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Infinite Karma posted:Is there a reason you think that's not a pork butt? It’s smaller than all the pork butts I’ve ever seen and doesn’t have a huge fat cap. Also don’t pork butts normally weigh more than 3.5 lbs?
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Mar 5, 2019 06:03
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| # ? May 14, 2024 00:35 |
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Pork butts are usually that size, and don't usually have a fat cap. Are you thinking of pork belly?
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Mar 5, 2019 06:05
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I. M. Gei posted:It’s smaller than all the pork butts I’ve ever seen and doesn’t have a huge fat cap. Also don’t pork butts normally weigh more than 3.5 lbs? Pork butts are just shoulder meat, they can come in any size the butcher cuts them up to. You can get small pork butts and large ones.
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Mar 5, 2019 06:11
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Just cook it at 225-275 with a probe in it until it hits ~200. Rest, shred, eat.
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Mar 5, 2019 06:29
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Infinite Karma posted:don't usually have a fat cap. What?
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Mar 5, 2019 13:26
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Infinite Karma posted:Pork butts are usually that size, and don't usually have a fat cap. Are you thinking of pork belly? All the shoulder's I've bought are 7ish lbs and have a fat cap on the top. edit: but it appears that there are some that are also sold trimmed.  lookin' on the interewebs there's 2 different camps equally split between trim it or keep it. tater_salad fucked around with this message at 14:09 on Mar 5, 2019 |
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Mar 5, 2019 14:03
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I. M. Gei posted:My dad went to the store today to get a pork butt for me to smoke, but he came home with this. this is for carnitas made in slow cooker. trust me
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Mar 5, 2019 15:52
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We definitely don't have cuts like that here. Here a pork shoulder is either whole or half, but either way it comes with the skin on and the bones in, and it includes the top of the arm. On the other hand, it's also under $1/lb. With that cut, tbh I would be tempted to do a pork pot roast, it just looks made for it. But it would also be delicious smoked or as carnitas
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Mar 5, 2019 16:20
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i like nice words
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bewbies posted:this is for carnitas made in slow cooker. trust me Yeah pretty much, toss it in and let it rip through the day. They basically bone sawed the butt into smaller cuts. (Cripes, that came out wrong).
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Mar 5, 2019 16:39
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C-Bangin' it 
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tater_salad posted:All the shoulder's I've bought are 7ish lbs and have a fat cap on the top. Where I live I only ever see them like this. Sometimes bone in, sometimes bone out, but never with skin on or untrimmed.
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Mar 5, 2019 16:58
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To be fair mines usually got a bit more fat on it, they always bone in. I just grabbed a pic from the net since I haven't photographed a naked butt.. all my pics are post smoked or at least covered in rub.
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Mar 5, 2019 17:36
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Recently I can only find them with the skin on, which is incredibly annoying to remove while raw. So I just smoke it with the skin on, and it's fine.. but it just ends up with less surface area for rub and bark on the finished product. Scoring the top usually helps a little, but I wish I could find skin off.. very annoying.
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Mar 5, 2019 17:40
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revmoo posted:Got a full prime packer brisket in the fridge I'm gonna throw on my Kettle tomorrow. I know this is last month, but i'd say give Bad Byron's Butt Rub a try.
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Mar 5, 2019 22:43
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McSpankWich posted:Recently I can only find them with the skin on, which is incredibly annoying to remove while raw. So I just smoke it with the skin on, and it's fine.. but it just ends up with less surface area for rub and bark on the finished product. Scoring the top usually helps a little, but I wish I could find skin off.. very annoying. Chew it off.
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Mar 6, 2019 00:13
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Hasselblad posted:Chew it off. I don't know why I didn't think of this myself
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Mar 6, 2019 00:53
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toplitzin posted:I know this is last month, but i'd say give Bad Byron's Butt Rub a try. This and Meat Church Holy Cow are my favourite for beef.
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Mar 6, 2019 04:01
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My smoker maze arrived today. I'm kind of excited to give it a go.
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Mar 6, 2019 06:44
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McSpankWich posted:Recently I can only find them with the skin on, which is incredibly annoying to remove while raw. So I just smoke it with the skin on, and it's fine.. but it just ends up with less surface area for rub and bark on the finished product. Scoring the top usually helps a little, but I wish I could find skin off.. very annoying. Weird. Never seen a butt with skin. Now a picnic always has skin which just false off after cooking.
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Mar 6, 2019 13:15
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Fall Dog posted:My smoker maze arrived today. I'm kind of excited to give it a go. Make sure you have a propane torch to light it. You can get one at the hardware store for $15 or less, and a bottle of propane is only a couple of bucks
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Mar 6, 2019 13:45
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McSpankWich posted:Recently I can only find them with the skin on, which is incredibly annoying to remove while raw. So I just smoke it with the skin on, and it's fine.. but it just ends up with less surface area for rub and bark on the finished product. Scoring the top usually helps a little, but I wish I could find skin off.. very annoying.
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Mar 7, 2019 00:55
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Whooping Crabs posted:Make sure you have a propane torch to light it. You can get one at the hardware store for $15 or less, and a bottle of propane is only a couple of bucks I've got one of those, so lighting it should be pretty easy. I'm picking up an order of beef short ribs tomorrow. Any tricks or tips for cooking them? Are frog mats worth the expense?
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Mar 7, 2019 06:27
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There’s smoke coming out of the door on my Big Green Egg, which I think means it’s time to replace the gaskets. Whoever itt said BGE gaskets were poo poo was right. Need recommendations for gaskets for large BGEs.
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Mar 7, 2019 20:30
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Sigh, I should do that too.
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Mar 7, 2019 21:30
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My pork butt is stalling like a motherfucker. It’s been between 156° and 162° for like the past 2 hours. Started it around 1:15 PM at 225°, then I set the pit to 250° about an hour and a half ago. I wouldn’t think a 3.3 lb pork butt would take this long to cook.
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Mar 8, 2019 00:20
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If you're on a time crunch you can always crutch it.
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Mar 8, 2019 00:36
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I. M. Gei posted:There’s smoke coming out of the door on my Big Green Egg, which I think means it’s time to replace the gaskets. Whoever itt said BGE gaskets were poo poo was right. Are you talking about the lid gasket?
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Mar 8, 2019 00:46
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arisu posted:If you're on a time crunch you can always crutch it. I just did. I’m still pissed because my cookbooks say that a 5 to 7 lb pork butt should take 4 to 6 hours to cook, and this one is smaller than that and I wasn’t expecting it to take this long, I wasn’t expecting the stall on a pork butt to be this lovely, pork butts are supposed to be easy and meanwhile my mom is hungry now and demanding to be fed and why didn’t I start the pork earlier and    Hasselblad posted:Are you talking about the lid gasket? Yeah that one. Although it probably wouldn’t hurt to replace the chimney one too.
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Mar 8, 2019 01:13
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Cooks Illustrated had a method where you do 350 until you are passed the stall zone (165ish?) and then drop the temp to 225 until you hit your target temp. Looked like it works pretty well for when you don't have all day.
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Mar 8, 2019 01:58
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I. M. Gei posted:I just did. https://www.amazon.com/gp/product/B01D0ORS48/ref=oh_aui_search_asin_title?ie=UTF8&psc=1
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Mar 8, 2019 02:00
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I've found whenever I've smoked sausages that I don't get as big a smoke flavour as I'd like. I've picked up some chevups to see if the lack of casing gives a better result. The butcher wasn't able to get my brisket in, so I have two packs of 3 beef ribs. I'll attempt cooking one of the packs this weekend if the weather is reasonable. I'll also trial my smoker maze with a mix of hickory pellets and mesquite sawdust to see what happens.
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Mar 8, 2019 05:57
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I. M. Gei posted:I just did. Your cookbooks are overly optimistic. A 5-7 pound butt can easily take 10+ hours at 225....butts can stall an insanely long time. They can take just as long as an even bigger brisket - they are easy because they are forgiving in terms of results, not because they are quick. ROJO fucked around with this message at 06:24 on Mar 8, 2019 |
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Mar 8, 2019 06:21
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ROJO posted:Your cookbooks are overly optimistic. A 5-7 pound butt can easily take 10+ hours at 225....butts can stall an insanely long time. In other words, Steven Raichlen lied to me. Great.
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Mar 8, 2019 06:24
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I'm gonna confidently say the fault lies with your ignoring half this thread explaining why pork butts are good and not whoever that dude is.
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Mar 8, 2019 07:36
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A good rule of thumb for you might be not to start a smoke after noon and expect to serve dinner at a reasonable time, full stop.
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Mar 8, 2019 13:47
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I. M. Gei posted:In other words, Steven Raichlen lied to me. I did an 8lb pork butt on Wednesday. Started at 7:30am and pulled it off just after 5pm. I've seen more like 75-90 minutes per pound cook time.
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Mar 8, 2019 14:15
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TheReverend posted:I smoked a Chuck Roast this weekend. What settings, ie external temp / target internal temp, approx cooking time did you go for? I haven't done a brisket in the new electric smoker and might give a chuck a try 1st tomorrow morning.
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Mar 8, 2019 14:23
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toplitzin posted:I know this is last month, but i'd say give Bad Byron's Butt Rub a try. I still got the point sitting in my freezer. I'll give it a shot.
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Mar 8, 2019 17:27
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I. M. Gei posted:I just did. Cook to temp, not to time. Every butt is different (came out the wrong way), they are just guidelines. Do hot and fast. Just remember to foil around 160 or so otherwise you end up with too much bark.
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Mar 8, 2019 20:01
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Colostomy Bag posted:you end up with too much bark
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Mar 8, 2019 22:29
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That Works posted:What settings, ie external temp / target internal temp, approx cooking time did you go for? I know this is uber late, but I used this as a guideline: https://www.traegergrills.com/recipes/beef/traeger-brisket Both of my baby briskets came out pretty decent when I used the temperature settings mentioned in the recipe. I also rubbed my briskets and wrapped them in plastic the night before I cooked them. The only thing I'd consider changing is the internal temp it suggests foiling the meat at. It says to foil when it hits 160, but both times I hit the stall at 150. I feel like if I foiled at 150, my cooking time would have been shortened by an hour or so. I'm not sure how that would affect the texture though. I let mine rest inside a towel-stuffed cooler for at least 30 minutes. I pretty much started fixing the sides as soon as I put the meat in to rest, so once the sides were done, out came the meat. 
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Mar 8, 2019 23:02
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