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Saturday, October 24, 2009

Chipotle Cremosa Smoked Pork Butt

I know this is boring.... just another smoked hunka pork. I've got plans for this baby. :)

I've made these before,
Injected the butt with a mixture of beef broth, cayenne, onion and garlic powders.....

Rubbed the outside of the butt with Zaaschila chipotle cremosa....

then sprinkled with cracked black pepper.

Into my drum at about 225 for 10 hours.......

It smells so wonderful!

and tastes wonderful too. :)

I pull the pork and bag it up to use later..... ok, I did have a few bites and a sandwich before bagging. :)

Now I have a nice stash of smoked pork for other dishes!


Chris said...

I always make sure to save some pulled pork for a rainy day. What is this cremosa? I need to go look that up. Is it just a pepper cream sauce kind of thing that you used for a slather?

Your pork looks awesome, I want to reach into the picture and take a piece!

cowgirl said...

Thank you Chris!
It is a pepper cream sauce, I like to use it on sandwiches, fried fish and other things. I like the Zaaschila products. :)

I'd share the smoked pork with you if you lived closer. lol

Anonymous said...

BORING?!?! On this blog.....I think NOT Cowchicky!!

Your pork looks super fantastic!

Big Dude said...

Wish you wouldn't use those big words for us East Tennessee hillbilly's (Chris and me) :) Took me several minutes to find out what it was - I should have come here first - at least I wasn't the only one.

cowgirl said...

Mr D! Thank you! :)
Hope all is well in NY... bet you're bringing in lots of deer. :)

cowgirl said...

lol Big Dude!
Try saying Zaaschila chipotle cremosa fast three times in a row!
I get the Zaaschila products at my local grocery store...they are pretty tasty.
Hope you are having a great weekend! :)

Frugal Canadian Hermit said...

Thats not really all that boring Jeanie. I could play with that with a knife and fork for quite some time and probably still not get bored with it. Full maybe, but not bored. That is a tasety looking chunk of pork.

cowgirl said...

lol Mark! Get down here, I've got plenty left! :)
I did use some of it yesterday but still have lots.
Hope all is well up north. :)

Kevin Stewart said...

That all looks great, im buildin up my smoker, and lookin forward to doin up a pork butt, and so much more!! thanks fer the good idea

cowgirl said...

Thanks Kevin!
I need to check out the progress on your smoker. You are doing a great job on it! Can't wait to see it finished. :)

GrampaGreg said...

Ok cowgirl, you got me. Now I'm going to have to build a drum smoker! Question? How do you get a 10 hour burn from the smoker. What is the normal burn time with your basket filled? I'm guessing that you use the minion method for long burns... How is temp control for long burns with vent control as shown? Do you have to pull the grills out to add charcoal ...
Fantastic blog by the way!! I'm in Dubuque Ia on the Mississippi Yahoo for Spring and Summer to get outside again...This is going to be my next project. tks for your Blog!

cowgirl said...

lol Thanks Greg!
Hope you build one, they are so handy. :)
I put about 8lbs of coal in my basket and light the top with a weed burner. It's not the minion method, the basket is just piled high with coals.
Then I open all air exhaust holes in the lid and two air intakes around the bottom. This seems to work well for me unless its a windy or cold day, then I open more air intakes.

I've not needed to add coals during a smoke. The basket lasts through the whole cook.
At the end of a 10 hour smoke I keep an eye on the temperature. If it drops I open another air intake to bring the heat back up.
I always have coals left at the end of a cook.
I just close the intakes and exhaust holes and let the remaining coals extinguish.

I bet spring is right around the corner for you! :) That's nice!!
It's starting to get warmer here.. I have fishing and camping fever pretty bad. lol
If you build a drum, let me know how it goes.

Thanks for checking out my blog too Greg, I appreciate it. :)