- Mar 16, 2008
- 9
- 11
I have been smoking pork and chickens for about 12 years, and for the most part I have done it the exact same way. I would like to get your thoughts on my process
equipment: char-broil cylindrical vertical water smoker similiar to this one (http://www.amazon.com/Char-Broil-067.../dp/B00004TBJ5) although its about 5 years old. I am kind of partial to this type of design, a-la the old "mr meat smoker"
heat production: royal oak lump charcoal (if I cant find that, I try to find any lump charcoal or char wood, I try to never use briquettes) + hickory chunks and chips (I do not soak the hickory)
meat: 8-10 pound bone-in pork butt.
process:
1. I have the butcher cut the pork butt into 4 pieces as close to the same size as possible. Depending on the cut of meat, you usually end up with 2 pieces with no bone and 2 with bone
2. After I get the meat home, I wash it with mild-cool water and put each of the 4 pieces in its own gallon ziplock bag
3. I fill each ziplock bag with 8 oz of italian dressing, remove as much of the air as possible, seal it and put it in the fridge for at least 3 days. Turning once daily
4. On cooking day, at first light, I remove the meat from the fridge and let it aclimate to room temperature
5. I light the fire in the smoker at least 30 minutes prior to putting the meat on. I only put on the charcoal/charwood at this point
6. I heat to a boil about 2 gallons of tap water
7. After the smoker is at the temperature I want it, I put the water pan in the smoker, and fill it with boiling water (this is tricky)
8. I then put on the hickory chunks and chips
9. I put on the meat, trying to leave a good ammount of space between the hunks of pork
10. I keep the temperature above 200, and under 250, I add more hickory as needed. I visually make sure the smoker is producing a large ammount of smoke. Adding more as needed.
11. I flip the meat 180 every 2 hours, at this time, I re-baste the meat using the same italian dressing I marinated it in.
12. I add more charcoal every 3 or so hours, or as needed.
I let the pork cook between 8 and 10 hours. Always produces superior taste, leaves the meat moist (throughout), and is VERY tender, but not to the point of pulled pork.
I have made very little to the process over the years because it works so good. Every once in a while, use different type of wood, like mesquite or orange or oak. I do not use rubs, by marinating the meat for a couple days, it does the job, and re-basting it keeps the exposed areas moist
A couple people I know chastise me by quarteting the butt, they say you should keep it whole, but in my opinion, unless you have 15-20 hours, cooking an 8 pound butt whole, it does not give you as good of a taste which I can get in 8 hours
If I have the money, I also try to do the same process (sans quartering) on a loin roast or tenderloin, great stuff, but pricy
equipment: char-broil cylindrical vertical water smoker similiar to this one (http://www.amazon.com/Char-Broil-067.../dp/B00004TBJ5) although its about 5 years old. I am kind of partial to this type of design, a-la the old "mr meat smoker"
heat production: royal oak lump charcoal (if I cant find that, I try to find any lump charcoal or char wood, I try to never use briquettes) + hickory chunks and chips (I do not soak the hickory)
meat: 8-10 pound bone-in pork butt.
process:
1. I have the butcher cut the pork butt into 4 pieces as close to the same size as possible. Depending on the cut of meat, you usually end up with 2 pieces with no bone and 2 with bone
2. After I get the meat home, I wash it with mild-cool water and put each of the 4 pieces in its own gallon ziplock bag
3. I fill each ziplock bag with 8 oz of italian dressing, remove as much of the air as possible, seal it and put it in the fridge for at least 3 days. Turning once daily
4. On cooking day, at first light, I remove the meat from the fridge and let it aclimate to room temperature
5. I light the fire in the smoker at least 30 minutes prior to putting the meat on. I only put on the charcoal/charwood at this point
6. I heat to a boil about 2 gallons of tap water
7. After the smoker is at the temperature I want it, I put the water pan in the smoker, and fill it with boiling water (this is tricky)
8. I then put on the hickory chunks and chips
9. I put on the meat, trying to leave a good ammount of space between the hunks of pork
10. I keep the temperature above 200, and under 250, I add more hickory as needed. I visually make sure the smoker is producing a large ammount of smoke. Adding more as needed.
11. I flip the meat 180 every 2 hours, at this time, I re-baste the meat using the same italian dressing I marinated it in.
12. I add more charcoal every 3 or so hours, or as needed.
I let the pork cook between 8 and 10 hours. Always produces superior taste, leaves the meat moist (throughout), and is VERY tender, but not to the point of pulled pork.
I have made very little to the process over the years because it works so good. Every once in a while, use different type of wood, like mesquite or orange or oak. I do not use rubs, by marinating the meat for a couple days, it does the job, and re-basting it keeps the exposed areas moist
A couple people I know chastise me by quarteting the butt, they say you should keep it whole, but in my opinion, unless you have 15-20 hours, cooking an 8 pound butt whole, it does not give you as good of a taste which I can get in 8 hours
If I have the money, I also try to do the same process (sans quartering) on a loin roast or tenderloin, great stuff, but pricy
