When mama's away

SuperDave

New member
My wife is going to be away for a week visiting our daughter in Las Vegas, so, I decided I better prepare some food to live off of this week.  Made the small pork butt that I got at Sam's and it was pretty fantastic.  I've even been converted from Costco butts to Sam's butts now based on the last few smokes.  I did a brine and injection combo on this butt.  The end result was a moist pull throughout.  Smoke temp was 235 for 5 hours, juiced and pan foiled in the oven for 2.5 hours at 250 and rested for 2 hours. IT was 195. 

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Greg,
I crutch almost everything.  Based on personal tastes, I feel like I've given both methods fair number of tries and just think that the crutch produces a moister product.  I also have about a 10 - 12 hour max limit on my cook times so faster and moister is my standard procedure. 
 
Hey Dave,

While I am not looking to finish my smokes in the oven, I am looking at doing a few tests with butcher paper.

On my next two brisket tests (traveling so in the next two weeks or so), I am planning on wrapping in the 150-160 range with peach paper (Franklin style).

One of my briskets will be an Angus and the next..... I am planning to spend $100.00 on break the bank and buy something special.

I will let you know what I select for the test!

Greg

 
Hey Dave, Was wondering why you also used the oven. I have followed like you do with the crutch except I just use the smoker. And with the auber can put it up to 250 with no problem. It seems to work out fine for me. Next time when I do the crutch on a BB will add apple juice rather than left over injection liquid. I am going to try a BB from restaurant depot just to see how theirs are. But, I really enjoy getting them at Sam's
 
Hey Dave, are you sure you don't want company while Mama is away? Looks great. You will obviously be eating good! Thanks for sharing.
 
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