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re: In celebration of the annual SC vs Aggie game this weekend.
Posted on 11/2/20 at 4:29 pm to Lonnie Utah
Posted on 11/2/20 at 4:29 pm to Lonnie Utah
3/4 cup kosher salt
3/4 cup black pepper
1 Tbs granulated onion
1 Tbs granulated garlic
1-1/2 Tsp paprika.
Shake well. Apply liberally. Smoke at 225 until 160-165 inside. Wrap. Heat to 205 internal. Rest one hour. Pull.
Did this last weekend for Ags n Bacon.
Now, wait for all the posters telling me I’m doing it wrong.
3/4 cup black pepper
1 Tbs granulated onion
1 Tbs granulated garlic
1-1/2 Tsp paprika.
Shake well. Apply liberally. Smoke at 225 until 160-165 inside. Wrap. Heat to 205 internal. Rest one hour. Pull.
Did this last weekend for Ags n Bacon.
Now, wait for all the posters telling me I’m doing it wrong.
This post was edited on 11/2/20 at 4:32 pm
2
Posted on 11/2/20 at 4:45 pm to Ag Zwin
quote:
Wrap
You might wrap the stuff Texas calls BBQ that's one step this side of Beef Jerky, but not pork butts. You'll destroy the bark. When you warp pork it totally defeats the purpose of the smoke. You go from making smoked pork to making braised pork.
ETA: The reason most folks wrap brisket and not a pork butt has to do with the surface to volume ratio of the two cuts of meat. Beef Jerky lite has a much higher surface to volume ratio that a pork put and therefore it's prone to dry out. Trapping the moisture in a brisket is a good thing for that reason. Not so much for pork.
This post was edited on 11/2/20 at 4:52 pm
Posted on 11/2/20 at 4:46 pm to Ag Zwin
Ok, so it wasn’t like I used a smoker. But I’m not normally the meat person here but I did a pretty eye of round in the oven Saturday that we used for sliders during the game. I was rather impressed with myself- I did that super hot method for 7 mins per lb and then turn the oven off and leave in there for 2 1/2 hours and it comes out perfect. *pats self on back*
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