Well over on the Florida Sportsman Forum, it seemed to be pork butt weekend. One guy showed how to do two pork butts using his awesome Big Green Egg. Put on at 6 AM, taken off at around MIDNIGHT. Dang if that is low and slow.
I am going to take you 180* and show you a pork butt done in the ECB (El Cheapo Brinkman)
While Bodine (member on FS Forum) does the fat cap up method, I have started using the fat cap down one. Both give you wonderful pulled pork and it is up to you to find which one YOU like the most. I find I get better bark covering on the meat with the fat cap down.
After about 3 hours at 250*
Was also wanting to try Dutches Wicked Bake Beans and stay true to his recipe. So this time a red habenaro pepper was diced and seeded, then added to the beans, along with the other goodies.
Had to use my Great Outdoor Smokey Mountain smoker for this stuff. Also included 5 chicken thighs and two big Sweet Potatoes. Had not done this type of potatoes before in the smoker. Wife said they are much firmer than baked potatoes, so put them on with the beans and chicken for around 3 1/2 hours. Always remember to place the chicken at the BOTTOM below any other food you have in the smoker.
Potatoes got wrapped in foil about 1 hour and 15 minutes into the smoke.
Thanks PeculiarMike.
The Butt was wrapped in foil after reaching 175* internal. After 7 1/2 hours, my pork butt reached it's targeted temp....200* internal. Bone slide right out. I let it rest in the cooler again for around 1 hour. Then I took the photo above. Waiting to be pulled.
Pulled easily with two forks. Man, that bark is the best I have done yet
Dinner is served. The Sweet Potato was done perfectly. That fork pierced it like butter.
Beans.....well alittle hot for mine and my wife's taste. Off course we left the seeds and membrane in the pepper. We'll try without the seeds next time and maybe half a pepper. Has anyone tried this with Cayenne or Tobasco peppers instead?
Mike, I am hooked on smoked taters now. Again Thanks!!
And yes, that is ice in my Red Rose wine
And the super best news of all. My Cholesterol dropped from 217 to 187.
Go figure.
While Bodine (member on FS Forum) does the fat cap up method, I have started using the fat cap down one. Both give you wonderful pulled pork and it is up to you to find which one YOU like the most. I find I get better bark covering on the meat with the fat cap down.
After about 3 hours at 250*
Was also wanting to try Dutches Wicked Bake Beans and stay true to his recipe. So this time a red habenaro pepper was diced and seeded, then added to the beans, along with the other goodies.
Had to use my Great Outdoor Smokey Mountain smoker for this stuff. Also included 5 chicken thighs and two big Sweet Potatoes. Had not done this type of potatoes before in the smoker. Wife said they are much firmer than baked potatoes, so put them on with the beans and chicken for around 3 1/2 hours. Always remember to place the chicken at the BOTTOM below any other food you have in the smoker.
Potatoes got wrapped in foil about 1 hour and 15 minutes into the smoke.
Thanks PeculiarMike.
The Butt was wrapped in foil after reaching 175* internal. After 7 1/2 hours, my pork butt reached it's targeted temp....200* internal. Bone slide right out. I let it rest in the cooler again for around 1 hour. Then I took the photo above. Waiting to be pulled.
Pulled easily with two forks. Man, that bark is the best I have done yet
Dinner is served. The Sweet Potato was done perfectly. That fork pierced it like butter.
Beans.....well alittle hot for mine and my wife's taste. Off course we left the seeds and membrane in the pepper. We'll try without the seeds next time and maybe half a pepper. Has anyone tried this with Cayenne or Tobasco peppers instead?
Mike, I am hooked on smoked taters now. Again Thanks!!
And yes, that is ice in my Red Rose wine
And the super best news of all. My Cholesterol dropped from 217 to 187.
Go figure.
