Recruiting Forum Football Talk IV

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#58,226
#58,226
Bassmaster_Vol said:
Pork butt is the easiest. Listen to my instructions for the best pork butt in the world:

Rub pork generously with Butt Rub


Smoke the pork in a pan at 225 until the internal temperature reads 160. Then, cover the pan in aluminum foil and continue cooking until internal temperature reaches 205.

Remove butt from pan, wrap in foil, then wrap in a towel, and then put butt in a cooler to rest for a couple of hours.

The pan will be filled with juice. Like this juice into a fat separator or a lidded container, and put it in the fridge while your pork is resting.

Remove pork and pull. Take the juice out of the fridge, remove the fat that has solidified at the top, poor the juice into the pork and mix.

You will have the juiciest pork butt man ever made. You’re welcome.
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Also copied and pasted, thank you
 
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#58,227
#58,227
pierce60 said:
You’re starting out with the right cut of meat. A pork butt is very forgiving and what others have said about how to cook it is the best advice.

The thing I love about the Pit Boss is that you just set it to your temp after it gets going and you mostly forget about it.

I’d also recommend not wasting time or money on a brisket, especially at first, and do a Chuck roast instead if you want beef!
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@drvenner Pierce has sound advice. I've done a lot of smoking on a vertical offset and even a classic Weber (VERY underrated). Pork shoulder/butt with a great rub is a win. 100%. And steer clear of brisket at first. The cost/benefit of trying that while you're learning is just all cost, no benefit.

If you're feeling courageous, you could grab some low-priced after-holiday turkeys on sale and stick them in the drop freezer until you're ready to give them a try. But you'll want to buy those pretty quickly after the holiday when the turkey sales are on and before all the good ones get snatched up.

Read up online. I'm confident there are communities out there that will give you easy-to-replicate plans on some basic smoking projects. Don't despise small beginnings. It's just so tasty, you should be sure to enjoy whatever you smoke w/out wishing it was something bigger or more complicated. Sausages, steaks, and even chicken (though the skin can be a smidge tricky) can all be easy and delicious projects.

But it's really hard to mess up a pork butt, so definitely start there. Also, don't turn your nose up at smoking something for a few hours and finishing it off in the oven. It can speed things up and simplify the process mightily.

Happy Smoking!

iu
 
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#58,228
#58,228
VFLPastor said:
Now this feels like the holidays. Other fanbases are out there screaming at themselves and each other about which coach to hire and which one to fire. They got players leaving for the portal. And the headlines about us are only about whether or not our coach did enough to be SEC Coach of the Year.

iu


Over here we're busting each other's junk about Thanksgiving food choices, the finer merits of field weaponry and its usage, and whether or not A Christmas Story is a worthwhile Christmas movie.

iu


I love it when the kids all get along. Makes the holidays sweet.

Someone pass the cranberry sauce (so I can quietly throw it out the window).

Happy Thanksgiving Ya'll. Thankful this season has gone so well. And thankful there's a place all us bafoons can gather to talk about it.
Don't take it for granted. This life's too short for that.

iu
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You're not the boss of me.
 
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#58,231
#58,231
drvenner said:
OK, Morans. I have a brand spanking new PitBoss electric smoker. I have never smoked anything in my life, except for a few cigarettes that David Ubben peddled to me when I was 11.

I am thinking of starting with a pork shoulder or pork butt (can't type without laughing) but am open to other options. I want it to be as easy as possible and not waste too terribly much money in case I mess it up.

TIA.
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Yeah pork butt/shoulder would be the easiest thing to start with.
 
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#58,233
#58,233
Bassmaster_Vol said:
Pork butt is the easiest. Listen to my instructions for the best pork butt in the world:

Rub pork generously with Butt Rub


Smoke the pork in a pan at 225 until the internal temperature reads 160. Then, cover the pan in aluminum foil and continue cooking until internal temperature reaches 205.

Remove butt from pan, wrap in foil, then wrap in a towel, and then put butt in a cooler to rest for a couple of hours.

The pan will be filled with juice. Pour this juice into a fat separator or a lidded container, and put it in the fridge while your pork is resting.

Remove pork and pull. Take the juice out of the fridge, remove the fat that has solidified at the top, poor the juice into the pork and mix.

You will have the juiciest pork butt man ever made. You’re welcome.
Click to expand...
Updated with picture of last smoke before I separated the meat from the pan

39558F47-98D6-4CAD-BC46-36DCF33E0CC8.jpeg
 
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#58,236
#58,236
Volsdeep4 said:
Pork butt is the best thing to cook for your first smoke. It’s very large, lots of fat and very forgiving.
You can use hickory and pecan chips for smoke ,being that electric smoker will not produce smoke will only cook like an oven, put mustard on the butt and your favorite bbq rub. Mustard is a binder to make seasoning stick. The fat cap on top is normally placed between heat and your food. Helps protect meat and not dry out. The degree of your smoker really determines how long you want to cook but normally 225* to 275* is what they are cooked at. Get some apple juice and spritz your meat every hour or so to help it not dry out while adding flavor. Get a meat probe once it hits 150-160 it’s called the stall wrap it from there till about 200* then with your probe start sticking the butt until it’s moves into food like butter.
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All good advice, except I always prefer the fat cap be between food & heat source. Also if you mix brown sugar with the mustard your binder will be even better.

Usually when I did my butts I'd put on mustard/brown sugar and then rub liberally with rub of choice. Place fat cap down directly on grate and then start it on the smoking setting for the first 3 hours. At each hour I'd spray it down with a 1:1 of pineapple juice and apple juice to help keep the skin wet. After the 3 hours are up I'd put the butt in a tray, crank the heat up to 250 and let it go for another 8 or so hours.
 
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#58,241
#58,241
Volsdeep4 said:
Pork butt is the best thing to cook for your first smoke. It’s very large, lots of fat and very forgiving.
You can use hickory and pecan chips for smoke ,being that electric smoker will not produce smoke will only cook like an oven, put mustard on the butt and your favorite bbq rub. Mustard is a binder to make seasoning stick. The fat cap on top is normally placed between heat and your food. Helps protect meat and not dry out. The degree of your smoker really determines how long you want to cook but normally 225* to 275* is what they are cooked at. Get some apple juice and spritz your meat every hour or so to help it not dry out while adding flavor. Get a meat probe once it hits 150-160 it’s called the stall wrap it from there till about 200* then with your probe start sticking the butt until it’s moves into food like butter.
Click to expand...
Only thing i'll add here is that a Pitt Boss actually does produce smoke, it's an electric grill similar to a Traeger that generate heat by burning wood pellets. So you will get smoke flavor and a nice smoke ring which is awesome. Still not a bad idea to use a dry rub on outside though as it will give even more flavor to your bark which is what really gives that pulled pork an extra kick of flavor.
 
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#58,243
#58,243
Enki_Amenra said:
Whole turkey
Sweet potato casserole
Stuffing
Mac n cheese
Pecan & pumpkin pie. . .

Actually, give me a little of it all, except maybe tofurkey.
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Eric be like, “I’ll spend $18, parlay bet the $2 on Thanksgiving Day Football, and with my winnings I’ll now eat what I dang well please for seconds.”
 
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#58,245
#58,245
I have an 18lb brisket going in this evening.
Was the only one my butcher had. Never done one this large, like to stay around 10-12lb.
Gonna be a challenge bc the point is much thicker than the flat. I have a masterbuilt digital. Great for constant temp, but I never get as much smoke as i like out of it.
I also use applewood dry rub for seasoning.
Wish me luck!
 
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#58,249
#58,249
drvenner said:
OK, Morans. I have a brand spanking new PitBoss electric smoker. I have never smoked anything in my life, except for a few cigarettes that David Ubben peddled to me when I was 11.

I am thinking of starting with a pork shoulder or pork butt (can't type without laughing) but am open to other options. I want it to be as easy as possible and not waste too terribly much money in case I mess it up.

TIA.
Click to expand...
Yeah you're going to love it, it's so easy. Just go online and get some recipes. Unbelievable
 
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