Pork Butt going
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- Rambo
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Re: Pork Butt going
FYI- I injected it with a 4oz can of pineapple juice and poured another 4 oz In when I panned it. Smoked it naked for about 6 hours before I panned
- k.a.m.
- Chuck Wagon
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Re: Pork Butt going
Rambo wrote:k.a.m. wrote:That is a pan full of beautiful goodness right there Rambo! Nicely done.
All because of “ The KAM Pan”. See my little aluminum balls I make up to keep it off the Juice? I’m addicted to this method on pork and Brisket. Thank You
You are very welcome my friend.
- Norway Joe
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Re: Pork Butt going
Can you tell us more about the KAM pan method? Why do you keep it out of the juice?
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- Rambo
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Re: Pork Butt going
Norway Joe wrote:Can you tell us more about the KAM pan method? Why do you keep it out of the juice?
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I make up little aluminum balls about like a golf ball and set the brisket or pork on top of those. For brisket, I add a can of beef broth and pork I use pineapple. Seal the aluminum pan off, tightly, with a sheet of aluminum foil. Put it back in the smoker or be lazy and just poke it in the oven at 225 until you get internal temp to 200. It’ll make you slap your Grandma
- bsooner75
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Re: Pork Butt going
Rambo wrote:Norway Joe wrote:Can you tell us more about the KAM pan method? Why do you keep it out of the juice?
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I make up little aluminum balls about like a golf ball and set the brisket or pork on top of those. For brisket, I add a can of beef broth and pork I use pineapple. Seal the aluminum pan off, tightly, with a sheet of aluminum foil. Put it back in the smoker or be lazy and just poke it in the oven at 225 until you get internal temp to 200. It’ll make you slap your Grandma
I can vouch for this method. Definitely works and works consistently
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- Norway Joe
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Re: Pork Butt going
Thanks. I also add some fluid when I wrap in foil. Just wonder why you raise the meat out of the fluid when wrapped?
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- Rambo
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Re: Pork Butt going
Norway Joe wrote:Thanks. I also add some fluid when I wrap in foil. Just wonder why you raise the meat out of the fluid when wrapped?
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I’m not “ wrapping “, I’m “panning “ and then sealing the top of the large aluminum pan. I don’t want mine sitting in the drippings; if it was still on the pit it wouldn’t be swimming in juice.
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