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mguerra

Pressure/smoked pork butt

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Remember I described precooking ribs in the PC and then finishing on the fire? I pressure cooked a 6-1/2 lb. boneless pork shoulder, elevated off the bottom of the pot with a trivet,  for 30 minutes,  and waited for a natural pressure release. It’s now smoking on an oak/mesquite fire. Once I see a good bark I will wrap it in butcher paper until it hits an internal temp of 205°F. The fire is running at about 275°F. The experiment is to see if you can get it done in less than 1-1/2 hour per pound, ( 9-3/4 hours for this one) and get a good result. 

Standby...

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:hello2: Hi, Doc! Glad to see you post. Let us know how it works out.

I tried the rib idea once and it worked out fine; but, I have to say, that I haven't done it since. Hoever, it's nice to have it in your BBQ toolbox if you need to do a rack in a short period of time! Same for this pork butt, assuming it works out as well!

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Great vid mate nicley done ,I hear you on fat .I usually do a collar butt. For pulled pork renders nicley

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Nicely done vid and cook, cutting time off the back end is always a plus.

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Nice video and a good tip. I liked the removal of the connective tissue before the pull. It isn't my favorite part of pulled pork.

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I watched your video all the way to the end.  I was fascinated by the comings and goings of your dog in the background.  Very well behaved, not to be begging for some of that good looking pork!

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@mguerra  Doc,  Not sure what kind of pressure cooker you used....my old school stove top cooker requires a lot  of moisture to keep from running dry (steam) and drying out the meat also.  Did you have to add a normal amount of water to your cooker for the 30 minute cook??  Thanks

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Aussie I have a pork collar in the freezer think I’ll pull it out and give it a try.
Collar butt takes 6 hours on Ora. In saying that i buy the same size all the time . Hence I know when to check lol

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