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Hey all, I am sharing a recipe with any of you that have a Masterbuilt Electric smoker. It REALLY makes for some good pulled pork! Applewood Smoked Boston Butt Rub: 3/4 cup paprika 1/4 cup black pepper 1/4 cup kosher salt 1/4 cup white sugar 1/4 cup brown sugar 2 tablespoons chili...
I'm watching Pitmasters. Does anyone know the recipes that the 2 Godfathers, Mr. Johnny Trigg and Mr. Myron Mixon uses for ribs, brisket and pulled pork? I've never injected my pork but looks like Myron soaks his pork in vinegar and apple juice and his brisket is dripping with juices. And, I've never seen foiling sauce like Trigg uses. Truly ...
On pork butts, I like Chris Lilly's injection mix: 3/4 cup apple juice, 1/2 cup water, 1/2 cup white sugar, 1/4 cup table salt, 2 TBSP worcestershire. Mix, simmer until the solids are dissolved, then chill prior to injecting. Best tip is to make the injection a few days prior to using it for the flavors to blend.
Now a pork butt is a different animal (literally). I just pulled a pork butt out of the freezer to thaw in the fridge. When I smoke it next week, I'm going to let it go all night, unwrapped, at 225F. In the morning when I get up, I'll double wrap it in butcher paper. I'm curious what it might do to the bark, and possibly the color.
1/3 cup vinegar. 1/2 cup apple cider. 1 tablespoon Season All. 1 big pinch black pepper. 1 big pinch cayenne. 1 tablespoon brown sugar. Stuck it in a squirt bottle, nuked it about 20 seconds so the sugar would melt, and I must say I got lucky, the gang used the whole bottle and the rest of my pulled pork. BEAR.
3. 10. Feb 18, 2015. #1. I just got a Big Chief Smoker and want to do ribs. I have read a TON of recipes and they all call for temperature of 225F. The Chief's only have one setting and are about 145F. My assumption is that I smoker the ribs in the big chief for 2 hours and then pit them on a low grill OR in the oven and finish them there.
I let it sit for 20 mins so your pork butt juice settles into the meat. Then I pulled the bone out with ease. Its funny people buy these expensive meat claws for pulled pork but the meat is so tender it falls off. And I just use two forks! Does the job great. This pork was really good moist and had a great smoke flavor!!
Malcolm Reed convinced me that its best to add a finishing rub after the butt is pulled. That will get more complete flavor into the pork without the hassle and mess of injecting. The last few butt cooks I've done, I've put Kosmos Dirty Bird on the pulled pork and the flavor is great. Last edited: Feb 5, 2024. gmc2003.
Don't try to get your pork butt to room temp before smoking... it would take too long. Start your smoker up, set to 275 degrees, your pork butt won't care... you can smoke at lower temps but just gonna take longer. Season it up, unless you do it the day before and throw it on. It's done when it probes tender.
1tsp onion powder - more or less to taste. 1tsp garlic powder - more or less to taste. If you like it hot add the following. 2TBS crushed red pepper. 2TBS ground cayenne pepper - more or less to taste. mix all spices and cure#1 into 1 cup of ice cold water mix into ground beef until mixed through.