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  #101  
Old 08-29-2011, 04:23 PM
confused at birth confused at birth is offline
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stoneeeeeeeeeeeeeeeeeeer

what did you smoke it in?
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  #102  
Old 08-29-2011, 04:26 PM
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Originally Posted by confused at birth View Post
stoneeeeeeeeeeeeeeeeeeer

what did you smoke it in?
Tin foil and a teeny tiny straw.
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  #103  
Old 08-29-2011, 04:30 PM
confused at birth confused at birth is offline
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a straw filled with home grown happiness?
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  #104  
Old 08-29-2011, 05:36 PM
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Just a piece of advice. I love to take an injector and fill all the fatty areas with cranberry juice
I remembered the cranberry juice advice from earlier in the thread, but I never considered 'where' to inject it. My instinct would have been the muscle, not the fat. But I guess pork fat is much lighter than cow fat, so I could essentially turn the whole butt into a semi self-basting/marinating marvel.

What would you think about a mix of 3 parts cranberry juice to one part red wine vinegar?
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  #105  
Old 08-29-2011, 05:59 PM
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I remembered the cranberry juice advice from earlier in the thread, but I never considered 'where' to inject it. My instinct would have been the muscle, not the fat. But I guess pork fat is much lighter than cow fat, so I could essentially turn the whole butt into a semi self-basting/marinating marvel.

What would you think about a mix of 3 parts cranberry juice to one part red wine vinegar?
I use straight up cranberry juice. I guess you could mix it if you want, but the only thing I mix it with is a little water and I don't usually do that. You might think it would make it sweet but it doesn't. It just adds flavor to it.

You can put some in the muscle if you want (it's going to go there anyway when you start jabbing it because its hard to tell sometimes where its going.

Here's what I baste with:

1/2 cup water (or some type of juice, depending on your taste)
1/4 cup apple cider vinegar ( i guess red wine would be fine, i've never used it for this though)
3 tablespoons dry mustard
3 tablespoons olive oil
1 tablespoon garlic powder
1 teaspoon cayenne
1 teaspoon white pepper
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  #106  
Old 08-29-2011, 06:11 PM
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Forgot to add that you need to baste it or mop it as the cool people say, about every hour and a half to two hours. There's tons of good resources online to help you too.
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  #107  
Old 08-29-2011, 06:15 PM
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I use straight up cranberry juice. I guess you could mix it if you want, but the only thing I mix it with is a little water and I don't usually do that. You might think it would make it sweet but it doesn't. It just adds flavor to it.
So, cranberry juice or cranberry juice cocktail? (After looking at your recommended basting combo, I realized vinegar here may not play.)

Quote:
Here's what I baste with:

1/2 cup water (or some type of juice, depending on your taste)
1/4 cup apple cider vinegar ( i guess red wine would be fine, i've never used it for this though)
3 tablespoons dry mustard
3 tablespoons olive oil
1 tablespoon garlic powder
1 teaspoon cayenne
1 teaspoon white pepper
Aha. It's a different flavor profile than I expected. In this case, I don't think red wine vinegar would work, it wouldn't play well with the mustard and white pepper. White pepper. Love white pepper.

The cider vinegar sounds good. My gut is telling me 'more cayenne', but I should probably settle on a rub first.


I'm also wondering if, when I get a handle on things, I could try injecting it with something like coffee. I'd have to figure out a completely different profile though.
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  #108  
Old 08-29-2011, 06:18 PM
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Forgot to add that you need to baste it or mop it as the cool people say, about every hour and a half to two hours.
Gotcha.
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  #109  
Old 08-29-2011, 06:39 PM
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I've tried all kinds of things, beer, wine, several juices, mustard, BBQ sauce, I've even made a stock with cayenne, rosemary, sage and garlic and used it on a turkey, but I never tried coffee. It might be interesting though.

Me and white pepper...we got a thing, y'know?
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  #110  
Old 08-29-2011, 09:43 PM
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Coffee is excellent on steaks and other cuts of beef.
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  #111  
Old 08-29-2011, 10:11 PM
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Coffee is excellent on steaks and other cuts of beef.
Yeah, but I'm not sure how good it would be if you were smoking the meat. It would depend on how the coffee handled the smoking. That's the part I'm not sure about. Smoked coffee sounds intriguing, but nasty at the same time.
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  #112  
Old 08-30-2011, 02:26 AM
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I was thinking along the lines of bacon and and coffee. And coffee has tons of savory applications.

But I've seen some info with the following flavor profile
Pork
Coffee
Mustard
Ginger
Garlic
Black Pepper (a LOT)
Very small amounts of cloves and anise
Some kind of vinegar, I'm unsure which yet.
(Some stuff I've seen suggests chocolate, cinnamon, and chipotle, but I'm not feeling it)
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  #113  
Old 08-30-2011, 08:12 AM
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Yeah, but I'm not sure how good it would be if you were smoking the meat. It would depend on how the coffee handled the smoking. That's the part I'm not sure about. Smoked coffee sounds intriguing, but nasty at the same time.
I dont know either...I doubt it would be all that tasty.
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  #114  
Old 08-30-2011, 09:02 AM
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Originally Posted by Sei'taer View Post
Yeah, but I'm not sure how good it would be if you were smoking the meat. It would depend on how the coffee handled the smoking. That's the part I'm not sure about. Smoked coffee sounds intriguing, but nasty at the same time.
I'm thinking something along the lines of smoked bacon and coffee.

One reason my index had nothing but a basic profile is, it turns out, I only have two injected marinades defined. One is a reduced mushroom and chicken stock with a little distilled vinegar intended for chicken breast (my own creation, it stops the breast from getting too dry), and the other is your cranberry juice.

But, a quick search on the web shows some coffee dry rubs, almost all for beef.

However:
I found some smoking forums, and one guy actually did smoked pork butt with a coffee rub.

There are more pictures on the thread.

The guy bought a pre-made rub though, so no help there. But in another thread, there are a few.
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  #115  
Old 08-30-2011, 09:44 AM
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I'm thinking something along the lines of smoked bacon and coffee.

One reason my index had nothing but a basic profile is, it turns out, I only have two injected marinades defined. One is a reduced mushroom and chicken stock with a little distilled vinegar intended for chicken breast (my own creation, it stops the breast from getting too dry), and the other is your cranberry juice.

But, a quick search on the web shows some coffee dry rubs, almost all for beef.

However:
I found some smoking forums, and one guy actually did smoked pork butt with a coffee rub.

There are more pictures on the thread.

The guy bought a pre-made rub though, so no help there. But in another thread, there are a few.
I think I'll pass. I just don't think it would taste good. Maybe if someone else did it and I could try it, but I won't be doing it on my own.

Dude needs to clean his smoker, btw...
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  #116  
Old 08-30-2011, 09:58 AM
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Yeah, nasty.

Ribfest is this weekend - am sooooo excited for my pulled pork and chicken from Camp 31! Wahooo!
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