costco hatch pork butt

[larroyo101]

Has anyone smoked a Costco hatch marinated pork butt or is it better in the oven

 

[kilo charlie]

Smoking always adds that extra layer of flavor. If you can make it in the smoker, do it. If you can't it'll still be good in the oven.

 

[larroyo101]

Smoking always adds that extra layer of flavor. If you can make it in the smoker, do it. If you can't it'll still be good in the oven.

Thanks. rub or no rub if i smoke it

 

[kilo charlie]

Thanks. rub or no rub if i smoke it

If it were mine, I'd wanna taste the pork so I'd do a salt and pepper rub. It's already got flavor added to it so you won't wanna do a rub that contradicts the already imparted flavors. While complicated flavors work out regularly, keeping it simple in this case would be my preference. Your tastebuds may disagree.
Whatever you choose to do, don't forget to report back.

 

[larroyo101]

If it were mine, I'd wanna taste the pork so I'd do a salt and pepper rub. It's already got flavor added to it so you won't wanna do a rub that contradicts the already imparted flavors. While complicated flavors work out regularly, keeping it simple in this case would be my preference. Your tastebuds may disagree.
Whatever you choose to do, don't forget to report back.

Thanks will do

 

[radioguy]

I bought one before the sale and I love hatch chilies. It's in the freezer right now I will smoke it when the time comes.

RG

 

[forktender]

So far, our Costco doesn't carry them, I asked about getting them into our store, and the meat dude says it's just a matter of time until they show up. So I'll look for them until I find them, let me know how they taste. I'd smoke one plain, no seasoning, to see how they taste right out'a the bag. I bet they make great tacos, I want one badly.

 

[sandyut]

So far, our Costco doesn't carry them, I asked about getting them into our store, and the meat dude says it's just a matter of time until they show up. So I'll look for them until I find them, let me know how they taste. I'd smoke one plain, no seasoning, to see how they taste right out'a the bag. I bet they make great tacos, I want one badly.

I havent seen them either, but sure sounds tasty. Im heading down next week sometime...ill see if we get them here.

 

[larroyo101]

If it were mine, I'd wanna taste the pork so I'd do a salt and pepper rub. It's already got flavor added to it so you won't wanna do a rub that contradicts the already imparted flavors. While complicated flavors work out regularly, keeping it simple in this case would be my preference. Your tastebuds may disagree.
Whatever you choose to do, don't forget to report back.

Costco hatch pork shoulder just added salt and pepper put in my offset at 275 for 6 hrs rested for an hour. Pretty darn good

 

[kilo charlie]

Costco hatch pork shoulder just added salt and pepper put in my offset at 275 for 6 hrs rested for an hour. Pretty darn good

What would you do differently for the next one or suggest to those seeking these particular ones? It looks great and I can only imagine it was tasty!

 

[larroyo101]

What would you do differently for the next one or suggest to those seeking these particular ones? It looks great and I can only imagine it was tasty!

Maybe 260 instead of 275 and maybe try applewood instead of hickory but since it was my first time trying the Costco hatch I'm going to keep it the same next. it was definitely worth it to try it out

 

[larroyo101]

So far, our Costco doesn't carry them, I asked about getting them into our store, and the meat dude says it's just a matter of time until they show up. So I'll look for them until I find them, let me know how they taste. I'd smoke one plain, no seasoning, to see how they taste right out'a the bag. I bet they make great tacos, I want one badly.

TASTED GREAT AND WE DID MAKE TACOS OUT OF IT

 

[forktender]

TASTED GREAT AND WE DID MAKE TACOS OUT OF IT

I'll look for them again today, thanks for the report.


I just got my order from Minors Bases a few days ago and one of the bases that I got is Pablano pepper base. I added some to beef broth for the wet beef, provolone, pickled sweet pepper, and onion sandwiches I made last night, and it's good stuff, can't wait to find more ways to use it.

 

[Buckeye1]

Does the flavor make it so a finishing or BBQ sauce is not needed like you would with pulled pork?

 

[larroyo101]

Does the flavor make it so a finishing or BBQ sauce is not needed like you would with pulled pork?

Yes it does have enough favor i just added a little salt and pepper

 

[mneeley490]

Looks great! I may get mine out of the freezer soon.

 

[mneeley490]

Well, I finally threw mine in the smoker last Friday night. I was invited to a "TacoMania" party on Saturday, and wanted to bring it. I should have taken it out of the freezer 3 days before, instead of two, so it was still a little frozen in the middle. Probe read 32° in the middle. Since I had planned on an all-night smoke, I chanced it, and it came out fine.
It was still coated with the hatch chile paste, so I didn't add any rub. Put it the Recteq at 9pm at 220°, as I wasn't in the mood to get up too early. Used quite a blend of pellets, basically the end of a few bags. Mostly oak, hickory, pecan, maple, and apple.
Next morning around 8am, it was up to 172° IT. Cranked it up to 235° a couple hours later, spritzed a few times, and it finished probe tender at 206° at 12:30pm. Wrapped in foil and into the cooler for a couple hours, before pulling.
Verdict: Flavor was good, but not as spicy as I had expected. In fact, I added a vinegar finishing sauce that contained more dried hatch chile flakes to give a bit more kick. Took it to the party, and everyone loved it. (As an aside, besides my pulled pork, others had brought seasoned beef, pulled lamb, chicken, breaded rockfish, and lengua. So it was quite a variety, and we all had fun.)

Sorry I didn't get more pics, but we were busy eating and chatting. Here is one of the leftovers I had last night.

 

[sandyut]

Well, I finally threw mine in the smoker last Friday night. I was invited to a "TacoMania" party on Saturday, and wanted to bring it. I should have taken it out of the freezer 3 days before, instead of two, so it was still a little frozen in the middle. Probe read 32° in the middle. Since I had planned on an all-night smoke, I chanced it, and it came out fine.
It was still coated with the hatch chile paste, so I didn't add any rub. Put it the Recteq at 9pm at 220°, as I wasn't in the mood to get up too early. Used quite a blend of pellets, basically the end of a few bags. Mostly oak, hickory, pecan, maple, and apple.
Next morning around 8am, it was up to 172° IT. Cranked it up to 235° a couple hours later, spritzed a few times, and it finished probe tender at 206° at 12:30pm. Wrapped in foil and into the cooler for a couple hours, before pulling.
Verdict: Flavor was good, but not as spicy as I had expected. In fact, I added a vinegar finishing sauce that contained more dried hatch chile flakes to give a bit more kick. Took it to the party, and everyone loved it. (As an aside, besides my pulled pork, others had brought seasoned beef, pulled lamb, chicken, breaded rockfish, and lengua. So it was quite a variety, and we all had fun.)
View attachment 735695

Sorry I didn't get more pics, but we were busy eating and chatting. Here is one of the leftovers I had last night.
View attachment 735696

Looks great!

I still have not seen these at my Costco. I want one!