tron777 wrote: ↑Thu Jun 27, 2024 8:43 am
I'm going to be smoking two pork butts for my fireworks party this year. I will be smoking them on Thurs of next week. I will be injecting them with apple juice and some spices, such as salt, pepper, garlic and onion powder. Then, I will be applying my rub which will consist of brown sugar, salt, pepper, onion and garlic power, a little paprika, and a little chili powder. I will run the smoker around 250-275 degree range. I'll leave the butts uncovered for the first 3 or 4 hours until I get the desired color that I want (bark). Then, I will add a little more apple juice to the pan and will spritz them with some apple cider vinegar before wrapping it all in foil to get the meat nice and tender! Once the internal temp gets up to the 190-195 degree range, I will pull the meat from the smoker and let it rest for an hour or so. Then, it'll be time to shred it for pulled pork sandwiches for the party. This is my typical process and there usually aren't any leftovers! A buddy I work with is supposed to be bringing smoked chicken legs too!
The day of the party, I'll be grilling some all beef hot dogs, brats, and jalapeno cheese filled hot dogs. My Mom will be making the sides such as potato salad, mac n cheese, a fruit tray, cole slaw and cookies. Should be plenty of food for all! We are expecting around 30 people give or take. My neighbors will be having people over to their respective houses as well.
Sounds wonderful Bro!
Does your Mom e.g. use a Marzetti, mayo, or horseradish base dressing in the slaw?
She makes her own dressing Bro with Hellman's Mayo, sugar, and vinegar.
Sounds great!
It is! She is able to find the right balance of sweetness from the sugar and the bitterness you get from the vinegar. Take a scoop of that overtop of my pulled pork from the smoker and you've got a darn nice sandwich!
House of Cards wrote: ↑Wed Jul 07, 2021 1:26 pm
Thanks! My plan is to research it a bit this year with an eye towards either a birthday or father's day gift request next year. that is unless I see a "clearance" deal at the end of the season that i can't pass up.
But yeah, the options can be a bit dizzying to someone who doesn't know what they're doing yet.
Yeah, take your time and do some research for sure.
Haha! i just looked back at this thread; So turns out my wife found a Traeger Tailgater all assembled and on clearance from Kroger at the end of the season back in 2023. Got it for $200. It is small, but mighty! Comes with a probe to track temp on my meat, isn't fancy though like the ones that connect up to your phone via an app or the like. But it has been a good entry level pellet smoker, and I have gotten rather good at smoking pork butts and racks of ribs. I've also done chicken wings a few times, still honing in on those a bit. I tried Salmon once, it was kind of a disaster, not sure the juice is worth the squeeze on that one.
Les, never thought about butter and mustard on my butt to get the rub to bond, I generally just use mustard for that. But maybe I'll try and see? Likewise mayo on steaks; So do you coat in mayo and rub before they go on the grill? Or do you season after flipping first side? I was always taught to wait to season until the side had a sear to keep the salt from pulling out all the juices, but maybe that was wrong info?
Located at intersection of Blue Rock Rd and I-275/SR 126 Hwy in Colerain
For my rub recipe, I use 1/4-1/2 cup of Brown Sugar, 2t each of Kosher Salt, Black Pepper, and Paprika, 1t each of Garlic Powder, Onion Powder, dried Mustard, 1/2t of ground Cinnamon, and a 1/4t of Chili Powder and Cayenne Pepper, and my secret ingredient, 1/4-1/2t of Instant Espresso Coffee.
I do closer to the 1/4c on the Brown Sugar for Pork Butts, because I cook them in a pan/wrap after about 3hrs and before I do, I sprinkle additional rub on, along with 1/2c or so of brown sugar and pats of butter. For the ribs, I use the higher amount of sugar.
I get rave reviews when folks try both my shredded pork and my ribs.
Located at intersection of Blue Rock Rd and I-275/SR 126 Hwy in Colerain
Question, when you cook butts or ribs, do you pull straight out of your refrigerator or do you "set out" to get closer to room temperature? I have always done the latter, but I watched a video on Brisket and the person said they try to cook their brisket when still very cold because it maximizes the smoke time, something I never thought of either.
Located at intersection of Blue Rock Rd and I-275/SR 126 Hwy in Colerain
House of Cards wrote: ↑Wed Jul 07, 2021 1:26 pm
Thanks! My plan is to research it a bit this year with an eye towards either a birthday or father's day gift request next year. that is unless I see a "clearance" deal at the end of the season that i can't pass up.
But yeah, the options can be a bit dizzying to someone who doesn't know what they're doing yet.
Yeah, take your time and do some research for sure.
Haha! i just looked back at this thread; So turns out my wife found a Traeger Tailgater all assembled and on clearance from Kroger at the end of the season back in 2023. Got it for $200. It is small, but mighty! Comes with a probe to track temp on my meat, isn't fancy though like the ones that connect up to your phone via an app or the like. But it has been a good entry level pellet smoker, and I have gotten rather good at smoking pork butts and racks of ribs. I've also done chicken wings a few times, still honing in on those a bit. I tried Salmon once, it was kind of a disaster, not sure the juice is worth the squeeze on that one.
Les, never thought about butter and mustard on my butt to get the rub to bond, I generally just use mustard for that. But maybe I'll try and see? Likewise mayo on steaks; So do you coat in mayo and rub before they go on the grill? Or do you season after flipping first side? I was always taught to wait to season until the side had a sear to keep the salt from pulling out all the juices, but maybe that was wrong info?
I don't use a bonding agent on a butt just my ribs. I inject a pork butt with apple juice and some spices. But there isn't a wrong way to do something unless it doesn't come out right. You learn by trail and error. I love mayo and some spices on a steak. I put the mayo and spices on both sides then put the meat directly on to a hot grill to get that oil in the mayo to form a nice crust and to seal in the juices of the steak.
House of Cards wrote: ↑Tue Feb 25, 2025 10:35 am
Question, when you cook butts or ribs, do you pull straight out of your refrigerator or do you "set out" to get closer to room temperature? I have always done the latter, but I watched a video on Brisket and the person said they try to cook their brisket when still very cold because it maximizes the smoke time, something I never thought of either.
I prefer them to be at room temperature. IMO it can effect the tenderness or the ability to breakdown the fibers and tissues of the meat unless you let it come to room temperature first. I do before injecting and rubbing it. Just my opinion, Everybody has their own theories and ways of prepping and cooking their meats. Flavor profiles, etc.
Biggest thing I learned the hard way was CLEAN THE SMOKER REGULARLY! I did chicken wings one time, the temp fluctuated all over the place and I had issues with getting the wings cooked all the way thru. Turns out, the inside of my smoker had a bunch of "smoke dust" and I guess it got on the temperature sensor and affected how many pellets the auger was rolling into the fire box. Since then, I have always made sure to clean my smoker between cooks. You learn by getting burned, I guess.
Located at intersection of Blue Rock Rd and I-275/SR 126 Hwy in Colerain
This is my typical process and there usually aren't any leftovers!
A buddy I work with is supposed to be bringing smoked chicken legs too!
