Classic Pellet
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- Skip2Ride
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Classic Pellet
Classic Pellet is in my Hopper (PitBoss Austin XL). What to smoke/grill this Saturday? Any suggestions?
- OldUsedParts
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Re: Classic Pellet
If I had that choice to make it would be Pork Ribs or Pork Butts OR ALL of them
Good Luck and let us know what you Q - - - and of course Pics please
Good Luck and let us know what you Q - - - and of course Pics please
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: Classic Pellet
OldUsedParts wrote:If I had that choice to make it would be Pork Ribs or Pork Butts OR ALL of them
Good Luck and let us know what you Q - - - and of course Pics please
I want try this.
https://heygrillhey.com/poor-mans-burnt-ends/#wprm-recipe-container-3511
OUP - Do you have any good recipe for Pork Butts? Thanks for replying this post.
- OldUsedParts
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Re: Classic Pellet
I don't but Papa Tom does and that's what I usually use. I'll see if I can find it for you.
All I could find was the Cook that Papa Tom helped me thru on my Son's Rehearsal Dinner.
The night before the cook, I rubbed two Butts with honey mustard and sprinkled liberally with a Rub. Normally I would have used Suckle Busters 1836 but my Kids had given me some Williams that I felt I needed to us this time.
Now just click on this link and you get a play by play with pics. Just take it to 160 then foil and take it to 205 - - - VOILA
viewtopic.php?f=71&t=31784&p=267599&hilit=pulled+pork#p267599
As far as adding sauce while pulling, that is really a personal preference. Hopefully Papa Tom will chime in and add any needed info - - and fix any of my booboos.
All I could find was the Cook that Papa Tom helped me thru on my Son's Rehearsal Dinner.
The night before the cook, I rubbed two Butts with honey mustard and sprinkled liberally with a Rub. Normally I would have used Suckle Busters 1836 but my Kids had given me some Williams that I felt I needed to us this time.
Now just click on this link and you get a play by play with pics. Just take it to 160 then foil and take it to 205 - - - VOILA
viewtopic.php?f=71&t=31784&p=267599&hilit=pulled+pork#p267599
As far as adding sauce while pulling, that is really a personal preference. Hopefully Papa Tom will chime in and add any needed info - - and fix any of my booboos.
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- Skip2Ride
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Re: Classic Pellet
OldUsedParts wrote:I don't but Papa Tom does and that's what I usually use. I'll see if I can find it for you.
All I could find was the Cook that Papa Tom helped me thru on my Son's Rehearsal Dinner.
The night before the cook, I rubbed two Butts with honey mustard and sprinkled liberally with a Rub. Normally I would have used Suckle Busters 1836 but my Kids had given me some Williams that I felt I needed to us this time.
Now just click on this link and you get a play by play with pics. Just take it to 160 then foil and take it to 205 - - - VOILA
viewtopic.php?f=71&t=31784&p=267599&hilit=pulled+pork#p267599
As far as adding sauce while pulling, that is really a personal preference. Hopefully Papa Tom will chime in and add any needed info - - and fix any of my booboos.
Thank you OUP!!
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Re: Classic Pellet
OK here is the message OUP refers to:
For pork butt I usually put 2-3 inches of hickory in the bottom of the hopper then top with oak. Hickory is good but can be too strong.
Never tried but apple should be good.
I never spritz but lots of folks do I bought "set and forget" why ruin a good thing?
I do foil @ 160°F IT and take to 205° .
Rubs I use whatever (but avoid spicy hot) my preference is Hog Waller sometimes use mustard as a glue other times I use honey I think I prefer honey.
My big secret is really no secret however it is divisive & has lovers and haters.
Once we invited over a dedicated BGE user (also the hospital administrator) who talked of how good their pulled pork was off the BGE then took a bite of ours and he and his wife looked at each other and said "This is the best I have EVER had"
The secret Lexington sauce:
Pulled Pork finishing sauce
Yield. Makes about 1 1/2 cups.
Preparation time. About 20 minutes.
Ingredients
1 1/2 cups of distilled vinegar
¼ cup ketchup
1 teaspoon hot sauce
2 tablespoons brown sugar
1 tablespoon salt
2 teaspoons crushed red pepper
2 teaspoons finely ground black pepper
About the vinegar. Seems to me that the best sauces in the area were made with distilled white vinegar, not cider vinegar. So I tried my recipes with both and I liked the distilled better. If you want to use cider, feel free.
Pour all the ingredients into a jar and shake. Let it sit for at least 12 hours to allow the flavors to meld. A week is better.
Sprinkle on the pork while pulling now the word of caution my granddaughter hates it because she hates the vinegar taste. Most people love it.
I will make two batches " With & Without" or have a shaker bottle handy.
Folks will typically not use the shaker bottle because it really doesn't look or smell appealing but it really is magic on pulled pork.
For pork butt I usually put 2-3 inches of hickory in the bottom of the hopper then top with oak. Hickory is good but can be too strong.
Never tried but apple should be good.
I never spritz but lots of folks do I bought "set and forget" why ruin a good thing?
I do foil @ 160°F IT and take to 205° .
Rubs I use whatever (but avoid spicy hot) my preference is Hog Waller sometimes use mustard as a glue other times I use honey I think I prefer honey.
My big secret is really no secret however it is divisive & has lovers and haters.
Once we invited over a dedicated BGE user (also the hospital administrator) who talked of how good their pulled pork was off the BGE then took a bite of ours and he and his wife looked at each other and said "This is the best I have EVER had"
The secret Lexington sauce:
Pulled Pork finishing sauce
Yield. Makes about 1 1/2 cups.
Preparation time. About 20 minutes.
Ingredients
1 1/2 cups of distilled vinegar
¼ cup ketchup
1 teaspoon hot sauce
2 tablespoons brown sugar
1 tablespoon salt
2 teaspoons crushed red pepper
2 teaspoons finely ground black pepper
About the vinegar. Seems to me that the best sauces in the area were made with distilled white vinegar, not cider vinegar. So I tried my recipes with both and I liked the distilled better. If you want to use cider, feel free.
Pour all the ingredients into a jar and shake. Let it sit for at least 12 hours to allow the flavors to meld. A week is better.
Sprinkle on the pork while pulling now the word of caution my granddaughter hates it because she hates the vinegar taste. Most people love it.
I will make two batches " With & Without" or have a shaker bottle handy.
Folks will typically not use the shaker bottle because it really doesn't look or smell appealing but it really is magic on pulled pork.
tarde venientibus ossa....
- Skip2Ride
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Re: Classic Pellet
Thanks everyone for your respond.
I ended up doing Chuck Roast - Poor Man Burnt ends. OMG! it was awesome!
I ended up doing Chuck Roast - Poor Man Burnt ends. OMG! it was awesome!
- OldUsedParts
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Re: Classic Pellet
A-J-W-D Welcome to Pellet Poopers Anonymous
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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