• 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.

Crazy-Good Pork Butt... Mmmm!!

squatch

Meat Mopper
160
52
Joined Jul 15, 2013
Well, I hope it is anyway!
... it smell's pretty dang good!! Wont get to try it until around midnight or so though.

Anyone like to "brine" their butt before smoking? I am going to give it a go with this one...
 

squatch

Meat Mopper
160
52
Joined Jul 15, 2013
WARNING,WARNING,.... Follow along at your own risk... bring your own napkin!! 

"Brine" may have been a incorrect term, I suppose "Marinade" would be more appropriate?

Anyhow, once again I am combining idea's from multiple recipes that sound appealing to my taste into true experimental fashion... 


So far I have the 6.4lb bone-in Butt "Marinating" in a concoction that sound's strangely appealing to me...

Marinade:
* 2 cups Apple Cider Vinegar
* 1 cup Corn Oil (or similar?)
* 1 can frozen Pineapple Juice Concentrate, defrosted
* 1/4 cup non-iodized Salt (I used Sea Salt)
* 1/8 cup Paprika (I used 50/50 mix Hungarian HOT and Smoked Paprika mixed)
* 1/8 cup Worcestershire Sauce
* 1/8 cup White Pepper (dang, this stuff is SPENDY! I used a "3-Peppercorn Medley" freshly run through a grinder)
* 1 TBS Chicken Bouillon granules
* 1 Heaping TBS freshly minced Garlic (or more to taste, I like Garlic so I added 2!)

Combine all ingredients into a non-reactive container bla bla blah (I used the "ceramic bowl" from my 6qt crock pot along with lid, also consider use of a disposable aluminum pan) and whisk thoroughly until well blended. Add Pork into container along with marinade (enough to cover meat). Cover tightly. Refrigerate overnight if possible, or for a minimum of 6 hours...   


This is the frozen/melting Pineapple Juice concentrate log with a blob of minced garlic and a healthy dusting of pepper and paprika floating in the rest of the broth... melting...
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_5198_zps5ec101d8.jpg.html

This is the Butt soaking in the marinade fat cap up... I keep flipping it over and over just because I'm hungry for tomorrow and bored with today 

http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_5201_zps5543a055.jpg.html
 
Last edited:

pc farmer

Epic Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
14,414
3,583
Joined Feb 17, 2013
I am watching.

Keep pics coming.
 

squatch

Meat Mopper
160
52
Joined Jul 15, 2013
I ended up just letting it soak in the brine/marinade overnight, then this morning I injected it a bit with a meat syringe just before removing it from the marinade...

Once removed from the marinade I pat the exterior dry with paper towels, then I covered it with a light coat of "glue" that I made with 2 TBS prepared Yellow Mustard and 1 TBS Honey mixed together in a squeeze bottle, and then gave it a healthy generous  coating of some home-made dry rub which is made of:

* 3/4 cup Turbinado Sugar, finely ground
* 1/2 cup non-iodized Salt (I used Sea Salt)
* 1/3 cup freshly cracked Black Peppercorns
* 1/4 cup Paprika (I used 50/50 Hungarian Hot and Smoked Paprika)
* 1 TBS Garlic Powder
* 1 TBS Onion Powder
* 1 TBS Chili Powder
* 1 TBS Celery Seed, finely ground
* 1 TSP Ground Cumin
* 1 TSP Ground Sage
* 1/4 TSP Cayenne Pepper

http://s258.photobucket.com/user/BodiBuilt/media/IMG_5215_zpsb7051061.jpg.html

http://s258.photobucket.com/user/BodiBuilt/media/IMG_5217_zpse639965b.jpg.html

It's on the smoker now @ 240* give or take... I will update later as it get closer to being done 
 

bama bbq

Master of the Pit
2,354
70
Joined Sep 24, 2011
I like to soak a butt in brine and lately have been using the Hard Apple Ciders. When heated, it drives deep into meat and give it a distinct flavor.

That's a good lookin rub.
 
Last edited:

miamirick

Master of the Pit
OTBS Member
SMF Premier Member
2,019
43
Joined Sep 28, 2009
Looking good sas...... Your making me hungry!
 

squatch

Meat Mopper
160
52
Joined Jul 15, 2013
After removing the Butt I put the brine/marinade in a pot and brought it to a boil, added 1/2 cup of dry rub to it, and then reduced heat to low and let it simmer for 5 min... once it cooled I put it in a squeeze bottle (3 actually) and I am now starting to "baste" the butt once every 1.5 hour's until its done...

Here we are after the initial 3 hours of smoke and the "first basting", IT is already at 136*F, bark it just starting to form... still got about 10-12 hours to go!

http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_5220_zpsab248a6a.jpg.html
 

hardwater

Smoke Blower
82
10
Joined Aug 2, 2013
Ha! Awesome man!  It's been awhile, how have you been?

I sold the quad off last year, was just spending too much on fishing and the boat.... Then I got orders to Alaska and sold the boat, so I'm back in the market 
 

squatch

Meat Mopper
160
52
Joined Jul 15, 2013
Ooop's... got myself side-tracked talking about fishing again... 
 Sorry about that!   lol... I'm back on track now!!

So, where did I leave off...? Oh Yeah! I remember...

ALMOST PERFECT BUTT!                                                                         


Here we are 8 hours into the smoke... another 6 or 7 hours to go most likely... that puts the Butt right around midnight before its ready to pull if all goes well! I think I am going to try and "power through the stall" without wrapping this time, although I respectfully reserve the right to change my mind at any time should I feel the need 
It's in the middle of the stall now, IT has only gone up 3* in the last 2 hours... Basting every hour after the initial 3 hours of smoke, I think my bark should be just about right by the time its been pulled and mixed... 


The wonderful smell of meat smoking is driving me crazy and I know I can't make it 'till midnight... so I recently prepped a huge rack of pork spare ribs and tossed them on the otherwise wasted rack space! 
Following the 3-2-1 method they should be ready to eat around 8pm-ish  (do these ribs make my butt look small? Hehe... just sayin') 


http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_5225_zps16f266b3.jpg.html
 

squatch

Meat Mopper
160
52
Joined Jul 15, 2013
I let the ribs go for 2 hours & 45 min. over direct smoke, then I gave them the "Texas Crutch" treatment Johnny Trigg style (squeeze Butter, brown Sugar, Tiger Sauce and some Apple juice... wrapped in foil and back on the smoker for about 1.5 hours depending on size of cut)

http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_5235_zpsb09adba2.jpg.html


Dammmit I'm so hungry right now! lol   



Ribs 1.5 hrs later into the foil bath
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_5247_zpsd5a31bd6.jpg.html

Back on the smoker (without crutch) for another hour or two... bark is starting to look pretty tasty on the butt too!
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_5248_zpsaceeefda.jpg.html
 

foamheart

Epic Pitmaster
OTBS Member
SMF Premier Member
10,972
2,805
Joined Apr 4, 2013
You're killin me with those pictures...... Boy that looks good. Makes me want to clean up the fireburner again. I should burn the soot out before winter sets in right

I'm sure the butt will be good, but those ribs look killer!
 
Last edited:

squatch

Meat Mopper
160
52
Joined Jul 15, 2013
I know this thread is supposed to be about Pork Butt, but I was so hungry... and then the ribs were done smoking... maybe even a little overdone, but still very good!


Fresh off the smoker
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_5272_zps9e3535e5.jpg.html

The "bend" test
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_5273_zps9bc8c312.jpg.html

Ate the first few "dry", and they were good
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_5293_zps430d6c05.jpg.html

Ate the next round "wet", and liked them even better...
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_5295_zpse448da72.jpg.html

So at this point I am pretty full which is a good thing... it's been 15 & 1/2 hours since I lit my smoker this morning, and my 6.4 pound butt is only at 189IT!! 22.5" WSM is holding a comfy 239* without adding any additional coals and is still going strong... it's going to be around 1AM before I'm done at this rate which will be 17+ hours total smoke time just for future reference... I also stopped "basting" in hope's of getting some crisp to my bark!   

http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_5301_zps5d745525.jpg.html
 
 

boykjo

Sausage maker
Staff member
Moderator
OTBS Member
Group Lead
7,144
560
Joined Apr 28, 2010
The ribs look perfect on the bend test........ The butt looks real good too.... What temp are you taking it to
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.