Foodies BS Thread.

Is there a need for the fat to render out faster?

 

Unsure! Probably

in the smoker now finally

 

It does help break up the fat cap, provides more surface area for rub and for smoke and a lot of us squish up those smaller bits when the pork is pulled to help with the final product.

@Pablo8 didn't do anything "wrong" by not scoring it and like all things, there's usually more than one way to do it. I was just curious about his process is all.

 

I scored it right before putting it in

after 1 hour

 

My personal preference is to cut the fat cap to 0”-1/16th”. I think there’s plenty of internal fat if you’re cooking PP. Good rub penetration,and I smoke @ 275 usually around 10 hours. Different strokes .

 

I rub it down with brown sugar and garlic, don't score shit. I smoke it into the stall, then take it inside and do it in the oven where it's much easier to control the temp. Then I rest it until lunch. And then shreddy shred. Usually straight out the fridge, I don't let things sit to form the peculiar or whatever it's called.

Butts are super forgiving, no need to overthink these things.





...I am NOT good with patisserie.

 

3.3 hours in. Tempted to peek at it but not yet

 

6 hours in 170°F and 190°F

Filled water pan at 5 hours. Looks and smells amazing

Black cherry pellets. Trusty old Pit Boss upright pellet smoker.

 

to be fair, I am in a federal bldg. but DTLA is DTLA

 

IIRC we have similar or same smokers.. what brand of pellets you running?

 

Smokin’ Pellets brand

 

Yup.. same!

 

Best bargain smoker frankly. I got it at Lowe’s closeout or something. Missing a few screws that I easily replaced and more recently I put large casters on it so it rolls really nicely. Been using it 4 years - just keep the ash pot clean is the only trick. Has power to work past stalls! Haha

oh it cost $150!

 

That's a steal!! And with the 60 pound hopper.. no reason to ever run out of pellets haha!

 

It is fighting the dropping temperature right now

180° and 200°F

 

Amy Lu ckn burgers from Costco, zucchini, taters, spinach. Tasty.

 

Pork was succulent and tasty. Did have a light fruit slight sweetness to it from the cherry wood. I could have gone longer and rendered more fat but the hot spots were just falling apart at 205°F.

This am I carved the crust for better than bacon shoulder bacon holy smokes tender yet crispy

 

Talk to me more about this “better than bacon shoulder bacon”…

I’ve been very disappointed in what they are trying to pass off as bacon lately… and charging a premium for it! I have a quality vintage slicer, so I’m game for a home made solution.

EDIT: Huzza on the SSU or OE that you got there.