Hmmm :hmm:
I directed Princesca to buy a pork butt at the grocery because I want a break from vegetarian cooking and haven't used the smoker in a while.
But the last time I did a pork butt, I smoked it for like 8 hours and it still wasn't done, and any longer in the smoker is a bit too long IMO (I like smoked meat, but I like to be able to taste the meat also).
I was thinking maybe I could brine the pork butt, and then throw it in my slow cooker for like 6 hours, and then do the spice rub and THEN put it in the smoker for like 2 hours.
Anyone ever try to do something like this?
You're doing it wrong.
Put the rub on the pig for at least 12 hours, preferably 24. Smoke or cook it for about 4 hours at temps around 225. I suspect that your smoke is not hot enough.
I blame the fact that I'm giggling over Caliga "doing a pork butt" entirely to too much exposure to Languish. :P
Quote from: Malthus on March 24, 2011, 09:02:57 AM
I blame the fact that I'm giggling over Caliga "doing a pork butt" entirely to too much exposure to Languish. :P
The bigger the cushion, the sweeter the pushin'.
Quote from: Scipio on March 24, 2011, 08:26:29 AM
You're doing it wrong.
Put the rub on the pig for at least 12 hours, preferably 24. Smoke or cook it for about 4 hours at temps around 225. I suspect that your smoke is not hot enough.
I have a thermometer in the lid of the smoker but I don't know how accurate it really is. My smoker does seem to have trouble holding a temp that high unless I feed it wood continually.... but again I'm not sure I trust the thermometer. :hmm:
Do what I do, it's fool proof. Just buy pork already smoked from the store. :cool:
I enjoy making stuff myself. Your method is more likely to result in success though, I will concede. :)
Define "done" in this context. It sounds like Skippy is right, but what are you looking for?
See, here's the thing, which I tried to articulate earlier but maybe not clearly.
I love smoked stuff. Smoked meat, smoked cheese, etc.
However, I don't like stuff to taste *too* smoked.
The last time I cooked a pork butt overnight in the smoker, it tasted like mainly hickory smoke and nothing else. It was done and I ate it, but it was too smoky for my liking.
So basically, I want to smoke the pork in my smoker (preferable to just using liquid smoke), but because I don't want an overwhelming smoke flavor, I want some way of either guaranteeing I won't get too much of that, or a method where I can start or finish it in the smoker and do the bulk of the cooking in the stove or a slow cooker.
Quote from: Caliga on March 24, 2011, 10:21:09 AM
I enjoy making stuff myself. Your method is more likely to result in success though, I will concede. :)
Hehe...your method is fun though. I also enjoy some cooking, learning new things. But I'm not too adventurous.
Cold smoking it in the smoker and then finishing in the oven is a perfectly acceptable solution.
I'm pretty sure you'd want to smoke it first, then put it in the slow cooker.
Once the exterior is cooked it won't really accept any more smoke flavour.
Quote from: MadImmortalMan on March 24, 2011, 10:58:29 AM
Cold smoking it in the smoker and then finishing in the oven is a perfectly acceptable solution.
Ok. That's how my boss does his ribs. :cool:
My only concern here is would the smoke odor linger in the oven? I bake myself muffins for breakfast every week. :thatsgay:
My best smoker tip is to ask for a light from the girls with the biggest boobs.
Quote from: Norgy on March 24, 2011, 02:08:20 PM
My best smoker tip is to ask for a light from the girls with the biggest boobs.
Been there, done that. :cool:
However, I only smoke Cuban cigars now and since I haven't gotten a stash in a while, I have therefore not smoked in a while. I have 2-3 that my dad gave me which I'm saving as a strategic reserve. I also have some cigarillos but I don't like them as much and they're probably stale anyway.
Real smokers smoke unfiltered Luckies.
And most of them are dead.
Define "Lucky".
http://www.thepauperedchef.com/2006/09/grill_week_day_.html (http://www.thepauperedchef.com/2006/09/grill_week_day_.html)
I like the spice rub in that recipe. I think I've used one almost exactly like that before.
The smoking has: begun. :cool:
Quote from: Malthus on March 24, 2011, 09:02:57 AM
I blame the fact that I'm giggling over Caliga "doing a pork butt" entirely to too much exposure to Languish. :P
:mellow:
It's in the oven now, sitting above a pan of water @ 225. I've been basting it in a grill sauce I got from a country negro every 30 minutes or so.