Just curious if anyone here has experience doing a semi braise on their pork butts.
by distracteddev
12 Comments
Yoopermetal
No but I inject everything pork with butter and Tony’s. You are way under seasoned too
Yoopermetal
If you’re going to start with foil under it you are wasting your time. Just put it in the oven or a Nesco.
SalamanderNo3872
Nope
BreakfastFluid9419
I like to put them direct on the rack and add a pan with 50/50 apple juice and cider vinegar and some seasonings I put on the pork. Collect the drippings and then throw the butts in the pan and cover with foil to finish them up.
Imaginary_Ad6165
Needs more rub. Camp Chef Woodwind Pro? What chips are you using, apple?
Imaginary_Ad6165
No braise needed for pork butt/shoulder. Plenty moist.
NotOnPoint
I don’t use a tray so, no on that, straight on the grates. I have tried a pan offset filled with beer… not sure there was much of a difference actually. Mustard binder and a shitload of rub, low and slow does the trick
robl3577
No
downtownpartytime
tray?
skiljgfz
Only for the final hour or so: a couple of cm of apple juice and some chilli flakes in the foil tray before I cover it up.
orangutanDOTorg
I put them on a rack over a little liquid, to try to limit the direct heat. I also have 3 layers of heat deflectors (built in, one on the bottom rack, the pan on the top rack) so I can run everything fat side up
orangutanDOTorg
I put them on a rack over a little liquid, to try to limit the direct heat. I also have 3 layers of heat deflectors (built in, one on the bottom rack, the pan on the top rack) so I can run everything fat side up
12 Comments
No but I inject everything pork with butter and Tony’s. You are way under seasoned too
If you’re going to start with foil under it you are wasting your time. Just put it in the oven or a Nesco.
Nope
I like to put them direct on the rack and add a pan with 50/50 apple juice and cider vinegar and some seasonings I put on the pork. Collect the drippings and then throw the butts in the pan and cover with foil to finish them up.
Needs more rub. Camp Chef Woodwind Pro? What chips are you using, apple?
No braise needed for pork butt/shoulder. Plenty moist.
I don’t use a tray so, no on that, straight on the grates. I have tried a pan offset filled with beer… not sure there was much of a difference actually. Mustard binder and a shitload of rub, low and slow does the trick
No
tray?
Only for the final hour or so: a couple of cm of apple juice and some chilli flakes in the foil tray before I cover it up.
I put them on a rack over a little liquid, to try to limit the direct heat. I also have 3 layers of heat deflectors (built in, one on the bottom rack, the pan on the top rack) so I can run everything fat side up
I put them on a rack over a little liquid, to try to limit the direct heat. I also have 3 layers of heat deflectors (built in, one on the bottom rack, the pan on the top rack) so I can run everything fat side up