I love butts - Page 2 - 2CoolFishing
Home  |  Contact Us  |  Advertise   |   Follow:
Go Back   2CoolFishing > General Interest Forums > BBQ & Grilling Forum
Register FAQ Social Groups Calendar Mark Forums Read

Reply
 
Thread Tools Display Modes
Old 07-19-2018, 06:18 AM   #11
Dick Hanks
Pike
 
Dick Hanks's Avatar
 
Join Date: Aug 16 2007
Location: Northern Minnesota
Age: 71
Posts: 4,478
Rep Power: 21483728
Dick Hanks has been promoted to PirateDick Hanks has been promoted to PirateDick Hanks has been promoted to PirateDick Hanks has been promoted to PirateDick Hanks has been promoted to PirateDick Hanks has been promoted to PirateDick Hanks has been promoted to PirateDick Hanks has been promoted to PirateDick Hanks has been promoted to PirateDick Hanks has been promoted to PirateDick Hanks has been promoted to Pirate
Quote:
Originally Posted by RB II View Post
Pork butt is my favorite BBQ, even over ribs. I inject my butts with apple juice, really helps with the moistness. Have never had any issues with moistness in the many many butts I have cooked. I prefer it pulled, but mainly for the tenderness. No reason why a butt cooked to 205 internal temp (pulling temp), couldn't be sliced.
I just did a variation of this. Needed to smoke 5 pork butts (all about 7#s each) for a large, extended family get-together.

The day before smoking, I made a concentrated brine with 2/3 dark brown sugar and 1/3 canning salt. Cooled this brine in the frig. Put the 5 cold butts in a cooler and covered them with the brine. Then added about 8# of ice in gallon ziplocks on top of all the butts to keep them submerged and cold.

Very early the next morning, I pulled the butts out of the brine to dry and begin warming. I took about 2 cups of the brine and and mixed it with one 12 ounce can of frozen, concentrated apple juice. This made about 30 ounces of apple juice/brine combo. About 6 ounces of this mixture was injected into each of the 5 butts. Butts were then rubbed with my favorite spices.

Smoked them for 5 hours at around 225, and then wrapped them in foil for 6 hours at 250. Let them rest for 45 minutes before pulling. Saved all of the juice in the pans and foil. Separated off most of the fat and poured the remaining juice back into the pulled pork. Finished product was very moist and tender.

Based on all of the compliments, this may have been my best pulled pork.
Dick Hanks is offline   Reply With Quote Quick reply to this message
Sponsored Links
Advertisement
 
Old 07-19-2018, 11:53 AM   #12
StinkBait
Registered Users-pm+
 
StinkBait's Avatar
 
Join Date: May 31 2004
Location: Katy, TX
Age: 44
Posts: 7,354
Rep Power: 21487776
StinkBait has been promoted to PirateStinkBait has been promoted to PirateStinkBait has been promoted to PirateStinkBait has been promoted to PirateStinkBait has been promoted to PirateStinkBait has been promoted to PirateStinkBait has been promoted to PirateStinkBait has been promoted to PirateStinkBait has been promoted to PirateStinkBait has been promoted to PirateStinkBait has been promoted to Pirate
Quote:
Originally Posted by Dick Hanks View Post
Separated off most of the fat and poured the remaining juice back into the pulled pork.

Hey Dick, how exactly do you separate the fat from the juice?
StinkBait is offline   Reply With Quote Quick reply to this message
Old 07-19-2018, 02:52 PM   #13
Dick Hanks
Pike
 
Dick Hanks's Avatar
 
Join Date: Aug 16 2007
Location: Northern Minnesota
Age: 71
Posts: 4,478
Rep Power: 21483728
Dick Hanks has been promoted to PirateDick Hanks has been promoted to PirateDick Hanks has been promoted to PirateDick Hanks has been promoted to PirateDick Hanks has been promoted to PirateDick Hanks has been promoted to PirateDick Hanks has been promoted to PirateDick Hanks has been promoted to PirateDick Hanks has been promoted to PirateDick Hanks has been promoted to PirateDick Hanks has been promoted to Pirate
Quote:
Originally Posted by StinkBait View Post
Hey Dick, how exactly do you separate the fat from the juice?
There are 2 ways to do this:

1) I you have the time, put all of the drippings in a bowl or jar and put it in the frig for a couple of hours, or the freezer for 1 hour. All of the fat will have risen to the top and has solidified when cooled. You can just peel all of the solid fat off of the top of the good juices.

2) The drippings can be poured into a fat separator and allowed to rest for around 5 minutes. The fat rises to the top and the good liquids are below. The spout's base is connected to the base of separator. As you pour out of the spout, the juice is what comes out 1st. Stop pouring when you see the fat line getting close to the spout.

I prefer method #1. It gets ALL of the good stuff!

http://youtu.be/67T0XdnyZ8s (fat separator video)

Last edited by Dick Hanks; 07-19-2018 at 03:01 PM.
Dick Hanks is offline   Reply With Quote Quick reply to this message
Sponsored Links
Advertisement
 
Old 07-19-2018, 10:24 PM   #14
RB II
Native Texan
 
RB II's Avatar
 
Join Date: Feb 25 2009
Location: Huntsville
Age: 62
Posts: 10,819
Rep Power: 21489510
RB II has been promoted to PirateRB II has been promoted to PirateRB II has been promoted to PirateRB II has been promoted to PirateRB II has been promoted to PirateRB II has been promoted to PirateRB II has been promoted to PirateRB II has been promoted to PirateRB II has been promoted to PirateRB II has been promoted to PirateRB II has been promoted to Pirate
I use a fat separator to gather the juice. I won 4th place pulled pork out of 60+ teams this past spring with no other "sauce" than the separated drippings. SOOO good.
RB II is online now   Reply With Quote Quick reply to this message
Old 07-20-2018, 09:45 AM   #15
StinkBait
Registered Users-pm+
 
StinkBait's Avatar
 
Join Date: May 31 2004
Location: Katy, TX
Age: 44
Posts: 7,354
Rep Power: 21487776
StinkBait has been promoted to PirateStinkBait has been promoted to PirateStinkBait has been promoted to PirateStinkBait has been promoted to PirateStinkBait has been promoted to PirateStinkBait has been promoted to PirateStinkBait has been promoted to PirateStinkBait has been promoted to PirateStinkBait has been promoted to PirateStinkBait has been promoted to PirateStinkBait has been promoted to Pirate
Quote:
Originally Posted by Dick Hanks View Post
There are 2 ways to do this:

1) I you have the time, put all of the drippings in a bowl or jar and put it in the frig for a couple of hours, or the freezer for 1 hour. All of the fat will have risen to the top and has solidified when cooled. You can just peel all of the solid fat off of the top of the good juices.

2) The drippings can be poured into a fat separator and allowed to rest for around 5 minutes. The fat rises to the top and the good liquids are below. The spout's base is connected to the base of separator. As you pour out of the spout, the juice is what comes out 1st. Stop pouring when you see the fat line getting close to the spout.

I prefer method #1. It gets ALL of the good stuff!

http://youtu.be/67T0XdnyZ8s (fat separator video)
Quote:
Originally Posted by RB II View Post
I use a fat separator to gather the juice. I won 4th place pulled pork out of 60+ teams this past spring with no other "sauce" than the separated drippings. SOOO good.

Great info, thank you guys.
StinkBait is offline   Reply With Quote Quick reply to this message
Reply

Bookmarks

Quick Reply
Message:
Options

Register Now

In order to be able to post messages on the 2CoolFishing forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.
User Name:
Password
Please enter a password for your user account. Note that passwords are case-sensitive.
Password:
Confirm Password:
Email Address
Please enter a valid email address for yourself.
Email Address:

Log-in



Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools
Display Modes

Posting Rules
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 09:54 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
Resources saved on this page: MySQL 15.79%
vBulletin Optimisation provided by vB Optimise (Pro) - vBulletin Mods & Addons Copyright © 2019 DragonByte Technologies Ltd.
vBulletin Security provided by vBSecurity v2.2.2 (Pro) - vBulletin Mods & Addons Copyright © 2019 DragonByte Technologies Ltd.
Copyright 2019
© 2013 Noreast Media, LLC | Terms of Service | Contact Us | Advertise