Re: Most glaring issue here is the lack of mustard.

Oculus Spirit [97799]

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Here's how I cook them. Same process for a butt or brisket.

Apr 8, 2024, 12:16 PM [ in reply to It wasn't very big. It took 6 hours but I went by internal temp ]

For a pork butt, I usually do a 9-10lb one if I can find one.

Trim the fat (if necessary), then use mustard for a binder. Add pork rub of choice. Put on pellet grill (shuddup purists) on 250. Also put in one of the small Sam's aluminum pans with a couple inches of water (steam helps keep the meat moist). Put the pan of water beside the meat. Then I LEAVE IT for about two hours. Whenever the rub is baked on, where it's not coming off the butt easily and is baked on well, THEN I drop it to 225, and spray with a 50/50 mix of apple cider and apple cider vinegar (with the mother) every hour. Keep it on 225 until it hits the thermal barrier. This varies on every piece of meat but it's usually 155-165 degrees. When you have a good hour or two where the temp doesn't climb more than a degree or two, you're there. I then pull the butt, double wrap it in butcher paper (use florist wire sometimes if it's a big piece of meat to keep the paper on tight). Put back on the grill, reinsert thermometer. Cut up the temp back down to 225 and just wait until it reaches about 190, then crank it back up to 250 until it reaches 201. Take off, at least an hour resting wrapped in towels in a cooler, and done.

Only difference in a brisket is the rub (and cooking time). Pork BBQ rub doesn't do well on brisket. I use 1 tbsp coarse kosher salt, to four tbsp coarse ground black pepper. Add in a tablespoon of pork rub or steak seasoning of choice. Double this recipe for a whole brisket, but this works well on a flat.

You can shred a brisket cooked like this just as easily as pork. You can also add BBQ sauce to the brisket, or cut some super-tender strips. I usually cut a few strips from the flat (it tends to be a little firmer) and pull the point, so you end up with about 2/3 pulled brisket and 1/3 steak strips.

Pork, I pull it all obviously. Add some McCabes sauce, or my knockoff, and should be good.

The overall process of smoking the meat is the same, but a 13-16lb brisket takes longer than a 8-10lb butt.

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Brisket

Ingredients
1 tablespoon cumin
1 cup of brown sugar
2 tablespoons smoked paprika
3 tablespoons dried mustard
1 teaspoon salt
1/2 tablespoon fresh ground black pepper
1 cup of amber ale

Method
Make a dry-rub out of the dried ingredients, coat brisket
Put it in a ziplock bag and squeeze air out
Seal and marinade for at least 24 hours
Put into smoker tray and pour all juices from ziplock bag back over meat
Smoke for 30 minutes (or longer!) at 135C
Spray with beer occasionally (from a spray bottle) to keep moist
Wrap brisket in double layer of thick foil and seal well with a full cup of beer inside the foil
Continue cooking till 93C internal temp
Keep cooking juice for gravy
Slice against the grain

Ok men and woman. GITT and tell me what I'm doing wrong

Re: Ok men and woman. GITT and tell me what I'm doing wrong

smoked a butt for 6 hours. And by smoked I don't mean with sawdust pellets

Gatdam u dumb.

Re: smoked a butt for 6 hours. And by smoked I don't mean with sawdust pellets

I added the sauce after shredding. During the cook I sprayed with

What was the internal temp of the butt when you took it off

wrapped at 190. Took off at 205. Let rest for 2 hours.***

^^^^MF cooked a 3lb "butt".

I don't make the rules***

He parboiled it beforehand***

Re: smoked a butt for 6 hours. And by smoked I don't mean with sawdust pellets

They make powdered vinegar?***

Re: They make powdered vinegar?***

Multiple problems here

It wasn't very big. It took 6 hours but I went by internal temp

Re: It wasn't very big. It took 6 hours but I went by internal temp

Don't like crispy anything in my savory meats. Suppose to be like butter***

I wrap when I get tired of looking at the same

Here's how I cook them. Same process for a butt or brisket.

Re: Here's how I cook them. Same process for a butt or brisket.

Butcher paper is the trick. I used to use foil.

A butt, for 6 hours? What the hell did you, cook it at 450?***

Most glaring issue here is the lack of mustard.

agree with this....BBQ sauce must have some part mustard and tomato/ketchup

If I bite into sweet succulent meat and taste mustard I'm fighting somebody***

Mustard is useful without any mustard taste

Wholly agree

mustard and tomato/ketchup

I went to McCabes in Manning and bought a batch of their sauce.

Tmale that #####***

Here you go. It's close. Top recipe in the Pic.

That's the same recipe I used just in different proportions.***

Re: That's the same recipe I used just in different proportions.***

"With the exception of distilled vinegar" it was the same recipe***

no ketchup***

Worcestershire sauce

Leave out ketchup, use mustard***

Re: Leave out brown sugar also***

This is why Koreans steal your eggs.***

Oh hayell naw!***

Re: This is why Koreans steal your eggs.***

JFC, beng

I like how everyone is ripping you to cottam shreds in here but then

Its not that we would do it to ANY OP... its because it is THAT OP...

And just like the Jounge. You ask a question about A and there are

To be fair again, you first asked what you did

To be fair FBmooch is a sexy, donkey ####### idiot.***

NO NO NO. This is NOT how you cook a butt.

Maybe he wasn't going for authentic carnitas

He was going for rigor mortis***

Hold tf up

Re: Ok men and woman. GITT and tell me what I'm doing wrong

Re: Ok men and woman. GITT and tell me what I'm doing wrong

Ok but what $14 wine from Piggly Wiggly pairs with bbq pork butt?***

Re: Ok but what $14 wine from Piggly Wiggly pairs with bbq pork butt?***

This was going to be my first suggestion. Recipe as a whole is pretty close

Kraft is on sale 2 for $4 at Piggly Wiggly ... FYI.***

Getchoo summa dat SWEET BABY RAY'S***

That's my mom's favorite BBQ sauce***

My favorite is a mix between Johnboy and Billy grilling sauce,

Johnboy and Billy grilling sauce does not get the props it deserves***

Only use it on ribs. About all it's good for.

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