Attempting something I've always considered a cardinal sin on Sunday - smoking a Canada Goose breast (along with other things). Going to brine the absolute shit out of it.
I know it's been asked by me before, but how long can I keep a wrapped pork butt in a cooler? Taking it to a SB party around 4:30(probably shredding it around 5:30), and trying to determine when I should put it on tomorrow night.
Yeah dude. I bought one without asking and was shocked at the bill. Then requested a price list for future purchases.
fwiw-I can't get meat in Minneapolis for near the prices most in this thread talk about. I have no idea why it is so different. My local grocer was $10/lb for brisket (hence, I've never made brisket).
ok. 6 lb butt... first one i'll be doing without a bone. is a general rule on how much faster they smoke? still the 1.5hr/lb rule just maybe a touch quicker? i suppose the apple juice will prevent it from drying out, but should you put a water pan in there for a boneless?
I bring the apple juice almost to a boil and then add some rub to it and I'm pretty liberal with the rub. A good bit will melt in the apple juice, which is what I want. I use the pecan rub bc it has so much brown sugar it melts easily. Plowboys doesn't melt that well. I then throw the apple juice into the freezer to cool. Takes an hour or so to cool. I then inject with that.
I don't know if you have any kitchen twine, but I believe I've seen people say to tie a boneless butt when smoking it. Someone who's smoked a boneless butt can confirm or deny.
Has someone taken you up on your offer? If not, I'll look into the price of shipping you some. I figure I'll need dry ice and a shitty cooler of some sort that may drive up the price. I can only get regular and hickory smoked here, so work that into your evaluation. I can talk to the folks at the UPS store. They ship king cakes like a motherfucker at this time of year. It's not as perishable as sausage, but they do have some good experience with shipping perishable items.
I've done a variation of that smoked onion recipe. It's so good. I've added a few tablespoons of Worcestershire and whatever else I've had in the cabinet. Edit: just noticed ops recipe calls for Worcestershire. I also slice the onion into rings. It will cook/smoke a lot better that way.
so i had to get the boneless polk butts at costco for some super bowl pulled pork has anybody here smoked them before? does the time til completion change appreciably?
I picked up two by accident once from Costco and hated then. I won't ever do them again. They cooked a little quicker and very unevenly due to all the little tags of meat. Try to keep it all bunched together because deboning them pretty much butterflys them.
Making ribs, smoked chicken wings, cornbread, Mac and cheese, and the apple slaw from page 1 on the thread tomorrow for the super bowl. Not sure who's recipe that is but would you recommend making the day of or the day before?
The slaw? You can make it day ahead and it's fine. If I do ahead, I toss the slaw with just a bit of the dressing the day before and then toss with more the day of. Make sure you salt the cabbage first to get the excess water out. I don't know if that's included in the recipe or not http://www.seriouseats.com/2013/07/the-food-lab-how-to-make-the-best-creamy-cole-slaw.html
I haven't figured out Costco butts yet. That said, I really only want to cook butts when cooking for a lot of people I don't care about.
Did a butt today for a party. Literally nothing left. I love that Memphis Dust, although I always add some salt and smoke with mesquite and hickory. I like the strong smoke taste. It was on forever, so pulling took maybe 5 minutes. All fat had rendered...YUM
I also like to cook a butt when I forgot about a wedding shower I'm supposed to go to tonight. I feel terrible that I'm going to have to miss it now.
Hmmm (disregard who tweeted) @darrenrovell: At tomorrow's Super Bowl, you can get a vegetarian BBQ sandwich made out of smoked jackfruit (via @centerplate) http://twitter.com/darrenrovell/status/696102306119553026/photo/1
dblplay1212 how much of your injection do you make for an average butt? i just have your typical 3 or 4oz injector
Idk, maybe 16 oz? I don't count or anything. I fill my injector and then go in 1" grid. Go all the way in and then inject as you pull out. I use about half an injector per hole. If you run out, make more. If you have some left over, throw it away. Don't get too technical with injecting a butt. Go to you youtube and check out some videos. There's thousands of them.
I'm sure it makes good meat, but, I've never even considered injecting a butt. The fattier the meat the less fuss imo.