Pork butt on the Saffire
Pork butt on the Saffire
My local butcher cut this for me today and getting ready to put in a brine for a low and slow on my saffire roughly 7 KG in weight
My brine in a concentrated form which I prepared yesterday , toasted all my aromatics, dissolved the salt , sugar , and mollaces , added some cider as we'll
And in bucket ready to go in the fridge till tomorrow
Will put it on tomorrow night with some apple wood for a light smoke as I have the kids around and they aren't fond of a heavy smoke. Now to get a rub going .
Will post pictures as it goes
Question . Fat cap up or fat cap down ??
My brine in a concentrated form which I prepared yesterday , toasted all my aromatics, dissolved the salt , sugar , and mollaces , added some cider as we'll
And in bucket ready to go in the fridge till tomorrow
Will put it on tomorrow night with some apple wood for a light smoke as I have the kids around and they aren't fond of a heavy smoke. Now to get a rub going .
Will post pictures as it goes
Question . Fat cap up or fat cap down ??
Last edited by TMAN on Thu Dec 04, 2014 8:29 pm, edited 1 time in total.
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Re: Pork butt on the Saffire
Cap up, you want the fat to baste the meat!
Chris
Chris
Common Sense is so rare these days it should be a Super Power!
Re: Pork butt on the Saffire
Chris , any luck with the thermometer ?urbangriller wrote:Cap up, you want the fat to baste the meat!
Chris
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- Posts: 9453
- Joined: Sun Sep 14, 2008 8:46 pm
- Location: Perth WA
Re: Pork butt on the Saffire
Haven't found one yet...the hole size is a pain! Half inch is easy to find!
Chris
Chris
Common Sense is so rare these days it should be a Super Power!
Re: Pork butt on the Saffire
Next day and this is the brined product , out patted dried waiting for the rub
Rubbed with my own rub
Covered in with glad wrap ,for a few hours
Uncovered and letting get to room temp while I light the saffire
And after half an hour to forty five minutes in getting the saffire to temp , the pork goes on.
After two hours sitting on 262 keeping an eye on it adjusting the daisy wheel , would like it a tad lower
Rubbed with my own rub
Covered in with glad wrap ,for a few hours
Uncovered and letting get to room temp while I light the saffire
And after half an hour to forty five minutes in getting the saffire to temp , the pork goes on.
After two hours sitting on 262 keeping an eye on it adjusting the daisy wheel , would like it a tad lower
Re: Pork butt on the Saffire
Nice looking chunk of Pork TMAN
Baby steps...
Current Weaponry - Saffire Kamado, Treager Junior, Outdoorchef 57, Performer 46, 'Fooseball' Grill, Hibachi
Current Weaponry - Saffire Kamado, Treager Junior, Outdoorchef 57, Performer 46, 'Fooseball' Grill, Hibachi
Re: Pork butt on the Saffire
That will be the stall mate, when it's rendering all the sinews/cartlidges/fats. You will have to wait until it's pushed through for good pulled pork. It can take 2hrs or 4 what matters is you get through it. I've been checking how the bone feels latly, as in if its ready to slide out. I'm not an expert but that is what is working for me.
Baby steps...
Current Weaponry - Saffire Kamado, Treager Junior, Outdoorchef 57, Performer 46, 'Fooseball' Grill, Hibachi
Current Weaponry - Saffire Kamado, Treager Junior, Outdoorchef 57, Performer 46, 'Fooseball' Grill, Hibachi
Pork butt on the Saffire
If you want to speed up the stall you can foil it at this stage. It won't be taking on any more smoke flavour now anyway. Wrap in baking paper first then foil, and add a splash of apple juice or similar.
Sent from my iPhone using Tapatalk
Sent from my iPhone using Tapatalk
Nath
Re: Pork butt on the Saffire
Went out for a while and just got back in its now 11.55 am and internal temp is still same . This is my first pulled pork that I'm not going to foil , I'm going to see if there is a significant difference in the bark .
Re: Pork butt on the Saffire
I'm following this with great interest. Can't wait to see the finished result.
Re: Pork butt on the Saffire
Come on Piggy.......come on........ come on
Cheers, Wayne and Jan
Cheers, Wayne and Jan
Re: Pork butt on the Saffire
We are there started last night at 12 am finished at 5 pm
Smell is amazing
Now into the esky for a while
Smell is amazing
Now into the esky for a while
Last edited by Lovey on Thu Mar 07, 2019 4:15 pm, edited 1 time in total.
Reason: Spelling
Reason: Spelling