OT: More BBQ talk (was Re: [CH] To Brine or Not To Brine)
Dana H. Myers (dana.myers@gmail.com)
Thu, 16 Jul 2009 07:50:57 -0700
=Mark wrote:
> Not sure about this. How tightly do you place the foil on the butt? Meat
> will not absorb smoke flavor after it has reached an external temp of about
> 125°. Covering with foil for the first part of smoking will seriously limit
> the amount of smoke absorbed to just the outer portion of the pork. You seem
> to be running the smoker pretty hot too...
There are a lot of ways to cook a hunk of meat with wood, and
pork is about the most forgiving/flexible meat there is.
PepperHeadFred describes a way of cooking a butt pretty
quickly that probably yields a more "steamed" sort of
texture (covered pan will trap moisture) with an
outer crust browned-up with high heat at the end.
My guess is that the butt takes on little smoke
and has a more neutral flavor in that respect.
It's not how I'd cook a butt, but I'm sure it's
good eatin'.
>
> On Thu, 16 Jul 2009 7:20:36 -0400, fmccarter wrote
>> This is the question...
>>
>> I am new here and so is my opinion.
>>
>> Pork Butt (Shoulder)
>> NO BRINE!
>>
>> Place in Aluminum turkey pan.
>> Season to taste.
>> Install Aluminum foil lid.
>> Put on a wood smoker for 6 hours keeping the indirect heat around
>> 325 degrees. Remove foil lid. Boost indirect heat to 450 degrees.
>> Smoke for 30 minutes. Remove from smoker. Make pulled pork sandwich
>> that tastes like "Heaven on a Bun"...
>>
>> Signed,
>> PepperHeadFred
>
>
> --
> =Mark
>
> http://www.exit109.com/~mstevens
>
>