180F that can be attested to, a full brisket and a picnic shoulder from a 175 pound hog. A great way to spend a Sunday during football season and with an outdoor TV broadcast. Slow and low has it!
Last weekend a 5 lb. pork butt was cooked first at 350F for 20 minutes then followed by 230F for 5 hours and 210F for a final 3 hours. After resting for 15 minutes the meat pan was drained and the remaining meat pulled thoroughly, rejoined with the drained juices and finally all top broiled until crispy. Cochinita pibil flavorings helped make this serving after serving of pure taco heaven for the day.
And a homemade salsa verde using my own husk cherries instead of tomatillos, apples and mildly hot straggler scotch bonnet peppers. Slow and low...
Did a whole pig last Saturday, around 250° or so. I still do not understand why a 9 lb. pork butt can take 15 hours, but a 77 lb. pig cooks thoroughly in 8? It's like warp speed thermodynamics.
*********** I don't always drink beer...but when I do...you'd better just stay away from me, okay?
Posts: 6098 | Location: Everett, WA | Registered: Mar 08, 2002
Actually, we went simpler with a setup much like this. Sets up and comes down in about 20-30 minutes. Cooked indirect with split wood consisting of mostly maple, with some cherry and apple thrown in. A friend had the materials, so only expense was the pig and the wood. Here's the short story and a few pics.
*********** I don't always drink beer...but when I do...you'd better just stay away from me, okay?
Posts: 6098 | Location: Everett, WA | Registered: Mar 08, 2002
I cook a tri-tip for two days in sous vide at 135. Actually, I just started one today for a party Sunday. Anyway, when I'm ready I take it out of the bath and show it to a super hot grill to add color and bit of texture.
When I smoke boston butts, I do 5-6 hours in the smoker at 240-ish. Then move to a Dutch oven and finish for another 12 hours in an indoor oven at 175.
Posts: 287 | Location: just south of Napa Valley | Registered: Jul 17, 2007
Originally posted by mneeley490: Did a whole pig last Saturday, around 250° or so. I still do not understand why a 9 lb. pork butt can take 15 hours, but a 77 lb. pig cooks thoroughly in 8? It's like warp speed thermodynamics.
surface area.
Posts: 287 | Location: just south of Napa Valley | Registered: Jul 17, 2007
Besides vino, my other hobby is BBQ. I grew up all over the South, so I was fortunate enough to experience several regional styles (East Carolina Vinegar, Texas Pit, etc.). Each has their own flare, & preferred cooking temps. They all have one thing in common...LOW & SLOW!
Pork shoulders are my favorite to smoke, and I aim for 220F for 12+ hours.
Brisket can go a little lower, between 200-220F. A good cut can smoke for up to 24 hours.
As for "lowest" cooking temps, cold-smoking salmon is done at less than 100F. Keep in mind, this is after a hefty brine a curing stage.
BTW, I'll have to bring some up to the next offline This message has been edited. Last edited by: Shane T.,
Posts: 548 | Location: Murrieta, CA | Registered: Mar 14, 2011
I don't know that either but how did you do the whole pig? Did you have some kind of rotisserie? I want to do one but I'm not sure I have the setup.
Greg T,
No need for any fancy contraptions for smoking a whole pig. If you can source a whole suckling pig, they usually give them to you dressed, with the eyes taken out. They'll easily fit on a 22" Weber Smokey Mountain.
With any pork, I prefer a 220F smoke with "Chef's Choice" briquettes for an even burn. Natural lump is great for quick cooks, but tends to have flare-ups for the longer ones. I also like a 3 to 1 mix of Apple to Pecan wood, but this is all preference. Hickory works nice too, and is the traditional wood for East Carolina Vinegar BBQ.
I'm getting hungry...
Posts: 548 | Location: Murrieta, CA | Registered: Mar 14, 2011
