I saved 15 pounds of butts from a case of pork I bought to make shredded pork. [/QUOTE] Since the trees had already budded out and I know some of the apple trees at the back of our property need trimming, I killed two birds with one stone. There is a soon-to-be Bacon palooza pictorial coming at some point and I plan to use apple wood so it will be ready when the time comes. This is more than enough for today. Then all the butts get a rub down Then into the new smoker for the day. After 8 hours in the smoker, the pork butts were ready for pulling. Pulling pork is a perpetual pain in the posterior and something I wanted to speed up so I went to Ace hardware and bought a cast iron floor drain (like you probably have in your basement floor) a few 3/8 bolts and nuts and a 12 inch long bolt to make the perfect pork puller. I invited the folks from Youtube over to have some pork and to video the perfect pork puller in action. The pork is only minutes out of the smoker and very hot. You will notice the steam. The Youtube folks were nice and all but they sure can eat. Click below to watch the video. http://www.youtube.com/watch?v=EqHytg7Rk2U I only pulled two of the butts, the other 3 will be vacuum sealed and frozen for another day. Then I added just a splash of BBQ sauce to the two I pulled and mixed it tp. Add some beans, potato salad, a bun and a big frosty beverage and call it day.
Yummy!!!!! Looks awesome man...I am going to being trying that real soon. The pork puller is awesome. I have a part time job that at work at on Saturday and we usually slow cook a couple butts or shoulders for several hours. Pulling it apart or cutting it up is my least favorite part of the process lol....
I generally do pork butts in such a volume that pulling them by hand is not practical so I needed a better alternative. THe pork puller takes the pain of of the process and is easy enough to make. The problem is I end of loaning to to people and have to pester them to get it back.
LOL....I know what you mean RC...My problem is living around my wife's family that thinks they are entitled to "borrowing" anything they want whenever they want....then I go to look for it and it's gone.....oh don't just love family sometimes lol...
nice RC! same here but i dont do em' in volumes so i can pull by hand. nice to see the mustard and season method by someone else!although this is a brisket i do by butts the same way, this was the only pic i had of the rub. i smoke em rt on my weber.
Dang Crabtree, You are the man when it comes to preparing food. Ill be over whenever you have some extra after dinner just let me know. I thoroughly enjoy all of your food threads. Keep them coming. Edit, And you Isaiah, I didnt mean to forget you.
Hey just got to share something with you guys that I find leads to some killer pork!!! I've been substituting molasses instead of CYM (cheap yellow mustard) before I rub the butt down. It makes an awesome bark on the butt. Sent from my HTC Hero S using Tapatalk 2
I really wanna invest in a smoker! That stuff looks great!! Just curious you ever try this process with deer meat?
Here is some pork porn from last weekend.. One of the two I did. Love the molasses Sent from my HTC Hero S using Tapatalk 2
I smoked a boned out front shoulder roast off my buck this year. I was smoking a turkey for Thanksgiving, and I always like to fill the racks on my charcoal smoker as much as possible. I rubbed the outside with olive oil, then sprinkled liberally with grill seasoning (contains salt, black pepper, garlic, onion powder). Then I put it in a 9x9 inch aluminum pan and covered the top with 8 or so slices of bacon - used the pan so it wouldn't drip on my turkey on the lower rack. I gave it about 2.5-3 hours of Maple wood smoke, and took it out at 145 degrees IT. I put it under the broiler on my toaster oven for just about 5 min. to crisp up the bacon, then sliced and served it for lunch, before the big Thanksgiving dinner. It was awesome! I took the leftovers, pulled it and served it up with bbq sauce the next night for dinner. Gave a real good smokey, bacony (if that's a word) flavor to the bbq. Main thing to remember is you need to make sure wild game meat doesn't dry out. I use a water pan in my smoker, so stuff tends to stay pretty moist. Otherwise you will want to inject, brine, cover with bacon, or foil (or a combination of these). FYI - I got my smoker for like $45 at Menards, so not much of an investment. It is their brand knock off of a Brinkman, but be warned, smoking is addictive (kind of like bow hunting :p ), and later upgrades can get more costly. Only gripe I have on it is that it is kind of hard to regulate temperatures - not a big deal unless you want to cold smoke, or need to keep under a certain temp. It is also kind of small for larger jobs - I have to make my jerky in shifts - but not a big deal because, apart from jerky, usually I am throwing extra stuff on just to fill up the space (did you know smoked hot dogs are GREAT!). Now the wife refuses to eat oven roasted chicken or turkey, because the smoked stuff is far superior, so I may have to invest in a cabinet style propane smoker.
I compete competitively in BBQ competitions every year. There really is nothing quite like a properly smoked pork butt!!
