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Joined: Dec 2013
Posts: 23,685
Campfire Ranger
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Campfire Ranger
Joined: Dec 2013
Posts: 23,685 |
I cooked one a couple days ago.
8 pounds.
No binder. Bbq rub.
Weber Smokey Mountain. Pecan smoke wood.
No spritz. No wrap.
12 hours.
It was very good. Sounds great. I stop when internal temp gets to 202'ish, then wrap it in foil and put in a cooler for a couple of hours or so, then shred it. Every time I smoke a pork butt, it seems there’s 5 people with forks in hand pounding the table when it gets to temp so never wrapped one and let it rest. How big of a difference does it make to flavor/texture? More of just an ease of shredding?
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Joined: May 2016
Posts: 60,270
Campfire Kahuna
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Campfire Kahuna
Joined: May 2016
Posts: 60,270 |
We rested this one for about 3 mins....while the table was being set.
It was 2030 hours!
I am MAGA.
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Joined: Dec 2010
Posts: 3,734
Campfire Tracker
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Campfire Tracker
Joined: Dec 2010
Posts: 3,734 |
Please don’t say in Christian denominations infant baptism is practiced. That is just as incorrect as all the men calling everything they heat on a gas grill as bbq. Just trying to give Jackmountian an answer, pulled it off the intanet
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Joined: Dec 2013
Posts: 2,452
Campfire Regular
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Campfire Regular
Joined: Dec 2013
Posts: 2,452 |
Pulled pork is my favorite thing to cook on my traeger. Use whatever wood/seasoning you’d like, but I really like adding a fair amount of apple cider vinegar and a little bbq sauce to the meat once shredded.
I also prefer to let the pork or brisket rest wrapped in a towel in a ice chest for an hour or so. Seems to make the meat more moist… but maybe not.
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Joined: Jan 2005
Posts: 11,322
Campfire Outfitter
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Campfire Outfitter
Joined: Jan 2005
Posts: 11,322 |
I try and let mine rest an hour or more. I think it makes them more tender
I may not be smart but I can lift heavy objects
I have a shotgun so I have no need for a 30-06.....
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Joined: Aug 2014
Posts: 5,007
Campfire Tracker
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Campfire Tracker
Joined: Aug 2014
Posts: 5,007 |
I have a Boston butt fat side up going now. Sitting in a throw away aluminum pan off the fire covered with Tony Chachere's and wickers marinade in the pan. Apple limbs for smoke. When the bone gets loose it will be ready. It will be better than any I ever had at a barbeque place. I cook a butt or shoulder every couple of months this way. About to go out and baste the roast with the pan liquid and add sticks.
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