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Thread: Smoked Pork Weekend

  1. 04-25-2008, 06:28 PM #1
    Tahyo
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    Default Smoked Pork Weekend

    And so it begins. Bragg and I apparently had the same idea for the weekend and that's to smoke some pork butts/shoulders. I got mine rubbed down this afternoon and will let them set till around 4 or 5 tomorrow and then I'll pop them in the smoker for about 16 hours.

    Here's a couple pictures of my start. A picture of one rubbed down and the other are both rubbed and bagged till tomorrow.

    http://i106.photobucket.com/albums/m...ds/pork_01.jpg

    http://i106.photobucket.com/albums/m...ds/pork_02.jpg

    I did links to the pics so those with slow connects wouldn't get their bandwidth robbed.
    Last edited by Tahyo; 04-25-2008 at 06:47 PM.
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  2. 04-25-2008, 06:35 PM #2
    BraggSurvivor
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    Are you gonna make me pluck mine outta the fridge? OK, I'll yankem.

    They look great!
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  3. 04-25-2008, 06:44 PM #3
    BraggSurvivor
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    Sorry Tahyo, my wife told me to get the hell out of her kitchen......and take my meat slicer with me. I'll take a pic in a couple hours when she's done.
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  4. 04-25-2008, 06:49 PM #4
    Tahyo
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    Oh, take your time Bragg... no hurry. I'm sure yours are just as purty as these.

    I rubbed mine down with a quick rub of kosher salt, black and white pepper, sweet paprika, cayenne, white and brown sugar.
    Last edited by Tahyo; 04-25-2008 at 06:51 PM.
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  5. 04-25-2008, 07:44 PM #5
    BraggSurvivor
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    I don't know buddy, I might have to postpone till tomorrow morning.......started snowing like a buggar again, not suppose to let up. I might have to move the cook to the quonset kitchen.


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  6. 04-25-2008, 07:50 PM #6
    Tahyo
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    Hey, late is better than never when it comes to some good pork.
    "The very existence of flame-throwers proves that some time, somewhere, someone said to themselves, You know, I want to set those people over there on fire, but I'm just not close enough to get the job done."
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  7. 04-25-2008, 07:54 PM #7
    BraggSurvivor
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    Yea, I'll fire up in the morning. Wife is just about to leave so I'll just get up in the morning and haul the Egg to the quonset with the tractor. At lest I'll be dry.
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  8. 04-25-2008, 08:09 PM #8
    BraggSurvivor
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    Brine:
    Molasses, Pickling Salt, Well/Bottled Water,


    Rub:
    Celery Seeds, Garlic Powder, Sea Salt, Dry Mustard, Fresh Ground Black Peppercorns, Mild Paprika, Dehydrated Onion Flakes, Hot Paprika, Kosher Salt, Firmly packed Light Brown Sugar

    Ive used this combo for years.
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  9. 04-25-2008, 08:18 PM #9
    Tahyo
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    Sometimes I use a rub, sometimes I don't. This time I kept it very light. There's been a couple times when I've marinated a smaller butt in apple cider over night. I have to do that one again.
    "The very existence of flame-throwers proves that some time, somewhere, someone said to themselves, You know, I want to set those people over there on fire, but I'm just not close enough to get the job done."
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  10. 04-25-2008, 08:33 PM #10
    BraggSurvivor
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  11. 04-25-2008, 08:35 PM #11
    BraggSurvivor
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  12. 04-25-2008, 08:36 PM #12
    Tahyo
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    Mighty fine looking pieces of meat. Nice fat caps on those.
    "The very existence of flame-throwers proves that some time, somewhere, someone said to themselves, You know, I want to set those people over there on fire, but I'm just not close enough to get the job done."
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  13. 04-25-2008, 08:40 PM #13
    BraggSurvivor
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    Thanks, her name was daisy, my daughter Mary's pig from last year.
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  14. 04-25-2008, 10:12 PM #14
    Aurelius95
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    While Bragg may be postponing his "smoke out" due to snow, I was wet wading in the Chattahoochee today! Georgia has great weather this time of year, but by July, I will be wishing I lived up where you are, Bragg!

    By the way, do you use the Green Egg for this type of smoking? I know you all have different sorts, but wanted to know how you'd be doing it.

    Gracias
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  15. 04-26-2008, 12:25 AM #15
    BraggSurvivor
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    Yes, this will go on the Egg for about 11-12 hours at 215-250 degrees. I will start caramelize the outside at the 10th hour after smoking is done.
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  16. 04-26-2008, 08:53 AM #16
    dilligaf2u2
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    I hate you both / In a good way! So where is my invite to the feast!

    Looks like I best get my pork out of the freezer this weekend.

    I do not have a smoker but the oven can do a good job.

    Don
    No one knows more about a task then the person that does it, Practice makes perfect!
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  17. 04-26-2008, 10:47 AM #17
    Tahyo
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    How's the weather holding for you today Bragg? It's pretty windy here today so I'm hoping it settles down before this evening. It's just harder to keep my temperature maintained when we have this much wind.
    "The very existence of flame-throwers proves that some time, somewhere, someone said to themselves, You know, I want to set those people over there on fire, but I'm just not close enough to get the job done."
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  18. 04-26-2008, 10:50 AM #18
    Tahyo
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    Quote Originally Posted by dilligaf2u2 View Post
    I hate you both / In a good way! So where is my invite to the feast!

    Looks like I best get my pork out of the freezer this weekend.

    I do not have a smoker but the oven can do a good job.

    Don
    Don, I've done pork shoulders in the oven as well, although it won't come out quite like if it were in a smoker. Just put it in a pan, set the heat for 225 and let her rip till the internal temp on the pork butt/shoulder is about 185/190. I usually cover mine on and off and raise it up off the bottom of the pan a little bit.
    Takes about 12 to 16 hours last I remember.
    "The very existence of flame-throwers proves that some time, somewhere, someone said to themselves, You know, I want to set those people over there on fire, but I'm just not close enough to get the job done."
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  19. 04-26-2008, 10:54 AM #19
    BraggSurvivor
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    It's great man, -10 and sunny but suppose to get to a high of +11 today. Things will be melting fast. I moved the Egg to the quonset at 6am and the pork is in the smoker. The smell is attracting my work dogs from the barn. I gave them the "look" and they headed back. I will treat them tonight. I will set the Guru on the Egg and head to Calgary because my parts are in from Harley and that will give me something to do today.

    Hows everything there?
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  20. 04-26-2008, 11:00 AM #20
    Tahyo
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    Quote Originally Posted by BraggSurvivor View Post
    It's great man, -10 and sunny but suppose to get to a high of +11 today. Things will be melting fast. I moved the Egg to the quonset at 6am and the pork is in the smoker. The smell is attracting my work dogs from the barn. I gave them the "look" and they headed back. I will treat them tonight. I will set the Guru on the Egg and head to Calgary because my parts are in from Harley and that will give me something to do today.

    Hows everything there?

    Windy, 50s and overcast, but no rain/snow. I'll put the meat on later today. I just finished loading up the wood box with hickory and apple wood chunks. I'm about to slide out of here in a few myself. Catch you laters.
    "The very existence of flame-throwers proves that some time, somewhere, someone said to themselves, You know, I want to set those people over there on fire, but I'm just not close enough to get the job done."
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