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Smoke Pork
#6960162
11/14/17 08:16 PM
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Joined: Sep 2004
Posts: 736
Buddy
OP
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OP
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Joined: Sep 2004
Posts: 736 |
Looking to smoke some pork, would you do a shoulder or butt? and to brine or not to brine it prior to smoking? Will smoke on my Weber smoker. Then will shred for sliders and tacos, to be served with slaw and cold beer.
Thanks for recommendations in advance
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Re: Smoke Pork
[Re: Buddy]
#6960326
11/14/17 09:44 PM
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Joined: Nov 2009
Posts: 91,416
bill oxner
THF Celebrity
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THF Celebrity
Joined: Nov 2009
Posts: 91,416 |
Butt smoked and wrapped. I have one in the freezer to do when I get in the mood.
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
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Re: Smoke Pork
[Re: Buddy]
#6960361
11/14/17 10:00 PM
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Joined: Nov 2012
Posts: 15,641
QuitShootinYoungBucks
THF Celebrity
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Joined: Nov 2012
Posts: 15,641 |
Shoulder/butt is the same thing, unless you are talking about the two halves, and then they are still pretty much the same thing. Apply a liberal amount of Bad Byron's Butt rub and smoke that sucker to 200-205.
https://web.archive.org/web/20170223065011/http:/www.rrdvegas.com/silencer-cleaning.html
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Re: Smoke Pork
[Re: Buddy]
#6960387
11/14/17 10:24 PM
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Joined: Jan 2011
Posts: 65,524
SnakeWrangler
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THF Celebrity
Joined: Jan 2011
Posts: 65,524 |
Butt....225 degrees until falling apart tinder....low and slow...
I believe in science and I’m an insufferable [censored] Actually, BBC is pretty damn good "You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
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Re: Smoke Pork
[Re: Buddy]
#6960459
11/14/17 11:21 PM
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Joined: Sep 2012
Posts: 12,864
PMK
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THF Celebrity
Joined: Sep 2012
Posts: 12,864 |
butt, generously rub with your favorite rub (I use salt, black pepper, garlic & onion powder as basic rub), smoke at 200-225 until bone slips out freely (internal temp 200-205) ... let rest for 20-30 minutes before shredding. To speed things along, smoke for 4-6 hours then tightly wrap in peach color butcher paper or aluminum foil until internal temp hits 195+ (it will continue to rise during the 20-30 minute rest) ...
if doing the wrapping method, I save some of those juices to pour over after shredding.
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: Smoke Pork
[Re: Buddy]
#6960746
11/15/17 03:30 AM
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Joined: Jun 2008
Posts: 7,937
bigjoe8565
THF Trophy Hunter
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THF Trophy Hunter
Joined: Jun 2008
Posts: 7,937 |
I don't brine a pork butt. My experience is there is enough fat to keep the meat moist.
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Re: Smoke Pork
[Re: Buddy]
#6960909
11/15/17 12:06 PM
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Joined: Sep 2007
Posts: 574
Pigsicles
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Tracker
Joined: Sep 2007
Posts: 574 |
Just did a pork shoulder from a sow I shot Sunday. Brined it overnight, basted it with Dales Seasoning and dusted with Salt, Pepper, Garlic powder. Smoked on Traeger at 225 for 4 hours using Hickory pellets and misting every hour with Apple juice. Sealed it in foil pan with more Apple juice and cooked for 5 hours at 250 till internal temp hit 200. Perfection!
Pulsar Trail XQ50 Pulsar HD 19A
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Re: Smoke Pork
[Re: Buddy]
#6960918
11/15/17 12:18 PM
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Joined: Apr 2005
Posts: 43,903
Stub
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Joined: Apr 2005
Posts: 43,903 |
I like the Butts, put a lot of rub on and let it sit in the fridge for 2 days to let the rub marinate then do as suggested above. Good luck and enjoy
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Re: Smoke Pork
[Re: Buddy]
#6960993
11/15/17 01:41 PM
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Joined: Sep 2004
Posts: 736
Buddy
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OP
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Posts: 736 |
Thanks for the tips guys, will give it try Friday and see how it goes.
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Re: Smoke Pork
[Re: Pigsicles]
#6961337
11/15/17 04:57 PM
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Joined: Aug 2017
Posts: 551
KK30RAR
Tracker
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Tracker
Joined: Aug 2017
Posts: 551 |
Just did a pork shoulder from a sow I shot Sunday. Brined it overnight, basted it with Dales Seasoning and dusted with Salt, Pepper, Garlic powder. Smoked on Traeger at 225 for 4 hours using Hickory pellets and misting every hour with Apple juice. Sealed it in foil pan with more Apple juice and cooked for 5 hours at 250 till internal temp hit 200. Perfection! . Good looking pork shoulder there
Pulsar xq50 trail Pulsar xq30f Helion
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Re: Smoke Pork
[Re: Buddy]
#6961758
11/15/17 09:58 PM
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Joined: Jun 2013
Posts: 8,162
whitewing maniac
THF Trophy Hunter
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THF Trophy Hunter
Joined: Jun 2013
Posts: 8,162 |
Brining isn't necessary, but it's fine to do. What everyone else said above, low and slow til IT of 200-205
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Re: Smoke Pork
[Re: Buddy]
#6963597
11/17/17 01:38 PM
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Joined: Dec 2005
Posts: 6,234
Chickenman
Extremely Right Wing
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Extremely Right Wing
Joined: Dec 2005
Posts: 6,234 |
Rub it with yellow mustard before seasoning it.
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Re: Smoke Pork
[Re: Buddy]
#6966775
11/20/17 06:08 PM
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Joined: Sep 2004
Posts: 736
Buddy
OP
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OP
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Joined: Sep 2004
Posts: 736 |
results from the smoked pork I did over the weekend brined it 12 hours in apple cider, water, and using some of the run I had prepared, and a tablespoon of red pepper flakes. Patted it dry and cover in run, smoked for 3.5 hours slow with hickory, then wrapped with foil for 6 hours. Let it sit in cooler for 1.5 hours and proceeded to shred, it came out great. Want to thank all of you for your suggestions and tips. Just using my old Brinkman smoker, have had it at least 30 years now.
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Re: Smoke Pork
[Re: Buddy]
#6973539
11/27/17 11:27 AM
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Joined: Aug 2011
Posts: 2,708
pigplinker
Veteran Tracker
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Veteran Tracker
Joined: Aug 2011
Posts: 2,708 |
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Re: Smoke Pork
[Re: Buddy]
#6998129
12/15/17 11:34 PM
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Joined: Oct 2008
Posts: 642
Black Horse
Tracker
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Tracker
Joined: Oct 2008
Posts: 642 |
Yes indeed! I like big butts and I cannot lie....I love smoking pork!
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