Bull Whatcha cooking for the 4th of July?

[Lineforeman]

I know you said pork butt was intimidating but it is actually one of the easiest things to do. Use the Hey Grill Heyy sweet rub or just salt and pepper and put it on overnight at 200 degrees, let it go all night in the morning wrap it in foil at about 170 degrees let it go till about 200 or when probe tender, pull, and let the people tell you how good it was.

 

[Jim6820]

What he said!

Welcome to the forum. And, let us know how your 4th of July cook--whatever it is--works out. Every one of us here has been new at one time; some of us quite a bit farther back than we care to remember.

 

[Pacman]

x2 (or whatever number) on pork butt/shoulder. This was my first cook on a pellet smoker. I applied a rub that I liked the flavor of and parked it at 225 until the internal temperature hit above 200. I did not wrap, spritz, or otherwise mess with my first pork butt. It wasn't the greatest cook I've ever had (since Day #1), but it was some very good eating and I got to sleep through most of the cook. It's a great way to get into smoking low and slow.

Once you get into it, you can mess with injections, marinades, wrapping, spritzing, etc., but it was fun for me to see what could be accomplished "out of the box."

 

[DenStinett]

As Lineforeman said, but we run our Pork Butts on "LO" (180) for the first 8 - 10 (or it reaches 160+/-)
No fancy Rubs, just simple Ground Garlic, Onion, Pepper and Salt, about 24 hours before it goes on:

MEAT

SMOKER TEMP

SMOKING TIME

MEAT TEMP

RUBS OR SAUCES

MISC INFO

Pork Butt

10hrs@Lo + 2-4hrs@250

12 - 14 hours

190 - 200

Garlic, Onion, Pepper and Salt for 24 hrs

Rest for 30 mins

When it gets to an internal of 160+/- I wrap in Foil with a little Smoked Lard
Back in @ 250 'till she reaches 190 - 200 internal
Then off for a 30 minute nap before slicing or pulling

Here's my current "Cheat Sheet"
Times and Temp may very
Hope you find it useful:

SMOKED MEATS, TEMPS and TIMES CHEAT SHEET
MEAT	SMOKER TEMP	SMOKING TIME	MEAT TEMP	RUBS OR SAUCES	MISC INFO
Beef Roast	240	2.5 - 3.0 hours	145 -150	Garlic Pepper and Salt + Thyme	From Costco
Beef Ribs	250	5.0 - 8.0 hours	190 - 200	Garlic, Onion, Pepper and Salt	or LO @ 12.0 + 2-3 @ 250
Boneless/Skinless Chicken Breasts	250	1.5 - 2.0 hours	160 - 165	Garlic Pepper and Salt + Oregano	From Costco
Boneless Pork Chops	250	1.5 - 2.0 hours	145	Garlic Pepper and Salt + Thyme	Let rest for 10-15 mins
Beef Brisket	U@LO / W@270	Start time 10:00 pm	U@150 / W@195-200	Garlic Onion Pepper and Salt for 24 hrs	U 8 hrs+/- (Paper)W 8 hrs+/- Rest 4 hrs+/-
Beef Jerky	200	4.0 - 5.0 hours	N/A	Pepper, Garlic & Onion Powder and Sea Salt
Beef (Ribeye) Steak	400	R=120-125	MR=130-135	M=140-145 MW=150-155 W=160-165	On Sear Kit
Bloomin' Onion	350	45 mins - 1.0 hour	N/A	Avo Oil, Garlic Salt, Pepper and "Salad Supreme"
Burgers Patties	250	45 mins - 1.25 hours	140 - 150
Cheese	90 MAX !	4.0 hours	**Using Smoke Tube ONLY**	Gouda, Jack, Longhorn, Mozzarella and Muenster	1/4 turn every hour, let rest 10 - 14 days
Coffee Beans	350	25 - 45 mins	N/A		When the Bean cracks
Double Smoke Spiral Ham	250	2.5 - 3.0 hours	140	Maple Syrup Glaze (last hour)	Add Smoke Tube
Double Smoke Turkey Breast	LO	2.5 - 3.0 hours	140	Avo Oil, Garlic, Pepper and Salt	Add Smoke Tube
Hot Dawgs	240	30 mins - 1.0 hour	140	J-Dawg Cross Cut	1/4 lb Costco, Thawed
Italian Sausage & Brats	240	3.0 hours	160 - 165		Cook until they split-open
Kebobs	LO for 1.0 hour then 400 Until Done	1.5+/- hours	Beef - 145 & Chicken -165	Avo Oil w/ Garlic, Onion, Pepper and Salt
Kroger Meatballs	350	30 - 45 mins	155 - 160		From Frozen
Lamb Chops	225	1.5+/- hours	145	Ground Garlic, Pepper, Salt and Thyme	Add Smoke Tube, Rest for 10 mins
Meatloaf	225	4.0 - 4.5 hours	160	Chopped Onion and Mushrooms, 1 Egg/4 lb, Salt, Ground Pepper and Garlic	4 to 1 Beef to Pork
Moink Balls: Bacon Wraped Meatballs Using Raw Meatballs	275 375	1.0 - 1.5 hours Add an hour	155 - 160	BBQ Sauce Glaze for last 10 - 15 Mins	Kroger Meatballs, Thawed
Onion Bombs	425	45 mins	155 - 160
Papa Murphy's Pizza	425	15 - 18 mins	N/A	Add extra Mozzarella Cheese	Let cool 5 mins
Potatoes	225	1.5 - 2.0 hours	210 or Poked Tender	Avocado Oil, Salt and Pepper
Poorman's Burnt Ends	U@LO / W@250	U-8 hours / W to Temp	200 - 205	Garlic, Onion, Pepper and Salt for 24 hrs
Pork Belly / Bacon	LO + Smoke Tube	5.0+/- hours	140 - 150	1/4 cup Salt + 1/2 cup Maple Syrup + 1 tbsp Pepper / 5 lbs for 14 - 21 days	Pepper again before Smoking
Pork Butt	10hrs@Lo + 2-4hrs@250	12 - 14 hours	190 - 200	Garlic, Onion, Pepper and Salt for 24 hrs	Rest for 30 mins
Pork Ribs	U-4.5hrs@180+0.5hr@275 W-1.0hr@275	6.0+/- hours	200 - 210	GOP&S for 24 hrs Spray/15 mins@3 hrs	Wrap in Aluminum Foil after 5 hours rest 15 mins minimum
Pork Tenderloin / Roast	250	3.5 - 4.0 hours	145 - 150	Garlic, Onion, Pepper and Salt	From Costco
Prime Rib	2hrs@LO + 275 Untill Done	4.0 - 5.5 hours	135 - 140 (MR - M)	1 tbs of Garlic, Pepper, Rosemary, Salt and Thyme in a cup of Butter per 8 lbs	Let rest 0.5 -1 hour
Salmon & Other Fish	250	1.5 - 2.0 hours	130	1/2 Stick Melted Butter per Fillet	Add Cherry Smoke Tube
Spatchcock Chicken	250 - 450 for the last 30+/- mins	2.5 - 3.0 hours	B/160-165 T/170-175	Avo Oil w/ Garlic, Pepper, Salt	Spray or brush with Avo Oil on the half hour
Spatchcock Turkey	275 - 450 for the last 30+/- mins	3.5 - 4.0 hours	B/165 T/170	Avo Oil w/ Garlic, Pepper, Salt	Spray or brush with Avo Oil on the half hour
Tomahawk Ribeye	LO to 125 Internal	4.0+/- hours	135 / 145	Garlic, Onion, Pepper and Salt	Drip on Smoke Tallow and sear to Internal Temps
Whole Chicken	250 - 450 for the last 30+/- mins	3.5 - 4.0 hours	B/160-165 T/170-175	Avo Oil w/ Garlic, Pepper, Salt	1/2 Apple or Onion in Cavity
Whole Turkey	275 - 450 for the last 30+/- mins	4.5 - 5.0 hours	B/165 T/170	Avo Oil w/ Garlic, Pepper, Salt	Spray or brush with Avo Oil on the half hour

 

[ginnitav]

Pig shots !!!

I made them last night for dinner. Thank you for the recommendation. I am obsessed with this grill.

 

[Waterboy]

The problem you are going to have now is it’s going to be harder to find good BBQ at a restaurant.

 

[BigDan]

The problem you are going to have now is it’s going to be harder to find good BBQ at a restaurant.

Yuuuuuuup!

 

[Dr.Floyd]

@Dr.Floyd, the goal is to make a pork butt one day, but at the sec is seems so intimidating. Thank you for the vote of confidence. Any recipe your recommend to follow?

I use a mustard and molasses binder and Bad Byron's Butt Rub. I also inject with pineapple juice and some of the rub mixed in. I start the cook the night before at 200 degrees and bump it up to 225 in the morning. Cook to about 203 degrees internal temp. Some people wrap pork butts but I do not. I wrapped in the past but found the meat to be a little mushy when wrapping.

With pork butts being reasonably priced, I prefer to do 2 or 3 at a time since I am using the pellets anyway. You can switch up the flavor profile of each one. As an example I do a Tex Mex rub on one to make street tacos, Bad Byron's on a second, and a Mediterranean rub on the third. Cook, vacuum seal, and freeze.

 

[Dr.Floyd]

From the posts here, I am foreseeing a problem connecting to the RecTeq app on the 4th!

 

[C. Keeper]

From the posts here I am foreseeing a problem connecting to the RecTeq app on the 4th!

Not if you make reservations

 

[cooleybird]

Doing an overnight butt to eat on all weekend. Going "sweet & spicy."

 

[Jim6820]

Doing Basque Chorizo sausages on the gasser for dinner tonite and a Picanha roast on the RT-340 tomorrow. Will do some Pork tenderloins on the RT-340 on the 4th for a family gathering at my daughter’s home. Variety is the spice of life!

 

[Pacman]

Variety is the spice of life!

Now you tell me. The brisket just finished defrosting. (I did just pick up my first Picanha roast and I need to figure out what to do with it).

 

[Jim6820]

Now you tell me. The brisket just finished defrosting. (I did just pick up my first Picanha roast and I need to figure out what to do with it).

I had a couple of small Picanhas (1-1/2# each, after trimming), so, I’m going to smoke them at 225F to an internal temp of 130F, pull and wrap in foil for a couple hours of rest before slicing. Cooking small ones like this is a first for me, so we’ll see how it goes.

Some will say it is heresy to remove the fat cap, but I have found that unless you are going to cook them brisket-style, the Picanha fat doesn’t render well and the silverskin underneath just makes it tough. By removing the fat cap and silverskin, that is avoided.

Just finished trimming and seasoning them (coarse-ground pepper, onion powder, garlic powder, and smoked Paprika—no salt) for an overnight rest in the fridge. I will add coarse sea salt just before putting them in the smoker tomorrow. Not salting overnight avoids pulling extra moisture out.

With these small, rather thin Picanhas, I think it will take 1-1/2-2 hours at 225F to get to an internal temp of 130F. We’ll see.

 

[AlphaPapa]

... Not salting overnight avoids pulling extra moisture out.

Jim,
Why is this cut different from say a ribeye or brisket where I have always heard that dry brining overnight with salt brings out the moisture which dissolves the salt and is then reabsorbed into the meat?

Thanks,
Tony

 

[Jim6820]

Jim,
Why is this cut different from say a ribeye or brisket where I have always heard that dry brining overnight with salt brings out the moisture which dissolves the salt and is then reabsorbed into the meat?

Thanks,
Tony

Tony, it was the thinness of these two pieces of protein that made me delay salting, not the cut. Ordinarily, I would do as you suggest. Jim

 

[SmokeOCD]

Might be a fun game Costco vs Sam’s…
Which is which?

Not sure I’ll be able to post finals as go time approaches. Thinking about using an electric roaster to hold during the party. Any objections?

 

[Jim6820]

Might be a fun game Costco vs Sam’s…
Which is which?
View attachment 19501
Not sure I’ll be able to post finals as go time approaches. Thinking about using an electric roaster to hold during the party. Any objections?

My only “objection” is not being there!

 

[SmokeOCD]

My only “objection” is not being there!

Yep, would be nice if we were conveniently gathered in one part of the country. I worked for GM for a while and got dragged across the border to my coworker’s place. Rotating cul-de-sac gatherings every day of the week, so your household only needs to plan for a few meals a week. Downside was, with the price of alcohol in Canada- it would have covered dinner at Ruth’s Chris for all of us in the USA.

 

[Jim6820]

Well, my Picanha cook is in the books and while it was OK, it wasn’t stellar. The result was a nice medium rare and tasty, but a bit chewy. I think I may have misread the grain and didn’t cut across it (see bottom photo). The next Picanha will get the brisket treatment!