Ali G Bomaye

May 16th, 2014 at 7:20 AM ^

Going to a cooking class after work, then coming home and putting 17 lbs of pork butt on the smoker for a party Saturday afternoon. Life is good.


May 16th, 2014 at 8:13 AM ^

I love smoking meats, pork butt if one of my favorites! I have my injection and rub recipe down but I cannot cook it so it is consistently tender (I'm shooting about 60%). I smoke it with a charcoal smoker and have a hard time regulating the temperature, I shoot for 225 but it often times climbs to 300. Any tips? Also, how long per pound should it be on there, I think I smoke it 45 min for every pound.

Also, if you enjoy smoking try out one of these "Fatties"

My favorite two versions are cheddar cheese with onions and barbeque sauce.....oooorrrr provolone with spinach and red onion...SO GOOD!


May 16th, 2014 at 8:20 AM ^

It's about the internal temperature. For big chunks of meat, you want to get to an internal temp of about 195F. Some experts advocate even higher temps. That SOUNDS like it would be a dried chunk of stone, but because you're going very slow, it retains the moisture.

For pulled pork, your internal temperature for barbeque is really important. You're trying to break down the collagen in the meat so that it easily pulls apart but doesn't dry out. That doesn't happen until about 185 F and above.

It is ESSSENTIAL that you maintain a steady cooking temp. For bigger pieces of meat, it's important to keep the temp toward the lower end of 225-275 F. It will require a longer cook, but the final product is absolutely worth it.


May 16th, 2014 at 8:51 AM ^

As luck would have it, I smoked 20 pounds of pork butt/shoulder yesterday.  Its all about the internal temp, but low and slow is the best policy.  My smoker uses a bath of water inside it to keep the meat moist.  Patience, patience, patience!!!  When you think its done....let it go another couple hours.  I test mine by trying to pull off a section off the side, if it does so with NO effort at all, then you know you're getting close.  Pad your time by at least an hour or two and if its done, wrap it in foil and put it inside a cooler and let it rest for the rest of the time before serving. 


May 16th, 2014 at 9:00 AM ^

Do you have ice in this cooler or can I use a fridge? Or is it just an empty cooler to keep the temp somewhat steady? Thanks in advance for answering my stupid questions, there is just nothing better than home made pulled pork, its like meat candy!

Maybe its my injection, I use some apple cider vinnegar, would that affect the tenderness at all? I though I read somewhere that the acid helps break down the meat to make it tender.


May 16th, 2014 at 9:03 AM ^

And no problem.  Remember, there are no stupid questions.  Only stupid people who ask them.  :-)   The vinegar I've heard that technique before, helps break down the meat and make it more tender.  Lemon juice I hear has the same effect, the acid.  Wet it down, then add the dry rub, is what I've heard.

Ali G Bomaye

May 16th, 2014 at 9:11 AM ^

Mustard is essentially just ground mustard seed, water, and vinegar.  The water will just cook off, and the amount of mustard seed and vinegar isn't enough to really season the meat much.

Almost all spices are oil-soluble rather than water-soluble, so if you want to moisten the meat to get spices to stick, try rubbing it with vegetable oil before adding your rub.  If you want mustard flavor, just add ground mustard seed to your rub.  The flavors of the spices will cook into the oil and flavor the meat much more than if you add mustard before your rub.

Ali G Bomaye

May 16th, 2014 at 9:26 AM ^

Injection really helps with something like a brisket that's not as fatty, but for a pork butt, you really don't need it.  You won't even notice the difference in tenderness, and you want your meat to taste like pork, not like vinegar or apple juice.


May 16th, 2014 at 9:10 AM ^

Head? Who said head, I'll take some of that.
And I did, 
and it was good,
And then there was much rejoicing, and then we f*cked.
For hours and hours, uprooting trees shrubs and flowers.
Like vikings with horns on our head.
Head? Who said head, I'll take some of that      


May 16th, 2014 at 1:01 PM ^

So I typically do ribs in the oven (I know, I know) but I have tried it on my charcoal grill to little success.

I have rib racks that allow the ribs to stand up but I've had such a hard time getting the temperature to remain even. I don't have a smoker sadly but typically put some soaked wood chips to add flavor. I've always cooked them on indirect heat as well.

The issue I've had is this: when I dump the charcoal initially, the temp spikes to 400-450 whatever, I let it cool down and put the ribs on and keep the lid closed. As the temp drops, I add more charcoal but it doesn't seem the keep the temp over the course of 3-4 hours and then I'm trying to play catch-up. 

This results in some of the ribs being perfect and the thicker parts being nearly raw. Any advice would be appreciated.


May 16th, 2014 at 8:51 AM ^

Internal temp monitor is a must.  For pork butt, it has enough internal fat that it can tolerate a higher cook temp (Myron Mixon from BBQ pitmasters does 350-375 for 4-6).

I've found you need to wrap or spray as well if you don't want leather-like bark.

Depending on your charcoal setup (and how crazy you are about bbq) you may want to consider something like the link; primarily regulates air flow (with is how you usually regulate your cook temp)


May 16th, 2014 at 7:21 AM ^

Every Friday I like to play a little game called "let's see how early you can get off work". Have a good weekend everyone!


May 16th, 2014 at 7:27 AM ^

Its Friday... awesome! and its also the C.S. Mott Takeover on WTKA, which makes it even better! Lots of great former football players telling stories about their playing days and its all for a great cause.. the kids. GO BLUE!!! 


May 16th, 2014 at 7:54 AM ^

This has nothing to do with Friday or a posbang, but I just had to find this gif and laugh at my desk for awhile this morning. 

Whoever made this gif could be elected president.


May 16th, 2014 at 7:57 AM ^

I posted prematurely when my wife's contractions were about 6-7 minutes apart for over an hour and we were in the hospital, and they sent us home! My wife has been having contractions for over 40 hours now and we are just sitting at home waiting. Wish us luck guys! Hopefully today is the day!

Future WBB or Wrestler hopefully! Go Blue!

....thats my favorite Jake Ryan play ever!