Since my last thread on here was about crab that smelled like pine sol, I figure I'll start a new one about a topic that's a little more appetizing: smoking pork butts.
For those that don't know, this is a cut from the shoulder area of the pig rather than other end as the name suggests. It's also called pork shoulder, but that name is no fun. It's right above the picnic, which is (of course) the foreleg. I don't know who thought the names for this stuff up. In the UK they use a different naming convention for pig parts, but that's a horse of a different color.
These are my 3rd and 4th butts. My first was decent - nothing to be ashamed of. My second was the best meat I'd ever tasted next to bacon. These are using the same recipe as the second one to the letter, except this time I ground every ingredient in the rub in a coffee grinder until it was a fine powder. Like chalk dust. I don't know whether that's going to be a very good or bad thing in the end, but I figured why not? It might help the flavor penetrate.
Anyway, I know ya'll didn't click on this to read a bunch of stuff so here's the POKE. They went on about an hour ago (midnight) and they'll be on till sometime between 8 and 12 (noon):
These are the butts, as purchased:
After trimming and injection, but before rub was applied:
My Weber Smokey Mountain 22.5" Smoker in it's home:
And the meat, fresh on the top grate:
Expect updates as things progress...
For those that don't know, this is a cut from the shoulder area of the pig rather than other end as the name suggests. It's also called pork shoulder, but that name is no fun. It's right above the picnic, which is (of course) the foreleg. I don't know who thought the names for this stuff up. In the UK they use a different naming convention for pig parts, but that's a horse of a different color.
These are my 3rd and 4th butts. My first was decent - nothing to be ashamed of. My second was the best meat I'd ever tasted next to bacon. These are using the same recipe as the second one to the letter, except this time I ground every ingredient in the rub in a coffee grinder until it was a fine powder. Like chalk dust. I don't know whether that's going to be a very good or bad thing in the end, but I figured why not? It might help the flavor penetrate.
Anyway, I know ya'll didn't click on this to read a bunch of stuff so here's the POKE. They went on about an hour ago (midnight) and they'll be on till sometime between 8 and 12 (noon):
These are the butts, as purchased:
After trimming and injection, but before rub was applied:
My Weber Smokey Mountain 22.5" Smoker in it's home:
And the meat, fresh on the top grate:
Expect updates as things progress...
