login / register
[][][][][][][][][][][][][][][][][][][][] BUILD THAT WALL! [][][][][][][][][][][][][][][][][][][][]
Welcome to Ubersite!

I'm a Butt Smoker. There, I said it.

Submitted by skrapmetal at 2014-04-24 09:58:44 EDT
Rating: 1.71 on 15 ratings (23 reviews) (Review this item) (V)

MLW roped me into doing up some pulled pork for some party thing at her office. She said she'd need about 12 pounds, so I got enough for them and some extra for the house. I like barbecue (who doesn't?), and it's fairly easy to do. Here's how I do it in the smoker and oven.


Review This Item




Submitted by Fucking foul at 2019-07-01 17:41:49 EDT (#)

Make a new post, you coward!

Kidding. That recipe looks really good.

Submitted by skrapmetal at 2019-07-01 15:57:26 EDT (#)

This was a hit last weekend at a small gathering on the lanai:

Iron-Cooked Pork Faji'itas (serves 5-6 as a meal, 10-12 or more as tapas)

-2.5 to 3 lb boneless pork chops, thin cut (about 1/4 inch or so)
-1 whole pineapple, just turning yellow from green
-1 bunch cilatro
-2 Roma tomatoes
-1 large white onion
-1 green pepper
-1 red pepper
-1 avocado
-2 limes
-1 pkg taco tortillas (6" for tapas) or tamale tortillas (10" for meal), flour or corn is fine
-Adobo seasoning (look up a recipe or buy Goya premade seasoning)
-1 tbsp chili powder
-vegetable oil for cooking ingredients
-Salt and black pepper
-OPTIONAL: sour cream

-Remove fat from pork, set aside
-Slice pork into 1" lengths as wide as they are thick
-Oil pork and coat with Adobo and chili powder, allow to marinate for 1-2 hours in fridge
-Top*, bottom and rind pineapple, slice fruit into chunks about the same size as the pork. You'll have a lot.
-Top, bottom, skin onion, slice onion thin
-Chop tomatoes into chunks
-Top and core peppers, slice peppers thin
-Coat onion and peppers with oil, add salt and pepper to taste
-Remove stems from cilantro, coarse chop leaves
-Cut, seed, peel, and coarse chop avocado
-12th** limes, place in bowl, use 2 of the pieces to coat avocado so it doesn't oxidize and brown too quickly
-Place iron(s) on grill, allow to heat to 400F or so on the hot side of the grill
-Oil pan, fry tortillas, place in covered container on warm side of grill (paper plate top and bottom work well)
-Oil pan(s), cook pineapple in one and onion/peppers in another. Stir occasionally to cook evenly, place in container on warm side of grill
-Lightly oil pan, add some or all of the pork fat, allow it to melt, then cook pork (won't take as long as the pineapple or onions/peppers)
-Bowl/plate up ingredients and serve with tongs/spoons to let guests build their own handhelds

-I use an iron frying pan for the meat, an iron skillet for first the tortillas and then the pineapple, and fajita pans for the onion and peppers
-You'll probably have leftover pineapple. Hot grilled pineapple with a very very light dusting of chili powder is awesome on good vanilla ice cream.
-Leave out the pork fat when cooking pork to reduce saturated fat in the dish
-The cilantro and avocado and fried tortillas won't keep well but the rest of the ingredients will last a couple days in sealed containers in the fridge
-*If you plant the top of the pineapple in good soil and keep it warm/watered/sunlit, it will grow a clone of the original pineapple in a couple years. Cool.
-**Cut your lime along the long axis into 6 wedges, then cut each wedge in half width wise. 12ths.


Submitted by blackbear at 2016-09-09 10:09:00 EDT (#)
Rating: 2

oh my goodness

Submitted by legallady at 2016-09-06 20:16:14 EDT (#)
Rating: 2

Submitted by skrapmetal at 2016-09-06 20:07:11 EDT (#)

Another Boston Butt recipe for you, and this one's not in the smoker so anyone can do it.

You'll Need:
5-7lb Boston Butt
Slow Cooker (Crock Pot) big enough to hold the meat
1 12oz bottle of Cheerwine* legendary cherry soda (get it in the glass bottle - it's cane sugar sweetened)
2 tbsp salt
2 tbsp vegetable oil
3 cloves garlic
onion powder
chili powder
water to cover

To cook:
Put Boston Butt cin cooker fat side up
Add Cheerwine
Add salt evenly around meat
Add water to cover
Cook on Low 24 hours. Yes, 24 hours. Add water as necessary to maintain meat covered.
Remove meat and separate remaining fat. You'll spend some time doing this because it falls apart easily.
Mince garlic and saute in vegetable oil. Add to meat.
Add onion and chili powder to taste, mix well, allow to stand 15 min before serving

Serve on or off bun with sweet pickle chips and coleslaw on the side. You don't need no damn BBQ sauce.

*If you cannot find Cheerwine in your local foodery, you can get it online, or you can ask me or Shlongy to score you some, or you can sub a couple ounces of Maraschino Cherry juice.

NOTE: after 24hrs of cooking, there won't be much collagen left in the bone so you can tear it open with a fork. There's marrow inside. If you don't like marrow, your dog sure will.

Submitted by Ridiculous at 2016-07-28 16:15:19 EDT (#)
Rating: 2


Submitted by skrapmetal at 2016-07-22 19:25:28 EDT (#)

Just made these and the crowd went through them in no time. Had to print the recipe for a number of them so I thought I'd drop it on Uber while I'm typing. Here y'go.

Herb Smokin Drum Circle

3-4 pounds skinless chicken drummies (the drumstick-looking part of the chicken wing)
Dried herbs: 5-6 gram each oregano, marjoram, sweet thyme, rosemary, basil, parsley, sage
1 bottle Guinness Stout
Hickory wood chips
Apple wood chips
A smoker

Wash and pat dry the chicken, put in a bowl
Dump 1/4 of the bottle of beer over the chicken. Mix to coat.
Mix the herbs together well.
Add 1/4 of the herb mix to the chicken. Mix to coat. Repeat 3 more times to use all the herb mix. Cover and let it sit there and think about what it's done while you drink the rest of the Guinness.
Fire up the smoker. Set it for 220F (105C). When it's up to temp...
Arrange the wings on the smoker racks fairly evenly (no piling up). Close the door. When it's up to temp again, mark the time and...
Add a shot of hickory chips. When the chips are spent...
Add a shot of apple chips. When those chips are spent...
Turn the temp down to 200F (95C), and have another Guinness while you wait.
When the wings have been getting their smoke on for 2 hours, turn off the heat and get the wings out.
Arrange on serving plate in a circle with the thick part of the drummies towards the outside (get it?).
Plate celery and dipper bowls of blue cheese/ranch/whatever in the center of the circle.


Also: These are about 30 calories each and are friggin' stupid tasty.

Submitted by skrapmetal at 2015-09-27 00:26:38 EDT (#)

Totally waking up in 4 hours to start smoking 14 lb of Boston (RIP Boshman) Butt.

Submitted by DudeThatsBOSH at 2014-05-01 15:26:37 EDT (#)
Rating: 2

I just lit up a cigarette and nodded in agreement.

Submitted by FATMANTPK at 2014-04-30 14:08:08 EDT (#)
Rating: 2

This is the best post evar!!!!

Submitted by Doodles at 2014-04-28 19:06:20 EDT (#)
Rating: 2

Smoking is my favorite way to prepare meat. Smoked chicken wings especially, they're a thousand times better than fried

Submitted by Anglophile at 2014-04-27 15:12:06 EDT (#)
Rating: 2

Submitted by Shlongy at 2014-04-26 13:38:22 EDT (#)
Rating: 2

Now looking for "Boston Butt" in the "Swanson Frozen Dinner For One" section of his local grocery store, below.

Submitted by OathMeal at 2014-04-25 10:25:56 EDT (#)
Rating: 2

Holy shit this looks fucking delicious.

Submitted by FALLEN at 2014-04-25 08:52:39 EDT (#)
Rating: 2

I logged in for this.

Submitted by skrapmetal at 2014-04-25 07:07:03 EDT (#)

Submitted by FartSmeller at 2014-04-24 23:20:43 EDT (#)
Rating: 2

possibly a dumb question: did you find that going to an artisanal type butcher shop got you better meat quality than, say, Publix? Was it way more expensive? I got a Weber smokey mountain cooker for xmas. i've done baby backs and a whole turkey in it and I think my next project will be a boston butt or two. What type of liquid did you use (if there is a water pan in the electric smoker)
Land & Sea has good quality stuff and I'll usually end up there if I'm cooking for guests, as I was in this case. The Boston Butts were all of $3/lb there, compared with around $2.40/lb at Publix or Winn-Dixie. Publix and Winn-Dixie rarely actually have Butts, though, while Land & Sea almost always does, and L&S will trim the fat to 1/4 inch for free. On better better cuts of meat, Land & Sea is more expensive but they use USDA grading for their meats and it's about the only place around I as a consumer can get actual grass-fed Prime grade beef. Worth it sometimes. Any place that is called a carneceria will likely have pork butt, but the quality/providence can be sketchy.

Weber smokers are very nice. My neighbor has one and swears by it. He does make some delicious smoked oysters in there.

There's a smallish water pan in the electric smoker and I just put water in it. I've tried beer in it in the past, but once the water gets a layer of rendered fat on it from the meat, it's not really doing much flavoring any more. I've been known to put a bit of whiskey or rum or beer in a separate small glass pan on the bottom rack off to the side where it doesn't get dripped on too much, and let that evaporate and help flavor the meat. Works best early in the smoking process before the meat gets too warm.

Submitted by Can_Always_Trust_A_Liar at 2014-04-25 03:37:19 EDT (#)
Rating: -2

I'M CONTRIBUTING NOTHING!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

okay continuously holding shift-1 is taking more re time that I thought

Submitted by SilvrWolf at 2014-04-25 00:57:34 EDT (#)
Rating: 2

Now I'm hungry again.

Submitted by FartSmeller at 2014-04-24 23:20:43 EDT (#)
Rating: 2

possibly a dumb question: did you find that going to an artisanal type butcher shop got you better meat quality than, say, Publix? Was it way more expensive? I got a Weber smokey mountain cooker for xmas. i've done baby backs and a whole turkey in it and I think my next project will be a boston butt or two. What type of liquid did you use (if there is a water pan in the electric smoker)

Submitted by Shlongy at 2014-04-24 21:33:25 EDT (#)
Rating: 2

I'm too lazy to do this and we have all kinds of swingin' bar-b-cue down here so I don't have to, but this was a great post. Well done.

Not the meat.

Submitted by JonnyX at 2014-04-24 14:51:54 EDT (#)
Rating: 2

NOW, THIS is a QUALITY post!

Submitted by RoadSong at 2014-04-24 11:59:28 EDT (#)

Submitted by RoadSong at 2014-04-24 08:51:55 PDT (#)
Rating: 2

Looks complicated and yummy, like I would expect from you..

With a chip chip here and a chip chip there, here a chip there a chip everywhere a chip chip...

You do understand that most people would not take the time to add different flavors of chips right?

Kudos to the chef from a retired Food Service Program Administrator.

Submitted by skrapmetal at 2014-04-24 09:58:23 EDT (#)

If you don't have a smoker, you can do the whole thing in the oven. You can add Liquid Smoke but that's just gay, and not in the good homosexual way. Instead, get a Smoking Box and some wood chips for your grill and use that.

Also: fuck Jim Carrey.

The doll's trying to kill me, and the toaster's been laughing at me.

-- Homer Simpson
Treehouse of Horror III