16 lbs of pork butt thawing for family feed tomorrow night. I am going to try the "Fast and Hot" method for the first time in the pellet smoker. Kinda pressed for time for various reasons. Sides of slaw and of course tater salat. I am also using boneless butts as I like being able to add spices to the inside surfaces of the deboned meat. Then roll the butt up, string it and rub the outside. I know some will call this heresy but it works well for me.
Thanks! Mostly Alder and Pecan with some surplus Hickory tossed in. I'll take some pictures of the finish product if I have time before the Hyenas attack!
Had a potential customer inquire about pecan yesterday. Tenant of the guy I am doing some work for. I noticed a couple smokers on his deck and struck up a conversation. Says he will buy smoker wood from me. He was using chips at an alarming rate. Ill have to trade T.Jeff Veal a load of black locust for a load of pecan come next June at Scotties GTG
Congrats on the new customer. I'm sure he will be very pleased with your products. I was going to suggest TJV as a source. All around good guy (his Wif keeps him squared away)! My butts are smoking away and looking good. I threw the Hickory in because because the hot and fast method does not generate as much smoke and the hickory will help add to the smoke taste! The bacon smell of the smoke is driving my neighbor crazy.
Only got two pictures without faces. You would think everyone was under "Witness Protection"! I know at least one of my kin is under "Witless Protection". A picture of one of the butts with the bark on and another pulled and tater salat. Not as much smoke flavor as low and slow because the higher heat has far less smoke. But the savoryness of the pork really shines. This batch was by far the most tender and juicy as any I have smoked. Straight from the fridge, rubbed and into the 275* smoker for 3 hours. Spritzed with apple cider and vinegar and back in for a total of 5 1/2 hours until 160* interior temp.. Wrapped in foil and back in for 1 hour and 45 min and int. temp of 203* on one butt and 200* on the other. Just over 7 hours total cooking time. Wrapped in towels and put in the small ice chest for 2 and a half hours. Most ate the pork sandwiches without BBQ sauce because the pork was so flavorful. This will be my go to method from now on.
MYOD make your own dinner last night and I've been jonesing to smoke some turkey sausage. I used a hickory split with some apple and mulberry shards. Rather tasty if I may say so myself.
Marinaded pork tenderloin. Indirect heat, turn in 10 mins. Taking to 140⁹ then tent for a few. Looks lonely. Having with steamed local corn, steamed yellow summer squash, and coleslaw slaw.
Beef prices are ridiculous but I was jonesing for some brisket. Found a half-way decent deal on a smaller 13lb brisket at Sam's club. Needless to say the craving was satisfied
