Post by BBQ Butcher on Jan 8, 2008 19:18:11 GMT -5
Thanks to Old Dave for this recipe
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I did a couple of high temp pork buts today with two slightly different methods and one of them came out great and the other one came out darn near as good but just slightly less moist.
The butts weighed a little over 8 pounds each. The cook was done at about 350 degrees with a dry water pan using my foil sheets. I used the Backwoods Chubby and had it loaded up with the Rancher charcoal and pecan chunks for the smoke.
I started this cook about 8:00am this morning by getting the butts out of the fridge and then I fired up the cooker.
I made up my injection yesterday to save some time. I used the following recipe for the two butts.
1-1/2 cup apple juice
1 cup water
1 cup Splenda (we are low carbing)
1/4 cup salt
1/4 cup sugar free maple syrup
4 TBL Worcestershire sauce
4 TBL Smokin' Guns Hot rub
This was heated up in a pan to help dissolve but do not boil. Cool before injecting. You can replace the Splenda with brown sugar and use real maple syrup in your injection if you like.
After I injected the butts, I then applied the Smokin' Guns hot rub and placed one in a pan and the other one will be cooked directly on the grid. I then poured about 9 ozs of Stubb's pork marinade around the butt in the pan. I didn't pour it over the top of the butt as it would have washed some of the rub off the meat.
At 9:15am, the cooker was up to about 375 degrees so I loaded the butts into the cooker with the one in the pan over the one on the grid. The outside temp was 1 degree above zero.
For the most part, I kept the temp around 350 degrees.
At 12:15am (3 hours into the cook) I foiled the pan and then wrapped the other butt using the balance of the marinade which was 3 ozs. The internal of the butts at this time was about 155 degrees. I also had to add some charcoal as the 350 degree temp does use up the fuel.
The Butts were pulled off the cooker at 1:45pm (4-1/2 hours) and rested for one hour and then pulled. The internal when I pulled them was at 200 degrees. I also pulled the fire out of the cooker so I could get the cooker cleaned up quickly.
The butt that was cooked in the pan came out the best but both were very good.
By 4:00pm I had the cooker cleaned up and put away and the meat all bagged and in the freezer.
The total cooking time was 4-1/2 hours and then with getting the cooker out and fired up, the meat all prepped, the meat processed and then the cooker cleaned up and put up took a total of about 8 hours.
**************************
I did a couple of high temp pork buts today with two slightly different methods and one of them came out great and the other one came out darn near as good but just slightly less moist.
The butts weighed a little over 8 pounds each. The cook was done at about 350 degrees with a dry water pan using my foil sheets. I used the Backwoods Chubby and had it loaded up with the Rancher charcoal and pecan chunks for the smoke.
I started this cook about 8:00am this morning by getting the butts out of the fridge and then I fired up the cooker.
I made up my injection yesterday to save some time. I used the following recipe for the two butts.
1-1/2 cup apple juice
1 cup water
1 cup Splenda (we are low carbing)
1/4 cup salt
1/4 cup sugar free maple syrup
4 TBL Worcestershire sauce
4 TBL Smokin' Guns Hot rub
This was heated up in a pan to help dissolve but do not boil. Cool before injecting. You can replace the Splenda with brown sugar and use real maple syrup in your injection if you like.
After I injected the butts, I then applied the Smokin' Guns hot rub and placed one in a pan and the other one will be cooked directly on the grid. I then poured about 9 ozs of Stubb's pork marinade around the butt in the pan. I didn't pour it over the top of the butt as it would have washed some of the rub off the meat.
At 9:15am, the cooker was up to about 375 degrees so I loaded the butts into the cooker with the one in the pan over the one on the grid. The outside temp was 1 degree above zero.
For the most part, I kept the temp around 350 degrees.
At 12:15am (3 hours into the cook) I foiled the pan and then wrapped the other butt using the balance of the marinade which was 3 ozs. The internal of the butts at this time was about 155 degrees. I also had to add some charcoal as the 350 degree temp does use up the fuel.
The Butts were pulled off the cooker at 1:45pm (4-1/2 hours) and rested for one hour and then pulled. The internal when I pulled them was at 200 degrees. I also pulled the fire out of the cooker so I could get the cooker cleaned up quickly.
The butt that was cooked in the pan came out the best but both were very good.
By 4:00pm I had the cooker cleaned up and put away and the meat all bagged and in the freezer.
The total cooking time was 4-1/2 hours and then with getting the cooker out and fired up, the meat all prepped, the meat processed and then the cooker cleaned up and put up took a total of about 8 hours.