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What flavors are in the rub?
Traeger wood pellet grill.Do i need a Traeger or is there a better choice, money wise
- Thread starter Fatman LOU
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What flavors are in the rub?
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brown sugar, salt,dehydrated garlic and onion, paprika, worcestershire sauce powder, molasses, vinegar,dehydrated bell pepper,molasses powder,tamarind, and the other stuff they put in to preserve it .
www.piginapolka.com
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It's 8 pounds so ill probably start it at around 7, and hopefully have it done by halftime. I have to look more into it before i go to bed.
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An 8lb pork butt going at 225-250 could take 8-12 hours to hit the 203 internal temp where it will pull apart.
I strongly recommend you wrap it in foil at the stall so you can hit much closer to an 8 hr cook.
I've gotten some tough butts the last few times.... those can really drag out the cook time like crazy unless you crank the heat way up.
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Yeah i was looking at a book i have and it said 10-15 hours to cook. Shit ... go 380* cook 30 minutes both sides then cover with alu, turn grill down to 235* cook 6 more hours at this point. total cooking time 1;20 per pound.........hmmm...........
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The internal temp will rise until the stall around 150-170 and then it will get stuck for like 3-5 hours.
If you wrap it tight in foil and put it back in the cooker, it will power thru that stall in like 30-60 minutes... usually, like I said tough butts can take longer.
But a 10-15 hour cook would be if you want to do it without using that wrap, aka the Texas Crutch.
I've done it like that before, but yeah you gotta commit to starting it at like 3-4am if you wanna eat at a decent hour.
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Lou, you ever done a whole packer brisket?
Those bad boys are like 15-25lbs of meat.
When I smoke those, I stay up all night.... start it at like 11-midnight and cook for like 16+ hrs.
Those bad boys are like 15-25lbs of meat.
When I smoke those, I stay up all night.... start it at like 11-midnight and cook for like 16+ hrs.
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Yeah i think i'll start it at 4 am. Did you spray it every hour or so ? Spritz spray?
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I do not.... I rub it and let it go, so it builds bark on the outside.
That cut of meat is full of fat and when you hit that 203 internal temp it will melt and the meat will be super moist.
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No i'm new to this, i just bought this pellet grill like 2 weeks ago.
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I did buy a 13 pound sirloin tip roast that will be next
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https://amazingribs.com/
This is my go-to site for in-depth BBQ info.... good stuff about how to buy, prep, rub, salt, inject, cook, slice, and serve a variety of BBQ.
When you get pork butt down, I strongly recommend doing a brisket low and slow.... so good.
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Thank you, i will. Bookmarked
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Also, FYI if you wanna see pics of my past couple of smoking sessions... the Grillmasters thread stickied in the bar is where I've posted stuff when I smoke.
http://www.chicitysports.com/forum/showthread.php/12487-Official-CCS-Grillmasters-thread?p=3097950&viewfull=1#post3097950
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Yes i remember looking through it.
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Lou you got a pellet smoker, why not just put it on tonight and take it off before the game, wrap it and throw it in a cooler?
Everybody knows more about this than I do, but wouldn't that work?
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I'm reading this at 3:30 in the morning. Yeah how come you didn't
mention that earlier? That would have worked too.
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If it holds temp that long without monitoring or intervention.... absolutely that would work.
My smoker is a needy **** that requires babying every hour.
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I've seen the level of dedication required, I don't have that at work, and I'm pretty well paid.
LOU, how did it turn out?
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