Today's Butt on the new Pellet w/qview

Discussion in 'Pork' started by smokinadam, Jul 31, 2014.

  1. smokinadam

    smokinadam Smoking Fanatic

    Here is the before all seasoned with some seasonings I threw in an empty tones container: brown sugar corriander (small amount cause never used it before but it fell in my container at Penzeys and says good on long cooks) mexican oregano garlic pepper(contains salt also) Ancho pepper smoke paprika and cumin

    Here it is hitting the pellet grill loaded with hickory pellets set at 250°
    (My new Amps should be here tomorrow with apple pellets)
    I hit it will some Applewood pork rub by grill mates after the overnight wrap.
    Will keep the qview coming
     
  2. smokinadam

    smokinadam Smoking Fanatic

    Going to spritz with sprite cheerwine apple cider vinegar mixture 6 oz both sodas and 2 oz of vinegar
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Coriander has a lemony taste when cooked and compliments Cumin nicely. The two are frequently used together in Indian, Middle Eastern and North African Cuisine. Your Pork is going to taste Great!...JJ
     
  4. smokinadam

    smokinadam Smoking Fanatic

    I do like the smell of the lemon that it gives off and glad to hear they compliment the others! Thanks JJ
     
  5. smokinadam

    smokinadam Smoking Fanatic

    2 hours in and just spritz sitting at 91°
     
  6. Looking good!!!   That spice mix sounds good to me also.  I love the flavor of Coriander and as said before gives off a lemony taste and pairs well with cumin. 

    Is that a bone in?  How big?

    Scott
     
  7. smokinadam

    smokinadam Smoking Fanatic

    Weighed on scale at 100 oz and bone yes.
     
  8. smokinadam

    smokinadam Smoking Fanatic

    Sitting at 135° dropped temp down to 225 now
     
  9. knifebld

    knifebld Smoking Fanatic

    Looking good bud...that bark is comin'!
     
  10. smokinadam

    smokinadam Smoking Fanatic

    sitting at 163° very nice bark look and going to taste great
     
  11. You are approaching the Stall!!!   Gonna be good....be patient though the stall and have a beer or 2
     
  12. smokinadam

    smokinadam Smoking Fanatic

    yes there will be few. Not worried got time for roasted taters now also
     
  13. smokinadam

    smokinadam Smoking Fanatic

    185° now I wrapped twice and then towel while the taters finish up.
    One more qview coming once the bone is pulled and smoke ring is shown! Smells great even the neighbors are looking over.
     
  14. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Should be tasty! I usually take mine up to 205, when using for pulled pork. That extra 20 degrees makes quite a bit of difference in the end product.
     
  15. geerock

    geerock Master of the Pit SMF Premier Member

    Yeah, you yanked it pretty early for pulled. What pellet cooker you using?
     
  16. smokinadam

    smokinadam Smoking Fanatic

    Wrapped in foil and went back on for a hour and can feel the softness through the towel is wrapped in and sitting on the counter... will unwrap in 40 minutes. Chargriller I have. Just got my own last Saturday. Also got my first amps delivered today
     
  17. smokinadam

    smokinadam Smoking Fanatic

    I took this advice and placed back on. All my previous butts the bone removed itself pretty much.
     
  18. smokinadam

    smokinadam Smoking Fanatic



    Thanks for viewing! Pulled right out and nice bark and smoke ring. Was little tight but pulled pretty well and tossed with sweet baby ray.
     
  19. smokinadam

    smokinadam Smoking Fanatic

     
  20. knifebld

    knifebld Smoking Fanatic

    Nice job Adam, did you notice the difference by pulling it out at 205?
     

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