www.sausagemaking.org

Next job, hot smoke a turkey.

Take the cold smoker, take out the wooden floor, add a ceramic gas heater place a slice of plum tree in front of the fire, a baffle to catch any drips and bung in a brined turkey. PERFECT. Best turkey ever according to No1 son.



This is now hot smoking mackeral. The baffle is a cast iron bake stone over the ceramic heater to protect it, a slice of pear tree is smoking in front of the fire and the mackeral is way above where the heat and smoke rises to.

Welcome to hot smoking Dave, if you can maintain a 107c temp for 16 hours you've gotta try pulled pork.
I think you may have already seen this http://www.virtualweberbullet.com/cook.html good resource.

LD

Damn, it only got to 105C I'll give it a go. Thanks.

Dave

Nice Job...Two things...you haven't lived till you've had PP....and if you do some PP make sure your drip pan is big enought to catch all the fat.
Heres a link to a BBQ board I like http://www.bbq-4-u.com/forum/index.php

Thanks, I'll try some as soon as I can get a nice piece of pork, do you have a favourite recipe?

Dave

lemonD wrote:Welcome to hot smoking Dave, if you can maintain a 107c temp for 16 hours you've gotta try pulled pork.
I think you may have already seen this http://www.virtualweberbullet.com/cook.html good resource.

Maybe I'm getting old and lazy but I've not seen this before.. very good link.. Have put it in my favourites.

Regards, Paul Kribs

So have I

Dave

Get a bone in pork butt�.and sprinkle liberally with this rub�.smoke at 225-250* ( I like hickory and cheery wood for about 12-16 hours ( You really only need to hit it with the wood smoke for the first 4-6 hours) make sure you are burning a clean fire..you want nice blue smoke �..till the internal temp of the meat is 195*�..the butt will �stall� for a few hours at around 165* this is normal�it is also where the magic happens�.the collegen begins to break down�.don�t rush it thru this plateau�
When the butt reaches 195* take it off the smoker and wrap it in Plastic wrap and let it rest for a few hours�after it has rested pull it apart with your hands discarding any remaining chunks of fat�

The following has been copied from "Dr. BBQ's Big-Time Barbecue Cookbook"�, by Ray Lampe, aka Dr. BBQ.

Dr. BBQ's Big-Time Barbecue Rub

� cup salt*
� cup turbinado sugar
� cup granulated brown sugar
1 TBS granulated garlic**
1 TBS granulated onion**
2 TBS paprika
2 TBS chili powder
2 TBS black pepper
2 tsp cayenne pepper
1 TBS dried thyme
1 TBS ground cumin
1 tsp ground nutmeg

*I checked with the Doc on which salt...Kosher or regular. He said he uses plain old NON iodized salt.

**Granulated garlic and onion are coarser than the powder, but the powders can be substituted.

He also has some other recipes for rubs in his book, some sweeter, some hotter, using the same basic ingredients just adjusting the amounts. Also, some 'herb' and 'cajun' rubs.

I liked this rub, somewhat similar to mine, with the exception of a few ingredients. The two sugars in the rub will turn the exterior of the meat darker than normal and I suggest watching your heat towards the end of the cook, so as not to burn or turn too dark. This rub would be good on all bbq'ed meat...well, your three basic bbq groups anyways...beef, pork and chicken

I�ll type some more up when I have time I�m kind of busy lately�

What is turbinado sugar?

Sugar in the Raw....
Cane Sugar...
I'll dig up a link

Thanks Wittdog. To save me looking it up again everyone, did we decide what cut butt is in the UK?

Dave

saucisson wrote:Thanks Wittdog. To save me looking it up again everyone, did we decide what cut butt is in the UK?

Dave

It's pork shoulder in Ireland, don't know if that helps any

It is pork shoulder...the "butt" part of the shoulder...is the part furtherst from the hoof (cut kind of rectangular) ....the "shoulder" part in the US looks like a Ham...
The butt is part of the shoulder..hope this helps..
Here is a link that should help
http://www.virtualweberbullet.com/meatcharts.html

When you look at a shoulder of pork the unmistakeable part sticking out is the fore leg also known as the picnic ham.
The butt is just above this

wallie

Excellent... as Mr Burns would say. Thanks!!