CoffeeRoastersClub Senior Member Joined: 6 Jul 2005 Posts: 2,043 Location: Vernon Expertise: Professional
Espresso: Vintage La Pavoni Lever... Grinder: KitchenAid Pro Line Burr... Vac Pot: Vintage Silex Drip: Aeropress, French Press Roaster: "EL SUPREMO" w/QuikSPIN-CRC...
Posted Sat May 10, 2008, 8:32pm Subject: Smoked Pork Butt & Shoulder for Mother's Day
Hello. My wife Kara and I are smoking up some Pork Butt & Shoulder for Mother's Day. We're having our moms come over tomorrow and decided to do a special dinner for them.
I am going to do a picture progression of the pork smoking as of this evening at 10:00pm Eastern Time, until tomorrow (Sunday) at 4:30pm when I take the pork out of the smoker. Regarding the pictures, there will be a lag of about 9 hours between this evening at 10:30pm (when I put the pork in the smoker), until about 7:30am Sunday, due to the fact that I do not open the smoker until that time to start its hourly flip and mop. Not much to see again until that time.
For your information, the pork had been brining in a mixture of salt, water, brown sugar, & cloves for a bit over a week. The pork was even injected with the brine to make sure there was deep penetration of the mixture. Daily rotation of the pork in the brine was done to ensure constant fresh contact with the brine (soas to prevent stagnation of the mixture). Last evening (Friday night), the pork was taken out of the brine, rinsed off, then injected with a special pineapple marinade consisting of pineapple juice, basil, oregano, soy sauce, cloves again (not too much), and a couple other spices. The left-over marinade I dilute a bit with water and use as a basting liquid when I start the mop tomorrow morning.
Lastly, the wood mixture is a bit of maple, and mostly oak.
CoffeeRoastersClub Senior Member Joined: 6 Jul 2005 Posts: 2,043 Location: Vernon Expertise: Professional
Espresso: Vintage La Pavoni Lever... Grinder: KitchenAid Pro Line Burr... Vac Pot: Vintage Silex Drip: Aeropress, French Press Roaster: "EL SUPREMO" w/QuikSPIN-CRC...
Posted Sat May 10, 2008, 8:33pm Subject: Re: Smoked Pork Butt & Shoulder for Mother's Day
Second picture: Fire started in smoker (10:00pm Saturday)
CoffeeRoastersClub Senior Member Joined: 6 Jul 2005 Posts: 2,043 Location: Vernon Expertise: Professional
Espresso: Vintage La Pavoni Lever... Grinder: KitchenAid Pro Line Burr... Vac Pot: Vintage Silex Drip: Aeropress, French Press Roaster: "EL SUPREMO" w/QuikSPIN-CRC...
Posted Sat May 10, 2008, 8:39pm Subject: Re: Smoked Pork Butt & Shoulder for Mother's Day
Third picture: Pork Butt & Shoulder placed in smoker chamber at 10:30pm. Notice smoke coming out, drip pan underneath pork to catch drippings. Pork placed in fat side up. Pork will remain untouched until 7:30am tomorrow morning (Sunday), after which I will flip both cuts over and mop with my mop mixture. Then I will flip and mop every hour until 2 hours are left, then every 1/2 hour.
Temp in smoker remains at 200-220 degrees fahrenheit until the last 30 to 45 minutes, after which I will raise the temp to bring pork up to about 190 degrees internal temp; perfect for pulling.
CoffeeRoastersClub Senior Member Joined: 6 Jul 2005 Posts: 2,043 Location: Vernon Expertise: Professional
Espresso: Vintage La Pavoni Lever... Grinder: KitchenAid Pro Line Burr... Vac Pot: Vintage Silex Drip: Aeropress, French Press Roaster: "EL SUPREMO" w/QuikSPIN-CRC...
Posted Sat May 10, 2008, 8:40pm Subject: Re: Smoked Pork Butt & Shoulder for Mother's Day
The moon at 10:00pm Eastern time ... or is it a U.F.O.???
coffeejn Senior Member Joined: 16 Feb 2005 Posts: 341 Location: Ottawa, ON Expertise: I love coffee
Espresso: La Spaziale Vivaldi S1 Grinder: Mini Mazzer, Zassenhaus... Vac Pot: Yama Drip: BUNN BTX-B Roaster: SC/CO
Posted Sat May 10, 2008, 8:50pm Subject: Re: Smoked Pork Butt & Shoulder for Mother's Day
If I ever got back to eating meat, I'll give you a call. Now that is dedication and slow food. I bet that it is going to taste pretty good. Granted I did not give up meat due to taste or ethics, more for my own health and the questionable supply of our food products.
Either way, I hope you got good controls for the heat and there is not too much lost from the char. Based on the hunk of meat, I think you don't have to worry too much as long as the heat is low, time is your friend in these cases, but you probably already know this. Hope no one has problems with salt (hypertension) or cholesterol at the table.
Seriously, your mom is going to feel very special tomorrow at dinner. I am pretty sure she will be thinking at least she got this one right!
What ever you do, don't throw the residue at the bottom away, you can drain some of the fat, but keep the rest. That will make a very good base for a sauce to go with the meat. Deglaise the pan with what ever wine (if any) you were thinking of serving with the pork. You can also use some of the same ingredients from your marinade to complete the sauce.
Cheers!
P.S. Could you provide a picture of the roast cooked once your done.
- Life is too short to waste on unimportant things, now were's my coffee!
CoffeeRoastersClub Senior Member Joined: 6 Jul 2005 Posts: 2,043 Location: Vernon Expertise: Professional
Espresso: Vintage La Pavoni Lever... Grinder: KitchenAid Pro Line Burr... Vac Pot: Vintage Silex Drip: Aeropress, French Press Roaster: "EL SUPREMO" w/QuikSPIN-CRC...
Posted Sat May 10, 2008, 9:02pm Subject: Re: Smoked Pork Butt & Shoulder for Mother's Day
coffeejn Said:
...snip... P.S. Could you provide a picture of the roast cooked once your done.
Yup, tomorrow morning the pictures will start again. And the end fully cooked result. Here is a picture of my smoker. I have had it posted here on CG before.
CoffeeRoastersClub Senior Member Joined: 6 Jul 2005 Posts: 2,043 Location: Vernon Expertise: Professional
Espresso: Vintage La Pavoni Lever... Grinder: KitchenAid Pro Line Burr... Vac Pot: Vintage Silex Drip: Aeropress, French Press Roaster: "EL SUPREMO" w/QuikSPIN-CRC...
Posted Sun May 11, 2008, 4:32pm Subject: Re: Smoked Pork Butt & Shoulder for Mother's Day
Here come the final pictures. Below is picture of pork butt and shoulder taken this morning (Mother's Day Sunday) at 7:30am. This is the 1st time smoker has been opened since I put the pork in it last night at 10:30pm. Note that the pork outer surface is now dark brown, not from being burnt or charred, but from the actual smoking process.
CoffeeRoastersClub Senior Member Joined: 6 Jul 2005 Posts: 2,043 Location: Vernon Expertise: Professional
Espresso: Vintage La Pavoni Lever... Grinder: KitchenAid Pro Line Burr... Vac Pot: Vintage Silex Drip: Aeropress, French Press Roaster: "EL SUPREMO" w/QuikSPIN-CRC...
Posted Sun May 11, 2008, 4:36pm Subject: Re: Smoked Pork Butt & Shoulder for Mother's Day
A picture of our handsome dog Angus, a purebred Border Collie, waiting to play frisbee. We played frisbee today, on and off, while waiting for the pork to get done.
CoffeeRoastersClub Senior Member Joined: 6 Jul 2005 Posts: 2,043 Location: Vernon Expertise: Professional
Espresso: Vintage La Pavoni Lever... Grinder: KitchenAid Pro Line Burr... Vac Pot: Vintage Silex Drip: Aeropress, French Press Roaster: "EL SUPREMO" w/QuikSPIN-CRC...
Posted Sun May 11, 2008, 4:37pm Subject: Re: Smoked Pork Butt & Shoulder for Mother's Day
Mr. Angus catching a frisbee. Sorry for the blur, he is lightning fast.
CoffeeRoastersClub Senior Member Joined: 6 Jul 2005 Posts: 2,043 Location: Vernon Expertise: Professional
Espresso: Vintage La Pavoni Lever... Grinder: KitchenAid Pro Line Burr... Vac Pot: Vintage Silex Drip: Aeropress, French Press Roaster: "EL SUPREMO" w/QuikSPIN-CRC...
Posted Sun May 11, 2008, 4:41pm Subject: Re: Smoked Pork Butt & Shoulder for Mother's Day
Picture of smoker smoking away on Sunday afternoon. Man what a beautiful day it was in Connecticut, 70 degrees and a bit breezy. Gotta love it.
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