honey whiskey pork butt

[saltytim]

I injected the pork, with Even William Honey Reserve whiskey, rubbed the outside with a brown sugar,pepper,ground mustard,onion powder, celery seed, and salt. Left it in the fridge for two days. Put it on the smoker 7 am today. Can't wait!!

 

[turnandburn]

will definitely be watching for some q-views...

 

[pc farmer]

Sounds good.   I am in for pics. 

 

[saltytim]

I forgot to tell ya, I'm using coconut hulls, that I peeled from nuts we picked up when in FL. last winter.pics. are coming.

 

[kathrynn]

Yummm.....this one sounds great!  Can't wait to see pics....q-views!

Kat

 

[foamheart]

LOL... I peeled a couple a coconuts yesterday and looked at the hull and wondered about it. I mean I have been using pecan shells for years!

 

[saltytim]

The coconut smoke smells sweet, almost done.

IMG_20130925_121831_646.jpg

• saltytim
• Sep 25, 2013

 

[dieselaw]

I am looking forward to a review on flavor. I have never heard of a whiskey injection, but it piqued my interest. My pork butts tend to be a little salty, so i am wondering how/if it helps. Im soo anxious right now!

 

[saltytim]

The butt is five degrees from finish,when after its cut a pic will be posted along with flavor Description.

 

[kathrynn]

Looks awesome....and smoking peppers too I noticed!  Cool!

Kat

 

[saltytim]

The peppers will be ground to make smoked chapolte paprika.

 

[saltytim]

Awsome, the best I've done, sweet but not to Sweet. Y'all gotta try this, very good!!

 

[pc farmer]

 

[smokin backyard]

 

What he said!!

 

[saltytim]

IMG_20130925_172750_651.jpg

• saltytim
• Sep 26, 2013

for some reason having trouble with loading pics.

 

[saltytim]

IMG_20130925_172758_975.jpg

• saltytim
• Sep 26, 2013

Not salty, very moist.

 

[black]

Originally Posted by S2K9K   [h3]edited post[/h3]

S2K9K
Yesterday at 8:39 pm

Black,
I just wanted to let you know I had to edit one of your posts and delete a link. As per @TulsaJeff and our User Guidelines, offsite links are not permitted to be posted on this forum.
Here is a link to the edited post:

http://www.smokingmeatforums.com/t/139323/stx-turboforce-3000-series-grinder#post_1074283
Thank You for understanding,
Moderator Team

That's OK, edit my posts as you like

 

 

[dieselaw]

What temp did u pull it at?

 

[saltytim]

Seven hrs. Cooker temp 180 meat 160

 

[turnandburn]

Seven hrs. Cooker temp 180 meat 160

did u smoke it at that temp?