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/ck/ - Food & Cooking

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File: 698 KB, 3872x2592, Smoked-Pork-Butt-on-the-Big-Green-Egg-Mango-BBQ-Sauce-1-of-11[1].jpg [View same] [iqdb] [saucenao] [google]
6648671 No.6648671 [Reply] [Original]

I bought a pork butt and I'm roasting it at 260F right now.

I didn't look up a recipe for it. All I did was put some indiscriminate amounts of salt, black pepper, cumin, ancho chili powder, brown sugar and crushed garlic on it and threw it in the oven.
Didn't measure anything. Didn't look up a recipe except for cooking temps.

How fucked am I?

>> No.6648695

> 260F

Why is this not too high?

>> No.6648716

Why would you be fucked? I smoke pork butts all the time at 275F. It usually takes about 8hrs for a large one. Take it to 195-200 and pull or 180F for sliced. Your seasoning sounds fine too. Relax.

>> No.6648725

>>6648695
Because it's not?

>> No.6648753

>>6648671
Should be ebin.

>> No.6648795

Thanks. I'll let you guys know how it turns out.

>> No.6649105

>putting sugar on meat
O SAY CAN YOU SEE

>> No.6649118

You're not fucked at all, OP. Just keep it low and slow until the meat reaches 195-205.

>> No.6649130

>>6649105
Plenty of dry rubs for meat have sugar in them.

Go be a troll elsewhere.

>> No.6649136

>>6649105
Sorry the sugar line was too long in your communist shithole

>> No.6649177

>>6649105
top kek

>> No.6649206

>>6648671
OP here.

Fucking 3.5 hours in. This wait is excruciating.

>> No.6649227

>>6649206
be sure to post a picture when you're done

>> No.6649286

>>6649206
you better fucking deliver

>> No.6649458

lol butt

>> No.6649489

>>6648671
Make a mix of the same spices again, run it through a coffee grinder if you have it to get the particles finer. After you shred the meat add the spices lightly and mix its own drippings back in or possibly a spray of apple juice or apple cider vinegar to moisten the meat and soak the spices back in. You want flavor throughout and not just in the bark pieces.

>> No.6649494

>>6649206
Meat is resting right now....5-10 more minutes of resting and we're a go.

>> No.6649553
File: 2.75 MB, 3264x2448, IMG_1047[1].jpg [View same] [iqdb] [saucenao] [google]
6649553

>>6649494
whole.

>> No.6649559
File: 2.73 MB, 3264x2448, IMG_1048[1].jpg [View same] [iqdb] [saucenao] [google]
6649559

>>6649553
pulled.

>> No.6649562

>>6649553
looking good OP let us see some candid pics of that juicy pork.

>> No.6649564

I'm hard

>> No.6649565

>>6649559
Looking mighty fine OP what are your plans? Pulled pork jammies?

>> No.6649567

>>6649553
Give us a cross section pic on a cut after it rests. Give it 20 min.

>> No.6649571

>>6649567
Never mind. I see you pulled it. Hope it's good.

>> No.6649572

You people are weird

>> No.6649575
File: 1.49 MB, 3264x2448, image.jpg [View same] [iqdb] [saucenao] [google]
6649575

>>6649136
>communist shithole

>> No.6649576
File: 1.71 MB, 3264x2448, IMG_1049[1].jpg [View same] [iqdb] [saucenao] [google]
6649576

>>6649565
yah pulled pork sandwiches.

I actually already ate dinner. I was cooking for my apartment.

But here's a taste test.

A little under salted but otherwise good. Very moist and tender. Not flossy or dry.
Forgive me vinegar sauce users, I'm a texan.

>> No.6649577

>>6649572
Feel free to see yourself out Ahmed

>> No.6649593

>>6649576
Dude fuck you I'd suck your dick for a sandwich of this right now.

>> No.6649624
File: 36 KB, 316x599, image.jpg [View same] [iqdb] [saucenao] [google]
6649624

>>6649576
>calls himself a texan
>doesn't have a stick burner

>> No.6649640

>>6649624
nigga I'm a poor ass college student.

>> No.6649707

>>6649640
what a texas-sized cop out

>> No.6651132

>>6649206
German asshole here, 10 hours in, meat just hit 183.

>> No.6651173

>>6648671
Today, OP delivered.
How long do you recon you put it in the oven for?
How big was the butt,and how many portions do you think you could get out of it?

>> No.6651176

>>6649136

#rekt

>> No.6652057

>>6651132
your oven is probably underreporting the temperature. Should still be awesome either way.
>>6651173
I had a 3-4 pound butt and I'm probably going to get 6-8 meals out of it.

I cooked for a total of 6 hours. It could have probably kept going but when my thermometer stabbed right through the meat I stopped the cooking.

>> No.6652124

>>6651173
>>>6648671 (OP)
>Today, OP delivered.

Today was a good day