Pork 3 Way! With Pics...

[Misplaced Nebraskan]

Happy New Year Y'all! We had a small shindig so I decided Pork Butt would be a quick easy cook. Then I decided I wanted more Pork Belly and that lead to also wanting to try the Pork Belly Braid, cause why not!? The following ensued...


Cook Details:
Date: 12/31/19
Meat: Pork Butt (Bone In), Pork Belly 2 ways
Rub: Pitfaced BBQ On Point
Cooker: Pitts & Spitts Maverick 1250
Pellets: Pecan
Temp: 250°F
Cook Time: Pork Butt - 12 Hours PBBEs - 3 hours Pork Braid - 4.5 Hours
Sides: Scratch Mac & Cheese and Pulled Pork Sauce

Pictures (Comments on top):


Pork Butt on the pit with Pecan Pellets in the hopper and smoke tube

Put into a pan to catch some renderings (left uncovered)

Pork Belly Cubed

Pork Belly Braid Prep

Each strand was coated in wooster sauce and full rub coverage prior to braiding. Ends held with toothpicks.

Everyone on the pit!

Bone pulled clean around 203 internal

Pork Pulled and some pan renderings added back in

Pork Belly Burnt Ends Straight up, no glaze this time

Pork Belly Braid!

Pork Panned and Mac & Cheese ready

Incoming Bear View! Wipe Your Feet Bearcarver lol!

Butter Toasted Ritz Topping

Pulled Pork Sauce

Bottled

Plated

Final Thoughts:


It had been awhile since I've done Pulled Pork and I needed to rectify that. Overall this was a pretty straight forward cook. No glazes, spritz's, or wraps, Just smoke and time. And probably a little booze on the side for the cook . I was rel happy with how everything turned out. The re-added renders from the butt back into the final product was delicious! so much flavor and moisture. The sauce is not necessary but gives an added zing from the ACV base. The PBBEs were standard. More of a snack so I left them straight up. Really enjoy them.

Now for the Braid... I had seen it posted on here awhile back and a few other places and never remember to ever try one. I needed to fix that. Prep is pretty straight forward. While I had the three strands split up I made sure to cover each leg in full before braiding to ensure maximum flavorization! I did have to bring the wife in cause I'm not an expert at braiding. One quick lesson later and I had it all wrapped up and skewered to hold the loose ends together. Once it was done I just cut 1/4" slices. I thought they would be just like PBBEs in flavor and texture. Way wrong. The folded up layers obviously increased the surface area and it rendered slower as a result compared to the Bites. The texture was awesome! A little more fat and bit to it. I really enjoyed it and will be doing again!

It was a great meal and a great night with some great people. On to the next meal!

Cheers Y'all!


TL;DR

Pork Three Ways

 

[SmokinVOLfan]

Zach you absolutely nailed it with all three ways of pork there. I smoke a lot of butts and do the exact same thing you did. Take the juices it rendered it and add them back into the finished product. Moist and BBQ sauce is never needed. Your looks fantastic and the vinegar sauce it always an added bonus.

That pork braid looks damn good! You got me licking my dirty phone screen now just trying to get a small taste!

All these belly posts have me thinking I need to go get some! Nice work my friend!

 

[xray]

I’ll take all 3 please!!! The pork 3 way looks delicious!!

I keep forgetting to try the braid. I’ve wanted to try that with pork loin that others have posted. I know that braid is buried somewhere in my “things to try” notebook.

Awesome job!

 

[Misplaced Nebraskan]

Zach you absolutely nailed it with all three ways of pork there. I smoke a lot of butts and do the exact same thing you did. Take the juices it rendered it and add them back into the finished product. Moist and BBQ sauce is never needed. Your looks fantastic and the vinegar sauce it always an added bonus.

That pork braid looks damn good! You got me licking my dirty phone screen now just trying to get a small taste!

All these belly posts have me thinking I need to go get some! Nice work my friend!

Thanks John! Can't waste all that rendered goodness! I usually put a pan under under it so as not to lose barq but the rack was full and this was easier.

Not sure if yours is the same way but my phone tastes bad . For sure go get a belly if you haven't done in awhile. I've been going overboard on them recently haha.

 

[Misplaced Nebraskan]

I’ll take all 3 please!!! The pork 3 way looks delicious!!

I keep forgetting to try the braid. I’ve wanted to try that with pork loin that others have posted. I know that braid is buried somewhere in my “things to try” notebook.

Awesome job!

Thanks Xray! The braid is something I've put off or forgotten about and finally remembered. Definitely try one. Plus they look cool!

 

[TNJAKE]

Looks superb. I have pbbe and peach beans on the smoker right now. Hope they turn out half as good as yyours look

 

[Misplaced Nebraskan]

Looks superb. I have pbbe and peach beans on the smoker right now. Hope they turn out half as good as yyours look

Thanks Jake! You've got it.
Tell me more or tag me if you post the peach Beans... Sounds good!

 

[TNJAKE]

Thanks Jake! You've got it.
Tell me more or tag me if you post the peach Beans... Sounds good!

Peach Beans

Thought I would share my peach bean recipe with pics. Cubed up bacon ends from last weekends bacon smoke. ended up with 1 1/2 cups of fried bacon 1 pack of bacon would work or if you like more add more. After the bacon is fried remove all the bacon and add peppers and onions to the...

www.smokingmeatforums.com

I used country ham pieces in place of bacon

 

[tropics]

Looks great
Richie

 

[Misplaced Nebraskan]

Peach Beans

Thought I would share my peach bean recipe with pics. Cubed up bacon ends from last weekends bacon smoke. ended up with 1 1/2 cups of fried bacon 1 pack of bacon would work or if you like more add more. After the bacon is fried remove all the bacon and add peppers and onions to the...

www.smokingmeatforums.com

I used country ham pieces in place of bacon

Awesome. Thanks. I like the pineapple in Dutch's beans so I think peach should work great.

 

[Misplaced Nebraskan]

Looks great
Richie

Thanks Richie! Appreciate it.

 

[Bearcarver]

Looks Great Zach!!
Love that Braid!!
How 'bout a couple of Pretzels next time---Regular 3 loop pretzels of Bacon!!
Nice Jobs!!
Like.

Bear

 

[Mastercaster]

It all looks so good! Very creative with the braid. Great looking meal.

 

[Smokin' in AZ]

Shoot dude that looks awesome!

BIG LIKE!

John

 

[Misplaced Nebraskan]

Looks Great Zach!!
Love that Braid!!
How 'bout a couple of Pretzels next time---Regular 3 loop pretzels of Bacon!!
Nice Jobs!!
Like.

Bear

Now that's a great idea bear! Now my mind is turning... I'll get back with you!

 

[Misplaced Nebraskan]

It all looks so good! Very creative with the braid. Great looking meal.

Thanks MC! Not sure where it originated but it was somewhere on here iirc.

 

[Misplaced Nebraskan]

Shoot dude that looks awesome!

BIG LIKE!

John

Thanks John! It's fun playing with food

 

[Hawging It]

Happy New Year Y'all! We had a small shindig so I decided Pork Butt would be a quick easy cook. Then I decided I wanted more Pork Belly and that lead to also wanting to try the Pork Belly Braid, cause why not!? The following ensued...


Cook Details:
Date: 12/31/19
Meat: Pork Butt (Bone In), Pork Belly 2 ways
Rub: Pitfaced BBQ On Point
Cooker: Pitts & Spitts Maverick 1250
Pellets: Pecan
Temp: 250°F
Cook Time: Pork Butt - 12 Hours PBBEs - 3 hours Pork Braid - 4.5 Hours
Sides: Scratch Mac & Cheese and Pulled Pork Sauce

Pictures (Comments on top):


Pork Butt on the pit with Pecan Pellets in the hopper and smoke tube

Put into a pan to catch some renderings (left uncovered)

Pork Belly Cubed

Pork Belly Braid Prep

Each strand was coated in wooster sauce and full rub coverage prior to braiding. Ends held with toothpicks.

Everyone on the pit!

Bone pulled clean around 203 internal

Pork Pulled and some pan renderings added back in

Pork Belly Burnt Ends Straight up, no glaze this time

Pork Belly Braid!

Pork Panned and Mac & Cheese ready

Incoming Bear View! Wipe Your Feet Bearcarver lol!

Butter Toasted Ritz Topping

Pulled Pork Sauce

Bottled

Plated

Final Thoughts:


It had been awhile since I've done Pulled Pork and I needed to rectify that. Overall this was a pretty straight forward cook. No glazes, spritz's, or wraps, Just smoke and time. And probably a little booze on the side for the cook . I was rel happy with how everything turned out. The re-added renders from the butt back into the final product was delicious! so much flavor and moisture. The sauce is not necessary but gives an added zing from the ACV base. The PBBEs were standard. More of a snack so I left them straight up. Really enjoy them.

Now for the Braid... I had seen it posted on here awhile back and a few other places and never remember to ever try one. I needed to fix that. Prep is pretty straight forward. While I had the three strands split up I made sure to cover each leg in full before braiding to ensure maximum flavorization! I did have to bring the wife in cause I'm not an expert at braiding. One quick lesson later and I had it all wrapped up and skewered to hold the loose ends together. Once it was done I just cut 1/4" slices. I thought they would be just like PBBEs in flavor and texture. Way wrong. The folded up layers obviously increased the surface area and it rendered slower as a result compared to the Bites. The texture was awesome! A little more fat and bit to it. I really enjoyed it and will be doing again!

It was a great meal and a great night with some great people. On to the next meal!

Cheers Y'all!


TL;DR

Pork Three Ways

As good as it gets! Looks wonderful. Bet the guest ate like Kings and Queens. Happy New Year!!

 

[Misplaced Nebraskan]

As good as it gets! Looks wonderful. Bet the guest ate like Kings and Queens. Happy New Year!!

Thanks Hawg! It wasn't too bad. No one got sick anyway! . Hope you have a great New Year as well.

 

[tx smoker]

Zach....that is some fantastic looking food buddy!! Don't know how I missed this one but everything you've shown here just looks like a LOT of fun to have cooked. No more parties in my foreseeable future so that'd be a bit much for me to do right now but I sure did enjoy seeing yours. Great job sir and a big LIKE!!

Robert