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pork butt

  1. tropics

    Spanish Chorizo

    Found a small 5 lb. Pork Butt in the freezer on Wed, so Friday I de-boned & ground it. Pork Butt Used the KA to mix trying to keep my hands from aching Stuffed on Sunday This was 5 pounds On to today put them in the oven for an hour to dry the casings Set the smoker to 150°F in they went 3...
  2. Misplaced Nebraskan

    Pork 3 Way! With Pics...

    Happy New Year Y'all! We had a small shindig so I decided Pork Butt would be a quick easy cook. Then I decided I wanted more Pork Belly and that lead to also wanting to try the Pork Belly Braid, cause why not!? The following ensued... Cook Details: Date: 12/31/19 Meat: Pork Butt (Bone In)...
  3. GreytQ

    Pork Butts on sale at Aldi ($0.85/lb)

    Aldi has boneless pork butts on sale for $0.85 a pound now through Tuesday, October 15. 2019. Check the weekly ad for your local store to make sure they are participating. https://www.aldi.us/en/weekly-specials/our-weekly-ads/ We picked up two, each in the 6# range. One is in "freezer camp"...
  4. TxwrightxT

    Pork butt on the Old Smokey

    Well I’m back at it this week! Trying out a pork butt today. Hopefully I’ll have some delicious pulled pork for dinner tonight! Does it matter what you run in your drip pans? I’ve been using beer cause there’s no shortage of that while I’m out here lol.
  5. tropics

    Fresh Polish Sausage aka (White Sausage) pics added

    This does not have a lot of pics I was in a hurry to get it done. 7.75 lb Pork Butt debone and remove watery fat Ground threw the 1/4" plate no pics Stuffed hog casings for rings,no links or smoke for these Fresh Kielbasa 5 lb 2 Tbsp. salt 1/2 Tbsp. sugar 1 Lrg. clove garlic (...
  6. pigbark

    Pigbark . Making Pigbark and more.

    started my Chorizo BBQ baked beans yesterday. doing the Pork Butt today, and i threw in a Ribeye and London Broil which i have never smoked before.
  7. S

    What's better - 1 big or 2 small?

    Hi all, New to the forum. I will be cooking some pork butts for a party this weekend. Is there any reason to go for 1 larger butt rather than 2 smaller ones? The smaller will cook faster so seems it makes sense to go that way - less pellets to burn (I have a GMG Daniel Boone) and less sleep to...
  8. R

    First smoke, 8lb bone-in pork shoulder. Fingers Crossed!

    First smoke on my new Pit Boss Pro. Almost 4 hours salted in the fridge. Made my own rub, probably not enough. Rub was a whole lot of fresh ground pepper, plenty of garlic powder, dried minced onion(all I had on hand), a couple dashes of paprika, a dash of cayenne, and a dash of cumin...
  9. T

    Newbie on WSM

    Hi guys, been out of the smoking game for about 10 years and I'm easing my way back in with a WSM 14.5. Decided to smoke a pork butt roast and was wondering if the Texas crutch method will be needed? Ref...
  10. CamBow1898


    Hello all, I've got a few questions on the best way to reheat my pork butt. So, I have a family event Sunday at 11am, with food served around noon,and I've committed to bring a smoked pork butt. The weather on Saturday night here in Little Rock isn't really going to be suitable to smoke in, so...
  11. BoilerBBQ

    First (and second) Keto Smoke

    I've been on the Keto diet for a few weeks now and grilling food fits into the diet very well, but this weekend was my first chance to smoke some "diet" food. I had family coming to town, so I decided to do an overnight pork butt. My normal rub is a secret recipe from my former volunteer fire...
  12. jmardock


    I wanted to smoke a standing rib roast for New Years Eve dinner, so I went to Costco a few days earlier and accidentally brought home a lot more meat than that. Since I was taking some time off from work for the holidays, I decided to spend a couple of days smoking a lot of the meat to freeze...
  13. nkpal624

    First Pork Butt - Pulled Pork

    Just finished up my first pork butt tonight. It went extremely well for my first time. It ulled apart very easily and tasted delicious. It was about 7.5 lbs raw and took 9 hours on the smoker with a temperature hovering around 225°. I crutched it with foil at 160° and took it off of the smoker...
  14. loosechangedru

    Pulled Beef and Pork, and Ribs for the family

    My family (7 adults and 2 kids) is going to Blue Ridge for an extended weekend, and we've divided meal duties amongst different family members. As fun as it would be to run my 18.5 WSM at our cabin rental, I don't think it would outweigh the pain of traveling with it in a Prius. I decided to...
  15. HarleySmoker417

    Second ever cook video finally posted.

    so I finally got around to editing the video of my second cook and just uploaded it. please take a look and let me know what you think.
  16. Saline_Smoker

    The Science behind The Stall...

    Randomly came across this article today in my Apple News feed. Short version; the stall is due to evaporative cooling according to Greg Blonder, a professor at Boston College. Interesting read, thought I’d share...
  17. donpachuco

    MES to Instant Pot?

    Hello smoking gurus! I had a half day today with my daughter, and I don't have the kinda time that I would like, but I'm thinking this will work. I have a 4 lb pork butt roast that dry-brined with my own rub for 24 hrs, and have enough time (already going) to do 4 hours in the smoker with A...
  18. LOW_IN_SLO

    Smokin' in California

    Hey everyone! Just doing the initial post thing here. Been smoking for a while relative to my age. Learned the difference between grilling and BBQ somewhere between college and the age of 25. I do hot smoke, cold smoke, low and slow, grill and am big on experimenting with different...
  19. Rings Я Us

    Anniversary Butt and gary s Beans

    Good bean recipe by gary s I recommend. I used a Chipotle rub on the pork butt and in the beans. The beans also got a cup of Chipotle Sweet Baby Rays. Honey and brown sugar , an onion with a bell and 2 jalapeno peppers. Bacon of coarse. 55 oz can of regular Bush's. RIP Duke the Bush's dog...
  20. Suam461

    Reheating pulled pork and tonight’s dinner

    Hey all, I’ve got a pork butt in the smoker that is for tomorrow’s dinner and was wondering if anyone had tips for reheating it? I figure I’ll pull it tonight and save the juices to add as I heat it tomorrow so it doesn’t dry out in the oven. I would have just made it same day, but the in laws...
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