Howdy,
Well I bought a Boston butt
I chopped up some oak and pear wood chips
I have an electric smoker
I have a small clue as to the rub
But... I'm still not sure as to how long to smoke as I've read several ideas. What do you do?
Also the finishing sauce, I know I need it but would like to make it as diabetic friendly as possible. Any ideas?
I also am going to try some turkey jerky at the same time, any thoughts on that would be nice.
TIA
Tom
2008 Silverado D/A,CC 4x4 ,3.73,IBC LTZ+
2008 322FKS Jayco
17.5 Nova Craft canoe (49 lbs.)
2 Trek 1500 mountain bikes
Honda EU2000i
It must be time to go, the suns out and I've got a full tank of diesel and an empty charge card!
I got two butts on my Klose smoker as I write this, using Hickory and Apple wood logs.
You really need to use a meat thermo and take the butt to 195 or so if you are going to use it for Pulled Pork. About 165-175 if you are slicing.
It is hard to say how long, depends on the smoker and the temp. Between 1.5-2 hours per pound is what it should take, smoking at 225-250 degrees.
You can wrap in foil when it hits 165, that will speed up the cooking process. But you will not get that great bark if you do.
Good luck,
Bill
I use a 90 minutes per pound at 220 degrees formula and always try to have the butts up to 190 degrees 2-3 hours before needing to be served. That leaves me time for the meat to rest for 60-90 minutes, pulling the meat, saucing it up and rewarming.
Sauce is incredibly personal. I actually enjoy the eastern NC sauce most - basically 3 cups of cider vinegar, 1 cup water, some Texas Pete (to taste), some dry red pepper flakes (to taste), some ketchup (mostly for color) and some brown sugar (temper the vinegar a bit). I wouldn't hazard a guess as to how that sauce works for a diabetic - maybe the sugar blows it...no idea.
I have also made a mustard sauce, but its been awhile. It had yellow mustard, some vegetable oil, some water, a bit of black pepper and finely chopped vidalia onion.
tomman58 wrote: Howdy,
Well I bought a Boston butt
I chopped up some oak and pear wood chips
I have an electric smoker
I have a small clue as to the rub
But... I'm still not sure as to how long to smoke as I've read several ideas. What do you do?
Also the finishing sauce, I know I need it but would like to make it as diabetic friendly as possible. Any ideas?
I also am going to try some turkey jerky at the same time, any thoughts on that would be nice.
TIA
Tom
I make a dry rub (salt, sugar, onion powder, garlic powder, paprika, chili powder, cayenne, black pepper, etc.) and coat the meat and wrap in tin foil and refrigerate until cooking time.
Then I inject with a mix of whatever I feel like- usually apple juice and gingerale.
With the foil removed, I smoke overnight. I usually put it in around 6 or 8 pm. I check /add wood chips for the last time around 11pm or so, and let it go. Sometimes I'll mop with some mustard/vinegar mixture. Sometimes not.
I take it out of the smoker when a fork inserts and twists easily. Then I wrap it well in foil, then a bath towel, and then place in a small cooler and let it continue holding at that temp.
In an hour or two I take it out and shred it. Whatever I'm not serving, I package in food-saver bags and place in the freezer for pulled pork sandwiches whenever we feel like it.
I do a buch of ribs for the freezer that way,too. (except the injecting)
After smoking for 8 - 12 hrs (depending on temp and weather) I remove and let cool somewhat. Then cut into half slabs and wrap well in tin foil. I food-saver 2 or 3 to a pack and freeze.
Then when we want ribs, I'll take a pack out and remove the food sealer bag. Put a crock pot liner in the crock pot, and put the tin foil-covered ribs in the crock pot- no water. Set on low and cook all day. When ready to eat, place on BBQ grill to warm up, with or without sauce. They fall off the bone. Had some for dinner tonite.
fchammer1,
Yes it is a water smoker.
Leo Benson,
Your recipes have always been great in the past and I got to believe this is also.
TexasShadow ,
I'm thinking of maybe cheating some and useing both sugar and something like the splenda brown sugar that is great for baking.
The info gleamed on these forums is invaluable. There is so much knowledge out there and those who are willing to let anyone in on these little secrets of food and life..... Thanks.
tomman58 wrote: fchammer1,
Yes it is a water smoker.
Leo Benson,
Your recipes have always been great in the past and I got to believe this is also.
TexasShadow ,
I'm thinking of maybe cheating some and useing both sugar and something like the splenda brown sugar that is great for baking.
The info gleamed on these forums is invaluable. There is so much knowledge out there and those who are willing to let anyone in on these little secrets of food and life..... Thanks.
Thanks for kind words, although I can't take credit. I learned mostly from keywestrv and lisa, and the smoking meat forum they directed me to. And the rest thru trial and error. I just have a little electric smoker, so I played around til I found what works for me.
Cindy
whatever dry rub you pick i would coat the entire butt with yellow mustard,it helps with a bark and keeps the rub on and you dont taste the mustard.Inject with 2/3 sugar free apple juice and 1/3apple cider vineger with a pinch of rub added in injection.Stick with salt based rubs if you cant use sugar and mop with the injection sauce every 40 min.I found 1 hour a pound works for me @ 225-240 kettle temp.and 190 internal temp,let sit wrapped in a warm cooler for 40 min.to 1 hour ,pour or injected drippings first!anyway thats how i make it..
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