When I smoke, I wear boxers. The tighty whities were vetoed by my wife. Here in Vegas in the summer, with the sun shining down at a bazillion degrees boxers are a wonderful thing.
Well, my free sample of rub came in, and I used it mixed with some brown sugar to rub my 8 lb. pork shoulder. It goes in at about midnight tonight! (I'm kind of nervous now...)
Well, my free sample of rub came in, and I used it mixed with some brown sugar to rub my 8 lb. pork shoulder. It goes in at about midnight tonight! (I'm kind of nervous now...)
I have a CS025, very similar. I'd use 3 oz hickory but let the white smoke disapate before you put the butt in. Depending when you want to eat, you can put it in the night before (ie 11:00pm?) and let it cook all night at 225f. In the morning foil it and let if cook to an internal temp of 195'ish. Then take it out , wrap in a towel and put it in a cooler for a few hours. A pork butt in a cookshack is the easiest peice of meat you can do.
Lang 36" Patio
Cookshack SM025
JennAire 45,000 btu with cast brass burners
Maverick ET732
Maverick ET7
A Maze N Tube Smoke generator
Some people "foil" some don't it's personal preference I've done both and prefer the more bark you get from not foiling. You can foil anytime after 165 deg or so it's basically "steaming" at that point. I'd take it to 200-205 if the bone wiggles freely then I'll foil in a tin pan throw it in the cooler and cover it with towels for a couple of hours. It will still be plenty hot at that point sounds like your well on your way
One of the things that I like about foiling them is that I get alot more drippins & juices that way. I use these in the PP and save the degreased juices for gravy or au jus with non pulled pork meals. Also, the steaming process seems to speed up the cook and shortens the "stall". I usually foil mine when they stall.
MES 30"
A-Maze-N pellet smoker
Weber 22" kettle
E-Z-Que rotisserie
Weber Smokey Joe
Big Weber Gasser
Cracker Smoker
UDS
I've found that sometimes different areas of a pork butt cook differently. I had one occasion that part was dry and others was perfect although that was a boneless that I will never buy again. Foiling will prevent drying at the cost of some bark. Make sure you let it rest a and hour or 2 wrapped in foil , towel and in a cooler (FTC). Makes a big difference in preserving meat moisture. You don't want to pull the pork right out of the smoker.
Lang 36" Patio
Cookshack SM025
JennAire 45,000 btu with cast brass burners
Maverick ET732
Maverick ET7
A Maze N Tube Smoke generator
Well, it's done and it seemed to turn out well! :) My 8 year old son LOVED it, and my 6 year old daughter liked it too! Also, my WIFE liked it, and she has previously told me that she didn't like smoked food
My 5 year old and 14 month old we with Grandma, so we will find out about them later...
Now how do I handle the leftovers?
(I'll post some photos later, but I make no promises about the quality of the photos)
Thank you all so much for your help with my first "smoking" experience!
Pulled pork freezes excellent. I vacuum pack mine, butt have also just frozen it in gallon zip lock bags and it was fine. That way (zip lock bags), you can open the bag and break off a chunk if you're craving a PP sammy Freeze when bag is flattened oot.
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