SmokinAl
SMF Hall of Fame Pitmaster
Original poster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
After seeing MossyMo's thread with PP on a pretzel bun. I asked Judy if she thought she could bake some pretzel buns.
She said yes & I had a butt in the freezer, so the adventure begins. I have always smoked butt's at 210-225 for 18-20 hours.
But after my success with the hot & fast brisket on the Lang, I knew I had to try that with a butt. Here's what I started with.
There really wasn't much trimming to do, just a little here & there.
I just rubbed it down & got the Lang fired up.
The next thing on my list is a spotlight out in back so I don't have to wear the light on my head.
There she is ready to go. I had some scraps left over from a bacon slicing session & put them on the top rack.
Thought it would give the butt a little flavor boost.
Six hours in & the IT is 162. The Lang has been right at 280 all morning.
Time for Judy to make the buns. She just followed a recipe from King Arthur.
http://www.kingarthurflour.com/recipes/pretzel-sandwich-buns-recipe
Here they are ready for the spa treatment.
Thirty seconds on one side.
Flip!
And thirty seconds on the other side.
Then onto a baking sheet. Make a slice in each one & add a sprinkle of sea salt.
Note to self: Next time make the slices a little deeper. I was the cutter & we both thought the slices weren't deep enough.
Here they are straight out of the oven. I can't believe how good these things were.
They taste just like a soft pretzel, chewy & delicious!
OK back to the butt. It is at the 9 hour mark & the IT is 192.
Were getting hungry, so to speed things up I put it in a foil pan with a little apple juice, covered it & back into the smoker.
It hit 203 in about 1 hour, so the total time was 10 hours.
As you can see the bone pulled out clean.
I prefer to pull the pork by hand, that way if there is any un-rendered fat I can just get it out.
I really don't like taking a bite & getting a big hunk of fat, but that's just me.
All pulled & ready for the finishing sauce. We like SoFla Q'uers, been using it for years.
There are several good one's out there. Chef Jimmy J has a good one too.
A little squirt of finishing sauce & a good toss.
And it's ready for those awesome pretzel buns!
Judy likes hers plain, no BBQ sauce or slaw. She took a bite before I could get a photo.
I like BBQ sauce on mine, sometimes slaw too. We didn't have any slaw, so it's just BBQ sauce this time.
Two things about this smoke stand out.
Number one is Judy's pretzel buns were amazing!!!
Number two is smoking a butt at 280 will be the way I do it from here on.
This is by far the best PP that I have ever made.
The meat had the perfect texture, flavor, juiciness, & the perfect amount of smoke flavor.
And I didn't have to do an all night smoke.
I think it may be the time to sell my WSM's & BBQ Guru setup.
Thanks for looking folks!
Al
She said yes & I had a butt in the freezer, so the adventure begins. I have always smoked butt's at 210-225 for 18-20 hours.
But after my success with the hot & fast brisket on the Lang, I knew I had to try that with a butt. Here's what I started with.
There really wasn't much trimming to do, just a little here & there.
I just rubbed it down & got the Lang fired up.
The next thing on my list is a spotlight out in back so I don't have to wear the light on my head.
There she is ready to go. I had some scraps left over from a bacon slicing session & put them on the top rack.
Thought it would give the butt a little flavor boost.
Six hours in & the IT is 162. The Lang has been right at 280 all morning.
Time for Judy to make the buns. She just followed a recipe from King Arthur.
http://www.kingarthurflour.com/recipes/pretzel-sandwich-buns-recipe
Here they are ready for the spa treatment.
Thirty seconds on one side.
Flip!
And thirty seconds on the other side.
Then onto a baking sheet. Make a slice in each one & add a sprinkle of sea salt.
Note to self: Next time make the slices a little deeper. I was the cutter & we both thought the slices weren't deep enough.
Here they are straight out of the oven. I can't believe how good these things were.
They taste just like a soft pretzel, chewy & delicious!
OK back to the butt. It is at the 9 hour mark & the IT is 192.
Were getting hungry, so to speed things up I put it in a foil pan with a little apple juice, covered it & back into the smoker.
It hit 203 in about 1 hour, so the total time was 10 hours.
As you can see the bone pulled out clean.
I prefer to pull the pork by hand, that way if there is any un-rendered fat I can just get it out.
I really don't like taking a bite & getting a big hunk of fat, but that's just me.
All pulled & ready for the finishing sauce. We like SoFla Q'uers, been using it for years.
There are several good one's out there. Chef Jimmy J has a good one too.
A little squirt of finishing sauce & a good toss.
And it's ready for those awesome pretzel buns!
Judy likes hers plain, no BBQ sauce or slaw. She took a bite before I could get a photo.
I like BBQ sauce on mine, sometimes slaw too. We didn't have any slaw, so it's just BBQ sauce this time.
Two things about this smoke stand out.
Number one is Judy's pretzel buns were amazing!!!
Number two is smoking a butt at 280 will be the way I do it from here on.
This is by far the best PP that I have ever made.
The meat had the perfect texture, flavor, juiciness, & the perfect amount of smoke flavor.
And I didn't have to do an all night smoke.
I think it may be the time to sell my WSM's & BBQ Guru setup.
Thanks for looking folks!
Al
