Just keep the smoke rolling by refilling the wood tray during the first stage of the cook when the meat is unwrapped. Pork butt is a robust cut of meat and can handle just about anything. Pork legs, on the other hand, are very lean and can dry out easily. The advantage of the high fat content in the pork butt is the meat is less likely to dry out during the cook because the fat works as a lubricant. A butt’s connective tissue needs lots of time at low temperature in order to break down, otherwise the meat will be chewy. Pork butt has a lot of fat and connective tissue, which is why this part of the animal needs to be cooked low and slow. The pork butt is also known as Boston butt and is a part of the pork shoulder. Also, buy a piece of meat with the bone intact because this will help hold the pork together and will even help the meat retain moisture while cooking. If you don’t know how to identify the money muscle, ask your butcher. When shopping at the butcher, select a pork butt with a large money muscle because this is the best part of the pork shoulder. “The Complete Guide To Injecting Pork Butt” Step Instruction 1 Set the temperature of your electric smoker between 220☏ and 250☏ and apply a generous layer of rub to the pork butt 2 Place the meat in the smoker and leave it untouched for the first 3 to 4 hours 3 Begin spritzing the pork butt every 30 minutes after the bark has set 4 Wrap the pork butt in foil once the internal temperature reaches 165☏, then cook until the internal temperature reaches between 200☏ and 205☏ or is probe tender 5 Allow the pork to rest for 30 to 60 minutes before slicing or pulling Allow the pork to rest for 30 to 60 minutes before slicing or pulling Key Moments Of The Cook.Wrap the pork butt in foil and return it to the smoker until the internal temperature reaches 200☏ to 205☏ or it is probe tender.Place the pork butt in the smoker and smoke until the internal temperature reaches 165☏.Apply a thick layer of rub to the outside of the pork butt, making sure not to leave any gaps.Brine the pork butt to add flavor and help retain moisture, using either a wet brine or dry brine.Inject the pork butt with liquid for added flavor and moisture, if desired.Check the underside of the pork butt for organ remains and remove any glands or arteries with a sharp knife.Remove thick lumps of fat from the pork butt, but leave most of the fat intact for insulation and to render down during cooking.Hickory and pork are a good wood combination for the smoker, but you can choose other woods to your taste.Fat in the pork butt helps prevent the meat from drying out during cooking.Pork butt has a lot of fat and connective tissue, so it needs to be cooked low and slow to break down the connective tissue.Select a pork butt with a large money muscle and the bone intact.Allow the pork to rest for 30 to 60 minutes before slicing or pulling.Wrap the pork butt in foil once the internal temperature reaches 165☏ and cook until it reaches 200☏ to 205☏ or is probe tender.Leave the meat untouched for the first 3 to 4 hours, then spritz it every 30 minutes.Apply a generous layer of rub to the pork butt and place it in the smoker. Set the temperature of your electric smoker between 220☏ and 250☏.What You Need To Know About Pork Butt On An Electric Smoker Use wood chips to add smoke flavor and be sure to apply a thick layer of rub to the outside of the pork butt before cooking. Choose a pork butt with a large money muscle and the bone intact, and consider brining the meat to add flavor and help it retain moisture. Allow the pork to rest for 30 to 60 minutes before slicing or pulling. When the internal temperature reaches 165☏, wrap the pork butt in foil and continue cooking until it reaches 200☏ to 205☏ or is probe tender. Place the meat in the smoker and leave it untouched for the first 3 to 4 hours, then spritz it every 30 minutes. To make pulled pork in an electric smoker, set the temperature between 220☏ and 250☏ and apply a generous layer of rub to the pork butt. Smoked Pulled Pork Recipe | * Simple and Delicious *
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |