All chopped off and ready to go into a smoker. But the problem is how am I gonna season them lol
Any recommended recipes???
Thank you guys and God speed :saluting
Lots of ways to do it.....I like to marinate them in mojo, sliced sweet onions, and sour oranges, for at least a day, maybe two, in a clean garbage bag filled with mojo and buried in ice in a cooler, or the bath tub, then slow smoke it over seasoned oak and baste every hour or so with more mojo, sour orange juice, .....just make sure its done good, checkin when the bones start pulling free....you'll figure it out....but you do it right and it will be tender and juicy and the flavor is pretty awesome.
again, congrats to you and your buddy and good luck on the cooking!
There are several dry rubs on this forum. If you want what I use its this:
Garlic Powder
Onion Powder
Cayenne Pepper (more or less depending on you tolerance for heat)
Sea Salt
Coarse Ground Black Pepper
Brown Sugar
I just dump this in a metal mixing bowl and mix it around with a spoon. Don't really measure but if you don't like your meat too spicy hot then go easy on the Cayenne. Just ad more or less of everything else to your taste. This is just the basic recipe, I adjust it to whatever I have in the spice cabinet at the time :>) It's always good though.
Once it's all mixed together then grab it and rub it all over you pork butts. Keep putting it on there until it won't take anymore and put it in the smoker.
I agree with above. Just make sure smoker is not too hot. 225-250 over a period of long hours with a light wiff of smoke is what you want. Too hot and you will have tough/dry meat on your hand. Too much smoke, and you will have rancid tasting meat. A meat thermometer is your friend..one with a long probe and wire so you can see temp from outside smoker w/o opening lid.
When meat hits about 140*, it won't take any more smoke flavor, so I usually wrap meat in foil at that temp to finish it off
ok
For just pulled pork.
1 In a foil pan for most sealed until the end to let smoked flavor in. Boneless hams, olive oil teriyaki , Cajun seasoning or Mojo.
The amount depend on how much meat and to what strength of flavor you want.
2 Another way Onions ,green peppers, italian dressing and pineapple.
3 Plain Kraft BBQ sauce, crushed red pepper seeds, honey garlic and italian seasoning.
The foil pan sealed will keep all the juices in with the meat so you wont have smoke flavor until you unwrap it and let smoke in.
Easy rubs
1 Cajun seasoning and brown sugar.
2 Everglades seasoning and brown sugar.
or season it and just before you pull it off the grill pour honey over it.
