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The 11th Annual Hot Pepper Awards - WINNERS ANNOUNCED!

NeedsWork

Member Since 22 Feb 2015
Offline Last Active Yesterday, 03:03 PM

Posts I've Made

In Topic: Smoked pork butt!

Yesterday, 02:43 PM

Finished product.  I can tell that I rushed it by pushing the temps.  The brazing liquid reduced into a great sauce!   

 

Almost no heat.  Very mild flavor, pork forward, rub middle, and smoke finish.  

 

 

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In Topic: Smoked pork butt!

Yesterday, 09:00 AM

The butt went on at 5am.  After the four hour mark, I decided to try a brazing liquid like Mike's: http://thehotpepper....-smoker/page-13

 

 

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In Topic: Prime Rib

26 May 2018 - 08:25 PM

Nice!


Thanks! Rub was a little salty for my taste but everyone else liked it.

In Topic: Smoked pork butt!

26 May 2018 - 03:31 PM

Brine: 

1 cup molasses

1/8 cup of kosher salt (heaped)

Apple juice to cover

 

Binder:

Solids from 1 bottle Italian dressing 

Yellow mustard 

 

Injection:

Liquid from 1 bottle Italian dressing

Equal parts orange juice and apple juice

3T rub

 

Rub:

1.5 cups turbinado sugar

1/8 cup smoked sea salt

1/8 cup sea salt

 

2T la mesa powder

2T ancho powder

2T paprika

2T Smoked chili powder

2T onion powder

3T garlic powder

 

1t each pink, white, szechuan pepper, ground

2t cumin

3t tumeric

2t mustard

1t celery salt

1t fennel 

1t coriander

1t cardamom

2t cinnamon  

 


In Topic: Smoked pork butt!

26 May 2018 - 03:18 PM

Brined for 24.  Rubbed and ready to go on at 4-5 am.  I'll give it another dusting as it goes on.

 

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