Started off the weekend by smoking up 2 - pork butts for the coming week....
Costco special 2 pack boneless...
Seasoned them up with some yellow mustard and a new home made rub I’ve been working on....will have to dig out my notes in the next day or so....
On the RT 1250 @ 260 (my new fav moderate hot & fast cook temp) @ 10 am.....YES we are going to have PP for dinner!
About 5 hours (3pm) in both are 163......
So I wrapped the right one and decided to let the left roll on since we didn’t need it for dinner....
Bingo.... 200 @ 6:30 pm....ready to pull!!! Man oh man YUM
I have also been experimenting with a looser foil wrap with a loose side vent to let a a little bit of breathing to go on.....as you can see it keeps the bark in-tacked and leaves a little bit is rendered fat in the bottom and it doesn’t braise I liquid.....
The pull, I no longer add a finishing sauce anymore either..... first thing i do is I take Gordon Ramsay’s pointer on how all sliced meat needs a splash of salt....so I now skip the salt before hand and add a splash as I pull it (uses way less salt and has way more flavor)..... I also add about 3 Tbsps of the rendered fat back in, I’m sure to get the spoons with the rich reduced pork juice (there is only a small amount because of the venting.....this totally changes the texture and flavor in a huge way!
Now the samich build......
A toasted brioche bun, slice of American cheese, PP, a spoon of Kinders BBQ sauce, some of my wife’s slaw....she said she did something new....dang I need to find her recipe card cause it’s my new fav.... then some sweet chips and some GR balsamic caramelized red onions (my boy makes them up).....BBQ chips and a paper plate....just classic...
Classic PP Samich money!
So after dinner about 8ish the second one hit 200 and was all jiggly....
Bingo all pulled, salted and rendered treaded (saved from the wrapped one)...
Going to share some with the neighbor and will feed us most the week!
Costco special 2 pack boneless...
Seasoned them up with some yellow mustard and a new home made rub I’ve been working on....will have to dig out my notes in the next day or so....
On the RT 1250 @ 260 (my new fav moderate hot & fast cook temp) @ 10 am.....YES we are going to have PP for dinner!
About 5 hours (3pm) in both are 163......
So I wrapped the right one and decided to let the left roll on since we didn’t need it for dinner....
Bingo.... 200 @ 6:30 pm....ready to pull!!! Man oh man YUM
I have also been experimenting with a looser foil wrap with a loose side vent to let a a little bit of breathing to go on.....as you can see it keeps the bark in-tacked and leaves a little bit is rendered fat in the bottom and it doesn’t braise I liquid.....
The pull, I no longer add a finishing sauce anymore either..... first thing i do is I take Gordon Ramsay’s pointer on how all sliced meat needs a splash of salt....so I now skip the salt before hand and add a splash as I pull it (uses way less salt and has way more flavor)..... I also add about 3 Tbsps of the rendered fat back in, I’m sure to get the spoons with the rich reduced pork juice (there is only a small amount because of the venting.....this totally changes the texture and flavor in a huge way!
Now the samich build......
A toasted brioche bun, slice of American cheese, PP, a spoon of Kinders BBQ sauce, some of my wife’s slaw....she said she did something new....dang I need to find her recipe card cause it’s my new fav.... then some sweet chips and some GR balsamic caramelized red onions (my boy makes them up).....BBQ chips and a paper plate....just classic...
Classic PP Samich money!
So after dinner about 8ish the second one hit 200 and was all jiggly....
Bingo all pulled, salted and rendered treaded (saved from the wrapped one)...
Going to share some with the neighbor and will feed us most the week!
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