Pork Butt

[red-beard]

Up for today is Pork Butt (and then chicken breasts)

A little rub, or maybe a lot (brown sugar, garlic, onion, black pepper, paprika)



The Kamado



2 hours later, making some wood additions



Half done - 160F/71C, stall temp, wrapped and in the oven.



Pool is still open! And I put 6 huge chicken breasts on the smoker now.

[cabmandone]

"Pool is open"..... you suck!

[Evans, Marv]

Man, I'm starving & that looks great. My wife & I have been doing the 16/8 intermittent fasting routine so not eatiing until noon & nothing after 8 PM. So by now (11:40 AM), I feel like I could eat a whole hog. Thanks for the iinspiration, James. Bet Nick would like a chunk of that before he jumped in your pool.

[KFC911]

Originally Posted by cabmando

"Pool is open"..... you suck!

Texans suck

Mmmm.....

[Rusty Heap]

Pulled pork yum............I've got 3 racks of pork ribs to do!

[RWebb]

Lard

[billybek]

I like pork butts and I cannot lie...
Looks great!
Foil or butcher paper wrapped?

[red-beard]

Foil. We like saving the juice that runs out and reinfusing it into the pork when we shred it.

Mostly we make tacos with small corn tortillas and sautéed onions with shredded cheese. But the pork can be used for a lot of things.

The smoking wood is cherry, as that seems to really come out in the pork and chicken.

[red-beard]

Originally Posted by cabmando

"Pool is open"..... you suck!

And the WATER is 82F. I keep a thermal/solar cover on the pool when I'm not in this time of year. Air temp is 88F....

[ckelly78z]

You need some Yum-Yum dipping sauce for that !

https://www.walmart.com/ip/Terry-Hos-Yum-Yum-Sauce-16-Oz/45612384

[wdfifteen]

Originally Posted by red-beard

And the WATER is 82F. .

Too damn cold for me.

Originally Posted by red-beard

Air temp is 88F....

Well, if we ever had 88 degree air temp here an 82 degree pool would be OK.

[red-beard]

Come down in July/August. I have trouble keeping the water down to ~92F

[WPOZZZ]

Cut up a pork butt into big pieces. Use sea salt and liquid smoke and put it into a slow cooker. Leave it on high for 7 hours. It starts falling apart in 5.5 hours. Mmmmm, Kalua pork! You can eat it like that, cook it with cabbage, or as a sandwich.

[wdfifteen]

Originally Posted by red-beard

Come down in July/August. I have trouble keeping the water down to ~92F

Yeah, I ordered a pool heater and the guy asked if I wanted a heater or a heater/cooler. I reminded him that I live in Ohio. We don't get in the pool to cool off, we use it to get warm.

[cstreit]

I’ll see your butt (har) and raise you tonight’s shoulder portions.

[red-beard]

I have a heater which can handle the pool but we rarely use it. It does get used when we heat the spa. When working, it can raise the pool temp about 2 degrees per hour on our 25000 gallon pool.

I have a solar pool cover which prevents evaporation (cooling) and allows the sun to warm it during the day. It was up to 86 last week, but we had a cold snap...

[edgemar]

We need PPOT BBQ/Smoker master class thread. Yum!

[J-Mac]

Just done one. Rub = five spice, onion powder, garlic powder, salt, fresh ground black pepper, fresh ground nutmeg, ancho chile powder, smoked parika, brown sugar. Apply all over and refrigerate for at least 12 hours. Keep some rub for next stage.

Sous vide at 150f for 12 - 14 hours. Remove from Sous vide and collect liquid for sauce. Pat dry butt and let cool. Pour liquid into pan and add flavorings that go your preference, eg for asian - ginger, sesame , fish sauce, tomato paste, etc

To finish butt grill at 270f with remaining rub over indirect heat, for 20 mins. Then brush on some of the sauce and continue until your satisfied with color and temp.

Its a very low touch way to get a quality pork butt.

[cabmandone]

James,
Don't ever let someone tell you that you don't have a nice looking butt. If they do, show them the pic you posted above and say "I do to! I have pics to prove it!"

[KFC911]

I'm leaving this thread now ...

I'm skeered of seeing more butt pics