Pa's Black Bull Marinade
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Is there a max hold time on the Pa’s Black Bull Marinade? I may not be able to get my pork butt to the smoker as quickly as I’d like due to my schedule this week. Would it be a problem to hold it past 24 hours?
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@Joe-Hell No, there won’t be any problem it just won’t take up any more flavor. I’d say you’d be fine until you were approaching 3 days in the fridge. Enjoy, that stuff is delicious!
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@Jonathon Awesome! I’ll likely put a rub on it tonight and throw it in the smoker before work tomorrow. I’m looking forward to that one!
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@Joe-Hell I never injected my pork butts before smoking I always just used a dry rub. Does it really make that much of a difference? I smoke mine to 193 internal so it pulls easily. Do you take the temp lower when injecting? Does it lose the flavor if you take the internal too high?
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@deplorablenc1 I’m not sure yet! This is my first time with injected. I’ve had pretty inconsistent results from rubs in the past. Sometimes they turn out perfect and flavorful with good salt levels…other times it’s simply bland and I have to adjust after pulling. I went ahead and mixed a full gallon of the marinade so I’ll be experimenting with several different options throughout the week.
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@Joe-Hell can’t wait to hear the results!!!
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@deplorablenc1 In my mind (and I think almost everyone at Walton’s would agree) there is an enormous difference in injecting and rubbing pork butts for pulled pork. I am sure @Joe-Hell will be nice enough to post some pics of his finished results.
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@Jonathon Hell yes I will! The smoker is fired up!
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@Jonathon @Joe-Hell I am very interested in this. Y’all will be the deciding factor if I throw an injector in my cart for the next order.
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@deplorablenc1 You definitely need the injector. I avoided them in the past because they are kind of a pain in the ass. The auto injector with the hose is so much easier. Buy several extra springs because they are rendered useless without them…I found out the hard way. The pork is prepped and ready!
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I’ve had the injector in my wish list for a while. May pull the trigger after these results.
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@PapaSop and @deplorablenc1 the Waltons Aut Syringe Injector is on sale this week at basically half price ($19.99), I HIGHLY recommend getting one! You will not be disappointed, it makes whole muscle cuts and even things like chicken breast a lot better. If you dont want to spend that then we have 3 other models all on sale as well with the cheapest being like 6.99 and while that isnt as good as the auto syringe it will still work better than brining or marinating.
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@Jonathon alright, y’all got me convinced. I added the injector you recommended to my cart. How long is the sale? I will add more stuff over the week and probably order next weekend. (If my wife gets another box in the mail while I am at work she may try out that p365 I got her)…
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@deplorablenc1 The pork turned out great despite having to finish in the oven due to temp issues on my smoker.
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@Joe-Hell What did you rub the outside with, I want to tell ppl of instagram? @Austin prefers the Butter Flavored Marinade for pulled pork but he is just crazy!
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@Jonathon Butter? That’s crazy talk! Normally I would make my own rub…paprika, garlic, onion, brown sugar, pepper, etc. but I was going for convenience on this session. This one is a Traeger Brand ‘Pork & Poultry’ rub. It’s hard to say where one flavoring started and the other began so I can’t really give a thorough review of either but nothing stood out as off putting. The meat was definitely juicier than most previous shoulders I have smoked. After pulling I took the pan drippings and added about a cup of boiling water, a little red wine vinegar and a pinch of salt to the pan so I could clean up all the brown bits and dress the meat in it’s own gravy. It turned out great. The next one I do, I’ll definitely turn up the heat (spice) and go with my homemade rub as I can control the sugar easier.
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@Jonathon you didnt answer…how long is the sale??? I dont want to be on the recieving end of the p365…
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@Joe-Hell damn it man, I gotta get to the smoker! But can you shop for meat with a draft? Our meat store has a tap!
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@deplorablenc1 WTH?!?!?! I’d probably break my ‘no beer’ diet rule if my local market served while I shopped!!!
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@Joe-Hell 10 different beers on tap all the time!! I always volunteer to shop!
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@Jonathon
Yep. Done deal!
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@deplorablenc1 said in Pa’s Black Bull Marinade:
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That’s crazy! We have organized wine or beer tastings from time to time but you can’t buy a full glass and browse the aisles. It’s probably good for my health if that we don’t have the option or temptation. I’ve seen a lot of people hit cannabis vape pens at the store though. lol
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@Jonathon
OMG. You’re a good sales rep. Great deal on injector. That plus Pa’s seasoning, extra springs and eight other items. It’s like a meat xmas in April.
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Last night I went through the cleaning procedure and I couldn’t be happier with the ease of the process. Remove grates, scrape the heat shield with a metal spatula and vacuum the ashes and debris underneath. It only took a few minutes and there was an astonishingly small amount of ash. After two weeks of almost daily grilling and going through 20 lbs or more of pellets the total accumulation was around one cup of ash. The pellets burn so efficiently that there is little to no residual.
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@Jonathon I have used them many times and I’ve always noticed a distinct cedar character although that depends on the temps you are cooking at. To get the most of it I will soak in water for a bit and cook over pretty high temps…the wood should scorch and smolder a little bit. I’ve had a few catch on fire. lol.
When it came to cooking on the Pit Boss I wanted as low and slow as I could get away with. Due to the the size of the fish I figured the cedar would shield against any hot spots I might have and slow down the cooking process as much as possible. I doubt there was much if any of the cedar that was picked up by the salmon although I didn’t eat much of the side that was resting on the plank. The pellets I was using were apple.
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@Joe-Hell Do you often cook on planks? I have tried it a time or two and never noticed a difference. Is it only supposed to be used for heat shielding?
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