Hi All,
I have decided I am going to blend a blast from my past with my newer experiences with smoking. I am in brainstorm mode and thought it cannot hurt to get some input from the forum.
The past- I worked in a small grocery store/butcher shop in high school back in PA. While the owner was Polish there were many Italian neighborhoods around. We would bone, grind and stuff soperesatta with their proprietary blend of seasonings but that is a discussion for another time.
Anyway, I remember making porketta from pork butts. I do not remember the exact seasoning but it definately had dill, garlic, onion, probably some Italian seasoning and oregano. After doing some of the google it probably had fennel seed too. I have seen some recipes with lemon pepper but I do not really think ours had lemon pepper so I will probably stick with good old black pepper and keep it to a minimum. My rub recipe will probably be in flux until I actually mix it up.
If anyone has a porketta rub recipe with dill and fennel feel free to post it and guide me.
The present-other mental struggle is what IT to hit. Do I keep it closer to 170F and slice? Do I do a complete fusion and go for pulled? Do I butcher the butt and make sliced from the money muscle/ tubes and take the bone side to pulled? That last one would greatly reduce my cook time which may be a good thing to reduce smoke the first time around. I will not wrap so that is out.
Ah the angst. I am working out of town and have a few days until I have to decide.
Comments welcome.
Oh yea, COS with Oak and Pecan will drive this smoke.
Thanks,
John
I have decided I am going to blend a blast from my past with my newer experiences with smoking. I am in brainstorm mode and thought it cannot hurt to get some input from the forum.
The past- I worked in a small grocery store/butcher shop in high school back in PA. While the owner was Polish there were many Italian neighborhoods around. We would bone, grind and stuff soperesatta with their proprietary blend of seasonings but that is a discussion for another time.
Anyway, I remember making porketta from pork butts. I do not remember the exact seasoning but it definately had dill, garlic, onion, probably some Italian seasoning and oregano. After doing some of the google it probably had fennel seed too. I have seen some recipes with lemon pepper but I do not really think ours had lemon pepper so I will probably stick with good old black pepper and keep it to a minimum. My rub recipe will probably be in flux until I actually mix it up.
If anyone has a porketta rub recipe with dill and fennel feel free to post it and guide me.
The present-other mental struggle is what IT to hit. Do I keep it closer to 170F and slice? Do I do a complete fusion and go for pulled? Do I butcher the butt and make sliced from the money muscle/ tubes and take the bone side to pulled? That last one would greatly reduce my cook time which may be a good thing to reduce smoke the first time around. I will not wrap so that is out.
Ah the angst. I am working out of town and have a few days until I have to decide.
Comments welcome.
Oh yea, COS with Oak and Pecan will drive this smoke.
Thanks,
John
