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2013-08-31 - Labor Day Weekend Candied Cherry Pork Butt

post #1 of 10
Thread Starter 

Greetings all!

 

It's been a somewhat mild smoking season for me.  Things got busy at work and in the rest of life, so I haven't been on the smoker as much.  However, the Mrs. has quit her job at the local foodbank and gone to work for...wait on it...THE LOCAL BUTCHER!!!  Yep, my wife now works at Duma Meats in Mogadore.  What better way to support a smoking habit than with an employee discount!  kewl.gif

 

So, at the wife's request, we're doing a pork butt for some good old pulled pork.  However, this time, she had a special request.  She wanted it to taste "candied".  Looks like we're going to go the good old injection and glaze route.  I'm planning to inject with a Dr. Pepper Cherry and Maraschino syrup mixture, smoke it to 165, foil it with the mixture in a pan to around 190, unwrap and baste (to develop the glaze) the rest of the way to 200.  Should make a nice caramelized bark.

 

Also, if I get time, going to do some beans on the side.

 

Heeeeeeeeere we go!

 

Our special guests for today's meal

Our special guests for today's meal

 

 

Seven pound butt, injected and rubbed

Seven pound butt, injected and rubbed

 

 

It's on!

 

 

Close up

 

 

TBS (well, a little thicker than I would want, but it settled out after a few minutes)

 

 

Stay tuned!

post #2 of 10
Looking good so far...
post #3 of 10
Man.. wish I had a girl.. for one... and two... that worked at a butcher!..... soo jealous right now...

Oh yeah.. food..
IM GAME! cant wait for some more QV!
post #4 of 10
Thread Starter 

Here's another peek at it...

 

About 3-ish hours in.  Nice color developing

 

About three-ish hours in. The meat is getting a nice color.

post #5 of 10
Thread Starter 

More updates:

 

Hit the 165 IT mark at about T +8:00 in.  at that point, it was ready for phase 2.

 

A look at 165 IT, prior to foiling

 

A look at 165 IT, prior to foiling

 

 

Poured the rest of the Dr. Pepper Cherry / Maraschino syrup mixture over the butt in a pan, and covered it in foil

 

Poured the rest of the Dr. Pepper Cherry / Maraschino syrup mixture over the butt in a pan, and covered it in foil

 

 

Returned the pan to the smoker.

 

Returned the pan to the smoker.

post #6 of 10

looks great.................drool.gif
 

post #7 of 10
Thread Starter 

And now, for the beans.  I am shooting from the hip here, combining some recipes on here with some of my own ideas.  Dutch's baked bean recipe is kinda at the core of it, and then it goes from there.

 

We start with slab bacon.  Yes!!!

 

Slab bacon...yum

 

 

Diced and caramelized

 

Diced the bacon slab

 

Removed the bacon. Then I diced 1/2 Vidalia onion, 2 jalapenos, and 1/2 green bell pepper and sweat them in the grease

 

Sweat the onion and pepper in the bacon grease

 

 

Combined 1 can (28oz) Bush's Original baked beans, the bacon, the veggies, about 1-1/2 cup Dr. Pepper Cherry, a splash of Maraschino cherry syrup, 1 small can tomato paste, and 2 heaping TBSP of Miller's Hot Pepper Mustard (from Miller farms here locally) in a pan.

 

Combined the bacon, Bush's beans, onion, and peppers in the pan. Added about 1-1/2 cups of Dr. Pepper Cherry, and a splash of the cherry syrup. Also added a small can of tomato paste, and 2 heaping tablespoons of hot pepper mustard from Miller's farms (local farm, and one of our sources for farm-fresh produce.

 

 

Parked it next to the butt tray (that sounds funny)

 

Parked it next to the butt pan (that sounds so funny)

 

 

Came back and added 1 can of kidney beans that I found in the pantry (drained).

 

Found a can of kidney beans and decided to drain them and toss them in

 

 

I'm going to have to adjust this as it cooks to dial in the flavor profile.  I'll keep you posted.

post #8 of 10

Update, Piaconis??  Don't leave us hangin' Brother!  How'd it turn out?

 

Red

post #9 of 10
Thread Starter 

Sorry guys...guess the tasty results distracted me...

 

 

Now that's the stuff

 

1000

 

And pulled

 

1000

 

 

On the sandwich

 

1000

 

Topped with a sauce that I made by adding the drippings (minus the fat), fortifying with a bit more Dr Pepper and cherry syrup, reducing, and thickening the sauce with ketchup.

 

1000

 

 

The beans were tasty...and UBER HOT!  Those jalapenos really kicked it into high gear.

 

1000

 

Overall, flavor was good, but the injection did get a little lost.  I am going to try reducing it next time and chilling it.  The concentrated flavor would go further.  Also, I'm getting a better meat injector to help distribute it.

 

Thanks for checking it out!

post #10 of 10
Thread Starter 

Oh, and on a final note, here's what happens with you combine the leftover beans and pork, a can of tomato sauce, a can of Rotel, diced fresh green pepper, a half onion, some spices, and a can of Bush's chili beans with sauce in the crock pot...pulled pork chili.

 

Chili with leftovers

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