On an egg style smoker.
Announcement
Collapse
No announcement yet.
Looking for a good smoked pork butt recipe
Collapse
X
-
I marinate mine in Dr Pepper for the night before.
Then I hit with HEB pepper blend grinder, garlic powder, and holliers or uncle J cajun seasoning. Any favorite cajun seasoning will work. Then a light rub down of brown sugar. Throw it in, let it roll until it hits 198-200. No wrapping ever.
Once it's done I wrap in pink butcher papers and a towel, and set in the cooler for a few hours until I'm ready to shred it. Comes out amazing every time.
Usually mix in some of the drippings I catch, a little tiger sauce and franklins sweet vinegar sauce when shredding.
Sent from my SM-G892A using Tapatalk
-
Originally posted by Flex View PostI marinate mine in Dr Pepper for the night before.
Then I hit with HEB pepper blend grinder, garlic powder, and holliers or uncle J cajun seasoning. Any favorite cajun seasoning will work. Then a light rub down of brown sugar. Throw it in, let it roll until it hits 198-200. No wrapping ever.
Once it's done I wrap in pink butcher papers and a towel, and set in the cooler for a few hours until I'm ready to shred it. Comes out amazing every time.
Usually mix in some of the drippings I catch, a little tiger sauce and franklins sweet vinegar sauce when shredding.
Sent from my SM-G892A using Tapatalk
Comment
-
Originally posted by Mr. Whiskers View PostI do them very similar but cook them in a pan with the Dr. Pepper. Cooking 4 right now
They're almost all good. Pork is hard to screw up! Not near as difficult as brisket!
Sent from my SM-G892A using Tapatalk
Comment
-
Originally posted by White Falcon View PostAbout how long does it take to get to temp.Last edited by twistedmidnite; 05-16-2021, 07:23 AM.
Comment
-
Originally posted by twistedmidnite View PostIn my experience about 50-60 minutes per pound, I don't inject or brine. I let it come to.room temp then slather with mustard and your favorite pork rub. Smoke it till 160° then wrap. Bring to 205° and put in a big pan and let cool. Unwrap it in that pan and pull then mix in all the juice. Sprinkle in some of your rub and add bbq sauce if you want. Iv never had a complaint.
VVVVVV---Rub link video. This stuff is great.
Comment
-
Originally posted by Flex View PostI marinate mine in Dr Pepper for the night before.
Then I hit with HEB pepper blend grinder, garlic powder, and holliers or uncle J cajun seasoning. Any favorite cajun seasoning will work. Then a light rub down of brown sugar. Throw it in, let it roll until it hits 198-200. No wrapping ever.
Once it's done I wrap in pink butcher papers and a towel, and set in the cooler for a few hours until I'm ready to shred it. Comes out amazing every time.
Usually mix in some of the drippings I catch, a little tiger sauce and franklins sweet vinegar sauce when shredding.
Sent from my SM-G892A using Tapatalk
Sent from my iPhone using Tapatalk Pro
Comment
-
Thanks for the idea's. My wife did 1/2 of a 9 lb. roast in a crock pot, fat side up. I did the other 1/2 in the egg smoker, I did fat side up also. I de boned the roast before cooking.Why we did it in half, I don't like it in a crock pot. Both were very tender, and mine had a great bark. They both took about 6 hours.
Comment
-
I had to make an injection this weekend on the fly. I used maple syrup, worcestershire, ketchup, mustard, brown sugar, rub, a touch of chili powder, and thinned it with some water before injecting. In total I injected about 3/4 cup of this. Rubbed with mustard, Texas Rib Rub, Reo's rib rub, brown sugar and black pepper. Put on a stick burner 9-10 hours at 250 or so. It was more than surprising how well this came out.
Comment
Comment