Pork butt blogger
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Everything posted by Pork butt blogger
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Oops , new to this forum, not sure of protocol.
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I have an A- maze-n pellet cold smoker from the US. This is great for bacon, salmon and nuts and great to use in an offset smoker
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It's all about trying different cuts/ methods. My pork but was lovely but I was put under pressure to get this cooked( I started at 7am) by the wife who wanted lunch by 2pm. I smoked it over oak for as long as possible but in the end had to finish it in the oven?. Low and low do not compute for my spouse ?? For this reason, it wasn't fall apart but did have a great flavour and not too overpowering. Curing bacon at the moment and hopefully smoking over the bank holiday?
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Justin, I don't know what you used but I have found that lumpwood burns a lot hotter than briquettes so maybe Weber's timing is with lumpwood and if you used briquettes, this would maybe give the time differences. I am guessing, but there are always a lot of variables
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This looks great. What I might try is sous vide these for 5hrs then finish at 100 Deg C to add smoke flavour. At the moment I have vac sealed these with a Korean BBQ marinade. I will let you know the result!?
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Thanks SM, I really appreciate it
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Any tips on a great pork rub without cumin? My wife says this overpowers the flavour ( I don't think so!)
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Ice Fever, thanks for your comments. I have an Amaze 'N' pellet cold smoker which I have used with salt, nuts and cured salmon. To cold smoke the meat before sous vide sounds a good idea. I have family coming over at the weekend and am smoking a 3kg pork butt. Any tips on smoking this? What would be the optimum time and internal temp to have this melt in the mouth. I am aware that I will probably have to get up early to start this! Thanks PBB
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Thanks Smokin Monkey. I like to try different things and always experiment with unusual techniques together. Have you ever smoked short rib? If so, any tips?
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Has anyone finished off sous vide meat in a smoker? I want to cook short ribs sous vide then give a finishing taste and colour in my smoker. Any ideas of how to achieve this would be great, eg temps and times. Thanks
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Good to join fellow smoke devotees. All info and posts will be gratefully received
