Idiomas disponibles
Idiomas disponibles
OPERATING INSTRUCTIONS(CONTINUED)
"CERTIFIED" PORK BUTT
A great pork butt recipe perfect for beginners and pitmasters alike. This slow smoked pork butt recipe is great shredded
and piled high with coleslaw for a sandwich or eaten on it's own straight out of the pan!
Ingredients:
Preparing the Meat:
1.
Remove the pork butt from the plastic
wrap & pat dry using a paper towel.
Tip: Choose a pork butt with a full fat cap. This
helps the meat while it's smoking for a long
period of time.
2.
Trim the excess fat that is loose and
pulls up easily. Score the fat cap 1/8 to
1/4-inch-deep diagonally, spaced out 1/2
to 1 inch apart.
2 Pork Butts (6-10
Tip: Scoring the meat allows the seasoning
lbs. each)
and smoke to penetrate into the pork butt.
Apple juice
3.
Fill the marinade injector with apple juice
Your favorite rub/
and inject into the top and sides of the
seasoning
meat.
Mustard
4.
Spread a coating of mustard using a
basting brush all over the pork butt.
Tip: This allows the rub to stick to the pork butt.
5.
Generously season the pork butt on all
sides with your favorite rub.
Tip: After seasoning, wrap in Saran Wrap
and store in the refrigerator overnight or 8-10
hours. This allows the rubs to penetrate and
apple juice to tenderize the pork butt.
BRISKET
The brisket recipe is a traditional take on the smoked classic, promising tender, smoky results.
Ingredients:
10 ½ lb. beef brisket
½ Cup paprika
¼ Cup packed light brown sugar
3 Tbsp. salt
3 Tbsp. coarse black pepper
3 Tbsp. Chili powder
Apple juice
Water
Cooking Directions:
1.
Ignite charcoal and preheat the smoker to 225°F.
2.
Add boiling water to the drip pan and place under the grill grate.
Tip: This will add moisture for the cook and collect the drippings .
3.
Smoke the pork butts for 2 hours per pound at 225°F, until the meat reaches an
internal temperature of 160°F.
Tip: Maintain a 225°F temperature, check fire hourly or when needed. Also spritz with
apple juice every time you add fuel to your fire. Spritzing adds moisture and flavor.
It prevents the pork butt from drying out and helps to create the bark. Monitor the
temperature using a folding probe thermometer and/ or remote thermometer.
4.
Remove the pork butts from the smoker and double wrap in foil. Before closing
the wrap, add 1 Cup of apple juice and 1 stick of butter for each pork butt, more
seasoning and BBQ sauce, to taste.
5.
Place back in the smoker and cook until the pork butt reaches an internal
temperature of 199°F, then remove from the smoker.
Tip: Wrap pork butt in a large towel and place in a cooler or just set to the side for
a minimum of 1-2 hours for resting. This allows the meat to cook down and stop
cooking and is a major key in the process.
6.
After resting, remove the towel and foil. Pull apart the pork using two forks or
meat claws.
7.
Make pulled pork sandwiches and endless pulled pork dishes. Enjoy!
Instructions:
1.
Using a sharp knife, trim the fat from the brisket leaving an even, thin layer on the top..
2.
In a medium bowl, combine paprika, light brown sugar, Chili powder, salt and pepper
and mix well to make rub seasoning. Using your hands, or a shaker, generously apply
rub all over.
3.
Wrap the brisket in plastic wrap and refrigerate for at least 12 hours.
4.
When setting up the grill, add wood chips/chunks to charcoal and add Smokin' Stone
with an aluminum pan on top. Pour apple juice and water into the pan, about halfway
full. Place a temperature probe at grate level and heat grill to 220°F.
5.
Place brisket on grates, fat side up, and allow to smoke for 5 hours. After 5 hours,
wrap the brisket in butcher paper and return to grill at 220°F. Brisket is done when the
internal temperature reaches 195°F. Allow the brisket to rest for 1 hour.
6.
Slice, serve and enjoy!
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