Smoke #2 Pork Butt

Mr Walleye · January 01, 2009, 02:16:47 PM

Looks great Brisket_Lover! ;) 8)

Congrats!

Mike

westexasmoker · January 01, 2009, 02:19:48 PM

Very nice BL!

I see some good eating ahead!

C

Brisket Lover · January 01, 2009, 02:28:54 PM

Just got some potato bread and about to break into it. Of course I will let ya know! So glad I found this forum!!!

Tenpoint5 · January 01, 2009, 04:11:17 PM

BL looks great only one question. You having fun yet?????

Brisket Lover · January 01, 2009, 04:34:12 PM

Quote from: Tenpoint5 on January 01, 2009, 04:11:17 PM
BL looks great only one question. You having fun yet?????

No way.... ;)

It was great, I loved how the Mr. Brown is like jerky. Just a bit of sauce on it and it was so good. I have the other one still FTCing for a bit until I feel like pulling it apart.

Whats the best way to save it? I was figuring I would wrap it in freezer paper in portions and freeze it in a freezer bag since I don't have a food saver yet. I'll keep some in the fridge also to eat this weekend.

Brisket Lover · January 04, 2009, 06:03:23 PM

Well so I wrapped the pulled pork in freezer paper and put it in a freezer bag. Then I took my dyson and sucked the air out.

Now some of the other pulled pork that I had in the fridge tasted a bit more dry. Not as good as it was the first day of course, but even not as good as the second or third day. Im guessing I should have just wrapped chunks of it to keep more juice in it. I did reheat with some sauce one time and apple juice another but still a bit dry. Any other suggestions?

FLBentRider · January 05, 2009, 03:52:15 AM

I only pull what I am going to eat. I leave the rest in chunks. It tends to dry out if you shread it.

Brisket Lover · December 31, 2009, 01:30:46 PM

I think I am starting a tradition. I decided to bring pulled pork to a football party tomorrow.

I was looking back to see how I smoked my first one and realized it was 1 year ago. My how time flies. This time the smoker is in the garage protected from the low temperatures and wind.

Brisket Lover · January 01, 2010, 11:47:44 PM

Well the butt came out better than ever. Took about 22 hours total, 4 hours of hickory and then into the inside oven. I didn't trim any fat and also did not boat. I did do the Southern Succor Rub.

It was truly heaven on earth. Sorry no ending pictures, my cell phone was missing.

Before going in

My setup

KyNola · January 02, 2010, 06:42:11 AM

Brisket Lover,
Your pork looks good. You did yours exactly the same way I do mine. 4 hours of hickory and into the oven without boating or wrapping. In Kentucky where I'm from, that's exactly how it's done. I'm sure it's just me but I think you get a better bark using that technique. I typically use the Renowned Mister Brown recipe.

Great job BL!

KyNola

Brisket Lover · January 02, 2010, 09:41:27 PM

Here is a pic that kinda shows it. The smoker just turned 1 and is the best Christmas gift ever.

madtown · January 07, 2010, 07:07:48 AM

Anyone have the recipe for the sheekin rollups? They look tasty.

KyNola · January 07, 2010, 07:40:56 AM

Madtown,
Check out the recipe website www.susanminor.org You'll find 4-5 basic chicken roll up recipes. Read through them to get the basics and then tweak them to your liking.

KyNola