Greetings all from steamy Southeast Mississippi. Unusual 74 degrees. Big storms predicted late today. I wanted to add to my stack in the freezer of chopped hawg meat for sandwiches. Yesterday I threw on another Boston Butt. I Bypassed the stick burners again and fired up the Weber Kettle for the third day in a row. Looks like I'm addicted to the ease of use of the kettle. It really produces some good Q. Here is my step by step process.
MEAT PREP
1) 9# Boston Butt rinsed and pat dry
2) Rubbed a light coat of table mustard over all sides of the meat.
3) Applied Killer Hogs THE BBQ RUB liberally to all sides of the meat.
4) Let the meat sit out for a bit to sweat down.
WEBER KETTLE PREP
1) Pour about 125 or so quality unlit briquettes on one side. This will give more than 1/2 of kettle grill space left for the meat.
2) Lite 5 briquettes and let them get ashed over and place in the middle of the unlit coals and add your favorite wood chunks.
3) Bottom vent should be set 1/4" open and do not touch it during the smoke.
4) Top vent set 1/4" or so until you get to your desired temp that should be 235 to 250 for a Butt. (My view) Based on outside temps and wind conditions you may need to fiddle with the top vent a bit but remember, once you move the vent, it takes about 20 minutes to re stabilized. Yesterday I moved the top vent 4 times. That makes it just about a set and forget smoke. I did not remove the lid to look at the meat.
5) Once at your desired temp, is reached throw on that beautiful hawg meat, crack open a cool one or six and relax. Your work is done for now and all you have to do for the next 5 hours is check the temps from time to time.
6) After 5 hours or internal meat temp of 160 degrees, wrap up the meat tight with heavy foil. (multiple layers) No more smoke needed at this point. You can either put back on the kettle or as I did place in 240 degree oven. Either way, make sure you insert your meat probe. When the internal temp reaches 195-198 pull it.
7) Let the meat sit for about 30 minutes to cool down.
8) Open the foil and observe your work. Nice ain't it!
9) Carefully pour off those beautiful renderings into a container and place in the fridge to cool. When cooled scoop off the fat cap and discard. The renderings will turn to a jello like substance. You will use this hawg jello later.
10) I pull apart the meat in large chunks and refrigerate for several hours or over night because I don't do the standard pulled pork. We like it chopped. It's easier to chop if it's very cold. Just the way I like to do it. (do it your way)
VAC PACKING
1) I vac pack in individual portions for 3 to 4 sandwiches for us. If to much you can eat left overs. Place the meat in the pack.
2) Take the hawg jello that you have saved and scoop out a couple spoon fulls and sling it in the pack on top of the meat and vac it up and freeze.
3) Repeat till all packed up.
That's it!! This is simple and turns out great every time.
About a 9 ponder
Killer Hogs rub down
5 briquettes
5 lit coals on the unlit coals
Done
Clean bone. Perfect IT of 198 degrees.
Nice pile of chopped hawg.
Ready for the vac pack and hawg jello
Six pack of future sandwiches.
MEAT PREP
1) 9# Boston Butt rinsed and pat dry
2) Rubbed a light coat of table mustard over all sides of the meat.
3) Applied Killer Hogs THE BBQ RUB liberally to all sides of the meat.
4) Let the meat sit out for a bit to sweat down.
WEBER KETTLE PREP
1) Pour about 125 or so quality unlit briquettes on one side. This will give more than 1/2 of kettle grill space left for the meat.
2) Lite 5 briquettes and let them get ashed over and place in the middle of the unlit coals and add your favorite wood chunks.
3) Bottom vent should be set 1/4" open and do not touch it during the smoke.
4) Top vent set 1/4" or so until you get to your desired temp that should be 235 to 250 for a Butt. (My view) Based on outside temps and wind conditions you may need to fiddle with the top vent a bit but remember, once you move the vent, it takes about 20 minutes to re stabilized. Yesterday I moved the top vent 4 times. That makes it just about a set and forget smoke. I did not remove the lid to look at the meat.
5) Once at your desired temp, is reached throw on that beautiful hawg meat, crack open a cool one or six and relax. Your work is done for now and all you have to do for the next 5 hours is check the temps from time to time.
6) After 5 hours or internal meat temp of 160 degrees, wrap up the meat tight with heavy foil. (multiple layers) No more smoke needed at this point. You can either put back on the kettle or as I did place in 240 degree oven. Either way, make sure you insert your meat probe. When the internal temp reaches 195-198 pull it.
7) Let the meat sit for about 30 minutes to cool down.
8) Open the foil and observe your work. Nice ain't it!
9) Carefully pour off those beautiful renderings into a container and place in the fridge to cool. When cooled scoop off the fat cap and discard. The renderings will turn to a jello like substance. You will use this hawg jello later.
10) I pull apart the meat in large chunks and refrigerate for several hours or over night because I don't do the standard pulled pork. We like it chopped. It's easier to chop if it's very cold. Just the way I like to do it. (do it your way)
VAC PACKING
1) I vac pack in individual portions for 3 to 4 sandwiches for us. If to much you can eat left overs. Place the meat in the pack.
2) Take the hawg jello that you have saved and scoop out a couple spoon fulls and sling it in the pack on top of the meat and vac it up and freeze.
3) Repeat till all packed up.
That's it!! This is simple and turns out great every time.
About a 9 ponder
Killer Hogs rub down
5 briquettes
5 lit coals on the unlit coals
Done
Clean bone. Perfect IT of 198 degrees.
Nice pile of chopped hawg.
Ready for the vac pack and hawg jello
Six pack of future sandwiches.
