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Old 01-01-2007, 05:57 PM   #1
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Default New Years Day Pork

It's a tradition to have pork on Brew Years Day here, so in the spirit of that I thought I'd post some pics of my other passion.

Here I have 4 Boston Butts rubbed in and ready to marinate overnight.


Here they are on my Big Green Egg ready to slow smoke for 22 hours.


Here they are after 18 hours. They've been smoking at 210 degrees all night.


Happy Brew Year Everyone! I wish this keg of Haus Ale lasted longer than 8 days! Sniff

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Old 01-01-2007, 07:21 PM   #2
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Looks mighty pretty Ed. Happy New Years

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Old 01-01-2007, 07:27 PM   #3
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I like pork tenderloins, but they can be hard to find around here except for packaged ones.

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Old 01-01-2007, 07:42 PM   #4
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Quote:
Originally Posted by beer4breakfast
Those look great, Ed! Those are beautiful Boston Butts. I buy the boneless pork shoulders at CostCo, but they never seem to be quite that neat and pretty.
Thanks. I'd buy em at Costco too, but I don't do bonless. They flop around unless you tie them together, plus the inside has been exposed to the air which can increase bacteria problems when it is slow smoked. Bone-in is the way to go. When they are done, the bone falls out naked with no meat attached. The dogs love em!
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Old 01-01-2007, 07:47 PM   #5
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Looks fantastic, Ed. A buddy of mine smoked some shoulders this weekend and bequeathed me a 'chunk' which I've been nibbling at all day.

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Old 01-01-2007, 07:52 PM   #6
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What's funny is that if you ask a butcher for a Boston Butt here in Boston you get a bone-in shoulder cut, similar to a Picnic Cut but with the skin removed. Such is life!

Looks great though, it's good to see another BGE user. I do a lot of cooking on one, but also have a larger offset smoker when more capacity is required. Dammit my mouth is watering as I'm typing....WTF didn't I get a butt and some spareribs ready for today?!?!?!?! Good thinking, cheers, and happy new years!!!!

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Old 01-01-2007, 08:33 PM   #7
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Thanks guys! The aroma is killing me as I approach the 22nd hour and the internal temp reaches 195 degrees. This is when all of the connective tissue & most of the fat renders out and it falls off the bone.

I'll then shred it, add a little more seasoning, and mix it up ready for cheap white buns and my homemade NC style Vinegar BBQ sauce.

I'm gonna vacume pack some for my ice fishing trip to Lake of the Woods, Minnesota later this week.

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Old 01-01-2007, 08:34 PM   #8
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Ask a butcher here for a boston but and you'd get chuckedd out of the shop.

Can you explain it in generic terms?

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Old 01-01-2007, 08:47 PM   #9
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Quote:
Originally Posted by orfy
Ask a butcher here for a boston but and you'd get chuckedd out of the shop.

Can you explain it in generic terms?
Only if you explain what a "Boston" is...
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Old 01-01-2007, 09:13 PM   #10
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Quote:
Originally Posted by EdWort
I'll then shred it, add a little more seasoning, and mix it up ready for cheap white buns and my homemade NC style Vinegar BBQ sauce.
Ahhh, good man. Extra points if you make some slaw.
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