howdy, guys -
this weekend i'm going to continue my pork butt education. i've got something called a pork shoulder, bone-in "butt/blade roast." i forget the weight but i do remember the price and the price per pound, which makes itr around 6 and 2/3 lbs. i'll be doing this similar to my pork shoulder last week:
http://www.smokingmeatforums.com/for...d.php?p=293015
one thing i will change is that i will be trying rivet's awesome carolina-style rub and will change my mop. i normally do a dr. pepper/low-sodium soy sauce/olive oil mop. last weekend i added some cherry brandy to that. this weekend i think i will leave out the dr. pepper and substitute orange pop in order to give it a floridian twist.
i've also got 4 chubs of jimmy dean maple sausage. i intend to use two of them tomorrow for a standard fatty (stuffed with cheddar and anything else i find lying around) and save the other two in order to try pensacola jim's egg-fatty quiche.
finally, i've got 10 japalenos (about three inches long) and some cream cheese and bacon in order to make some basic ABTs this will be my first attempt at these and i will be de-seeding and de-veining.
smoke will most likely be just plain old hickory.
a couple of questions:
a) anything i need to know about butt roasts versus picnic roasts?
b) all i could get this week was a roast that was "enhanced/improved" with our old friend "the solution." what does a person need to know about smoking pork with these solutions. cook for longer/shorter time? different seasonings or expectations? temperatures? let me know, please. i would prefer to do one without this crap, but for now, this is what i have.
c) assuming this is 6.67 lbs, how much useable pulled pork can i expect? we've got 5 people to feed.
as always, i'll keep a running account and will provide q-view as i am able. keep an eye out on this topic and feel free to nudge me in the right direction if i start ehading off to the side!
thanks!
ron
this weekend i'm going to continue my pork butt education. i've got something called a pork shoulder, bone-in "butt/blade roast." i forget the weight but i do remember the price and the price per pound, which makes itr around 6 and 2/3 lbs. i'll be doing this similar to my pork shoulder last week:
http://www.smokingmeatforums.com/for...d.php?p=293015
one thing i will change is that i will be trying rivet's awesome carolina-style rub and will change my mop. i normally do a dr. pepper/low-sodium soy sauce/olive oil mop. last weekend i added some cherry brandy to that. this weekend i think i will leave out the dr. pepper and substitute orange pop in order to give it a floridian twist.
i've also got 4 chubs of jimmy dean maple sausage. i intend to use two of them tomorrow for a standard fatty (stuffed with cheddar and anything else i find lying around) and save the other two in order to try pensacola jim's egg-fatty quiche.
finally, i've got 10 japalenos (about three inches long) and some cream cheese and bacon in order to make some basic ABTs this will be my first attempt at these and i will be de-seeding and de-veining.
smoke will most likely be just plain old hickory.
a couple of questions:
a) anything i need to know about butt roasts versus picnic roasts?
b) all i could get this week was a roast that was "enhanced/improved" with our old friend "the solution." what does a person need to know about smoking pork with these solutions. cook for longer/shorter time? different seasonings or expectations? temperatures? let me know, please. i would prefer to do one without this crap, but for now, this is what i have.
c) assuming this is 6.67 lbs, how much useable pulled pork can i expect? we've got 5 people to feed.
as always, i'll keep a running account and will provide q-view as i am able. keep an eye out on this topic and feel free to nudge me in the right direction if i start ehading off to the side!
thanks!
ron