My first overnight smoke!

[DivotMaker]

Getting ready to throw an 8 lb butt into the #1 for my first overnight cook!  I prepped with Joe's pork injection (first butt injection), but substituted Crystal hot sauce for sriracha 'cause it's what I had on-hand.

It should take about 13 hours to cook an unwrapped butt @ 225, so we'll be pulling pork about 2 pm tomorrow (after a rest).  My mouth's watering already!!

 

[DivotMaker]

The little beauty is in the cooker!  I'm a little nervous, but I know how my baby performs!  This is also my first smoke on a previously-frozen butt.  I had one in the freezer, vacuum-packed, so I thawed it since Monday in the fridge. IT is still at 32, so a 4-day thaw has just barely got it to freezing!  I'll let y'all know how it turns out!

 

[UWFSAE]

"Fortune favors the bold".

And Crystal Hot Sauce ... soooooo much better than Tabasco.

 

[es1025]

Tony
Good luck, when I did my overnight is was pure pleasure when the butt was complete. You will have a smile from ear to ear.

 

[DivotMaker]

Well, I was quite surprised this morning.  Up late, so I slept-in a bit...didn't check the smoker until almost 7 am (7:45 into the cook); my butt was done!  I wasn't expecting that, as the last 8 lb butt I did took almost 13 hours!  This butt was a little flatter than usual, and the temp outside last night was a humid 65-degrees.  I guess the #1 operates very efficiently in those conditions!  I figured 1 1/2 hours per pound, but it took 1 hour per.  Hmmm. 

I have it triple-wrapped in foil, holding in the smoker @ 140-degrees until lunch time.  Got that tip from Smoke.  I've held meat for 2-3 hours like that with no problem, but haven't held any for 5 hours - we'll see how it turns out!  I was very moist and tender when I transferred it to the foil, and was easily pulling away from the bone.

Hope we can wait until lunchtime!   I'll let you know how it turns out!

 

[DivotMaker]

About 10:30, the family said they couldn't take it anymore!  It's time for brunch, right?   Pulled the butt from it's hold in the smoker, and tore into it.  I can tell a definite difference in the taste of the meat deep inside with the injection method - wow!  Very moist & tender!  Probably my best pork butt to date!

To recap: injected about 6:30 yesterday evening, wrapped in fridge until 11 pm.  Got the smoker ready (5-6 oz of peach and hickory, beer in the water pan).  Coated the butt with a mixture of olive oil and yellow mustard (not enough mustard for the job, so I improvised).  Applied the rub, massaged it until nice and wet.  In the smoker at 11:15 pm.  No opening, spritzing, or anything - went to bed.  7 am - butt is at 200 internal.  Removed and triple-wrapped in foil, put back in smoker @ 140 degrees.  After 3 1/2 hours hold, removed and devoured.  Absolutely no loss of moisture, or over-cooking by holding in smoker!

 

[UWFSAE]

Looks tasty.  Since I'm sure you have plenty of leftovers, a neat modification is to put your sandwich ready lump of pork and sauce on tinfoil and broil it in the oven a bit to let the sugars in the sauce caramelize and then put it on the bun.  Also, if you have any handy try it on garlic Texas toast ... it will change your life. 

 

[DivotMaker]

Good tips, Joe!  I also like to make "filled subs;" I take some fresh hoagie buns, hollow-out some of the bread (to make more room), lightly butter the inside of the tops and bottoms, toast them in the broiler for a few minutes.  I then add the warmed meat, sauce, and provolone cheese to the bottoms of the hoagie rolls and broil them to melt the cheese.  Slap the top on and you have a helluva sammie!  Creativity is a cool thing!

 

[Spresso]

Tony,  all great pictures!
I'm sure it tasted just as great!
Glad the freezing did not effect the taste,  I have only done beef ribs from frozen meat out of necessity. I might not be so rigid n the future 

Left over PP tip:
make  shepherds pie with it!
too awesome if you like that sort of thing!

 

[DivotMaker]

Tony,  all great pictures!
I'm sure it tasted just as great!
Glad the freezing did not effect the taste,  I have only done beef ribs from frozen meat out of necessity. I might not be so rigid n the future 

Left over PP tip:
make  shepherds pie with it!
too awesome if you like that sort of thing!

Thanks, Zed.  The only way I'll use frozen meat is if has been properly vacuum-sealed.  I use a FoodSaver Professional III, but it's no longer available.  Joe has a nice review on the ARY VacMaster in the gadgets section, if you're considering a vacuum system.  IMO, vacuum sealing is the ONLY way to freeze meat...it literally comes out like the day it was bought!

 

[old sarge]

I also have that older Food Saver; bought is from Cabella's years ago.  Here is their current offering in the "high end" area:
http://www.cabelas.com/product/Home-Cabin/Food-Processing/Vacuum-Sealers%7C/pc/104798880/c/104723280/sc/104668380/FoodSaver-Gamesaver-Titanium-15-Dual-Pump-Vacuum-Sealer/1426569.uts?destination=%2Fcatalog%2Fbrowse%2F_%2FN-1101302%3FWTz_l%3DSBC%253BMMcat104798880&WTz_l=SBC%3BMMcat104798880%3Bcat104668380

They also have others that are less as well as more expensive.

We vacuum our smoked food and freeze for use later (minus sauce). A table spoon or two of water in a lidded pot and the thawed meat can be reheated to perfection, and then a little honey bbq sauce.  Pretty convenient.  I haven't tried the boiling method of reheating but I suppose that would work.

 

[gloksrule]

That sounds awesome,, u answered many questions I had also

 

[DivotMaker]

Thanks, Sarge!  I hadn't seen that model of the gamesaver yet.  It wasn't on their website when I was checking current availability on the Professional.  That looks bad-a$$!  I think I've found my upgrade when the pro kicks the bucket!

 

[UWFSAE]

I love the 15" sealing bar on that thing, Sarge ... but that's a steep price for an external vacuum machine.

If/when I replace my current one, I'm going after this baby:

http://www.amazon.com/VacMaster-Portable-Chamber-Vacuum-Sealer/dp/B003YE8FG0/ref=sr_1_1?ie=UTF8&qid=1375036111&sr=8-1&keywords=chamber+sealer

The ability to seal liquids as well as meats, cheeses, etc. would make we want to drop a few extra bucks and go whole hog.

 

[Lankbo]

My first overnight smoke as well and first one ever...two picnic shoulders one 10 pounds second 8 pounds and turned out really awesome injected and rubbed 16 hours at 200 degrees.

 

[DivotMaker]

Congrats, lankbo!  Looks great!  Welcome to the party, and thanks for posting some pics!  Do a post in the "Introductions" section when you have time - let everyone know who you are!

I've had good luck with picnic cuts as well, but have come to prefer a true Boston butt (pork shoulder).  The picnic cut is the lower part of the leg (near the knee), whereas the shoulder (Boston butt) is higher, near the shoulder.  I find the shape more suited to smoking for consistent results.  The picnic cuts can tend to be a bit pointed, in my experience.  I also find the meat closer to the shoulder is a little darker, and tends to remain more moist than the meat lower in the leg.  Just my thoughts...take them for what they're worth.

All in all, though, any of these cuts are great in a Smokin-It!  You can't hardly fail with a Boston or a picnic!  Let us know what you used for a rub and sauce!

 

[Lankbo]

Will definately do the Introduction, as for the rubs I bought Butt Rub for one which has a bit more spice the other was a little sweeter and was Brown Sugar, Garlic and Onion Porwder, little paprika, cumin, cayenne, and cocoa powder.  As for the injection it was a friends recipe that was basically Scott;s Barbacue and Carolina Treet with some coca cola, garlic powder, red pepper flakes, and molases.  Both were very good and will definately take your advice and try the Boston Butt next time..any advise will be taken and tried here, my buddy and I are going to try ribs and chicken this week I think...wish me luck.

 

[DivotMaker]

Good luck with the ribs & chicken, although "luck" doesn't really seem like a requirement with these little babies!
Lots of good posts here about ribs.  Consensus seems to be just do them unwrapped; the Smokin-It units are a sealed environment, and you just don't get the drying-effect you do with other smokers.  You'll also find some good chicken recipes, although some of us have different opinions about the "beer can" method!  All good, though!  You'll find a pretty healthy exchange of techniques and ideas here.

 

[old sarge]

I have also looked at the VacMaster as well as others of a similar style but to date, my old machine just keeps chugging along.