A Tale of Two Meats

[Big Dawg]

It's 45º out, so I should be smoking cheese, right?  I will get around to trying that one of these days.  But today I'm staying a little closer to my wheelhouse.  I was at Sam's Friday and picked up a 4 lb. chucky and an 8 lb. butt.

So, I got the 26er loaded up KBB in the SnS and some apple chunks.  The chucky got a rub down with Rod Gray's The Most Powerful Stuff and I hit the butt with some Smokin' Guns Hot.

The 26er's running at about 230º and we're off to the races.

Here we are about an hour into it:



Just started spritzing.  More later . . .



BD

[Travis]

Looks like your set in for a nice long smoke. Enjoy the day


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[JEBIV]

That should be good

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[Big Dawg]

So, as promised, here are the final products:

Pepper Stout Beef (didn't have a Guinness, so I had to settle for Newcastle):




Pulled pork BBQ:



It never ceases to amaze me how much loss there is when I cook these products.  My chucky started out at 4 lbs. and I ended up with less than 2 lbs., not including the peppers/onions.  I started with an 8 lb. butt and packed up less than 4 lbs.  Just curious, how does this measure up with what you guys are getting?





BD

[Firemunkee]

That looks amazing! I get the same yield, ~50% of the uncooked weight

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[HoosierKettle]

Looks great!  I've never weighed mine but going by my yield, that sounds about right


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[JEBIV]

Looks great, my yield is about the same

[Davescprktl]

Time to go into a meat coma!  Great cook!

[hawgheaven]

You gonna lose meat poundage fer shur... butt, you have all that serious juice from the meat to add back in (if you are catching it), or to make sauces/gravies. Can't be beat.

[Big Dawg]

Thanks guys ! ! !  It's just that most of the online serving calculators seem to default to a yield of 70%-75%, I thought I might be just too picky when pulling excess fat out of my final product.

PSB is for dinner tonight.  The pork will go into the deep freeze for later.

You gonna lose meat poundage fer shur... butt, you have all that serious juice from the meat to add back in (if you are catching it), or to make sauces/gravies. Can't be beat.

I did go back and weigh the liquid after it cooled and I removed the fat.  I got 1 lb. 2 oz. each of beef Au Jus and Pork Jelly, so that, at least, get me back to 50%.





BD

[hawgheaven]

I always figure on a 50-55% yield. Just the way it works. And the drippin's... ya' gotta save them!

[crizpynutz]

I always figure on a 50-55% yield. Just the way it works. And the drippin's... ya' gotta save them!

For pulled pork especially after pulling apart I soak it right back in the juices - my family and friends have stopped using BBQ sauce on it saying they think it tastes better just as is....

[Big Dawg]

Yeah, I chilled the drippings overnight and scraped off the fat in the morning which leaves me (what I call) pork jelly.  I put some pork jelly, with the BBQ, in each of the FoodSaver bags before vacuuming them and freezing. 





BD

[HoosierKettle]

I will sometimes run the juice through a fat separator and add a little to the vag bag before freezing.

I think my favorite is to mix a finishing sauce and use it instead. 1 cup cider vinegar, red pepper flakes, brown sugar, black pepper. I'll mix a little in with the pulled pork. You don't really notice it but it brightens the flavor of the pork for lack of a better description.

I find the rendered juice has a little bit too intense smoke flavor for my personal liking.


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