|
H2ODOG
|
|
(the one who never tires)
|
|
05/11/11 05:11 PM
|
|
|
|
|
|
|
|
Pork
|
|
After sitting for 2 days in the fridge the ribs went on the smoker. The pork shoulder got injected, rubbed, and put on as well. 225 for the shoulder for 18 hours. Apple and pecan are providing the smoke. 
|
|
H2ODOG
|
|
(the one who never tires)
|
|
05/11/11 05:18 PM
|
|
|
|
|
|
|
|
|
Re: Pork
|
|
The injection is from a buddy's recipe and it's a 4 time world championship one
Can't give out the amounts but it has beef stock, chicken stock, raw sugar, hot sauce, kosher salt, water, and BBQ seasonings
|
|
IIFID
|
|
(Bond....Timmy Bond)
|
|
05/11/11 09:40 PM
|
|
|
|
|
|
|
|
Re: Pork
|
|
I have an order to pick up 40 pounds of untrimmed boston butt and 40 pounds of untrimmed brisket on Saturday morning to smoke this weekend for the charity cook-off next Friday. Hadn't thought of injecting the butt but may have to consider it... 
|
|
foots
|
|
(the exterminator)
|
|
05/11/11 11:26 PM
|
|
|
|
|
|
|
|
|
Re: Pork
|
|
Quote:
IIFID said:
Hadn't thought of injecting the butt but may have to consider it...
I'm callin buhlshit on that statement. 
|
|
IIFID
|
|
(Bond....Timmy Bond)
|
|
05/12/11 12:04 AM
|
|
|
|
|
|
|
|
|
Re: Pork
|
|
At least not Boston butt..
|
|
H2ODOG
|
|
(the one who never tires)
|
|
05/12/11 12:55 AM
|
|
|
|
|
|
|
|
|
Re: Pork
|
|
Ribs came out good. Used a bit too much rub as some pieces were salty.
|
|
H2ODOG
|
|
(the one who never tires)
|
|
05/12/11 12:57 AM
|
|
|
|
|
|
|
|
|
Re: Pork
|
|
After 10 hours the meat is starting to pull. 3-4 more hours and they go into the juice and get covered to keep cooking
|
|
H2ODOG
|
|
(the one who never tires)
|
|
05/12/11 01:01 AM
|
|
|
|
|
|
|
|
|
Re: Pork
|
|
Injecting the pork will make it some of the juiciest you have ever cooked Timmy. It will rain juice as you cook it and once you start pulling it apart the injected flavors mixed with the smoke will be kickass. Cooked up 100+ pounds of it last year for a dinner and we had zero left over
|
|
|
|
Re: Pork
|
|
Hey H2O,
What do you mean on the pork butt by "go into he juice and get covered".
When I do mine I usually smoke it, then "cheat" by covering in foil and finish cooking it. The foil traps in the moisture without too much smoke (if that is even possible).
I am going to try injecting some butts this week and smoke on Friday for the daughters party on Sat.
|
|
H2ODOG
|
|
(the one who never tires)
|
|
05/17/11 02:44 AM
|
|
|
|
|
|
|
|
|
Re: Pork
|
|
I smoke the butts for about 12-16 hours.....depends on what time of the day or evening I start cooking. Once it cooks that long, I put the butt in a throw away aluminum pan and put about an inch of apple juice in the pan. Then cover with foil and cook a few more hours
Anytime I heat up the pulled pork that has been sitting in the fridge, I use a little bit of apple juice as well to help keep it moist when I heat it up back in the oven
|
|
redleg
|
|
(Enzyte - one a day!)
|
|
06/05/11 12:08 PM
|
|
|
|
|
|
|
|
Re: Pork
|
|
Looks pretty dang tastey.
|
|
last_stand
|
|
(the gay card thrower Call Me Ragnar)
|
|
06/09/11 08:14 PM
|
|
|
|
|
|
|
|
|
Re: Pork
|
|
Back off that dam camera just a bit dog...I get a headache with those close ups! bwaaaaa
How long did you cook the ribs? Did they go at 225?
good lookin stuff....
|
|
H2ODOG
|
|
(the one who never tires)
|
|
06/09/11 11:44 PM
|
|
|
|
|
|
|
|
|
Re: Pork
|
|
Ribs got cooked at 225 also. The closeups are all about the meat. No need for counter in the picts
|
|
BarryG
|
|
(member)
|
|
06/11/11 11:54 AM
|
|
|
|
|
|
|
|
|
Re: Pork
|
|
Dog.........you're a DOG!!!!! Looks GOOD!
|
|
|
|
Re: Pork
|
|
Dog you da man... Did a butt last night and used the apple juice as instructed here... Lets just say I am full as a tick!!!!!!
|
|
H2ODOG
|
|
(the one who never tires)
|
|
06/13/11 10:56 PM
|
|
|
|
|
|
|
|
|
Re: Pork
|
|
|