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Pitfaced BBQ - Meat Massage, Spicy Meat Massage, and On Point - Standing 10% off for TW!

Discussion in 'Non-automotive Group Buys' started by bvbull200, May 31, 2017.

  1. Dec 23, 2019 at 6:23 PM
    #4641
    Misplaced Nebraskan

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    Do work son!
     
  2. Dec 31, 2019 at 7:36 AM
    #4642
    Bigdaddy4760

    Bigdaddy4760 Well traveled Older Than Dirt

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  3. Dec 31, 2019 at 11:33 AM
    #4643
    WBF610

    WBF610 Member well known

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    pitface regular, baby backs.
     
  4. Dec 31, 2019 at 1:01 PM
    #4644
    Misplaced Nebraskan

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    On Point buttocks

    00100lrPORTRAIT_00100_BURST20191231140309815_COVER.jpg
     
    wilcam47, AugustaTaco, WBF610 and 2 others like this.
  5. Jan 1, 2020 at 5:58 AM
    #4645
    Bigdaddy4760

    Bigdaddy4760 Well traveled Older Than Dirt

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    Good Morning Everyone
    Have a safe and healthy new year
     
  6. Jan 8, 2020 at 1:45 PM
    #4646
    riz_atx

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    Mmmmm that looks good Zach!

    Trudy scored a pork butt and i havent smoked one yet. Any advice? I was planning on mixing the pit faced regular and spicy rubs along with injecting with some cajun butter injection. Smoke at 225 until 205. When "pull". Thoughts?
     
  7. Jan 8, 2020 at 3:45 PM
    #4647
    Misplaced Nebraskan

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    All sounds good! The injection... Your call. I'd just it the butt in a foil pan after 5 hours to catch some juices. When you pull it, mix some renderings back in. Plenty flavorful.

    I've injected and brined butts before and mostly prefer to just re mix some renderings. Cajun butter can't be a bad thing though :D

    Pork butt is super forgiving though and delicious. Win/win!
     
  8. Jan 8, 2020 at 3:59 PM
    #4648
    riz_atx

    riz_atx #bigpermtaco #teamBP

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    Okay, word! I was planning on putting some of the rub in the injection too. Basically just butter + rub. cant go wrong with butter!

    When you say a foil pan, do you cover the pork as well? I seen some youtubes where they wrap the pork in double layer of foil after about 5 hours to catch the renderings as well. I like the idea of putting it in a foil pan and not covering it because more time in the smoke.
     
  9. Jan 8, 2020 at 4:34 PM
    #4649
    Misplaced Nebraskan

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    Last one I did uncovered. Always nekkid if you can. Foil if you're running short on time. :thumbsup:
     
  10. Jan 8, 2020 at 4:35 PM
    #4650
    Misplaced Nebraskan

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    Nekkid!
     
  11. Jan 8, 2020 at 4:48 PM
    #4651
    riz_atx

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    Thanks Zach! I sure do appreciate it! Ill be firing it up on Friday morning
     
  12. Jan 8, 2020 at 5:00 PM
    #4652
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    Don't forget the pics! :rofl:

    You got it though. Don't forget to stay hydrated on beer/whiskey :D
     
  13. Jan 8, 2020 at 6:13 PM
    #4653
    riz_atx

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    :yes::yes::yes:
     
  14. Jan 9, 2020 at 7:14 AM
    #4654
    bvbull200

    bvbull200 [OP] Well-Known Member

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    Geez, I'm not getting thread updates again?!?!?! I missed all of this!

    Zach, that picture of the loaded rack with PBBEs, Chubby Rapunzel, and that Pork Butt will never get old. A cook's wet dream and a pig's worst nightmare :rofl:.

    Sohail, Zach has you down the right path on that pork butt! Injecting is fine, but there is a lot of fat inside the meat that will render and make it nice and flavorful, too. Of course, I will never tell anyone to put down the cajun butter injector :laugh:.

    I've cooked a LOT of pork butt with Meat Massage - there is a reason I keep going back and it ain't just because I know a guy who sells the stuff ;).

    The ratio of surface area to meat is pretty low on a pork shoulder (meaning there isn't a lot of meat with bark compared to meat without bark), so I'd push to get as much bark out of it as possible - especially if you're doing pulled pork. Getting those nice dark, crunchy bits among the rest of the flavorful meat is a nice treat. See if you can get away with cooking it naked the whole time. If you get pressed for time at the end, throw some foil over it. No real harm. The bark might get a little softer, but it'll still be really flavorful. Be sure you give your butt time for a rest at the end! Don't want to go straight from the pit to the serving board. An hour or two wrapped up in a cooler and draped in a couple of towels would be a good thing!

    Good luck and make sure to get some pictures!
     
  15. Jan 9, 2020 at 9:27 AM
    #4655
    riz_atx

    riz_atx #bigpermtaco #teamBP

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    Man, this is all great information!!! I really appreciate it! Y'all getting me stoked to fire up the smoker!
     
  16. Jan 9, 2020 at 9:29 AM
    #4656
    Kanyon71

    Kanyon71 Well-Known Member

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    I have also been adding some PF O.G. rub after I've pulled the pork and it's sitting in the pan with some liquid. Adds that little extra flavor kick to it. :)
     
  17. Jan 10, 2020 at 7:41 AM
    #4657
    riz_atx

    riz_atx #bigpermtaco #teamBP

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    Nice!!!!
     
    Bigdaddy4760 and bvbull200[OP] like this.
  18. Jan 10, 2020 at 7:41 AM
    #4658
    riz_atx

    riz_atx #bigpermtaco #teamBP

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    Here we go y'all
    IMG_20200110_091359.jpg

    Combo PF rubs being smoked with oak and pecan pellets
     
  19. Jan 10, 2020 at 7:43 AM
    #4659
    Roll Tide

    Roll Tide COO COO KACHOO

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  20. Jan 10, 2020 at 7:50 AM
    #4660
    Kanyon71

    Kanyon71 Well-Known Member

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    Heck ya that's going to be good.
     
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