This actually started on sunday morning when I transferred the roast to
the fridge from the freezer. Monday night I cut the strings as this is a
boneless butt roast and put it in a brine to soak over night. Tuesday
night I took the roast outa the brine and left it to dry, again in the
fridge. Wednesday right after work I put a rub on the roast a good
liberal coating all surfaces and again back in the fridge. This morning
at around 7:45am I started up the smoker as it is a gas job and fairly
easy to pre heat. I putzed around the kitchen getting the wet wood chips
drained, the water tray preped with pam and foil (makes it easier to
clean as I won't be using water this time) and general stuff like where
are the oven mitts kinda stuff. I put in the wood chips and got them
smoking. In went the roast on the top tray and I spent 15 minutes
fiddling with the gas control knob to get the temp to stay at a firm
250F. I just repenished the wood chips and things look good...I'm hoping
it'll be good to go sometime between noon and 2PM. Just started making
the apple butter BBQ sauce. I figure to mop it with apple juice in a hour
or so. If it needs it. Using a spray/mist type bottle (no beer in the
house at this time and I don't feel like driving to get some).


I'm using cherry wood for my first try...gotta find a local source for
larger chunks of wood....the half chips and half sawdust I'm using seems
to burn up quick (about 1 and 1/2 hours) and is not cheap... But what is
these days.

brine was: salt sugar and a seasoning blend of roasted garlic and red
peppers from costco.

rub was: garlic and onion powders, oregano, black pepper, mustard seeds,
aleeppo pepper, some powdered chipotle, a little brown sugar and salt.


--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Jul 26, 9:12 am, hahabogus > wrote:
>
> I'm using cherry wood for my first try...gotta find a local source for
> larger chunks of wood....the half chips and half sawdust I'm using seems
> to burn up quick (about 1 and 1/2 hours) and is not cheap... But what is
> these days.

I have a large pie cherry tree, and 3 sweet cherries, one of which
needs to be cut down, so I always have plenty of cherry. Plant a few
trees if you can. Good investment.
>

> rub was: garlic and onion powders, oregano, black pepper, mustard seeds,
> aleeppo pepper, some powdered chipotle, a little brown sugar and salt.

That Aleppo chile is wonderful stuff. There's nothing else like it.
>
>
--Bryan

hahabogus > wrote in news:Xns99796840459F1hahabogus@
69.28.186.120:

> I'm hoping
> it'll be good to go sometime between noon and 2PM.

Starting to look closer to 2PM just mopped it and took it's temp...only
120F. I want it to go to 160 F so it won't make the noon deadline. The
smell is making me hungry...time to make slaw for a side. Which Slaw is
good with pork butt? the traditional slaw of cabbage, carrot, onion or a
brocolli slaw?

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

hahabogus > wrote in news:Xns99797251D8344hahabogus@
69.28.186.120:

> hahabogus > wrote in news:Xns99796840459F1hahabogus@
> 69.28.186.120:
>
>> I'm hoping
>> it'll be good to go sometime between noon and 2PM.
>
> Starting to look closer to 2PM just mopped it and took it's temp...only
> 120F. I want it to go to 160 F so it won't make the noon deadline. The
> smell is making me hungry...time to make slaw for a side. Which Slaw is
> good with pork butt? the traditional slaw of cabbage, carrot, onion or
a
> brocolli slaw?
>

Well it reached 160F around 12:15 (approx 4.5 hours at 250F), I tented
the meat while I tidied up all the crap I'd used...tongs, knives, oven
mitts, cutting board, digi-thermometer etc... and carried in the water
pot and the smoke box for cleaning. The last 45 minutes or so the heat
had crept up to 275 ish...the sun came out.

The taste was wunderful!! Not as deep a smoke ring as I've like...but a
smoke ring, never the less. I ate some in a sandwhich codiments...miracle
whip, which lead to another one (Oink!). Next time I'll go to 170F as the
taste was there but the texture wasn't quite tender enough for my tastes.
The allepo and chipotle peppers left a slow mild heat and the apple
butter BBQ sauce worked well as a finishing sauce. I think I'll do ribs
next weekend...with the same sauce and rub. Maybe Hickory wood...that
goes well with bacon and bacon is pork.

On a learning Note next time I smoke only one thing I'll either remove
the other racks or use the lowest one...less to clean that way.

Time for a nap...it is my day off and I did get up early and I did eat
too much.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Thu, 26 Jul 2007 13:47:03 -0500, Steve Wertz
> wrote:


>> Starting to look closer to 2PM just mopped it and took it's temp...only
>> 120F. I want it to go to 160 F so it won't make the noon deadline. The
>> smell is making me hungry...time to make slaw for a side. Which Slaw is
>> good with pork butt? the traditional slaw of cabbage, carrot, onion or a
>> brocolli slaw?
>
>You should have let it go to at least 170. 180-185 is even more
>ideal. 170 is a minimum for sliceable, but mostly tender pork
>butt.
>
>-sw

I was wondering....

I had heard that the temps need to be way up there for it to be really
tender...

Christine, who has still not done her first smoking, but: I got a
pork belly today to make bacon!!!

"Christine Dabney" > wrote in message
...
> On Thu, 26 Jul 2007 13:47:03 -0500, Steve Wertz
> > wrote:
>
>
>>> Starting to look closer to 2PM just mopped it and took it's temp...only
>>> 120F. I want it to go to 160 F so it won't make the noon deadline. The
>>> smell is making me hungry...time to make slaw for a side. Which Slaw is
>>> good with pork butt? the traditional slaw of cabbage, carrot, onion or a
>>> brocolli slaw?
>>
>>You should have let it go to at least 170. 180-185 is even more
>>ideal. 170 is a minimum for sliceable, but mostly tender pork
>>butt.
>>
>>-sw
>
> I was wondering....
>
> I had heard that the temps need to be way up there for it to be really
> tender...
>
> Christine, who has still not done her first smoking, but: I got a
> pork belly today to make bacon!!!

I like to do Pork Butt at about 210 - 220 degrees F. In my smoker and put a
meat thermometer into it so you can see the internal temp of the meat. Pork
should be at least 160 degrees F. internal temp.

Joe Cilinceon

On Thu, 26 Jul 2007 23:02:42 -0400, "Joe Cilinceon"
> wrote:

>"Christine Dabney" > wrote in message

>> I had heard that the temps need to be way up there for it to be really
>> tender...

>I like to do Pork Butt at about 210 - 220 degrees F. In my smoker and put a
>meat thermometer into it so you can see the internal temp of the meat. Pork
>should be at least 160 degrees F. internal temp.
>
>Joe Cilinceon
>

Yeah, I know the smoking temps need to be low...but the internal temp
needs to be on the higher side, I heard.

Christine

"Christine Dabney" > wrote in message
...
> On Thu, 26 Jul 2007 23:02:42 -0400, "Joe Cilinceon"
> > wrote:
>
>>"Christine Dabney" > wrote in message
>
>>> I had heard that the temps need to be way up there for it to be really
>>> tender...
>
>>I like to do Pork Butt at about 210 - 220 degrees F. In my smoker and put
>>a
>>meat thermometer into it so you can see the internal temp of the meat.
>>Pork
>>should be at least 160 degrees F. internal temp.
>>
>>Joe Cilinceon
>>
>
> Yeah, I know the smoking temps need to be low...but the internal temp
> needs to be on the higher side, I heard.
>
> Christine


Internal temps, at least 160 for sliced. Any lower, and you probably won't
be able to chew it.
190 + for pullable.

Also, cooking temperature can go up to 250-275 without deterioration of the
final product. I can tell you how to cook a butt or shoulder @ 350 (greatly
reducing the cooking time) but most people won't approve of the process. It
turns out good results, too.

BOB
hurry up with the butt 101...brisket is next on the agenda

BOB > wrote:

>Internal temps, at least 160 for sliced. Any lower, and you probably won't
>be able to chew it.
>190 + for pullable.

>Also, cooking temperature can go up to 250-275 without deterioration of the
>final product. I can tell you how to cook a butt or shoulder @ 350 (greatly
>reducing the cooking time) but most people won't approve of the process. It
>turns out good results, too.

I've settled on 4 hours at 300 F as the ideal time to cook a pork
butt in the form of chile verde, in a Le Cruset in the oven.
Last weekend I made two Le Cruset's worth, with a little over
6 lbs of free-range pork butt, 6 lbs of peppers (mostly pasilla),
about 8 lbs of tomatillos and a few other ingredients, for a party of
15. This is about the earlier in the year when there are sufficient
peppers and tomatillos in the market to do this dish.

Steve

On Fri, 27 Jul 2007 19:49:07 GMT, Steve Wertz
> wrote:


>As for chile verde, it's what I made for lunch this afternoon. I
>took a propane torch (food grade, of course) to the chiles, and
>the pork was leftover from a fresh ham roast. The green chiles
>were skinned, diced, added onions and tomatillos, a couple
>musgovian tomatoes, chipotle powder, mexican oregano, and
>simmered with some chicken stock. Then mixed with the pork and
>simmered a little longer.
>

The Hatch chiles are starting to come into season now. I saw the
first of the new crop here in ABQ yesterday, and the roasters were set
up and ready to go. Have you made it with Hatch chiles yet? I bet
that would be very good!

We are thinking of doing things with Hatch chiles, for dinner that
Saturday night before the cook-in. This might work really well for
that!

Christine

> And the obligatory Smoked Pork Butt to keep on topic:
> http://i18.tinypic.com/63roztv.jpg
>
> -sw

That's definitely a cookbook quality picture. One knows it's good.
Dee Dee

"Steve Wertz" > wrote in message
...
> On Fri, 27 Jul 2007 18:13:17 -0400, Dee Dee wrote:
>
>>> And the obligatory Smoked Pork Butt to keep on topic:
>>> http://i18.tinypic.com/63roztv.jpg
>>
>> That's definitely a cookbook quality picture. One knows it's good.
>
> More where that come from :-)
>
> http://i10.tinypic.com/4q8zupf.jpg
> http://i15.tinypic.com/4otsx8m.jpg
>
> -sw

I love the looks of the beans, too. I'm a bean-person.
Salivating,
Dee Dee

Steve Wertz > wrote:

>Note that what you call pasilla in Northern CA is really a
>poblano to the rest of the US and Mexico. How this ever got this
>way is anyones guess, but I learned the

im

>proper terms only after
>moving out of the Bay Area.

Yeah, I'm aware of this disconnect.

Steve