Pork butt on the Saffire

TMAN · Post by **TMAN** » Thu Dec 04, 2014 8:26 pm

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 ??

urbangriller · Post by **urbangriller** » Thu Dec 04, 2014 8:28 pm

Cap up, you want the fat to baste the meat!

Chris

TMAN · Post by **TMAN** » Thu Dec 04, 2014 8:34 pm

urbangriller wrote:Cap up, you want the fat to baste the meat!

Chris

Chris , any luck with the thermometer ?

urbangriller · Post by **urbangriller** » Thu Dec 04, 2014 8:36 pm

Haven't found one yet...the hole size is a pain! Half inch is easy to find!

Chris

TMAN · Post by **TMAN** » Sat Dec 06, 2014 1:05 am

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

Muppet · Post by **Muppet** » Sat Dec 06, 2014 5:43 am

Nice looking chunk of Pork TMAN

TMAN · Post by **TMAN** » Sat Dec 06, 2014 9:29 am

Been on for roughly 9. 30 hrs currently sitting on

The internal temp has been on that temp for an hour or so ,I'm assuming it's plateaued.

Muppet · Post by **Muppet** » Sat Dec 06, 2014 10:21 am

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.

Nath · Post by **Nath** » Sat Dec 06, 2014 11:51 am

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

TMAN · Post by **TMAN** » Sat Dec 06, 2014 11:57 am

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 .

Narmnaleg · Post by **Narmnaleg** » Sat Dec 06, 2014 2:36 pm

I'm following this with great interest. Can't wait to see the finished result.

TMAN · Post by **TMAN** » Sat Dec 06, 2014 2:59 pm

This is taking for ever, creeping up ever so slowly

beachbums · Post by **beachbums** » Sat Dec 06, 2014 3:40 pm

Come on Piggy.......come on........ come on

Cheers, Wayne and Jan

TMAN · Post by **TMAN** » Sat Dec 06, 2014 4:02 pm

beachbums wrote:Come on Piggy.......come on........ come on

Cheers, Wayne and Jan

It's taking its time !!!

TMAN · Post by **TMAN** » Sat Dec 06, 2014 4:51 pm

We are there started last night at 12 am finished at 5 pm

Smell is amazing

Now into the esky for a while

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