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Topic: CFB 51 Cookbook, equipment discussion, techniques

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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1736 on: September 13, 2025, 08:01:46 AM »
had some fried shrimp at applebee's last night
along with a couple other apps in a pick 3 for $14.99

not good
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MaximumSam

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1737 on: September 21, 2025, 09:45:01 PM »
Been making more red sauce. Two cans of whole tomatoes, a head of garlic, oregano, olive oil, butter, MSG, and fish sauce. Freaking great
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Cincydawg

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1738 on: September 23, 2025, 02:23:20 PM »
I'm trying out my new Traeger with a pork butt (Kroger) today.  Seems to be working, so far, meat T up to 134°F, oven set at 250°F.  Says to take it off at 160°F, wrap it in foil and pour in apple cider vinegar and take up to 204°F.  The butt cost $16 which is pretty decent I though for that hunk of meat, 6 pounds or so.

AI sez:

For pork butt, the internal temperature needs to reach 195-205°F (90-96°C) to break down the connective tissues for tender, shreddable pulled pork. A common smoking temperature is 225-250°F (107-121°C), though some methods use higher temperatures like 275-300°F to cook faster. Using a leave-in meat thermometer to monitor the internal temperature is crucial for determining when the pork is done.  
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1739 on: September 23, 2025, 03:11:29 PM »
Pork butt is super easy and super forgiving.  Anything from 225 to 325 works fine.  I generally shoot for about 275.
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1740 on: September 23, 2025, 03:18:30 PM »
BTW pork butt isn't done at a temperature--it's done when it's tender. For that we typically use the "probe test". 

Use an instant read thermometer to poke the butt when it start getting up into the high 190s. When the instant read thermometer slides into the meat with basically zero resistance (once you get through the bark of course), all over the butt, it's done. If you encounter toughness/resistance, wait 30 minutes and try again. 

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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1741 on: September 23, 2025, 03:21:20 PM »
The bone is good, if you have a bone (I always do).
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1742 on: September 23, 2025, 03:37:53 PM »
Quote from: betarhoalphadelta on September 23, 2025, 03:18:30 PM
BTW pork butt isn't done at a temperature--it's done when it's tender. For that we typically use the "probe test".

For sure.  The same is true of all BBQ meats. I've had briskets and butts ready to go at 194.  And some go up to 205 or maybe higher before they're done.

Generally when I see the internal temp on my remote thermoprobe hit about 185 I'll start checking for probe-tender and re-check every 20-30 mins.
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1743 on: September 23, 2025, 03:40:08 PM »
I always get my pork butt(s) from Costco, and they're boneless. I wish they sold them bone-in. 

There are many reasons for wanting bone-in (such as perhaps being able to use it later for stock), but the biggest for me is laziness. If they were bone-in, I could just season them and throw them on the smoker. For boneless, I have to truss them up in butcher's twine to get them to be a uniform shape as they're an unwieldy mess once the bone has been cut out. 
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1744 on: September 23, 2025, 03:53:37 PM »
Quote from: betarhoalphadelta on September 23, 2025, 03:40:08 PM
I always get my pork butt(s) from Costco, and they're boneless. I wish they sold them bone-in.

There are many reasons for wanting bone-in (such as perhaps being able to use it later for stock), but the biggest for me is laziness. If they were bone-in, I could just season them and throw them on the smoker. For boneless, I have to truss them up in butcher's twine to get them to be a uniform shape as they're an unwieldy mess once the bone has been cut out.

Completely agree.  Bone-in is just a more practical application.  The bone also helps with deeper/richer flavor but really it's more about convenience.
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MaximumSam

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1745 on: September 23, 2025, 05:02:17 PM »
Boneless a lot easier to slice up
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1746 on: September 23, 2025, 05:20:47 PM »
don't be a slacker
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1747 on: September 23, 2025, 05:30:04 PM »
Quote from: MaximumSam on September 23, 2025, 05:02:17 PM
Boneless a lot easier to slice up
Slice? I prefer to take it to tender where it can be pulled... 
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1748 on: September 23, 2025, 05:44:44 PM »
There are some regions that do sliced pork butt, but most people are gonna pull that thing.  And if cooked properly, the bone just lifts out.
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MaximumSam

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1749 on: September 23, 2025, 06:36:22 PM »
Quote from: betarhoalphadelta on September 23, 2025, 05:30:04 PM
Slice? I prefer to take it to tender where it can be pulled...
Don't get me wrong - pulled pork is great. But pork shoulder is pretty flexible. Smoking n sear to 145 also creates a pretty tender dish - char siu is prime example. Also for my money green chile with pork shoulder is a top five stew, and closer to one than five.

Also those Costco ones are massive and I ain't trying to eat that much pulled pork.
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