Dont yell at me,, its been ages since I have been on site. Things are so busy at work and rl, its hard to get on and check emails, let alone get here and say hi. I have not forgotten you and all the help you gave to get me too where I do not feel shy about posting :) I have a new boss and this thread is for his prezzie today, if it finishes :) I gave him link to site,, he may be lurking in the background somewhere,, he did tell me that after visiting site,, he picked up a lil Mez digital. Still have too turn him on to the AMNPS and a good thermometer but I will convince him eventually.
I took today off so that I can cook up my special,, slow cooked, pulled pork butt. Have (2) 8#'s, brined, rubbed and in smoker. Sitting here now waiting for stall to get over,, supposed to be taking it into work in an hour but doubt it will be at right IT, let alone a rest period, stuck at 172f for last 3 hours. Gonna throw in my brine -rub info and a couple pics. Thanks to all of you for tips n help. I should also say that 2 weeks ago,, had a family reunion for father n laws side. 12 brothers n sisters, in their 80's and low 90's, all the kids n grandkids,, the majority opinion was that it was the best pp that they had ever had,, I think though that it was just fresher as I pulled right at table while they were filling their plates :) A big thank you to all, a big hi and welcome to all those new smokers that I havent met yet.
Brine:
1 gal water with 1.5 cups kosher salt.
1 quart of fresh pulped apple juice ( I reduced by half on stove to concentrate flavor)
1 cup of dark molasses
1 fresh lemon, halved n juiced. Lemon halves then tossed back into brine.
1 small finely chopped chili pepper (fresh from garden)
Poured half into holding dish, then put in butts, then rest of brine. Guess I am kinda weird but I think if you put pork butt straight into a container,, the weight and fat sticks to the bottom of container and prevents the bottom from getting a good soak :) Lemon halves are sitting underneath the butts,, hoping the weight will squeeze out more flavor :)
Now the rub.
1.5 cups of Splenda (mild sweetness and doesnt melt as fast as brown sugar)
1 cup of Paprika (this gives crust that beautiful color)
1/4 cup of chili powder
1/4 cup of garlic powder
1/4 cup of brown sugar ( I substitute majority with splenda now,, brown sugar melts faster and does not hold well on meat overnight in fridge).
1 tbs of garlic powder
1 tbs of onion powder
1 tbs of thyme (crushed with fingers)
1 tbs of oregano
1 tbs of sage
1 tbs of red pepper
1 tbs of mustard powder
Pull from brine, rinse and attack with paper towels but dont squeeze ur butt,, try to dry every bit of it. The rub is not a big amount,, so when pork is dry,, I use what is there and evenly spread it. It holds well. I normally then wrap with plastic wrap and let sit overnight. I dont put any more on when I am ready too toss into smoker.
smoker is preheated to 225f, AMNPS is set with about 8 hours worth of pellets. Careful here,, put too much in and the flame will jump rows ,, then you have a real smoke fest going on :) These 2 butts,, I did 8 hours worth of Pecan ,, when it hit the stall,, I put in 4 hours worth of apple. Then what ever happens happens :) For new smokers... lil info.... the amnps will jump your temp up, its an extra heat source,, just let it ride if you are doing a long smoke,, The temp will settle down eventually. Couple pics,, then off to check on it. Temp is at 175f now,, hopefully over the stall,, just have hour left,, doubt it will be ready for them at work. It will be worth the wait though :) My old analog Mez is still running like a champ after 4 years :)
I took today off so that I can cook up my special,, slow cooked, pulled pork butt. Have (2) 8#'s, brined, rubbed and in smoker. Sitting here now waiting for stall to get over,, supposed to be taking it into work in an hour but doubt it will be at right IT, let alone a rest period, stuck at 172f for last 3 hours. Gonna throw in my brine -rub info and a couple pics. Thanks to all of you for tips n help. I should also say that 2 weeks ago,, had a family reunion for father n laws side. 12 brothers n sisters, in their 80's and low 90's, all the kids n grandkids,, the majority opinion was that it was the best pp that they had ever had,, I think though that it was just fresher as I pulled right at table while they were filling their plates :) A big thank you to all, a big hi and welcome to all those new smokers that I havent met yet.
Brine:
1 gal water with 1.5 cups kosher salt.
1 quart of fresh pulped apple juice ( I reduced by half on stove to concentrate flavor)
1 cup of dark molasses
1 fresh lemon, halved n juiced. Lemon halves then tossed back into brine.
1 small finely chopped chili pepper (fresh from garden)
Poured half into holding dish, then put in butts, then rest of brine. Guess I am kinda weird but I think if you put pork butt straight into a container,, the weight and fat sticks to the bottom of container and prevents the bottom from getting a good soak :) Lemon halves are sitting underneath the butts,, hoping the weight will squeeze out more flavor :)
Now the rub.
1.5 cups of Splenda (mild sweetness and doesnt melt as fast as brown sugar)
1 cup of Paprika (this gives crust that beautiful color)
1/4 cup of chili powder
1/4 cup of garlic powder
1/4 cup of brown sugar ( I substitute majority with splenda now,, brown sugar melts faster and does not hold well on meat overnight in fridge).
1 tbs of garlic powder
1 tbs of onion powder
1 tbs of thyme (crushed with fingers)
1 tbs of oregano
1 tbs of sage
1 tbs of red pepper
1 tbs of mustard powder
Pull from brine, rinse and attack with paper towels but dont squeeze ur butt,, try to dry every bit of it. The rub is not a big amount,, so when pork is dry,, I use what is there and evenly spread it. It holds well. I normally then wrap with plastic wrap and let sit overnight. I dont put any more on when I am ready too toss into smoker.
smoker is preheated to 225f, AMNPS is set with about 8 hours worth of pellets. Careful here,, put too much in and the flame will jump rows ,, then you have a real smoke fest going on :) These 2 butts,, I did 8 hours worth of Pecan ,, when it hit the stall,, I put in 4 hours worth of apple. Then what ever happens happens :) For new smokers... lil info.... the amnps will jump your temp up, its an extra heat source,, just let it ride if you are doing a long smoke,, The temp will settle down eventually. Couple pics,, then off to check on it. Temp is at 175f now,, hopefully over the stall,, just have hour left,, doubt it will be ready for them at work. It will be worth the wait though :) My old analog Mez is still running like a champ after 4 years :)
