pork roast question

[xgrafcorex]

so i was inspired by Scotty's Dec 25th pics to make some pulled pork sandwiches...one of my favorite foods. i've never made it before, but i bought a 5 lb chunk of "boston butt" and its been in the oven for about 4 hours now at 250 F. should i take it out once it reaches the internal temp of 170 like the recipe says? or should i keep it in longer till the time the recipe says? i guess i could just check it and see how it is..but i don't want to mess it up haha.

i also made some cole slaw from scratch. it smelled good..but i haven't tasted any of it yet..just gave it a good mixing, covered it, and tossed it in the fridge.

thanks. :)

[xgrafcorex]

well i took it out and checked it. it was very juicy in there..but i don't think it was tender enough. the recipes i read said it would just pull apart with a couple of forks. the outside was tearing apart fine, but as i went a little deeper in the one spot i cut into, it wasn't as tender so i put it back in and lowered the heat down to about 250 (assuming our oven is even that calibrated.) :rolleyes:

[xgrafcorex]

it took 7 hours, but it turned out pretty damn good. could've been better, but it was the first time i've ever roasted anything. here are some pics as things moved along.

spices before i stirred in some brown sugar. rubbed on some olive oil, i also rubbed on a bit of jalapeno mustard to coat with paprika, ground cayenne, ground jalapeno, crushed red pepper, black pepper, salt, ground cumin, dry mustard powder, onion powder, garlic powder, granulated sugar, and i think that might've been it...
http://i30.photobucket.com/albums/c345/xgrafcorex/food/IMG_7907s.jpg

roast
http://i30.photobucket.com/albums/c345/xgrafcorex/food/IMG_7908s.jpg

roast with rub in oven a little out of focus..
http://i30.photobucket.com/albums/c345/xgrafcorex/food/IMG_7909s.jpg

just about there
http://i30.photobucket.com/albums/c345/xgrafcorex/food/IMG_7913s.jpg

[xgrafcorex]

couldn't attach this last one.

the final product of most of the days waiting. :)
http://i30.photobucket.com/albums/c345/xgrafcorex/food/IMG_7915s.jpg

it took so long i forgot i had cole slaw in the fridge! but tomorrow i'll be sure to dish out some of that as well since i have plenty of left overs! :D

edit..the house still smells like delicious pork roast.

[imaguitargod]

Oh god, I'm drooling again...someone get the bucket!

[thehotpepper.com]

Nice first attempt, looks a little dried out though.

[Scotty]

I shoot for an internal temp of 185 or so, then foil it and let it rest in a warm cooler for at least 1.5 hours. It should pull nice and easy.

[xgrafcorex]

yea, it came out a little more dry than i wanted. nothing a little carolina style sauce can't fix. i took it out earlier when it reached 170 (which is what one of the recipes i read said is a good internal temp) but it didn't pull apart like i thought it should. maybe i should do that too then..wrap it up in foil then just let it sit for a little. i just took it out of the oven and started pulling basically. i was pleased with my first try, but i'll definitely be trying it again in the not too distant future.

[LUCKYDOG]

I shoot for an internal temp of 185 or so, then foil it and let it rest in a warm cooler for at least 1.5 hours. It should pull nice and easy.

Thats the way you do it. Definitly foil it. THis will braise any excess callogen/fat that is left. The blade bone will just slide out. Write down what you did then you can have a log or notes for next time. Pork is pretty forgiving a brisket on the other hand is the toughest but I just absolutly love'm

[drsmoke]

Pork Butt should be taken out of the smoker at 195 degrees, wrapped in foil, temp wll go up to 200. Keep it warm, any additional heat above 195 will dry it out.

[Cap'n Bones]

Pork Butt should be taken out of the smoker at 195 degrees, wrapped in foil, temp wll go up to 200. Keep it warm, any additional heat above 195 will dry it out.

Good advice!

Welcome Aboard!!
btw, I hold the record for winning the most Caulfield awards..:P ;)
Cap'n

[BigDawg]

Makes sense...welcome dr!

[xgrafcorex]

so i gave it another go. second try..turned out much better!

slathered on some jalapeno mustard, coated it with a rub i made from basically the same spices i listed before only i added more jalapeno powder, ground red pepper, and forgot the brown sugar. started it at 5:30am before passing out the other night with the oven set to "warm" (the lowest setting possible) and didn't take it out till about 11pm tonight. i turned it up to a little over 200 F once i woke up...i just didn't want it to get over cooked if i slept in longer than i thought i would. hell, the sun was almost up so i wasn't expecting to wake up anytime soon. i wrapped it in foil for about half an hour and let it sit outside of the oven before pulling it apart with two forks.

end result...a tad spicier, much more tender (came apart like nothing), and much juicier. :D i'm glad i have plenty left over. heres a pic.

http://i30.photobucket.com/albums/c345/xgrafcorex/food/IMG_8830s.jpg

[thehotpepper.com]

Looks a lot juicier :)

[Scotty]

Way to go !:clap: :cheers:

[chuk hell]

That looks like some excellent pig flesh!

[LUCKYDOG]

looks great -- now get some coleslaw and yourself a giant Sammich -- looks like the bark got nice too

Im getting the itch for it now ---

[xgrafcorex]

thanks everyone. :)

lucky - i was lazy this time around and didn't buy or make any slaw. last time i tried the pork roast, i made some from a recipe i found online but it turned out a bit too liquidy. haha and yea, i caught the itch from looking at someones post about their homemade pulled pork. its one of my favorite foods, and i'm really happy to be able to make it myself now..even if it doesn't taste as good as some of the places i've bought it from.

[Cap'n Bones]

Looks really good! Now that you have it down, you can experiment with different spices and sauces to tweak it to your liking.

[Scotty]

As I mentioned, the key is pulling the meat at the right time and letting it rest in foil. But.... You gotta monitor the temp of the pit and the meat at all times....even after the meat is resting so that it doesn't get into the "Danger Zone" (<40' - >140')

I use a Maverick ET-73. It's a therm that has a transmitter, and a wireless receiver. The transmitter has two probes. One for the pit temp, and one for the meat temp. It let's you set the high and low limits for each and will set off an alarm when they are breached. It helps you get some sleep during the night for sure !

I got mine here (http://www.thegadgetsource.com/Merchant2/merchant.mvc?Session_ID=7708856731cd5a62e743a7c3f4 719988&Screen=PROD&Product_Code=011502013733&Category_Code=BBQTHERMOMETERS&Product_Count=10)...
But recently found this one at lower price... HERE ... good deal! (http://wolfes5.tripod.com/wolferub/id1.html)

[xgrafcorex]

well i'm at it again. seeing THPs pork sandwiches got me thinking about this stuff..so i now i have a 2.8 lb roast in the oven at 200 F. i would've bought a larger one, but my grandma bought it and she didn't want too much left over. similar spice mix, but i was limited to what she had though most of it was covered. used some yellow mustard to coat it, paprika, light brown sugar, ground cayenne, fresh ground black pepper, some coarse salt (not sure exactly what kind because she just had it in a jar), a little oregano, garlic and onion powder, a little cinnamon, and some "everglade's heat" i think that was it. let it sit coated and wrapped in cling wrap overnight in the fridge.

http://i30.photobucket.com/albums/c345/xgrafcorex/food/IMG_3151.jpg

has only been in for about an hour and a half...a little ways to go, but i can't wait.

[Hot Canuck]

wow - I definitely have to try this...with some different spices though...I wasn't hungry, but now I'm starving...thanks for the inspiration.

[LUCKYDOG]

Well.... how did it turn out? It takes a little time but you'll figure it out .... I forgot if you have a smoker? If you dont a bullet smoker is a great piece also there are some with a side firebox that are a bit more pricey ($200 and up)but you can throw on a whole bunch a stuff on.

Went to a clam bake the other day and they had briskets covered with sausage links to keep the meat wet and a rib roast that they had put spices on and then turned it and but pepperoni on top to keep it moist... odd as it may sound it was damn good with the spiceyness of the 'roni....

Git'er done

[LUCKYDOG]

oh and I have just found some rub that is called Bad Byrons Butt Rub that is really good I bought it The Big Shows store in town. So if you ever see it try it!!! http://www.buttrub.com/

[xgrafcorex]

it didn't turn out right. :( part of the problem is i haven't once followed a set recipe. i just kinda throw together some spices (which turns out fine), then put in the oven at roughly similar temps for various amounts of time hah. a couple times it turned out great, and a couple times i wound up cutting it with a knife. :rolleyes:

i did forget to take it out and wrap it in some foil to sit for a while..i'm hoping that was the only problem..but i'm not sure. it smelled so good, and we were hungry, plus it was getting to be about time to eat. so once i pulled it out of there, we pretty much started eating.

nope..don't have a smoker..used the oven again. once i get settled in somewhere for a while, i'll definitely be picking up some kind of smoker or smoker/grill.

[thehotpepper.com]

You should cook pork shoulder for pulled pork.

[xgrafcorex]

it was labeled boston butt at the grocery store. isn't that the same thing just different name? maybe i had my roasts confused?

[thehotpepper.com]

Your pic in post 21 does not look like shoulder. Is it?

[LUCKYDOG]

I like big butts and I can not lie
You other brothers can't deny
That when a girl walks in with an itty bitty waist
And a round thing in your face
You get sprung :lol:

I like Boston Butts myself with the Blade bone in. Cook low and slow 250F and eventually the bone will practicaly fall out with just a simple pull. Then let it cool. Slicing is no good unless you chop it then add whatver from there I like it with a mustard sauce and coleslaw on a cheap yella' bun oh man :drooling:

[xgrafcorex]

Your pic in post 21 does not look like shoulder. Is it?

thats what they had it labeled as. however, it wouldn't be the first time they've mislabeled a cut of meat. one time i was there and they had a flank steak labeled as a filet mignon. :rolleyes:

[texas blues]

ah dude...but if done right..flank or skirt steak can be every bit as good as filet! I love those cuts marinated and grilled. Flank in a teri pineapple marinade and then grilled medium rare. Skirt in tequila lime cilantro and grilled to medium rare. Add peppers onions and fresh warm tortilla's ....ahhhh..fajita's! Now I gotta get to Costco!

[LUCKYDOG]

ah dude...but if done right..flank or skirt steak can be every bit as good as filet! I love those cuts marinated and grilled. Flank in a teri pineapple marinade and then grilled medium rare. Skirt in tequila lime cilantro and grilled to medium rare. Add peppers onions and fresh warm tortilla's ....ahhhh..fajita's! Now I gotta get to Costco!

I loves me some Carne Asada too with some gawlic and lime juice :drooling: I think Im going to Costco as well

Actually on my list for this weekend Im favoring Brisket, my wife Pork Butt, my kids want ribs also I want to make some Chorizo looks like I'll be Q'ing better put a lot of beer on the list

[Hot Canuck]

I loves me some Carne Asada too with some gawlic and lime juice :drooling: I think Im going to Costco as well

Actually on my list for this weekend Im favoring Brisket, my wife Pork Butt, my kids want ribs also I want to make some Chorizo looks like I'll be Q'ing better put a lot of beer on the list

You keep talkin' like that and you're going to have a Canuck for company...:drooling: :beer:

[xgrafcorex]

ah dude...but if done right..flank or skirt steak can be every bit as good as filet! I love those cuts marinated and grilled. Flank in a teri pineapple marinade and then grilled medium rare. Skirt in tequila lime cilantro and grilled to medium rare. Add peppers onions and fresh warm tortilla's ....ahhhh..fajita's! Now I gotta get to Costco!

hah well that is true...but i'm not a fan of paying that much per pound for either. :P

[LUCKYDOG]

hah well that is true...but i'm not a fan of paying that much per pound for either. :P

They used to be the cheapest cuts of meat ... Heck I tell my friend thats a p/t butcher and he laughs because they used to grind it for hamburger....

You would be good for yourself with a pound.... By going to COstco or some other warehouse like that you can find the cryovac cuts and they are big and cheap....

[LUCKYDOG]

You keep talkin' like that and you're going to have a Canuck for company...:drooling: :beer:

You bring the Molsen Ice eh :cool:

[Hot Canuck]

You bring the Molsen Ice eh :cool:

and the single malt...:cheers:

[Scotty]

It's a butt...just a very small one. Looks like they cut it in two. I don't bother looking for ones in the case, I talk to the butcher and ask for a cryopac of whole bone in pork butts. There's two in a cryopac. If you're heating up your cooker, may as well do two of them. More leftovers :) Sometimes they'll even give you a discount since they don't have to cut it up.

[LUCKYDOG]

I did just that this weekend Scotty... Costco 2 boned butts in the cryopac ~7-8lbs a piece for 12$ plenty for the party !!!!

[Hot Canuck]

I followed xgrafcorex's recipe, almost exactly, with two shoulder roasts, and they came out amazing. Cooked at 225, pulled out at 170 internal temp, wrapped in foil, and back in the oven at 150 for 1.5 hours. Shredded easily, and very moist.

I took pics, but saved them to tape instead of memory stick, so when I went to download them they weren't there.:banghead:

[LUCKYDOG]

you can leave it in the oven solid till 190 then take out and wrap and put in a cooler (styrofoam) or spare till it cools as well. Just a little tid-bit -- a digital thermometer is the way to go with an alarm set it at night and wake up to being done. I have started butts and briskets late got a good smoke in 'em for a few hours and finished in the oven as well.

I may make one this week for tailgating on Sat. for UCONN football game

[xgrafcorex]

hmm i'll have to find a digital thermometer and give it another shot. i basically was just keeping it low heat for a long time..little method to the madness i suppose. also, i suppose remembering to wrap it in foil and let it sit would help as well. i've did that the second and third time i tried it...but i forgot this time (fourth time). we were hungry. :rolleyes:

[Hot Canuck]

L-dog, north of the border, we kinda refrain from using the terms butts and digital thermometers in the same conversation...:scared:...just in case you ever get up this way...

[texas blues]

XG..what you got there my friend is definitely hot, brown, and righteous. Careful...once word gets out you can make that..you will find the knocks on the door from friends become more frequent. If you cook it, they will come. Make them bring the beer! Cheers bro. TB

[Dyce51]

Damn you guys know how to make a man HUNGRY!!!! LMAO!! Those butts look awesome! Pulled pork is one of my favorite foods. I usually cook it low and slow in the smoker. Then I take half of the shredded meat and dump some of my Sweet Apple BBQ sauce on it and mix it up really good and the other half usually leave plain with just the flavoring from the spice rub I use. Low and Slow with a resting time is the only way to go!!

[Hot Canuck]

Okay - I've got two more 4 pounders in - these ones are bone in - I wonder if there will be a difference...If I can elevate my IQ past 45, I'll try to post a pic this time...

[BBQ-Phil]

Just to torture you guys....thats what I did yesterday....

http://galerie.chiliforum.net/d/13810-1/RIMG0185.jpg

[Scotty]

I always go for bone in. Spose to keep it moist and gives you a great tool for knowing when it's done (when it slides right out)

[Hot Canuck]

I always go for bone in. Spose to keep it moist and gives you a great tool for knowing when it's done (when it slides right out)

Sounds good - but it seem to be extending the cooking process. They've been in 45 minutes longer than my first attempt, and I'm still only at 160 degrees... I thought the opposite would happen.

[Hot Canuck]

Just to torture you guys....thats what I did yesterday....




Nicely done...I've just gone from hungry to starving, and my dinner's at leat two hours away...:(

[xgrafcorex]

XG..what you got there my friend is definitely hot, brown, and righteous. Careful...once word gets out you can make that..you will find the knocks on the door from friends become more frequent. If you cook it, they will come. Make them bring the beer! Cheers bro. TB

hahha yea, that would be fine with me as long as they bring some good beer. :D

i've never tried it with the bone in..honestly not sure if i've seen any on sale around here.

phil, that looks mighty delicious. i'm full right now, but i think i'd find a way to make some room for that.

[LUCKYDOG]

Sounds good - but it seem to be extending the cooking process. They've been in 45 minutes longer than my first attempt, and I'm still only at 160 degrees... I thought the opposite would happen.

Ahhh the sticking point .... this is where it could take forever .... remove gauge if you have one (remember where the hole is... in your butt :D) wrap in heavy duty foil a little of your mop and reinsert probe :D and wait. The smoke has already done its job now its time for the heat. They will stick on you sometimes
If you ever do a brisket they are the worst.

Hope all worked out well

[Hot Canuck]

I think my thermometer had an issue, as the roasts came out drier this time. I'll upgrade before doing again.

Here's a pic - hopefully they link or whatever it is they're supposed to do. How do you post a picture in a post like Phil did? I can only post a link.

The second pic is for Chilehunter...:cool:

http://i225.photobucket.com/albums/dd178/HotCanuck/pulledporkwithsauce.jpg

http://i225.photobucket.com/albums/dd178/HotCanuck/kitties2.jpg

[Canuk Pepperhead]

L-dog, north of the border, we kinda refrain from using the terms butts and digital thermometers in the same conversation...:scared:...just in case you ever get up this way...lol too funny ill aggree to that hehehe

[LUCKYDOG]

I think my thermometer had an issue, as the roasts came out drier this time. I'll upgrade before doing again.

Here's a few pics - hopefully they link or whatever it is they're supposed to do. How do you post a picture in a post like Phil did? I can only post a link.

The third pic is for Chilehunter...:cool:


I dont know about Photo Bucket butt in :) ImageShack you can copy the URL for websites and copy and paste it into the message

[xgrafcorex]

with photobucket there is a link you can copy that has image tags around it image (not sure if that will show up or not, but the tags say img.) just copy and paste that link, it says "IMG code" next to it.

http://i30.photobucket.com/albums/c345/xgrafcorex/food/IMG_2927.jpg

[Hot Canuck]

Thanks for the tip, and nice salad. I may be an okay cook, but I appear to be a lousy photographer...:(

[Scotty]

Yeah, forgot to mention the plateau at 160. It seems like it'll take forever, then WHAM, after the fat and connective tissues have rendered, the temps go up and it's done.

[rabbit]

thats what they had it labeled as. however, it wouldn't be the first time they've mislabeled a cut of meat. one time i was there and they had a flank steak labeled as a filet mignon. :rolleyes:

WOW!!! That's not even near the same cut of meat!!:shocked:
Looking at your food it's making me hungry again though:lol::lol:

[xgrafcorex]

haha i couldn't believe they mixed those two up!

how long do you guys suggest i have it in the oven per pound? i'm gonna give it another go perhaps tomorrow, just wanted to get some suggestions from you guys since i am still pretty new to this. thanks!

[Hot Canuck]

What size is the roast, bone in or boneless, and what are you cooking it in/on?

[xgrafcorex]

haha i guess that info would help.

it's a 5.4 lb. boneless boston butt. it's more square shaped than the last one i had, and i'm cooking it in the oven. we don't have a grill anymore (was borrowed from a neighbor that moved), and we don't have a smoker. :(

[Hot Canuck]

well, I had good success doing two 4 pounders, at 225 degrees, for about 5 hours. My guess is the extra roast would not have that great an effect on cooking time, so you are probably looking at 4 - 5 hours. I would bring it out at 170, wrap it in foil, and throw back in the oven at 150. The best one I did I left in for 1.5 hours - shredded easily, and came out moist.

The ones I did wrong, I left in too long at 225 - came out too dry.

Having said this, I will defer to Luckydog or Scotty, as they definitely have more experience.

Looking forward to the pics...

[xgrafcorex]

thanks. one more question..when you say "back in the oven at 150" you mean lower the temp from 225 to 150? or wait for the pork to cool from 170 to 150?

[Hot Canuck]

thanks. one more question..when you say "back in the oven at 150" you mean lower the temp from 225 to 150? or wait for the pork to cool from 170 to 150?

I dropped the oven temp to 150. I thought 150 would stop the cooking process, but maintain the roasts core heat. I was going to play with that the mext time. 170 would make sense, as it is the same temp as the roast, or 125 would make sense, as the roast is essentially cooked, and all you're trying to do is keep it warm. Both make sense in theory ( well, mine anyways ), but I am sure there is only one perfect solution.

I mentioned on another thread sometimes all you can do is practice. If it comes out perfect, note your decisions. If it comes out like a hockey puck, do the same...

[LUCKYDOG]

Once wrapped in foil you really shouldnt need to go so low I would stay the around 225 wrapped with some mop or liquid i.e. Apple juice, Root beer, Cola , your BBQ Sauce whatever as long as it braises the rest of the way ( I shoot for 190 for meat temp and carry over will run it to 195-200) with a liquid you should be okay and let it cool -- seal tightly so no juices escape -- you can reuse the juices on top after to keep moist -- sounds like you guys are busy eating a lot of pork :D

[xgrafcorex]

thanks. i'll try that as well. the butt is in the oven now at 225 for a bit over an hour now. starting to smell good in the house.

rub
http://i30.photobucket.com/albums/c345/xgrafcorex/food/IMG_3192.jpg

butt
http://i30.photobucket.com/albums/c345/xgrafcorex/food/IMG_3194.jpg

some of the rub came off cause i had it wrapped up and sitting in the fridge for a little bit before putting it in the oven. can't wait to try the legend's habanero bbq sauce.

[LUCKYDOG]

lookin'good -- you can dust it again with your rub after you have it ready for the smoker/oven/grill --- Are you using a mopping sauce once its in?

[xgrafcorex]

no mopping sauce..and i kinda just eyeballed the rub and wound up using it all for the initial coat.

well, i threw it in at 11am at 225 F, wrapped in in foil and poured a little liquid onto it (coke, since it was what i had out of the things luckydog mentioned. it seemed strange to me though..never done that before. would've used the bbq sauce, but my grandma can't take much heat at all.) at 4:05 and also dropped the temp to about 195 i think. took it out at 5:37 and let it sit on the counter still wrapped in foil for about 15 minutes.

it came out much better than last time..but still not as good as the second time i made it. this would be the 5th attempt i think. was more tender for sure, but wasn't falling apart tender like i was hoping. was a mix of pulling and tearing rather than just pulling.

was a little on the dry side sort of..but that wasn't a problem once i added the legend's habanero bbq sauce. on the plus side, my grandma liked it much more this time around. :lol:

here's a couple pics.

http://i30.photobucket.com/albums/c345/xgrafcorex/food/IMG_3197.jpg

http://i30.photobucket.com/albums/c345/xgrafcorex/food/IMG_3198.jpg

[Scotty]

Looking good !

[LUCKYDOG]

Did the internal temp get to 190-200? Sounds like you are mastering it... next time you are in your hot sauce place check for Byrons Butt Rub this stuff is good on all BBQ

[xgrafcorex]

Did the internal temp get to 190-200? Sounds like you are mastering it... next time you are in your hot sauce place check for Byrons Butt Rub this stuff is good on all BBQ

no, unfortunately the internal temp was never that high that i saw. i forget the highest it got to, but it didn't hit 170 when is first stuck a thermometer into it.

i'd have to mail order that rub, don't know of any places around here that would carry it.

kinda frustrating since i have made it way better before and i thought i had it down heh. just reread the thread to hopefully pick up on what i did differently early on..which were the best ones.

not down and out by a long shot, just a little disappointed. though i have to admit, this time was much better than the time before. last time i had to use a knife. :oops: this time it was two forks, just tougher than it should've been.

edit...i think (after reading the recent brisket thread)

[LUCKYDOG]

You need to get the internal temp higher at the least 190

I'll dig out what I use for a rub and give it to ya pretty simple and you can use it as is or kick it up a notch -- I dont usually make the rub firey I save that for the vinegar sauce at the end ---

[Hot Canuck]

You need to get the internal temp higher at the least 190

I'll dig out what I use for a rub and give it to ya pretty simple and you can use it as is or kick it up a notch -- I dont usually make the rub firey I save that for the vinegar sauce at the end ---


Really? I thought 170 was the goal. After it hits 190, and you wrap it in foil, do you have to keep it warm, or just let it rest for an hour?

[LUCKYDOG]

Really? I thought 170 was the goal. After it hits 190, and you wrap it in foil, do you have to keep it warm, or just let it rest for an hour?

Let it rest it'll stay warm keep covered leave the probe in so juices wont run..1/2 to a hr should do it.... if you are impatient you can do it before but you will need asbestos fingers :shocked:

Also, let me say, You dont have to wrap in foil... it just helps kick start the process and prevents anymore "bark" from developing it will take longer. I usually wrap when it plateaus say 160 and by that time I have a deep pink smoke ring any ways so its a matter of getting to "goal" temp 190 - 205 is a happy zone --- there will be carry over heat when you let it rest as well

[LUCKYDOG]

Here is a basic rub that I have used change based on your taste or use as is. I tend to double it because after I unwrap it I dust again once its on

Makes enough for an 8lb Butt:

1 tablespoon mild paprika
2 teaspoons light brown sugar
1 1/2 teaspoons hot paprika or regular if you dont have any -- I have used hab powder that I've had around adj as needed
1/2 teaspoon celery salt -- not the seed
1/2 teaspoon garlic salt -- salt not the powder
1/2 teaspoon dry mustard
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder -- powder not onion salt
1/4 teaspoon salt

Wrap in plastic and refrigerate 8hrs or over night
and I usually use Hickory chips/chunks for this --

[xgrafcorex]

thanks for the help. i'll definitely try again, just not sure when..still have plenty left over for now. had a plate for lunch.

next time i'll give that rub a go. only need to buy the celery salt, we have all that other stuff. also, will probably add some habanero powder to give it a little bite.

making extra sounds like a good idea. i made just enough to get a good coat on all sides, but when i wrapped it up to sit in the fridge overnight, a lot rubbed off.

ha was thinking about this earlier..but i'm learning to make it in the oven now..when it comes time to make it on a smoker, i hope it's not gonna take too much trial and error. :rolleyes:

[Hot Canuck]

Once wrapped in foil you really shouldnt need to go so low I would stay the around 225 wrapped with some mop or liquid i.e. Apple juice, Root beer, Cola , your BBQ Sauce whatever as long as it braises the rest of the way ( I shoot for 190 for meat temp and carry over will run it to 195-200) with a liquid you should be okay and let it cool -- seal tightly so no juices escape -- you can reuse the juices on top after to keep moist -- sounds like you guys are busy eating a lot of pork :D


I'm doing two tomorrow night for a party Sunday. I'll try the above method and let you know how it goes. For the brazing portion - 1/2" of apple juice? I'm doing the roasts in a large tinfoil pan, and they are about 5" high.

[LUCKYDOG]

That should be plenty you dont want to boil it so much but steam -- enough liquid so it wont burn -- the pork will also melt off some more too.. take that liquid and pour some back over once you shred it to keep it nice and moist --

some coleslaw a cheap hamburg roll and favorite sauce -- yum

[Scotty]

That should be plenty you dont want to boil it so much but steam -- enough liquid so it wont burn -- the pork will also melt off some more too.. take that liquid and pour some back over once you shred it to keep it nice and moist --

some coleslaw a cheap hamburg roll and favorite sauce -- yum

THANK YOU! :lol:

[Hot Canuck]

That should be plenty you dont want to boil it so much but steam -- enough liquid so it wont burn -- the pork will also melt off some more too.. take that liquid and pour some back over once you shred it to keep it nice and moist --

some coleslaw a cheap hamburg roll and favorite sauce -- yum


went with two boneless butt roasts. At the four hour mark - looking good. Internal temp of 150. Two hours to go...

[LUCKYDOG]

went with two boneless butt roasts. At the four hour mark - looking good. Internal temp of 150. Two hours to go...

Time is subjective --- it should be two hours but could be more ---

So how did it come out?

[Hot Canuck]

Time is subjective --- it should be two hours but could be more ---

So how did it come out?


When I was pulling it apart at 2:30 in the morning, I thought it was a just little dry, based on how hard I had to work, but when I mixed the saved juices and two bottles of BBQ sauce in with it, the batch became very moist, and stayed that way till Sunday morning.

I still need to get a good thermometer to better test the meat's status. This should take a lot of the guesswork out. I was quite happy with this batch though. Thanks for your help.

Cheers.

[BigNugg]

14 lbs total, 12 hours total @ 215 deg with pecan wood.......falls apart when I try to take it off the smoker!

Here all shot full of a combo of my dry rub and apple juice.....
http://i54.photobucket.com/albums/g117/BigNugg/100_0060.jpg

Here all finished after 12 hours.........
http://i54.photobucket.com/albums/g117/BigNugg/100_0062-2.jpg

and finally pulled, except the picture turned out blurry and does it no justice!
http://i54.photobucket.com/albums/g117/BigNugg/100_0063.jpg

[xgrafcorex]

blurry or not, that looks delicious! i've still yet to do one on the grill/smoker. on top of that, i've never even smoked anything. (in a smoker :P )

[LUCKYDOG]

i've never even smoked anything. (in a smoker :P )

Once you do there is NO turning back.... I made my first out 55 gall. drums before buying one larger next is something like Big Nuggs