need some help?Question

Discussion in 'Pork' started by meat~smoker in n.j., Feb 2, 2008.

  1. Ok I got my pork butt up to 145 ,,, now I know foil @ 165 & go to 200 & so on... my question is ... can i put butt in a heavy duty stainless steell pan put in the apple juice / cap`n morgan/ soy sauce mix in bottom & cover with temp probe of course !!! lol & finish to 200* ..... any ideas ????
  2. smok'n steve

    smok'n steve Smoking Fanatic OTBS Member SMF Premier Member

    I don't know man, I think I would save the Capt Morgan for tomorrow's game!!!!
  3. capt dan

    capt dan Master of the Pit OTBS Member

    probably make is mushy, but I don't know. gonna soak up in the bark, If it was me, I wouldn't unless you are just putting very lil in there like 1/2 cup or less.
  4. glued2it

    glued2it Master of the Pit

    Some people use a covered aluminum pan instead of foiling. No need to use stainless.

    Personally I would forget the soy sauce. You can't drink out of spritz bottle.[​IMG]
  5. ds7662

    ds7662 Smoking Fanatic OTBS Member

    If you want mushy bark you could do that.
    Pulled mush sammiches......[​IMG][​IMG]
  6. 8 hrs into butt, (smoking)/lol... a few beers down along the way!! temp showing 163 going slow now .... gonna foil @ 165 put in gas smoker warming up now ...& bring to 200
    I used my charbroiller pro/w/sfb..... lumpwood charcoal/& oak wood...for fire .......& apple& hickory for the smoke...ok hjave fun catch ya`ll later[​IMG]
  7. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Yes! There are many ways to finish a butt. All of them taste good!

    Take care, have fun, and do good!


  8. jaynik

    jaynik Smoking Fanatic

    I understand the argument the others are making about mushy bark, but I've finished/reheated many in a crockpot which gets all sorts of fat in the bottom and people still really like it. Noone has ever complained!

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