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Joined: Jan 2004
Posts: 11,392
Campfire Outfitter
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Campfire Outfitter
Joined: Jan 2004
Posts: 11,392 |
Well yall’s hero Northern Dave, good dude and all
Trims the fat from his butts to the point that they look as if a Rottweiler attacked it first. Before he begins even setting them on the grill.
Damndest thing I ever saw with regards to bbq’ing
Been 4-5 years since that post, but it’s seared in my mind. LOL. That’s what I do. Put a scorch on all sides while on the grill, then in the crackpot. It’s fabulous. Too much fat is like a colonoscopy prep. Crackpot? I hope that is your pet name for your stick burning offset smoker. If you're talking about that electric plug in pot your wife uses in the kitchen to keep things warm, it has no place in discussion about pulled pork and pitmasters. I used to think you added a lot to the fire. I'm starting to question my thinking. 
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Joined: Dec 2010
Posts: 3,734
Campfire Tracker
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Campfire Tracker
Joined: Dec 2010
Posts: 3,734 |
![[Linked Image from i.imgur.com]](https://i.imgur.com/exzddNx.jpg) A friend who does catering has something similar to this. Takes out the bone and gives it a spin. I prefer to pick through it.
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Joined: Sep 2004
Posts: 63
Campfire Greenhorn
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Campfire Greenhorn
Joined: Sep 2004
Posts: 63 |
Salt, pepper, and clean blue smoke is all you need
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Joined: Sep 2009
Posts: 42,038 Likes: 6
Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2009
Posts: 42,038 Likes: 6 |
Salt, pepper, and clean blue smoke is all you need & beers !
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Joined: Jan 2012
Posts: 67,238 Likes: 42
Campfire Kahuna
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Campfire Kahuna
Joined: Jan 2012
Posts: 67,238 Likes: 42 |
A friend who does catering has something similar to this. Takes out the bone and gives it a spin. I prefer to pick through it. We used a modified sheetrock mud mixer when we have to do more than 2 5 gal bucket and go to town
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Joined: Jan 2012
Posts: 67,238 Likes: 42
Campfire Kahuna
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Campfire Kahuna
Joined: Jan 2012
Posts: 67,238 Likes: 42 |
Salt, pepper, and clean blue smoke is all you need & beers ! You forgot brown sugar 👍
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Joined: Mar 2009
Posts: 18,125
Campfire Ranger
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Campfire Ranger
Joined: Mar 2009
Posts: 18,125 |
Hmm. I don’t use pepper on a pork butt rub.
~Molɔ̀ːn Labé Skýla~
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Joined: Jul 2006
Posts: 4,846 Likes: 3
Campfire Tracker
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Campfire Tracker
Joined: Jul 2006
Posts: 4,846 Likes: 3 |
Salt, pepper, and clean blue smoke is all you need Everyone has their own taste and own way but that is all I use except I baste with white vinegar from a spray bottle every time I add charcoal or wood. For my taste good barbecue does not need sauce. After its left over maybe. I don't trim off any fat. Hogs are leaner nowdays, or so it seems, and the butts I have been getting lately looks like someone has already trimmed fat off of them. I don't cook to 200 degrees either. I smoke the meat for 6 hours then take it up, wrap in foil and stick in the oven at about 225 until time to eat. Usually wind up cooking about 10 hours to an internal of 180. To me, cooking it anymore just dries it out, plus it takes a lot more time. After it cools off I chop and mix up whats left and put it in the freezer for future meals. Take a pack of it out, thaw and heat in microwave and hit it with a little vinegar and its good to go.
"Men must be governed by God or they will be ruled by tyrants". --- William Penn
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Joined: May 2016
Posts: 60,619 Likes: 29
Campfire Kahuna
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Campfire Kahuna
Joined: May 2016
Posts: 60,619 Likes: 29 |
I have heard that.
Chopped vs pulled sounds interesting.
I am MAGA.
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Joined: Dec 2003
Posts: 86,285 Likes: 27
Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
Posts: 86,285 Likes: 27 |
Well yall’s hero Northern Dave, good dude and all
Trims the fat from his butts to the point that they look as if a Rottweiler attacked it first. Before he begins even setting them on the grill.
Damndest thing I ever saw with regards to bbq’ing
Been 4-5 years since that post, but it’s seared in my mind. LOL. That’s what I do. Put a scorch on all sides while on the grill, then in the crackpot. It’s fabulous. Too much fat is like a colonoscopy prep. Crackpot? I hope that is your pet name for your stick burning offset smoker. If you're talking about that electric plug in pot your wife uses in the kitchen to keep things warm, it has no place in discussion about pulled pork and pitmasters. I used to think you added a lot to the fire. I'm starting to question my thinking. 🤷♀️ All I know is, it’s fabulous when I do it wrong. 🤣
If you take the time it takes, it takes less time.
--Pat Parelli
American by birth; Alaskan by choice.
--ironbender
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Joined: Mar 2020
Posts: 3,853 Likes: 2
Campfire Tracker
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Campfire Tracker
Joined: Mar 2020
Posts: 3,853 Likes: 2 |
I don't leave any of it in there on purpose, but there really shouldn't be very much so it's easy enough to remove.
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Joined: Sep 2009
Posts: 42,038 Likes: 6
Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2009
Posts: 42,038 Likes: 6 |
You want something good?
Smoke a mutton shoulder.
That's good. Don't overlook the ribs, either !!! ![[Linked Image from i.imgur.com]](https://i.imgur.com/mViXR9L.jpg) ![[Linked Image from i.imgur.com]](https://i.imgur.com/YUh22EK.jpg) ![[Linked Image from i.imgur.com]](https://i.imgur.com/bjNpaPA.jpg)
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Joined: Sep 2009
Posts: 11,305 Likes: 3
Campfire Outfitter
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Campfire Outfitter
Joined: Sep 2009
Posts: 11,305 Likes: 3 |
A friend who does catering has something similar to this. Takes out the bone and gives it a spin. I prefer to pick through it. We have gone to using these at our annual church BBQ. We typically feed over 1,000 people and have gotten a lot of positive feedback on the texture when using this drill attachment.
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Joined: Jan 2003
Posts: 901 Likes: 1
Campfire Regular
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Campfire Regular
Joined: Jan 2003
Posts: 901 Likes: 1 |
If there's ANY fat left, you're not done cooking. A properly cooked pork butt will have virtually all the fat carmelized, which self-bastes the lean meat. I catch the drippings in a pan and incorporate a little of the juice back into the meat as I pull it to keep the lean meat from being too dry. I go for an internal temp with a probe type electronic thermometer of 200 degrees. That's normally around 10-12 hours of smoking with a grill temp of 275-300.
I don't entirely agree with that. I usually target a 203F internal temp when I do pork shoulders whether foil wrapped to finish or left uncovered for the entire cook. 200F, 203F and even 205F internal temps when I was done there has always been some remaining bits of unrendered fat. After doing many butts I tend to agree. There always seems to be a couple of pieces of fat in there that most folks won't eat.
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Joined: Aug 2002
Posts: 5,758
Campfire Tracker
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Campfire Tracker
Joined: Aug 2002
Posts: 5,758 |
LOL!! Four pages on how to cook the easiest piece of protein known to man.
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
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Joined: Apr 2011
Posts: 151,839 Likes: 20
Campfire Savant
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Campfire Savant
Joined: Apr 2011
Posts: 151,839 Likes: 20 |
Should be gone, I cook on pit with mesquite for 10 to 12 hours.
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Joined: Oct 2004
Posts: 50,169 Likes: 1
Campfire Kahuna
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Campfire Kahuna
Joined: Oct 2004
Posts: 50,169 Likes: 1 |
LOL!! Four pages on how to cook the easiest piece of protein known to man. Be nice. They're just starting to tell us the secrets to making goats not taste like...well...goat.
The only thing worse than a liberal is a liberal that thinks they're a conservative.
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Joined: May 2016
Posts: 60,619 Likes: 29
Campfire Kahuna
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Campfire Kahuna
Joined: May 2016
Posts: 60,619 Likes: 29 |
LOL!! Four pages on how to cook the easiest piece of protein known to man. Well...enlighten them.
I am MAGA.
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Joined: Jan 2009
Posts: 11,560 Likes: 2
Campfire Outfitter
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Campfire Outfitter
Joined: Jan 2009
Posts: 11,560 Likes: 2 |
LOL!! Four pages on how to cook the easiest piece of protein known to man. True, but then pretzel buns were mentioned, The Pork deserves center stage, not the bun.
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Joined: Dec 2007
Posts: 25,112 Likes: 1
Campfire Ranger
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Campfire Ranger
Joined: Dec 2007
Posts: 25,112 Likes: 1 |
Folks still manage to fug it up.
Others seem to enjoy it that way😄
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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