Wintery "spring" Wisconsin pork butt

Discussion in 'Pork' started by doohop65, Mar 22, 2014.

  1. Took my last bag of pork butt out of the freezer last week so time to replenish the supply.

    I bought a 2 pack at sams club for 1.99 yesterday for today's smoke. This pig virus thing is making hogs expensive. Last time I paid 1.59.

    Anyway, got a late start with my son playing this morning so going to let them cook a little hot. Using kingsford as my lump supply is low with maple for flavor.

    All rubbed up with a rub that is a combo of all if my leftover rubs. Hope it tastes good.


    On the bbq. My uds


    Try to keep it between 275 and 300.


    Should be out trimming my apple trees and tapping my maples for syrup but it's too farm cold here in wi. Maybe later.
     
  2. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    Nothing warms the heart and soul like fresh PP!!!

    Glad to see you up there are thawing out a bit.....we have the orange blossoms blooming now..
     
  3. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Lookin good !! Can't wait to see the Q view as it progresses ....
     
  4. Jar, how is orange flavor in your smokes? I have 12 apple trees and last year we planted 2 cherry, a peach, and a plum but orange doesn't work this far north.
     
  5. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    I know I will get flamed for what I am going to say, but here we go......

    I use mostly, almost exclusively the oak trimmings we have from our property. I will add some lightly seasoned orange wood to the wood pan to give the flavor. I personally feel that if fruit woods are too old, dry, seasoned or the oils are gone. They don't give much flavor. I will put my orange wood to age for about a month before i use it. I only use small amounts to enhance the flavor of the smokes. My ratio is usually 75-80% oak and 20-25% orange wood. Lately we have not had much orange wood, most groves are very protected or dead. Last year I acquired an old shed and a bunch of oak trimmings from a neighbors tree that was hit by lightning. It should be aged enough by summer for use. Now just need to find a source of orange wood..........
     
  6. Jar. I agree I like oak but hard for me to find for free. I have a yard full of apple and maple so I use a lot of that because I am cheap.

    AnywY 2 hour sneak peek.

    285 pit and 115 IT
     
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Flame flame flame flame flame.......... Oh and one more flame...... LOL

    I am a great believer in using what is locally available. I understand that folks in the city don't have trees and have to buy pellets chips chunks and splits. I understand it made it easy for everyone else to burn off their fallen limbs or get the trees brought down by a company of pros (who sell it to the people who make pellets, chips, chunks, and splits). I too am just as guilty as all the rest of the lazy people. BUT with few exceptions, very very few exceptions, few of the store bought convenience smoke items hold the same smoke flavor as seasoned live wood.

    I can but a bag of pecan chips, they will never have the smoke flavor of a handful of last years pecan shells. I can get pecan chunks but again, the seasoned splits from that downed limb's smoke will seriously outshine anything in that plastic bag.  

    This week I smoked a chicken and went oldstyle for the first time in almost a year, and the pecan smoke completely blew my taste buds away. I was amazed at the difference. Very pronounced pecan taste. Lazy and convenient, yes...... but I am back saving wood and shells again for when I want to seriously impress with a smoke.  
     
  8. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    I would use what is local and free.

    Pecan shells for smoking. I was wondering about that. Any trick to it?
     
  9. I have a buddy who had been buying apple from the local smoke shop. I gave him some apple branches and he commented how much better it was from my trees.

    In the smoking front we are at 154 IT 265 smoker. In great shape for dinner with my folks tonight.
     
  10. dish

    dish Meat Mopper Group Lead

    Nice seeing another fellow Wisconsinite smoking!  I have a constant supply of apple wood so that's what I primarily use.  That PB sure looks good.  I'm gonna smoke some rib eyes for the Badger game today for some buds.  ON WISCONSIN!!!
     
  11. It tastes pretty good too. Needs a bit more time but am running slightly ahead of schedule. Tightened the temp up. IT at 187. Pit down to 230.


     
  12. woodcutter

    woodcutter Master of the Pit OTBS Member

    Looking good! Sap buckets and bags have been going on the trees like crazy around here today. Some that went up yesterday have some sap but are mostly frozen today.
     
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Nope, pecans have to be dry to shell anyway, But these I found and used are probably a couple a years old. You should see the junk around here, think about it, we even hoard the pecan shells......ROFLMAO!
     
  14. I should have tapped today but my taps aren't here yet. Ordered them Monday but didn't arrive yet.

    Last year was my first year tapping the 14 trees in my yard. My father in law has done it for years and he taught me how to do it. Actually widdled my own taps out of sumac. Ended up with 4 gallons of syrup.

    Tomorrow for the game I am smoking bb ribs. Going to glaze one rack with my maple syrup.
     
  15. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Search for Disco's maple glaze...... totally awesome!

    http://www.smokingmeatforums.com/t/146105/maple-glazed-pork-ribs-apologies-to-the-traditionalists

    It might give you some ideas you had not thought about.
     
    Last edited: Mar 22, 2014
  16. That glaze looks awesome. As long as I can convince my wife to let me use that much syrup I will be making that.

    Here are the butts. My 19 month old can't wait to get it pulled.

    Going to use SoFlaQuer's Finishing Sauce to finish with. I used it last time and it was excellent.
     
  17. woodcutter

    woodcutter Master of the Pit OTBS Member

    I'm surrounded by syrup cookers. My neighbor taps my maples and gives me some syrup at the end. Another neighbor gives me some of his to sample and compare to the other neighbor's. I end up with about a gallon.
     
  18. Neighbors that cook rock. It is kind of a fun family thing to cook it down though.

    Anyway here is the finished product. Supper was a success. Nice smoke flavor but wish I could make it a little spicier. With a young son that will have to wait.

     
  19. woodcutter

    woodcutter Master of the Pit OTBS Member

    You have nice looking smoke ring on your butt!
     
  20. If only I could get my wife to notice my butt!!!
     

Share This Page