Bone in pork butts are supposed to be going on sale at Kroger tomorrow @$1.29 lb. And whole briskets @$2.99 lb.
Got word on this when I was travelling.
Fortunately, I have a buddy that was willing to make a haul!
Bone in pork butts are supposed to be going on sale at Kroger tomorrow @$1.29 lb. And whole briskets @$2.99 lb.
I just go.
I use a rub and let it sweat in for a few hours, then on the smoker it goes. I put mine on about 10pm, then when I wake up I put it in a foil pan, cover it with brown sugar, and a stick of butter, put aluminum foil over the pan to wrap it, and back on the smoker til it probes tender.
After it’s done I take the butt from the pan, pour the juice into a fat separator, pull the pork, and pour the juice over it.
Won’t disappoint.
One tip, after the butt is done, open the foil on top and let it steam out, then close it back up to rest. It’ll help the bark not get soggy.
It’s amazing. I saw it once when looking for something new, and everyone loved it so it’s my new standard.Brown sugar and butter?
Damn!!!
I usually use butcher paper but suspect it would work as well with this approach.
Never injected, but sounds interesting. I prefer to put the rub on the night before or even earlier if I can, it works like a "dry brine". The salt pulls out some of the liquid and forms a concentrated brine that is absorbed back into the meat.Smoking pork butt this weekend.
I have always injected them with apple juice the night before. I am thinking about skipping that to see how it compares.
What do others here do? Inject or just go?
I have also done dry rubs the night before. Thinking about trying it where I do that an hour or so before they go on. What do others here do?
Save your empty paper towel rolls - stand one in the center of the chimney and load the charcoal around it. Light as usual.
Cuts the time almost in half.
You're welcome.Used this tip for the first time today.
EXCELLENT TIP!
Charcoal was ready to go in just under 10 minutes.
Thank you.
I have saved a couple overcooked pork loins with apple juice.If I have some apple juice I will inject, if not it doesn't bother me.
If I have some applesauce I will also mix that with the apple juice to inject.
Rub on at least 12 hrs before smoke time, and pull from fridge an hour before going on smoker also.
Hmm, Wonder if it would have worked with the couple of Ribeyes I turned to charcoal because of drinking and BSing.I have saved a couple overcooked pork loins with apple juice.
you know having drinks and forgetting to watch the temp well. Had people over and they all loved it and no one complained that it was dry/overcooked.
just posting this in case someone is in the same boat someda.
The only way to fix the ones I screwed up would be to put a new steak on it. Seriously they were on the charcoal for over 2 hours.I’d use butter on a steak, it’s magical lol.
Just before going into butcher paper wrap.
View attachment 202818
Hit temp and heading to the dry cooler to hold for an easy am shred.
Some of its going to end up with eggs for breakfast.