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Found 2 results

  1. So despite having my Saffire for a year now I decided to go for my first Boston butt! have been so busy with butterfly chicken, steak, salmon and in winter cold smoking cheese, garlic and meats that I just haven't got round to it yet....my Saffire got a major overhaul with a major clean, new nomex gasket, I stocked up on Argentinian querbracho blanco coals ( can only say the stuff is amazing)... got my butcher ( neighbor) to cut the butt (in Germany so we don't get US cuts here)...butt was rubbed with a combo of Don Marco rubs (Texas style pork, special for pulled pork and Coffee Mafia rub)... That was in the cooler for 24 hrs, he was taken out to adjust as much as possible to room temp ver very early this a.m.....grill loaded fully, fired up and locked at 280F...butt in, maverick 732 on....now the long haul and normal Saturday business ( shopping, dog training school etc).... Am wondering how good it will stay at temp for such a long cook...until now my max cook was 4-5 hours.......the rub...the butt (3.8KG).......didn't fit in the foodsaver!.......clean kamado, new gasket...loaded and fired, beech chunks in.......maverick and probes in.......meat after rub n rest.......butt is on......temp locked in.......daisy wheel set......bottom vent set...now the wait, am tired 6am Saturday is not my thing
  2. After seeing that glorious post by Big Cat 305, I had to replicate one of those fantastic Cuban pork roasts. For this cook I am using Goya Mojo Criollo and will follow Big Cat's rub recipe although I will probably make more than he did. I am also using a 9 pound pork shoulder with the skin on instead of a Boston Butt, I was mistaken in saying it was 10 pounds in another post. I don't expect there to be any difference in flavor as these two cuts are from the same region but I am hoping to have some flavorful extras with the skin. So, here is the beginning of the cook: Here is what we got to work with: I decided to score the skin. Now lets inject this guy! A little more mojo on top and it's ready to be covered and set in the fridge for about 12 hours. Once the marinade has had time to work it's magic I will rub the meat down with the rub and get it on the Akorn.
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