I wanted to thank this forum for the wealth of information I found on cooking a pork butt. I smoked my first one yesterday and it was excellent. Rubbed a 5-3/4 pound butt with a coat of yellow mustard and Bad Byron's Butt Rub and let set in fridge approx
Forum: Cookshack Smoker Owners 0 likes I have a relatively new 045... Seasoned per instructions. I was smoking pork tenderloin with apple wood CHIPS. I (unfortunately) was not near, but the ladies of the house, three of them report a very loud BOOM from the unit. They said it shook...
You can make just about anything from pork. Depending on the cut of meat you intend to use, you can make roasted pork, baked pork, grilled pork, use pork as an element in a recipe or casserole, or even make pork the main event. Below are a few ideas of different cuts of pork and...
Pork steaks are from the shoulder, like pulled pork. Cooking it fast doest break down the tissues that makes it a tough piece of meat. So generally I like to cook them like I do ribs, cook at 225 to 250 whether on a smoker or in the oven. After about 4 or so hours you have ...
Cooking bacon in the ovencreates perfectly crispy, delicious bacon. It’s also super easy, creates less mess than cooking it on the stovetop and allows you to multitask in the kitchen. If you’ve never baked bacon, give it a try!
We will have a closer look at why under the section “Where is your heat coming from?” We recommend the same approach forpork buttas well. Why fat side down is better Most of the time, cooking brisket fat side down will taste and look better. ...
“repurpose” or freeze the leftovers. My husband is our bread baker and griller/smoker and we like to smoke a bone-in pork butt (you can also use the oven) —Delicious and leftovers be be used in tacos, fried rice, etc. I also freeze all vegetable scraps and chicken bones (backs, ...
A whole pork shoulder, also called apork butt, Boston roast, shoulder butt or shoulder blade roast,weighs 12 to 18 pounds. It consists of two cuts: the whole pork butt and the whole picnic. Both cuts weigh between six and 10 pounds, and both are sold boneless or bone-in. The picnic...
I put my first pork butt in last night around 9:45 p.m. It was a 6lb butt. I put it in my seasoned 008 with 4oz of hickory. I have a temp probe in it to monitor the internal temp. I set the cooker to 225*. Its now 4:45 p.m. the next day (19 hours later)
I have a Brinkmann water smoker (and you think you'll take some abuse). I've done many a pork shoulder and butt. I do mine at an average temp. of 230 degrees, and it usally takes me somewhere around 16 to 18 hours. Of course the shoulders I do are in the 8lb range. That co...