RE: [CH] Smoker
PITCAIRN, Gordon (pitcairng@npdc.govt.nz)
Tue, 10 Jun 2003 07:51:07 +1200
Just a question...what the Hell is a pork-butt??? Is it as it sounds, the arse of a pig???
A confused and bemused New Zealand Chilifreak
gordon
-----Original Message-----
From: T. Matthew Evans [mailto:tmattevans@yahoo.com]
Sent: Tuesday, 10 June 2003 3:51 a.m.
To: Cuchulain Libby; chile-heads@globalgarden.com
Subject: Re: [CH] Smoker
I agree, it will do just fine without brining.
However, I like to brine the butts prior to smoking so
that I can add some flavor (read: heat) all the way
through the meat. Also, I have cooked hundreds of
pork butts to an internal temperature of 180 F, and
have never had a problem pulling one.
Happy smoking....
Matt
--- Cuchulain Libby <clibby@satx.rr.com> wrote:
>
> From: "T. Matthew Evans" <tmattevans@yahoo.com>
> Subject: Re: [CH] Smoker
>
>
> > Tom --
> >
> > Can you fit a pork butt into it? That's the most
> > foolproof piece of meat that there is. Brine it
> for a
> > few days (time permitting) in a heavily spiced
> liquid.
> > Pull it out of the brine, pack the outside with
> some
> > salt, pepper, and red chile, then smoke away. I
> would
> > go for a smoker temp around 225 F and an internal
> meat
> > temp of 180 F.
>
> Not to bicker but butt is fatty enough it don't need
> brining and if you go
> to 190-195 it'll pull, i.e. shred into strands,
> giving you pulled pork
> sandwiches...
>
> -Hound
>
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