Classic Pellet

Traegers, Green Mountain, Smokin Tex and all other Pellet and Wood Chip Smokers

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Classic Pellet

Postby Skip2Ride » Thu Sep 27, 2018 9:46 am

Classic Pellet is in my Hopper (PitBoss Austin XL). What to smoke/grill this Saturday? Any suggestions?
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OldUsedParts
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Re: Classic Pellet

Postby OldUsedParts » Thu Sep 27, 2018 11:21 am

If I had that choice to make it would be Pork Ribs or Pork Butts OR ALL of them :tup:
Good Luck and let us know what you Q - - - and of course Pics please :salut:
OUP

Beekeeper: Let's do saddle up and go learn that gentleman his manners
Davy Crockett: We won't have to. He's wearing out horses coming towards us
Beekeeper: Guess we can't stop him from coming. But I reckon we can arrange for him to limp going back
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Re: Classic Pellet

Postby Skip2Ride » Thu Sep 27, 2018 11:36 am

OldUsedParts wrote:If I had that choice to make it would be Pork Ribs or Pork Butts OR ALL of them :tup:
Good Luck and let us know what you Q - - - and of course Pics please :salut:


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.
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Re: Classic Pellet

Postby OldUsedParts » Thu Sep 27, 2018 1:06 pm

I don't but Papa Tom does and that's what I usually use. I'll see if I can find it for you. :salut:
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. :dont:
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 :cheers:
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. :salut:
OUP

Beekeeper: Let's do saddle up and go learn that gentleman his manners
Davy Crockett: We won't have to. He's wearing out horses coming towards us
Beekeeper: Guess we can't stop him from coming. But I reckon we can arrange for him to limp going back
Skip2Ride
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Re: Classic Pellet

Postby Skip2Ride » Thu Sep 27, 2018 1:33 pm

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. :salut:
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. :dont:
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 :cheers:
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. :salut:



Thank you OUP!! :salut: :texas:
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Re: Classic Pellet

Postby Papa Tom » Thu Sep 27, 2018 4:47 pm

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.
tarde venientibus ossa....
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Re: Classic Pellet

Postby Skip2Ride » Sun Sep 30, 2018 6:55 pm

Thanks everyone for your respond.

I ended up doing Chuck Roast - Poor Man Burnt ends. OMG! it was awesome!
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Re: Classic Pellet

Postby OldUsedParts » Sun Sep 30, 2018 7:10 pm

A-J-W-D :tup: :salut: Welcome to Pellet Poopers Anonymous :cheers:
OUP

Beekeeper: Let's do saddle up and go learn that gentleman his manners
Davy Crockett: We won't have to. He's wearing out horses coming towards us
Beekeeper: Guess we can't stop him from coming. But I reckon we can arrange for him to limp going back

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