I like big butts and I can not lie...

[RiversideSm0ker]

So I had this hankering for pulled pork. I bought an 8.5 pound Boston butt last week and decided that today was the day. I ran this one hot and fast around 260 or 270 for the full cook. I also let it ride out with no wrapping this time. I used a fresh batch of Jeff’s rub. I also injected it last night before bed and I left it in the cryo pack during that process. That really cut down on the mess. Here are some shots of the process and the final plated product.

 

[KrisUpInSmoke]

It looks really good! Nice and dark bark, and good looking meat. ..lol... that's unwrapped for you, huh? What kind of smoker do you use? The rest of the meal looks good too! You got all the right stuff for a great meal there.

 

[RiversideSm0ker]

It looks really good! Nice and dark bark, and good looking meat. ..lol... that's unwrapped for you, huh? What kind of smoker do you use? The rest of the meal looks good too! You got all the right stuff for a great meal there.

I have an OKJ Highland. My wife made her awesome baked beans and potato salad. I put together some guacamole and made up some corn on the cob. It was a great feast. I’m sold on the not wrapping and cooking hot and fast. Although it did still take ten hours. Really fun cook and hands down my best pulled pork to date.

George

 

[SonnyE]

Looks like a feast to me! :D;)

Great job, George!

 

[The Butt Man]

Looks like a great meal. I like the bark.

 

[KrisUpInSmoke]

I have an OKJ Highland.

You know what you're doing on that thing, for sure! I'm going to try that hot'n'fast. I can kick that sucker up to 275℉...:cool:...

My wife made her awesome baked beans and potato salad.

It looks awesome! Y'all compliment each other well.

 

[RiversideSm0ker]

Looks like a feast to me! :D;)

Great job, George!

Thanks SonnyE, it really was a feast.

 

[RiversideSm0ker]

You know what you're doing on that thing, for sure! I'm going to try that hot'n'fast. I can kick that sucker up to 275℉...:cool:...

It looks awesome! Y'all compliment each other well.

Thanks for the compliment Kris and the like. That’s much appreciated. I do try. I feel relatively confident with my OKJ now.

George

 

[gmc2003]

George you did a wonderful job on that butt. It looks fantastic.

Point for sure.

Chris

 

[SmokinAl]

That is a fine looking meal!!
Nicely done!!
Al

 

[RiversideSm0ker]

George you did a wonderful job on that butt. It looks fantastic.

Point for sure.

Chris

Thanks Chris, I appreciate the compliment and the like. I’m proud of this one.

George

 

[RiversideSm0ker]

That is a fine looking meal!!
Nicely done!!
Al

Thanks Al, it was so good and yeah we get a second round for dinner tonight. I appreciate the like.

George

 

[SmokinVOLfan]

That butt looks awesome man! What did you inject with? And that's an awesome idea to inject in the cryovac...I never thought of that.

I'm planning on trying out the 275 with my next butt

 

[TomKnollRFV]

I think I have to try this hot and fast method some time. Though I got alot of pulled pork left in my freezer yet.

 

[RiversideSm0ker]

That butt looks awesome man! What did you inject with? And that's an awesome idea to inject in the cryovac...I never thought of that.

I'm planning on trying out the 275 with my next butt

Yeah I can't claim that injecting through the plastic was my idea but it seemed like a good one. So I went with it. There really was a lot less mess. I guess the only concern might be transferring anything from the outside of the package to the inside of the meat. If you clean off the package before injecting I don't see why there would be an issue.

I use a very simple injection:

1 cup apple juice
1/4 cup apple cider vinegar
1/4 cup water
2 Tbs Worcestershire sauce
2 Tbs maple syrup
1 1/2 tsp whatever rub you put on the meat

Mix everything together and enjoy. I did get this from somebody else on a cooking site. The one other ingredient they called for was a tablespoon of melted butter. I tried it with that the first time but felt like it didn't need it. I'm good with it the way I have it written but feel free to add the butter as well.

George

 

[ab canuck]

Great looking smoke and meal. Good job, definite like for me.

 

[SmokinVOLfan]

Yeah I can't claim that injecting through the plastic was my idea but it seemed like a good one. So I went with it. There really was a lot less mess. I guess the only concern might be transferring anything from the outside of the package to the inside of the meat. If you clean off the package before injecting I don't see why there would be an issue.

I use a very simple injection:

1 cup apple juice
1/4 cup apple cider vinegar
1/4 cup water
2 Tbs Worcestershire sauce
2 Tbs maple syrup
1 1/2 tsp whatever rub you put on the meat

Mix everything together and enjoy. I did get this from somebody else on a cooking site. The one other ingredient they called for was a tablespoon of melted butter. I tried it with that the first time but felt like it didn't need it. I'm good with it the way I have it written but feel free to add the butter as well.

George

Yeah I agree the injection mess is never fun! I always inject with straight apple juice and wrap at the stall but I might have to give this a try it sounds great! Thanks

 

[RiversideSm0ker]

Great looking smoke and meal. Good job, definite like for me.

Thanks Charlie, it really was super delicious. I am so pumped over the results. I really appreciate the like.

George

 

[zwiller]

Looks great here. Big fan of injection too. I used Mixon's injection recipe as a starting point and used Omak's method of % of weight of butt for the ingredients. After injecting 4 back to back I learned a few things. Pull/load the injection with needle off. Do not immediately remove needle after injecting. Leave the needle in for a few seconds and it will not spray out when you remove it.

 

[RiversideSm0ker]

Yeah I agree the injection mess is never fun! I always inject with straight apple juice and wrap at the stall but I might have to give this a try it sounds great! Thanks

If you do try that, I think that you will really like that something extra that the maple syrup and Worcestershire sauce give this injection. I always use this on my pork butts or picnic shoulders now.

George