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I've had my 55 for a few weeks now and on the website they had a recipe for FE's Pork Butt.
Kosher Salt, Vinegar, Sugar, etc?
I've lost it, does anyone know where I can get it?

Also, I have probably used my 55 10 times, for ribs, brisket, PB, 5 times, sometimes I forget to poke the hole, at that point do I turn it off and poke the hole(usually about 3 hours into it) or do I just empty the foil,every couple of hours(pour out the drippings).
I have some welder gloves and tried to get my hand in there to put the hole in but the gloves are to thick.
I've read about bending a wire, etc?
Does anyone just ever let it cook?
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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.
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... Big Grin yuck

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