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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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First pork butts a huge success
Being Texan, butts are not something I'm accustomed to but finally decided
to see what all the fuss was about: Bought a cryo 6lb and an 8lb bone-in butt on sale. Used a WSM with a Brinkmann water pan, using Kingsford (gasp!) a'la Minion Method, and some hickory and some apple chunks. Slathered butts with mustard and whipped up a rub with a half dozen or so typical seasonings. Smoked at about 225F until they hit 195F since I wanted extra tender. Took maybe 20 hours or so to cook. Allowed to rest foiled in cooler for a while after cooking. Butts pulled very easily with a couple forks. Good bark, good aroma, extra tender. Biggest problem in pulling the pork was not totally pigging out as I pulled. Served on sesame seed buns I toasted on a griddle with a bit of the rendered fat. Sauced the sandwiches with a mustard-vinegar-oil sauce adding brown sugar and crushed red pepper. Pretty freaking good. |
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First pork butts a huge success
Jason in Dallas wrote:
> Biggest problem in pulling the pork was not totally > pigging out as I pulled. Ain't that the truth :-) Sounds like a winner, Jason, way to go!! Dave |
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First pork butts a huge success
On Mon, 14 Jun 2004 14:22:06 GMT, "Jason in Dallas" >
wrote: >Being Texan, butts are not something I'm accustomed to but finally decided >to see what all the fuss was about: > >Bought a cryo 6lb and an 8lb bone-in butt on sale. Used a WSM with a >Brinkmann water pan, using Kingsford (gasp!) a'la Minion Method, and some >hickory and some apple chunks. Slathered butts with mustard and whipped up a >rub with a half dozen or so typical seasonings. Smoked at about 225F until >they hit 195F since I wanted extra tender. Took maybe 20 hours or so to >cook. Allowed to rest foiled in cooler for a while after cooking. > >Butts pulled very easily with a couple forks. Good bark, good aroma, extra >tender. Biggest problem in pulling the pork was not totally pigging out as I >pulled. Served on sesame seed buns I toasted on a griddle with a bit of the >rendered fat. Sauced the sandwiches with a mustard-vinegar-oil sauce adding >brown sugar and crushed red pepper. > >Pretty freaking good. > Sounds great. I have slight variations with mine. I pull with my hands (wearing food grade rubber gloves). I pull just as soon as it is cool enough to handle with the gloves. The other variation is instead of sauce, I pile cole slaw on the sandwich. This is the way I was taught may years ago in Charlotte, NC. |
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First pork butts a huge success
"Larry Noah" > wrote in message
... > >Butts pulled very easily with a couple forks. Good bark, good aroma, extra > >tender. > > Sounds great. I have slight variations with mine. I pull with my > hands (wearing food grade rubber gloves). I pull just as soon as it > is cool enough to handle with the gloves. > > The other variation is instead of sauce, I pile cole slaw on the > sandwich. I tried the gloves for pulling but forks were easier for me. The gloves were good for handling big chunks of hot meat, though. As for slaw, not a fan but will give it a shot sometime since I have lots of leftovers destined for the Foodsaver. |
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First pork butts a huge success
"Larry Noah" > wrote in message ... > On Mon, 14 Jun 2004 14:22:06 GMT, "Jason in Dallas" > > wrote: > > >Being Texan, butts are not something I'm accustomed to but finally decided > >to see what all the fuss was about: > > > >Bought a cryo 6lb and an 8lb bone-in butt on sale. Used a WSM with a > >Brinkmann water pan, using Kingsford (gasp!) a'la Minion Method, and some > >hickory and some apple chunks. Slathered butts with mustard and whipped up a > >rub with a half dozen or so typical seasonings. Smoked at about 225F until > >they hit 195F since I wanted extra tender. Took maybe 20 hours or so to > >cook. Allowed to rest foiled in cooler for a while after cooking. > > > >Butts pulled very easily with a couple forks. Good bark, good aroma, extra > >tender. Biggest problem in pulling the pork was not totally pigging out as I > >pulled. Served on sesame seed buns I toasted on a griddle with a bit of the > >rendered fat. Sauced the sandwiches with a mustard-vinegar-oil sauce adding > >brown sugar and crushed red pepper. > > > >Pretty freaking good. > > > > Sounds great. I have slight variations with mine. I pull with my > hands (wearing food grade rubber gloves). I pull just as soon as it > is cool enough to handle with the gloves. > > The other variation is instead of sauce, I pile cole slaw on the > sandwich. This is the way I was taught may years ago in Charlotte, > NC. I like with sauce and the slaw. DukeDude |
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