Gene Brownson
TVWBB All-Star
I found a 9# pork butt. I decided to go with an injection. I did not trim it just injected it. I used one of Chris Lilly’s injection recipes.
¾ cup of apple juice
½ cup of water
½ cup of sugar
¼ cup of salt 2 tbl spoons of wootsy sauce
I combined all in a sauce pan and simmered until salt and sugar were melted. I place in the fridge to cool. After cooling I injected all of the liquid into the PB. I then placed it back into the fridge to set over nite.
I set the cooker up with 4 fist sized pieces of cherry wood and placed the large can in the middle to do the ikea/minion method. I did use a pan but just foiled it and used no water and I foiled a 16” clay flower pot base, also foiled.
I started at 3:30am but had the cooker mostly set up the night before. I fired up 10 briquettes in the ikea caddy and placed them in the large can and removed the can. I have the top vent open and two on the bottom closed and the other one about a quarter of the way open, It’s been running between 240 and 250.
I cooked it until meat temp hit 190 which took about 10 hours. I wrapped in foil and a towel and let rest in a cooler for 2 hours. The cooker fluctuated between 242 and 269 going over 250 for the last like hour or so. But, for the most part it stayed between 244 and 252.
The saucer worked very well and we really liked the injection, it really helped keep the meat moist. We put some in a sauce pot and added Stubbs Sweet Heat. The rest will be broken down into servings for later meals. Tomorrow, pork enchiladas!
Sorry not many action shots, I didn't want to play peek a boo with it. I decided to do the Carolina style with the slaw on the sammie. It made it, the rouch cut slaw gave it another flavor and a little crunch.
Thanks for looking at our vittles!
¾ cup of apple juice
½ cup of water
½ cup of sugar
¼ cup of salt 2 tbl spoons of wootsy sauce
I combined all in a sauce pan and simmered until salt and sugar were melted. I place in the fridge to cool. After cooling I injected all of the liquid into the PB. I then placed it back into the fridge to set over nite.
I set the cooker up with 4 fist sized pieces of cherry wood and placed the large can in the middle to do the ikea/minion method. I did use a pan but just foiled it and used no water and I foiled a 16” clay flower pot base, also foiled.
I started at 3:30am but had the cooker mostly set up the night before. I fired up 10 briquettes in the ikea caddy and placed them in the large can and removed the can. I have the top vent open and two on the bottom closed and the other one about a quarter of the way open, It’s been running between 240 and 250.
I cooked it until meat temp hit 190 which took about 10 hours. I wrapped in foil and a towel and let rest in a cooler for 2 hours. The cooker fluctuated between 242 and 269 going over 250 for the last like hour or so. But, for the most part it stayed between 244 and 252.
The saucer worked very well and we really liked the injection, it really helped keep the meat moist. We put some in a sauce pot and added Stubbs Sweet Heat. The rest will be broken down into servings for later meals. Tomorrow, pork enchiladas!
Sorry not many action shots, I didn't want to play peek a boo with it. I decided to do the Carolina style with the slaw on the sammie. It made it, the rouch cut slaw gave it another flavor and a little crunch.
Thanks for looking at our vittles!
