ht01us
New member
Even though Vin Scully wasn't there to make the call, I finally hit my home run on the MAK. I went back to basics and prepared pulled pork using a recipe I've done successfully on other cookers. Carla and I were pretty happy with the results.
I've got a full write up on my blog; here are the highlights.
Brined overnight in molasses and salt water (I know lots of folks don't brine, but I like it, though it might be a little salty for some).
Took it out of the brine and patted it dry this morning.
Added the rub: cumin, coriander, fennel seed, chili powder, onion powder, and paprika (no salt or sugar).
at 6:40 it hits the smoker at 225
The frog mat is curled up on the edges because I have an extra couple of Maverick probes in there to double check my temps. After a while I cut a piece of apple up and pierced it with a probe to rest on top. And I replace the other smoker probe with a meat probe.
Based on CarterQ's work I set the Boss to run at 225 until an internal temperature of 145; then boosted the temp to 255 until an internal temp of 195; then FTC. The butt hit 145 around 12:30 and came out of the cooker at 5:45; 11 hours after going in. It only spent 30 minutes in the FTC while I cleaned up. Then it was time to pull
Dinner is served.
Not a traditional presentation, but Carla and I figured we didn't need the bread.
The sauce is from Epicurious.com. You add a bunch of stuff to a little bit of commerical sauce. I used Trader Joe's Kansas City sauce. A little sweet but tasty
Next week we have a big family party; I'll be cooking two of these. Thinking I'll start when I go to bed Saturday night and have them ready to FTC on Sunday morning.
I've got a full write up on my blog; here are the highlights.
Brined overnight in molasses and salt water (I know lots of folks don't brine, but I like it, though it might be a little salty for some).
Took it out of the brine and patted it dry this morning.
Added the rub: cumin, coriander, fennel seed, chili powder, onion powder, and paprika (no salt or sugar).
at 6:40 it hits the smoker at 225
The frog mat is curled up on the edges because I have an extra couple of Maverick probes in there to double check my temps. After a while I cut a piece of apple up and pierced it with a probe to rest on top. And I replace the other smoker probe with a meat probe.
Based on CarterQ's work I set the Boss to run at 225 until an internal temperature of 145; then boosted the temp to 255 until an internal temp of 195; then FTC. The butt hit 145 around 12:30 and came out of the cooker at 5:45; 11 hours after going in. It only spent 30 minutes in the FTC while I cleaned up. Then it was time to pull
Dinner is served.
Not a traditional presentation, but Carla and I figured we didn't need the bread.
The sauce is from Epicurious.com. You add a bunch of stuff to a little bit of commerical sauce. I used Trader Joe's Kansas City sauce. A little sweet but tasty
Next week we have a big family party; I'll be cooking two of these. Thinking I'll start when I go to bed Saturday night and have them ready to FTC on Sunday morning.
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