Hello all,
In the planning stages of Memorial Day BBQ. I will be working Memorial Day double time and a half is hard to turn down and I get off at 2:30 so plenty of day left. We always have a party and I decided I'm going to do pulled pork.
We will have 11 people here so would 2 butts work for this or would I need three? Also, from reading, I see I can expect 16-20 hours of time in the DBS, do you guys normally just throw something like this in the smoker over night, take it out when I get up and FTC until lunch?
Also I notice that there seems to be a leaning toward subtle smoke on butts? Would pecan work here?
Any recommondation of which cut to use? It seems to be several cuts that fall into the "butt" catagory.
Final question, injection, is it just a preferance? It seems to be 50/50 on the posts?
Thanks,
Jim
Jim
You can overnight it or you can make it ahead of time and reheat in a crock-pot. I usually go heavy smoke on my butts (4 hours of Hickory) As for the cut you can use the Boston Butt, Pork shoulder roast, or the Picnic. I would suggest them in that order. As for the injection thing I would lean towards the personal preference thing.
I put mine on the night before and they are usually ready the following afternoon, sometimes early, sometimes late.
If the 11 people are big eaters, and the pulled pork is the main fare (are there other main dishes as well?) then I don't think you will have many leftovers. I would probably do 4, since where I get them they come in a 2-pack.
I've done brines, I've not gotten around to injecting, except for curing hams.
I've kept four butts at food-safe temps in a "five-day" cooler for up to 8 hours. That is having them in there packed pretty tight, keeping each other warm.
I put at least four hours of smoke on my butts, I lean toward the heavier smoke flavors. You don't have a high surface-to-mass ratio, like you would with ribs.
I just did two 7 pound boneless shoulders over the weekend. I gave them 3 hours of hickory and 1 hour of mesquite. It was an overnight smoke. I put them in at 11:00pm and they were at a IT of 190F at 11:30am. Then I gave them 1 1/2 FTC. I have a convection fan and 900W finned element on my OBS that I just installed and that really cut the time down. I honestly did not expect them to finish so quickly :o
The previous butt I made in my OBS was before my mods.... It was one 6 pounder and I remember that it took like 15 to 16 hours to reach 195F. It seemed like it took forever to get there!
I have never injected or brined a butt. Just give them a rub, cover in plastic wrap, and then rest in the fridge overnight. ;D
Thanks.
The eaters are mixed including one vegitarian so I'll split the differance and go with three. My bucher will have three Boston's for me next week so I can work with meat that hasn't been frozen. Does it make a differance in pork like it does in steaks?
I'm supplying the meat and pies (apple and pecan) so the butts will be it. I am thinking about doing diffferent flavored ones to use my co-workers as ginea pigs ;D One apple and one GP. Any recommondations for the third?
Since I will be headed to work at 5:30am (that's how I get off at 2:30) I will have to start them fairly early the night before. I am planning to get them Wed, rub them down Sat and smoke Sun night/Mon morning. If they need a little more time my wife can pick them out a couple hours later and FTC and bring them over as she has that day off.
Jim
I'm a big fan of the Salt Lick clone on butts.. Gives it a nice peppery bark. Slap some mustard on first for 'glue'.
This one?
Salt Lick Rub
1 tablespoon paprika
1 tablespoon packed brown sugar
1 tablespoon garlic powder
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon cayenne pepper
Jim
Mine is
3 T kosher salt
3 T black pepper
1 T garlic powder
1 T cayenne
Multiply as necessary.
Since that would be a half a cup what amount would you recommend for a 6-8# boston?
Can I assume that the same amount would work for GP and the apple rub from -
http://forum.bradleysmoker.com/index.php?topic=21735.msg270803#msg270803
Also since most of the rubs seems to need a "glue" would a http://www.kingarthurflour.com/shop/items/boiled-cider-1-pint work for the apple rub? I have a bottle I use for pie making. What would be the glue for the GP?
Jim
Oh yeah, that should be plenty of rub for an 8# butt..
I've used mustard as glue for Gunpowder, but you could even use some EVOO or something like that.
As for frozen meat. If the meat has been flash frozen, as all commercial packers do when they freeze meat you don't have to worry, because that doesn't damage the meat. The problem come in when it is thawed and then slowly frozen. The slow freezing causes jagged ice crystals that will damage the meat cells.
You can probably save some money and make you own boiled cider. All you need to do is reduce apple cider (not juice) until it is about the consistency of maple syrup. I have a thread on here that explains how I make mine. I'm running short on time, so if you can't find it, I will probably post the link in the morning.
I usually plan on at least a pound per person. It is probably overkill but I like leftovers (the people usually ask for some also.) If I were making it for Memorial day (monday), I would start it Sat night, it would be done on Sun sometime. I would FTC for a couple of hours then pull it, bag it and put in the fridge. On memorial day I would get a couple of crock pots and heat it up for a few hours.
I always do it that way for parties. I get to enjoy myself the day of the party and it tastes great. Butts are independent, I have had 8 lb ers take 16 to 22 hours. Doing it the way I described takes away the worry of timing and has always come out great for me.
Quote from: squirtthecat on May 16, 2011, 11:09:33 AM
Mine is
3 T kosher salt
3 T black pepper
1 T garlic powder
1 T cayenne
Multiply as necessary.
I use this also and I add minced onion.
I've noticed that when a puck is dropped into the bowl there is a burst of steam. Is this a place for flavor additions? Can cider be used to carry flavor up to the butts? Or is opening it up and spraying sown better?
Jim
I tried looking for my post on boiled cider, but could not locate it. If you are interested in making some, just google it, there are plenty of directions on the internet.
Quote from: Drac on May 16, 2011, 09:17:04 AMWe will have 11 people here so would 2 butts work for this or would I need three?
Go by weight, not volume. ;) The general concensus on a Google search says to allow for 1/2 to 3/4 lb per person on a pork butt.
Also, if you're planning on 4 hours of smoke be sure and change the water bowl at least once or you'll have partially burned pucks stacking up on each other. I'd recommend replacing the small water bowl with a larger disposable aluminum 10x12 pan (or whatever size fits the bottom of the Bradley). The water won't evaporate near as fast and there's plenty of room for all those discarded pucks. Still change the water partway through the total cook.
Still debating on 2 or 3 (left overs for me ;D) and thought -
Are three butts too much meat for a four shelf? I was thinking it maybe.
Jim
You can stand them on end and fit up to 4 in there. But it will take a lonnnnnnnnnnnnggggggg time to cook.
I decided to go with 2 butts one with Salt Lick clone and one with GP.
Got a triple batch made up since I need to get some new black pepper in and I'll keep it around for use since it smells good -
(http://imageshack.us/m/197/755/saltlickd.jpg)
I remember seeing a post where some one used Gunshot as an injection and I was thinking of trying that. Anyone remember it? I can't find it in a search.
Jim
I think it was my post http://forum.bradleysmoker.com/index.php?topic=21774.msg264610#msg264610
Yep that's it.
Since I have the same injector about how many "fillings" did you use?
Thanks,
Jim
I think i filled it 4 times and just gave it half shots and moved it around still think this was the best one i made ;D
You guys must all shop at a different kind of store than I do. When I buy a "chunk o'butt," it can be parts or whole - anywhere from 3 to 9+ pounds. The number of pieces has no real meaning to me in calculating how much meat I need to cook. I think it would be easier on questioners if we estimated required quantities in pounds rather than pieces.
If someone says he's feeding 12 people I think it would be much more understandable to say something like, "I recommend ½ pound (or whatever) pulled pork per person. Yield from raw to finished product is about 50% so I'd get 12 pounds of butts for 6 pounds of pulled pork." That (to me) would be much clearer than saying he needs 2 or 3 or however many butts.
Jes' sayin'.
Quote from: Ka Honu on May 24, 2011, 08:33:11 PM
You guys must all shop at a different kind of store than I do. When I buy a "chunk o'butt," it can be parts or whole - anywhere from 3 to 9+ pounds. The number of pieces has no real meaning to me in calculating how much meat I need to cook. I think it would be easier on questioners if we estimated required quantities in pounds rather than pieces.
If someone says he's feeding 12 people I think it would be much more understandable to say something like, "I recommend ½ pound (or whatever) pulled pork per person. Yield from raw to finished product is about 50% so I'd get 12 pounds of butts for 6 pounds of pulled pork." That (to me) would be much clearer than saying he needs 2 or 3 or however many butts.
Jes' sayin'.
I'm just getting them from the butcher. He says that they are 6-8# each so with two I will have 12-16# of pork.
I guess I'm confused on what seems to be a problem with planning with what a butcher says?
Jim
All I meant to say (in my own wordy way) was that butt size varies considerably while the amount of pulled pork you need is more predictable. Since you're feeding 11-12 people (if I remember right), you'd want about 12 pounds of butt to provide about 6 pounds of pulled pork. Two 6-8 pound butts should be perfect and even provide a decent amount of leftovers. The same number of smaller butts might not work so it's more accurate and understandable to say "You need 12-15 pounds" rather than "You need 2 butts."
Quote from: Ka Honu on May 25, 2011, 09:11:13 AM
All I meant to say (in my own wordy way) was that butt size varies considerably while the amount of pulled pork you need is more predictable. Since you're feeding 11-12 people (if I remember right), you'd want about 12 pounds of butt to provide about 6 pounds of pulled pork. Two 6-8 pound butts should be perfect and even provide a decent amount of leftovers. The same number of smaller butts might not work so it's more accurate and understandable to say "You need 12-15 pounds" rather than "You need 2 butts."
Ok, my confusion.
BTW, how do you guys deal with all the giggles and snickering when talking about this? You should have seen my wife and co-workers when discussing rubbing the butts, oiling the butts for the rub, shredding the butts, etc.
I feel like I'm back in valve maint class in the Navy (inside joke),
Jim
Quote from: Drac on May 25, 2011, 09:40:43 AM
Quote from: Ka Honu on May 25, 2011, 09:11:13 AM
All I meant to say (in my own wordy way) was that butt size varies considerably while the amount of pulled pork you need is more predictable. Since you're feeding 11-12 people (if I remember right), you'd want about 12 pounds of butt to provide about 6 pounds of pulled pork. Two 6-8 pound butts should be perfect and even provide a decent amount of leftovers. The same number of smaller butts might not work so it's more accurate and understandable to say "You need 12-15 pounds" rather than "You need 2 butts."
Ok, my confusion.
BTW, how do you guys deal with all the giggles and snickering when talking about this? You should have seen my wife and co-workers when discussing rubbing the butts, oiling the butts for the rub, shredding the butts, etc.
I feel like I'm back in valve maint class in the Navy (inside joke),
Jim
Make them a nice large plate of pulled pork sandwiches and present it to them. Then immediately take the plate away and say "If you cannot be adults about it then you gals cannot eat any of it!!!! Smoked food is very serious eats!!" :D
Quote from: Drac on May 25, 2011, 09:40:43 AM
Quote from: Ka Honu on May 25, 2011, 09:11:13 AM
Ok, my confusion.
BTW, how do you guys deal with all the giggles and snickering when talking about this? You should have seen my wife and co-workers when discussing rubbing the butts, oiling the butts for the rub, shredding the butts, etc.
I feel like I'm back in valve maint class in the Navy (inside joke),
Jim
One would think they would appreciate a good oiled butt rub! ;) :D