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Naked Pork Butt
Has any one ever just lightly salt and peppered a pork but, then put it on indirect with some Apricot, or Peach, or even Apple wood mixed in the lump, with a dome temp of say 250-275 ? The reason I am asking is how did it turn out? I was thinking let the way of cooking it season it and then i could use it for different meals.
Comments
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Texas Style Butt...add a little Paprika for color, not so much tatse--for me, I like it, but everybody's taste is different...usually when I try something new, its when I find a protein on sale, and give it a test run. Nothing Ventured Nothing GainedVisalia, Ca @lkapigian
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I have, though with oak, not the woods you mentioned. It was good, but I prefer my usual Elder Ward type seasoning. If you want a more neutral, "porky" taste, s&p works well. Some of the Q joints in NC use salt only, or salt and pepper.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I only use Kosher salt and black pepper but I use hickory and oak.
LBGE Atlanta, GA
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@YukonRon I think Ron does something like thisCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Interesting. I think pork butts benefit from some added flavors. I'm sure it will be ok, but let us know how it goes.Phoenix -
I've done it with salt, pepper, and pecan wood. Turned out really good.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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In NC, I've seen shoulders cooked with nothing and it was pretty dang good.
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Butt rub and apple wood. Kroger only sells injected pork shoulder so unless I go shopping elsewhere I live with that. Use BBQ sauce if you want stronger flavor. Freshly cooked pork roast tastes good to me.
Bob
Cooking on the coast -
anyone in the Indianapolis area know whereto get Pecan wood chunks??
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I don't live in the Indianapolis area, but I picked a bag of these up a few weeks back for cheap at my local Walmart supercenter. Nice size bag too.
BGE XL
NWArkansas -
I have cooked them with nothing but salt and pepper and pecan and apple wood before. Mine turned out great.
Louisville, GA - 2 Large BGE's -
a couple of last thoughts, let the butt sit out and come close to room temp?
spritz or not to spritz just due to the EGG's superior cooking ability to retain moisture?
to close my experiment is to use minimal flavoring, so the flavors of Pork and wood shine through. I will do this on Saturday photos and updates for those interested will follow.
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No need for room temp. No spritz. Just throw it on and cook it. Stop thinking.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:I have, though with oak, not the woods you mentioned. It was good, but I prefer my usual Elder Ward type seasoning. If you want a more neutral, "porky" taste, s&p works well. Some of the Q joints in NC use salt only, or salt and pepper.
Agree on Elder Ward's recipe and we are not related. When doing traditional pulled pork, it's the only way I'll do it. For my tastes, I just can't find a better way.Apollo Beach, FL -
Seems like it'd be a great way of having a neutral flavored meat that'd lend itself to having multiple sauces for the person eating to try several flavors of sauce to see what they like best.
LBGE #19 from North GA Eggfest, 2014
Stockbridge, GA - just south of Atlanta where we are covered up in Zombies! #TheWalkingDead films practically next door!
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this was the beginning with Kosher Salt, Fresh Ground Pepper and some Garlic Powder done the night before.
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this was 2 hours in at 275, the probe is about an inch to the left of the bone, Probe is set at 190 the internal temp is 90. the pan is filled with Apple juice to catch the drippings. Pecan is the wood of choice.
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after about 8 an d a half hours in we have internal temp of 190, notice the shrinkage, probe is real close to the bone.
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pulled the butt wrapped in foil and let rest with probe still in, final temp achieved was 196. let rest for almost 20 min.
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tasty the bottom half was a bit heavier tasting of smoke than the top. we tasted this shortly after with some coleslaw and BBQ sauce. the next day we had shredded pork fajitas,
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Questions is there any way to not get such a heavy bark? and is it okay to turn it over during the cook? I am working up to a larger one. there was plenty of Lump left after this cook.
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Packerland, Wisconsin
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what are the directions for this turbo but idea?
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ChokeOnSmoke said:
what kind of set up were you using? It looks like it was raised indirect.I have to say they look great. That is what I call butt done right
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I'm fairly certain Chef JJ's (either Broad Ripple or downtown locations) should have them. I haven't been downtown, but the Broad Ripple store has a good selection of woods, including post oak, which I've never seen around here.ThrasherIII said:anyone in the Indianapolis area know whereto get Pecan wood chunks??Indianapolis, IN
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