Smoked Pork Butt Roast
Smoked Pork Butt Roast
Overall, there appears to be a big difference between smoked pulled pork and a smoked pork butt roast. But in reality, the only difference is the internal temperature of the pork butt that's being smoked/cooked. When I prep a pork butt I use the same method and season it the same. Makes no difference. Here's a smoked Pork Butt Roast while on the road in our RV using my Green Mountain Grills Davy Crockett wood pellet grill. It's perfect for 2 people whether you're on the road or at home. Note that I now prefer to use a foil pan with a small screen under it to help in keeping the Davy Crockett clean. Over the years, I have learned that there's nothing worse than cleaning a wood pellet grill that is greasy and oily from a cook.
- I prefer to trim the fat cap and any silver skin from my pork butts cause both prevent the formation of a good bark. Let's face it, the bark is where most of the flavor profiles exist.
- Rub the pork butt with roasted garlic extra virgin olive oil and liberally season the pork butt with your favorite pork seasoning. Two of my favorites are Jan's Original Dry Rub and my Pork Dry Rub which can be found on pages 168 and 169 of my cookbook, The Wood Pellet Smoker & Grill Cookbook. To date, over 45,000 copies of my cookbook has been sold.
- Wrap the seasoned pork butt in plastic wrap and refrigerate overnight
- Preheat your wood pellet smoker grill to 225ºF using CookinPellets.com Premium Perfect Mix.
- Smoke your pork butt for 2 hours before bumping your pit temperature to 350ºF.
- Once your pork butt internal temperature reaches 160ºF remove from the grill and double wrap the pork butt with heavy duty foil leaving your meat probe in place.
- Return the foil wrapped pork butt to your pellet grill and cook until the internal temperature reaches 187ºF. Rest the pork roast loosely under a foil tent for 15 minutes before slicing against the grain and serving. This cooking method is used to quickly overcome the "Stall" and is commonly known as the "Texas Crutch".
Next time you want a pork roast for dinner think about smoking a pork butt and using the method above rather than cooking a pork loin or pork tenderloin. The pork butt is not only scrumptious but it will save you quite a bit of $$.
Hickory Smoked Pork Tenderloin
Hickory Smoked Pork Tenderloin
A Pork tenderloin is extremely lean, low in carbohydrates (1 g for a 4 oz serving size), and very reasonably priced compared to other cuts of meat. I normally shop for all my meats at Costco. Their Swift Premium Pork Tenderloin comes packaged with two pouches and each pouch contains 2 tenderloins. The pouches are vacuum sealed which makes it easy to freeze one or both pouches until ready to be used.
Always trim any excess fat and silver skin from the pork tenderloins. Rubbed all sides of the tenderloins with roasted garlic extra virgin olive oil and seasoned using my Pork Dry Rub (page 169 of my cookbook, The Wood Pellet Smoker and Grill Cookbook). Wrap the tenderloins in plastic and refrigerate overnight.
Preheated my wood pellet smoker-grill (MAK 2 Star General) to 225ºF using cookinpellets.com Hickory pellets. I use a teflon grill mat to prevent the tenderloins from sticking to the grill grates. Smoked the pork tenderloins at 225ºF for about 2 hours until the internal temperature of the tenderloins at the thickest part reached 145ºF.
Smoked Black Cherry St Louis Ribs
Smoked Black Cherry St Louis Ribs
I normally use cookinpellets.com Hickory, Apple, or Premium Perfect Mix wood pellets when smokin' St Louis style ribs. The results are scrumptious! So this time I decided to try Black Cherry and the results didn't disappoint ...
Began by pulling the membrane on the back of the St Louis ribs. I like to pry a spoon handle under the first rib bone, grab the membrane with a paper towel, and pull it off. A little practice and it'll become second nature to you. Rubbed all sides of the ribs with Roasted Garlic Extra Virgin Olive Oil and seasoned them lightly with my Pork Dry Rub (page 169 of my cookbook, The Wood Pellet Smoker and Grill Cookbook).
Preheated my MAK 2 Star to 250ºF using CookinPellets.com Black Cherry pellets. Smoked the racks of St Louis at 250ºF for about 5 hours. At this point, the internal temperature of the ribs should be around 190ºF plus. Pulled the ribs and rested them loosely under a foil tent for 10 minutes before serving.
Who knew that Pork and Black Cherry would be an unbelievable combination? Served with a side of Cole Slaw ...
Smoked Bone-In Chicken thighs
Smoked Bone-In Chicken thighs
Health officials once again warned consumers about the dangers of washing raw chicken before cooking it, citing the risk of spreading harmful bacteria to utensils or other foods. In a tweet sent out on April 26, the Centers for Disease Control and Prevention (CDC) linked to a series of steps that can help eliminate the chances of food poisoning while cooking at home.
“Chicken can be a nutritious choice, but raw chicken is often contaminated with Campylobacter bacteria and sometimes with Salmonella and Clostridium perfringens bacteria. If you eat under cooked chicken or other foods or beverages contaminated by raw chicken or its juices, you can get a food borne illness, which is also called food poisoning.”
Some people take chicken thighs to 165ºF but I always take my chicken thighs and drumsticks to an internal temperature of 180ºF. Chicken dark meat is very forgiving and tastes great when properly cooked.
In the old days I seasoned my poultry like most other people. I simply seasoned the chicken on both sides of he thighs (back and on the skin). This method did virtually nothing for the flavor of the meat. That's why years ago I starting peeling back the skin of poultry and seasoning under the skin. The results were night and day!
Rub the chicken thighs on, under the skin, and the back with roasted garlic extra virgin olive oil before doing the same with your favorite poultry seasoning. Replace the peeled skin and do the same with the olive oil and seasoning. For those who love to eat the skin like I do, this method helps to make the skin crispy.
Preheat your wood pellet smoker grill to 180ºF with cookinpellets.com Hickory wood pellets. Smoke the chicken thighs at 180ºF for 1½ hours before bumping the pit temperature to 400ºF. Finish to cook until the internal temperature of the chicken thighs reach 180ºF. Rest the chicken thighs loosely under a foil tent for 10 minutes before serving.
Smoked Atlantic Salmon
Smoked Atlantic Salmon
Have you ever hot smoked Atlantic salmon filets? If not then follow this easy recipe for some delectable results. No need to brine the salmon - just use some of your favorite seafood seasoning and let your wood pellet smoker-grill do the rest.
Ingredients:
- Atlantic skinless salmon filets
- Seasonings of your choice
- Garlic salt, lemon pepper, old bay
Directions:
- Preheat your wood pellet smoker-grill to 180ºF with cookinpellets.com Premium Perfect Mix wood pellets
- Place the seasoned salmon on a teflon grill mat
- Smoke the salmon filets for an hour at 180ºF
- After an hour, bump the pit temperature to 225ºF
- Cook until the salmon internal temperature reaches 145ºF
- Took about another 40 minutes at 225ºF
- For planning purposes only - Always cook to internal temperature
- Rest smoked salmon for 5 minutes before serving
Served with a side of steamed zucchini, yellow squash, and broccoli
