Trying to determine if I should cut it in half and have one on the top rack and one on the bottom rack.
Thanks,
Pat
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If it is bone-in, It would be hard to cut. I would leave it that size. I have noticed that the 10+ pounders are usually more moist than the 5-8 pounders.
I assume you have opened the package to be sure it isn't two 7 lb butts?
This is often the case.
You can just cook like it is,if it is only one.
You can butterfly it and expose more surface to smoke and bark formation.
This is often the case.
You can just cook like it is,if it is only one.
You can butterfly it and expose more surface to smoke and bark formation.
Tom's the Brisket guy, but he knows his butts too.
I agree, it's two butts.
I agree, it's two butts.
Thanks for the input... I haven't actually opened the package yet so it may be two together. When you say butterfly it are you talking cutting cross the grain or talking cut it down the length? I am a newbie ;-) I do know that it is boneless.
Thanks for the feedback!
Pat
Thanks for the feedback!
Pat
Normally, 14 bls would be about 2 bone in butts. When you open the package, they'll be separate, you won't have to cut anything. Bone in or out isn't a big deal.
Don't hold onto pork too long. I'm a big fan of buy it and cook within 2 / 3 days. It won't hold forever in a cryo.
Don't hold onto pork too long. I'm a big fan of buy it and cook within 2 / 3 days. It won't hold forever in a cryo.
Everything turned out great! Thanks for the help!
That's it?
That's the shortest success story on record. We gots to know, was it 2 7lb'ers? How did it all work out?
That's the shortest success story on record. We gots to know, was it 2 7lb'ers? How did it all work out?
Sorry, I was about to pass out last night and just wanted to send a thank you. Here are somemore details ;-)
Turns out that it was two bone removed 7 lb butts. I had some traeger pork rub that I got at Joes Sports so I used it. I used about 5 oz of the hickory that comes with the smoker. I was planning on cooking them till 205 as suggested in the PB101 but it got to 10pm and I needed to hit the hay. I pulled them out wrapped them in foil and a towl and dropped them in a cooler. Got up at 5:30 the next day and chopped it all up. Everything was perfectly tender with lots of bark and perfect smoke flavor. I devided it up into 6 piles and vaccumme packed 5 of the six. My wife loved the vinager sauce on the pork and actually ate more then me the first day. ;-)
Perfect experienc for the first smoking session. I am looking at doing some Coho Salmon next as we just started getting lots of fresh Coho in Costco the past few weeks. I commercial fished in Alaska for about 6 years and I think Coho are the best salmon for smoking or BBQ. Just enough fat to keep them moist but not to much fat.
Looking for some good recipes to do the salmon now... This one below looks real good so I think I will try it. Unfortunately I can't seem to find the Crescent seafood spice in any local stores so I will have to substitute.
best salmon recipe
Hope this is a better post ;-)
Thanks ,
Pat
Turns out that it was two bone removed 7 lb butts. I had some traeger pork rub that I got at Joes Sports so I used it. I used about 5 oz of the hickory that comes with the smoker. I was planning on cooking them till 205 as suggested in the PB101 but it got to 10pm and I needed to hit the hay. I pulled them out wrapped them in foil and a towl and dropped them in a cooler. Got up at 5:30 the next day and chopped it all up. Everything was perfectly tender with lots of bark and perfect smoke flavor. I devided it up into 6 piles and vaccumme packed 5 of the six. My wife loved the vinager sauce on the pork and actually ate more then me the first day. ;-)
Perfect experienc for the first smoking session. I am looking at doing some Coho Salmon next as we just started getting lots of fresh Coho in Costco the past few weeks. I commercial fished in Alaska for about 6 years and I think Coho are the best salmon for smoking or BBQ. Just enough fat to keep them moist but not to much fat.
Looking for some good recipes to do the salmon now... This one below looks real good so I think I will try it. Unfortunately I can't seem to find the Crescent seafood spice in any local stores so I will have to substitute.
best salmon recipe
Hope this is a better post ;-)
Thanks ,
Pat
You might go to the FIND tab at page top.
Input" Cardog's Salmon",all forums.
They are from your neck o' the woods,cook on Cookshacks,and have been used for years on these forums.
Hope this helps a little.
Input" Cardog's Salmon",all forums.
They are from your neck o' the woods,cook on Cookshacks,and have been used for years on these forums.
Hope this helps a little.
Start a new thread if you need to on Salmon (threads with multiple topics tend to get lost).
Congrats on the success!
Congrats on the success!