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Chipotle injected/rubbed/no foiled pulled pork

post #1 of 11
Thread Starter 
Of all the pork butts I have smoked I never did more than just rubbing and smoking, no brining or injecting.
About a week or so ago I read a post where someone mentioned mixing 2-3Tbsp rub with a cup of apple juice and injecting the butt with it.
Sounded like something worth trying so when my Brother-in-law asked me to smoke some leg quarters for him I figured I would give it a try.
As I read through some new threads on the forum I came across another foil or no foil butt thread and figured I would give no foiling a shot.

I put some dried chipotles in the oven for 24 hours with nothing but the pilot light going to completely dry them out for powdering.

Made up a big batch of my chipotle rub

and then powdered some of it, mixed 4Tbsp with a cup of apple juice.

Trimmed most of the fat off of the butt but left a little for basting purposes.

Before and after injecting

After letting it rest overnight I rubbed her down with olive oil and gave a coating of my chipotle rub, tossed in the smoker over mostly apple with a bit of cherry wood, 225 for almost 8 hours and spritzed with apple juice every hour after the first hour.

Brought to 205, pulled, wrapped in foil and let rest for a few hours and then pulled.
I also made up a batch of macaroni Monterey to see how well it came out smoked.


Forgot to make a batch of coleslaw so I had to use store bought PDT_Armataz_01_33.gif

Besides the store bought slaw it was great.
The chipotle flavor spread all through the meat and with the rub had a wonderful flavor throughout.
The macaroni Monterey was good but I think done plain the way it was is better just in the oven, next time I try smoking it I am going to add either spinach or brocolli (probably broccoli) and some garlic to the mix, that along with the smokiness should pair really well together.
As for the no foiling...It had a great bark, I really loved that but at the same time it was slightly less moist, not dry but comparitively it was noticeable, though after adding the finishing sauce and on the bun it was hardly noticeable.
Which do I prefer? I can't answe that just yet. To foil or not to I see why it is one of those debated ways of cooking.
Thanks for checking out my post
post #2 of 11
Looks very good!

BTW: I don't foil butts either. icon_cool.gif
post #3 of 11
that looks more like a picnic shoulder than a boston butt, I have found that the boston butts seem to be more moist after cooking and have less of a ham taste.
post #4 of 11
It looked good to me nice bark I only foil when I'm pulling no foil if I'm slicing. I like the rub and injecter sauce you made. Was the meat spicy or what ? Me and the wife like spicy the kids don't so was this one for just us or can we invite the kids. You always amaze me with the stuff you come up with. PDT_Armataz_01_34.gif
post #5 of 11
Hey FiU that was some excellent looking PPB you made PDT_Armataz_01_37.gifWelcome to the no-foil side of the room (for the time being anyway PDT_Armataz_01_12.gif).I'm sure the taste was great since I've almost finished the chipotles you sent me...been putting them on everything. Snipped one up with chicken scissors and sprinkled it on my salad.

Plated dinner-shot made me hungry and I liked the looks of that finished macaroni. You called it Macaroni Monterrey~ care to share the recipe?

Great smoke and thanks for sharing it!
post #6 of 11
Thread Starter 
No problem.
Original recipe makes enough for a 2qt casserole dish (or an 8x8 dish) but if you double up it will fit a 9x13, all depends on how many you are serving.

8oz spiral rotelle pasta
8oz monterey jack cheese, shredded or cut into small cubes
1C sour cream
2Tbsp butter
1/2tsp salt
1/4tsp black pepper

Boil the pasta according to box directions (al dente)
drain pasta, mix all the ingredients with the pasta, transfer to a lightly greased casserole dish.
Bake in a preheated oven at 350 for 25-30 minutes or until cheese is melted.
Grab a fork and enjoy PDT_Armataz_01_01.gif

Very simple but can always be altered. One variation I like to do is adding garlic, parmesan and spinach.
post #7 of 11
Hey thanks! That sounds to make it~maybe tomorrow. Looks like a great side for brisky!PDT_Armataz_01_12.gif
post #8 of 11

Fine Looking Work

Thanks for sharing your qview. I like the idea of the chipolte. Unfortuneately, my family is still graduating from trainer sauce and I would be shot if ZI tried anything too spicy. They have gotten better though. I was floored when my wife actually asked if we could increase the number of jalepenos we normally put into our canned salmon every year. Apparently, smaching them up and mixing them in (instead of removing them) prior to using has paid off and her tolerance to heat has gone up. icon_smile.gif

I injected the butt I smoked yesterday to and then foiled that was one juicy and moist piece of meat.

Thanks for sharing!
post #9 of 11
I think this idea will be part of my next injected pork but, thanks! PDT_Armataz_01_37.gif
post #10 of 11
Nice recipe!! Man that looks awesome, I gotta try pulled pork someday, that rub you used looks really really good too, nice job!
post #11 of 11
Think I will try injecting one and see how it works. That looks great.
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