Fast EDDIES PORK BUTT RECIPE and Forgot to Poke the Hole.

Why not: put on your welders gloves, slide the woodbox out, poke a hope in the foil with an ink pen or pencil and put the woodbox back in?

Emptying the foil would really be a mess!

Leaving the grease/fat/yuk in the bottom of the smoker poses the potential for fire.

Just my thoughts...

I couldn't find it in the search feature above,but it sounds like the pickle that Eddy used to use some.

What part of the overall site do you think you spotted it in?

Try going to this link, scroll down to Fast Eddie and send him a private message. Maybe he will respond.

Hope this helps!

Wheelz,Tom
Tom it was on there website in Dec, when it showed there holiday specials. I can't find it either, I'll be in Ponca City next week, if the weather holds, might ask if they have it handy.

Wheelz, is the hole in the bottom, more of a safety issue or flavor issue. I would think, a little of both??

Bud, is this the one? I copied it from a Cookshack newsletter back in May (I think).

Fast Eddy's Smoked Pork Butt
From the Fast Eddy's Championship Cooking Class
Two 7-8 pound fresh pork butts
1/2 cup kosher salt
1/2 cup sugar
1 cup white wine vinegar
2 quarts water
Cookshack RibRub
Cookshack Mild Barbecue Sauce
Cookshack Spicy Barbecue Sauce
"¢ Remove the fat cap and gland. Take off as much fat as possible on the
outside of the muscle.
"¢ Mix salt, sugar, vinegar, and water together. Blend until clear.
"¢ Place butt in a large pan and inject pork with above mixture until it is
"bleeding" with the liquid everywhere. Cover and refrigerate for 4-8 hours.
"¢ Rub butt with RibRub immediately before smoking.
"¢ Place in smoker and cook at 180ºF with hickory wood for 6-8 hours.
"¢ Turn the heat up to 250ºF-275ºF and cook for another 4-6 hours, until the
bone is loose (approximate internal temperature of 195ºF).
"¢ Sauce with a 50-50 blend of Mild and Spicy sauce.

mudgie,
thats the one. I appreciate it

Down the road from you in Santa Fe.

I wouldn't say "more" of a safety issue. You also need that hole to be clear for the draw of oxygen thru the smoker.

Mudgie, et al-

What do you think is the "Glandthat the recipe says to remove with the fat before cooking the butt???

I do not recall removing any "glandsfrom a butt before cooking it!

Bobby Que -- Take a look at this thread and you question should be answered. Scroll down about half way and you'll see a pic of that yummy little booger we've all been chompin' on!

about that gland...is there any danger not removing it ??

No. We never even know it is there.

No real "danger" but it can discolor and make the meat in that area taste bad. Maybe you don't notice it, but I see it all the time and I just cut it out.

If you never knew it and it doesn't cause an issue, don't worry about it.

AND don't look at the pictures in the link... yuck

quote:

Originally posted by Tha Freak:
about that gland...is there any danger not removing it ??

No! But if you do find it rub it three times real good and make a wish! It's almost as good as finding the left-hind foot of the possum in Granny's Red-Eye gravy!

NOW you're making me HUNGRY!!! Maybe I will have squirrel brains in my eggs in the morning.