Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Monday, February 3, 2014
Monday, January 27, 2014
Next Smoke!
Gonna be smoking another pork butt for the "Big Game" this Sunday. I'll be sure to take some pictures and write up a report for it.
Monday, January 13, 2014
First Smoke: Boston Butt
Hi. I'm Dave. I've spent about a year watching BBQ shows and researching it on different forums and stuff. This blog is just a way for me to keep a BBQ journal of my first year of smoking low and slow. Hopefully there will be lots of pictures.
I got a MES 30(Masterbuilt Electric Smoker, 30") for Christmas, along with some heavy duty meat cooking gloves and a giftcard to grab some meat from Wal-Mart. I got a Smithfield Boston butt, some aluminum pans, a couple airtight plastic canisters to hold rubs, and some of the spices we didn't have.
The night before the smoke I seasoned the MES to burn out all the factory grease. While that was going on I made my rub. I didn't get too complicated:
Equal parts Coarse Kosher Salt and Black Pepper.
Some Onion Powder(granulated is best).
Some Garlic Powder(granulated is best).
A bunch of Smoked Paprika.
Check out the Aaron Franklin video to the right, about 30 seconds in he makes a rub and I basically just copied it.
I got out the 9.3lb butt and immediately forgot to both (a) rinse/dry off the butt and (b) forgot to put on the coat of olive oil before rubbing the first side. I got it all rubbed and wrapped up in clingwrap and left it in the fridge overnight.
The next morning I got the smoker heated up and ready for a 6:30 start. I added a layer of brown sugar to the top(fatty) side of the butt and smoked it in an aluminum pan. After 3 hours at 275 degrees I foiled over(not wrapped) the butt and added some apple juice.
After 7 hours in the smoker it hit 190 internal temp so I moved it to the oven for 4 hours(still at 275). I had to sleep because I didn't line up the start of the smoke with the start of my day, so that was another lesson I learned. After four hours I pulled the butt(205 internal temp) and let it rest for about 30-40 minutes. The bone slid out and I pulled the thing apart with my gloves and a fork.
I got a MES 30(Masterbuilt Electric Smoker, 30") for Christmas, along with some heavy duty meat cooking gloves and a giftcard to grab some meat from Wal-Mart. I got a Smithfield Boston butt, some aluminum pans, a couple airtight plastic canisters to hold rubs, and some of the spices we didn't have.
The night before the smoke I seasoned the MES to burn out all the factory grease. While that was going on I made my rub. I didn't get too complicated:
Equal parts Coarse Kosher Salt and Black Pepper.
Some Garlic Powder(granulated is best).
A bunch of Smoked Paprika.
Check out the Aaron Franklin video to the right, about 30 seconds in he makes a rub and I basically just copied it.
I got out the 9.3lb butt and immediately forgot to both (a) rinse/dry off the butt and (b) forgot to put on the coat of olive oil before rubbing the first side. I got it all rubbed and wrapped up in clingwrap and left it in the fridge overnight.
The next morning I got the smoker heated up and ready for a 6:30 start. I added a layer of brown sugar to the top(fatty) side of the butt and smoked it in an aluminum pan. After 3 hours at 275 degrees I foiled over(not wrapped) the butt and added some apple juice.
After 7 hours in the smoker it hit 190 internal temp so I moved it to the oven for 4 hours(still at 275). I had to sleep because I didn't line up the start of the smoke with the start of my day, so that was another lesson I learned. After four hours I pulled the butt(205 internal temp) and let it rest for about 30-40 minutes. The bone slid out and I pulled the thing apart with my gloves and a fork.
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