

Scored, ready for a good rub down

 

 

After an overnight marinade in the fridge from my take on Jeff's rub, ready for the injection

 

Rubbed with my version of Jeff's rub and set in the fridge overnight. Looking good!

 

Injected and ready to go.  Fire is charcoal with chunks of cherry.  It...is...ON!!!

 

It...is...on!

 

Stick around for some more highlights along the way!


Edited by piaconis - 7/20/13 at 12:16pm
post #2 of 14

Looks good so far  icon14.gif   I'll be back to check out the cherry pepsi aspect  smile.gif

post #3 of 14
Thread Starter 
Quote:
Originally Posted by Smoking B View Post

Looks good so far  icon14.gif   I'll be back to check out the cherry pepsi aspect  smile.gif

Thanks.  I'm curious myself.  I'm used Coke with rib rub, Cherry Coke, and Cherry Dr. Pepper before.  This is obviously sweeter.  Should be interesting.

post #4 of 14
Thread Starter 

Well, here's the latest...

 

Had a dip in my smoker temps below 200, and had to crank it a little to make up lost ground, in order to hit the 40 to 140 in 4 hours window.  Got through that barrier with a little time to spare, but I can tell that this butt is going to be a challenge.

 

Hit the stall a little over an hour ago at the 167 to 168IT range, so thought I'd post some pics.

 

Here's the view around the 3 hour mark.  Notice that nice caramelization building up.

 

Three hours in. Look at that caramelization. This is going to be tasty.

 

 

And here is a view five hours in.  Notice the bark starting to form up nicely towards the leading edge, and the meat taking on a great color, courtesy of the cherry wood smoke that keeps kissing it on the way by.  This should be some good eatin'.

 

About five hours into the smoke. Bark is starting to form up.

 

 

So, I bang on my guitar for a bit and try to work out a couple of licks for Sunday morning service while old Porky over there sits in the heat.  More to come on the other side of the stall.

post #5 of 14
Looking great so far!
post #6 of 14

Yummers....have me drooling.  Nice cut of pork!

 

Kat

post #7 of 14

Seems to be coming along nicely beercheer.gif  I can almost smell it when the wind blows from your way    biggrin.gif

post #8 of 14
Thread Starter 

Looks like it's climbing out of the stall.  Seemed to hold at a secondary plateau at 172 IT, which may be due to the fat cap that I left on to render.  Normally I remove it, but I have super secret plans for that fat in my July throwdown entry. bluesbros.gif

 

Here's the view at the eight hour mark:

 

Eight hours into the smoke. Bark is developing nicely.

 

 

Totally forgot to post a view of the scored fat cap as well.  I'll have to go back and edit it in my initial post.

 

Stay tuned!

post #9 of 14

Lookin forward to the big finish on this one!

 

Injection sounds interesting...just the Wild Cherry Pepsi or something in with it?

 

Bill

post #10 of 14
Thread Starter 

Bill, food coma seems to always prevent me from putting up the final pics the same day. laugh1.gif

 

So, here is the rest of the timeline:

 

Eleven hours in, and here's a look...

 

Eleven hours in, and here's a look...

 

 

And we're at 191IT. Time for a rest.

 

And we're at 191IT. Time for a rest.

 

 

Getting wrapped in foil, ready for a nap in the cooler

 

Getting wrapped in foil, ready for a nap in the cooler

 

 

Out of the cooler after an hour. It's already falling apart. 

 

Out of the cooler after an hour. It's already falling apart.

 

 

Pulled apart. The thing basically fell apart.

 

Pulled apart. The thing basically fell apart.

 

 

 

Closet thing I got to a finished result pic. Hey, you'd take a bite too if you smelled this all day!

 

Closet thing I got to a finished result pic. Hey, you'd take a bite too if you smelled this all day!

 

 

Good stuff.  Especially on the little slider buns my wife bought.  It lets you try it different ways (with sauce, without, with slaw, etc.)

 

I also made a barbecue sauce out of the Wild Cherry Pepsi.  Still fine tuning it, but it worked out pretty well.  I'll post the recipe when I get it dialed in.

 

Well, thanks for checking it out!

post #11 of 14

Mmm...PP sammy looks delicious, piaconis!  Nicely done!

 

Red

post #12 of 14

Looks good!  drool.gif  So was the Cherry Pepsi worth using again for injection?

post #13 of 14
Thread Starter 

Thanks guys.  The Wild Cherry Pepsi definitely accented the sweetness of the pork.  My wife said it was her favorite of all the pulled pork I've done.  I also made a sauce out of it, but didn't get it dialed in quite as well as I wanted to.  I've noticed that the spice of the sauce reduces exponentially as the sauce cools (especially with cayenne pepper).  I'm going to keep working on the recipe, but I basically took the WC Pepsi and reduced it to about 1/4 volume, and added rib rub, cayenne pepper, red wine vinegar, and ketchup.  Next time, I'm going to include black pepper as well.  Sauce complimented it well, but wasn't quite the balance I was looking for.

post #14 of 14

Thanks for the update  beercheer.gif

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