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ddstuder wrote:[ Image ]

That looks awesome.!
Less time in contact with the pineapple next time?
or maybe pick one... stuffed or cooked in the skin and serve the pineapple on the side or make a compote?

With cooking, nothing ventured, nothing gained is a good rule... "A" for effort on this one.

If you're marinading meat with an acidic liquid, 30 minutes maximum, then cook.

Interesting idea cooking it in the pineapple shell. For how long did you marinate before cooking?

Medic218 wrote:I've got a ten pound butt I want to smoke next week and I was wondering if anyone knew if it would be a bad idea, for any reason, to soak the butt in some hard cider before applying the rub.
Specifically, I want to use either Woodchuck Amber or 802.

No, it is not a "bad idea", if that's the flavor you want to add....
I'm sure there's a purist that would find something to criticize about it, but, they don't have to eat it if they're so uppity about it.

Another option that I've had some success with is to smoke the butt to finish temp, then wrap it with foil. As you are wrapping it, spray it liberally (small "L" ) with a mixture of oil (I use light olive) and apple cider vinegar, such that the excess liquid is collected in the bottom of your foil and wrapped inside with the meat. Then put it back in the smoker (no need for more smoke at this point) for an hour. Reduce the temp if you're worried about overcooking, but, if you've done it right to this point there's nothing to worry about. Then 1 to 1.5 hours in an insulated cooler to rest. Pull (remove fat) and enjoy. Adds a nice cidery flavor to the meat.

Last Friday: ~8.5 pounds (pre-cooking), 11.5 hours, Mesquite-smoked.
Prep: Rinse, pat dry, lightly coat with spicy brown mustard.
Rub: Salt Lick Garlic Rub (I usually make my own, but, I had this in the cupboard)



Can you smell that?? Mmmmmmmmm.