Usually butt is too expensive but i got a 5lb boneless on sale. Thinking maybe something different, any ideas? Ive got a smokey joe barrel charcoal smoker.
boneless butt, any fresh ideas?
- Thread starter jenson
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
To simplify it?
Without hanging it? ( NO Clue, never did it ?)
Dry brine yur meat and place it in a ziplock bag, into the fridge over night.
Grab a drip pan and rack it above it.
Add Apple/ cider juice : Half inch to pan.
I cooked @ 250 ish ?
Add water later if needed during yur cook ?
Can Spritzt or baste it.
Pull when its @ desired Temp. Not sure what Temp?
Rest it covered up with foil.
Pull pork for Samys, Add BBQ Sauce as needed ?
Some like it dry or add BBQ Sauce ?
I have done it a few times on my Gasser grill, indirect heat.
IMO: Hope it helps ?
Enjoy ! ELF.
Without hanging it? ( NO Clue, never did it ?)
Dry brine yur meat and place it in a ziplock bag, into the fridge over night.
Grab a drip pan and rack it above it.
Add Apple/ cider juice : Half inch to pan.
I cooked @ 250 ish ?
Add water later if needed during yur cook ?
Can Spritzt or baste it.
Pull when its @ desired Temp. Not sure what Temp?
Rest it covered up with foil.
Pull pork for Samys, Add BBQ Sauce as needed ?
Some like it dry or add BBQ Sauce ?
I have done it a few times on my Gasser grill, indirect heat.
IMO: Hope it helps ?
Enjoy ! ELF.
Have you tried using that Butt to make burnt ends?
www.smokingmeatforums.com
Maybe step away from the smoker and lets talk Mexican.
Maybe some Guisado?
www.smokingmeatforums.com
Or Carnitas
www.smokingmeatforums.com
www.smokingmeatforums.com
www.smokingmeatforums.com
Hmmm some Pozole?
www.smokingmeatforums.com
Could do some kickass Puerco Pibil?
www.smokingmeatforums.com
And still in the kitchen, but do'able in the smoker too if you can maintain higher temps.
www.smokingmeatforums.com
Pork Shoulder Burnt Ends
I've done Burnt Ends with the traditional Brisket, Chucks, Pork Belly and CSRs, today I'm doing them with boneless Pork Shoulder. Pretty much the same as CSRs but using the whole shoulder split in two, looking forward to seeing how these turn out. Also, going a little different on the...
www.smokingmeatforums.com
Maybe step away from the smoker and lets talk Mexican.
Maybe some Guisado?
Guisado de Puerco con Tomatillo / Pork Stewed in Salsa Verde
Guisado de Puerco con Tomatillo Pork Stewed in Tomatillo Sauce Trimmed and cubed a 5lb pork butt Dredged cubes in seasoned flour Fried till well browned and set aside 3C Tomatillos, diced 2C Onions, diced 2T Garlic, minced 7oz Green Chiles, diced 7oz Salsa Verde 1 large Jalapeno, minced 1/2C...
www.smokingmeatforums.com
Or Carnitas
Carnitas and Fixins
The family wanted Mexican. I can do that. The Menu Authentic Carnitas Confetti Rice Ranch Style Black Beans Cowboy Caviar And all the Fixins Authentic Carnitas Chunks of pork Butt marinated overnight and then slow braised in lard till tender. Once tender they're deep fried in the same pan to...
www.smokingmeatforums.com
Authentic Pork Carnitas/Carnitas de cerdo autentico
Menu Authentic Pork Carnitas Mexican rice Ranch Style Beans Apple Cinnamon Strudel Cake Authentic Pork Carnitas Dry brine 2" cubes of pork Then marinate for 2-3 hours in 3 parts Sour orange juice, 1 part lime juice, keep rinds in marinade and cooking. 3-5 cloves of garlic, 2-3 Bay leaves...
www.smokingmeatforums.com
Banquete, Carnitas de Cerdo, Arroz Mexicana, Frijoles Pintos and Pico de Gallo
Today the kitchen was mine, even the dogs got the boot... And stay out! I got up late and made a fine gut busting breakfast, after all a man can't cook on an empty belly. Eggs, sausages and biscuits with jam/butter The Menu Carnitas de Cerdo Arroz Mexicana Frijoles Pintos Pico de Gallo...
www.smokingmeatforums.com
Hmmm some Pozole?
Homemade Red Pozole
Homemade Red Pozole I had a craving for some Red Pozole, it was an itch that desperately needed scratching, and Juanita's canned Pozole wasn't going to cut it. Cut 3lbs of pork butt into 1" - 1-1/2" cubes and trim the fat. Brown well in a skillet, lots of color and crunchy edges to build...
www.smokingmeatforums.com
Could do some kickass Puerco Pibil?
Puerco Pibil aka Cochinita Pibil - My Best/Final Recipe
Okay, I think I've nailed it down and I'm sticking with this as my final recipe. OMG'osh is this good stuff, no more playing around with it. Puerco Pibil 6lbs of boneless Butt cut into fist sized chunks 1.5C Sour Orange juice* (*To mimic Sour Oranges for this or other Mexican recipes such as...
www.smokingmeatforums.com
And still in the kitchen, but do'able in the smoker too if you can maintain higher temps.
Sweet-n-Savory Braised Butt
Trying something new today, a Sweet-n-Savory Braised Butt. Doing this one in the oven, butt I've plans to try smoking the pork first in the future. To start I cut up a 5lb Butt into fist sized chunks. Then I made a marinade/braising liquid using approximate measures of: 3C Orange juice 1/2 20oz...
www.smokingmeatforums.com
A good Chile Colorado with pork, comes to mind if you can get your hands on some dried chili's.
Hmm... a dry brine sounds interesting. I dont usually use a water pan either because i like some burnt ends.
Ive not done whole peice of burnt ends, but that might be a good idea to try.Have you tried using that Butt to make burnt ends?
Pork Shoulder Burnt Ends
I've done Burnt Ends with the traditional Brisket, Chucks, Pork Belly and CSRs, today I'm doing them with boneless Pork Shoulder. Pretty much the same as CSRs but using the whole shoulder split in two, looking forward to seeing how these turn out. Also, going a little different on the...
Maybe step away from the smoker and lets talk Mexican.
Maybe some Guisado?
Guisado de Puerco con Tomatillo / Pork Stewed in Salsa Verde
Guisado de Puerco con Tomatillo Pork Stewed in Tomatillo Sauce Trimmed and cubed a 5lb pork butt Dredged cubes in seasoned flour Fried till well browned and set aside 3C Tomatillos, diced 2C Onions, diced 2T Garlic, minced 7oz Green Chiles, diced 7oz Salsa Verde 1 large Jalapeno, minced 1/2C...
Or Carnitas
Carnitas and Fixins
The family wanted Mexican. I can do that. The Menu Authentic Carnitas Confetti Rice Ranch Style Black Beans Cowboy Caviar And all the Fixins Authentic Carnitas Chunks of pork Butt marinated overnight and then slow braised in lard till tender. Once tender they're deep fried in the same pan to...Authentic Pork Carnitas/Carnitas de cerdo autentico
Menu Authentic Pork Carnitas Mexican rice Ranch Style Beans Apple Cinnamon Strudel Cake Authentic Pork Carnitas Dry brine 2" cubes of pork Then marinate for 2-3 hours in 3 parts Sour orange juice, 1 part lime juice, keep rinds in marinade and cooking. 3-5 cloves of garlic, 2-3 Bay leaves...Banquete, Carnitas de Cerdo, Arroz Mexicana, Frijoles Pintos and Pico de Gallo
Today the kitchen was mine, even the dogs got the boot... And stay out! I got up late and made a fine gut busting breakfast, after all a man can't cook on an empty belly. Eggs, sausages and biscuits with jam/butter The Menu Carnitas de Cerdo Arroz Mexicana Frijoles Pintos Pico de Gallo...
Hmmm some Pozole?
Homemade Red Pozole
Homemade Red Pozole I had a craving for some Red Pozole, it was an itch that desperately needed scratching, and Juanita's canned Pozole wasn't going to cut it. Cut 3lbs of pork butt into 1" - 1-1/2" cubes and trim the fat. Brown well in a skillet, lots of color and crunchy edges to build...
Could do some kickass Puerco Pibil?
Puerco Pibil aka Cochinita Pibil - My Best/Final Recipe
Okay, I think I've nailed it down and I'm sticking with this as my final recipe. OMG'osh is this good stuff, no more playing around with it. Puerco Pibil 6lbs of boneless Butt cut into fist sized chunks 1.5C Sour Orange juice* (*To mimic Sour Oranges for this or other Mexican recipes such as...
And still in the kitchen, but do'able in the smoker too if you can maintain higher temps.
Sweet-n-Savory Braised Butt
Trying something new today, a Sweet-n-Savory Braised Butt. Doing this one in the oven, butt I've plans to try smoking the pork first in the future. To start I cut up a 5lb Butt into fist sized chunks. Then I made a marinade/braising liquid using approximate measures of: 3C Orange juice 1/2 20oz...
Carnitas are one of my favorite ways to cook butt. Ill make some fresh flour tortillas to make tacos with it. You remined me about puerco pibil, ive never made it ever but its one of those southwest type dishes i would enjoy. Traditional smoked pork would make a great pozole, maybe have to use part of it for that!!
I like to make texas red with beef, ive never tried pork. Grocery store always has dried chilis but at around $4 a pack i only make when i have a serious craving. True red sauce needs a lot of chilis, no tomatoes here!
Thanks for all the ideas, right now burnt ends is the front runner!
Country Style Ribs is an option. Or cure it first, then make your burndt ends!
yes that sounds fantastic. Im a long time meat curer but whats typical for burnt ends? A brown sugar/salt cure with some pink salt? Ive got some leftover salmon cure from this site sans pink salt i could use up.
So figured out what you all meant for those burnt ends, and while its now my next plan im going to use the full cut for a full cut style cook. Country ribs always seem to be cheap or on sale vs the whole butt, so maybe next weekend.
Now i think im going for a cure then a traditional smoke. It's my first of the season so guess ill keep it simple. Any ideas for the cure? Butt is almost thawed but its a short cure time. I could do a wet cure and inject it?
Now i think im going for a cure then a traditional smoke. It's my first of the season so guess ill keep it simple. Any ideas for the cure? Butt is almost thawed but its a short cure time. I could do a wet cure and inject it?
Ok heres the pre pic, updates on monday. Did a basic ham/canadian bacon cure of...
1/4 cu salt
1/4 cu brown sugar
1/2 tsp cure #1
and a twist with 1 Tbsp sucklebusters rub, Ill add more hucklebusters on smoke day.
Its a 3lb 12oz joint so should have enough time for cure to add flavor. Since its dry rub and not a lot of cure it should still have some porky flavor and not be full on canadian bacon.
1/4 cu salt
1/4 cu brown sugar
1/2 tsp cure #1
and a twist with 1 Tbsp sucklebusters rub, Ill add more hucklebusters on smoke day.
Its a 3lb 12oz joint so should have enough time for cure to add flavor. Since its dry rub and not a lot of cure it should still have some porky flavor and not be full on canadian bacon.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
For Sale: Red's Direct Heat Smoker/Grill $700
- Started by seenred
- Replies: 30
- Classified Ads
-
Freaking enablers
- Started by bigfurmn
- Replies: 21
- Blowing Smoke Around the Smoker.
-
Tomahawk Tonight
- Started by Okiejoebronco25
- Replies: 18
- Beef
