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My other hobby

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John Kuvakas
(@jkuvakas)
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When I'm able, I spend my weekends working on my Sunday sermon and running my smoker. I have a "stick burner" which means I use some charcoal to start a fire and then wood to slow-cook the meat. It's a challenge to keep the fire burning at a constant and low temperature. I usually run my cooking temps around 225° so the meat cooks very slowly and the fat renders almost completely giving the meat incredible flavor and keeping it really moist. I have a large party this weekend so I put two pork butts on the smoker at about 6 AM, thinking it would take 12-14 hours to bring them to the proper internal temperature for pulling meat, 203°.

Here's what those pork butts (some call them shoulders) looked like at 6 AM. I will frequently inject pork with either apple juice or flavored Snapple. I make my own rub and spread it liberally around the meat. This will form a "bark" a crusty, high flavored coating. 

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Here they are at about noon, halfway through the cook. Internal temp is about 115° here. Bark is beginning to form on the surface.

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At 165° internal temp I add some honey and brown sugar, then wrap them in butcher paper.This will help the meat braise and retain more flavor.

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This is what they look like when they're done at 203°, pretty ugly, no? This came off the grill at 7:00 PM. The dark portion is the bark. It looks burnt but tastes sweet and salty. 

4

I let them rest for about an hour. The whole process is time consuming, but this is how tender they are. They nearly fall apart on their own.

And this is what it looks like just a few minutes later.

5
This topic was modified 1 month ago 5 times by John Kuvakas

John Kuvakas
Warrenton, VA


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Frank Reed
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Man am I hungry all of a sudden!👌

Frank Reed
Chesapeake, VA


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john barry
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Talk about your higher power !!!!   Your mouthwatering process looks flawless John.....you really do this to the tens!!

*as for the bark,that may be coming from neighborhood dogs all the way down the prevailing wind chain*


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tldaly
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What's your address, John?


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John Kuvakas
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@tldaly, ohhh...yeeeahhhh...I forgot to mention that, didn't I?

John Kuvakas
Warrenton, VA


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john barry
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Posted by: @tldaly

What's your address, John?

he would not have shown us all this unless the photos were taken at his gated Cayman Island compound Eat  


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John Kuvakas
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The Cayman compound has been moved to an undiclosed location.

John Kuvakas
Warrenton, VA


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Christopher Moroni
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John,

Are you familiar with Gold Belly?  (I eat. I do not cook)  I've received food from various parts of the US.  Pack up all that you just cooked/smoked, surround it in dry-ice, mark it "RUSH SHIPMENT," put my address on it, contact Gold Belly then wait for the courier.

I'll set the table and put my bib on! 😛 😛 😛  


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David Green
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Perfect! We on the Diecast Zone can't wait to be invited for your get-together feast. We'll even listen to that Sunday sermon.


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john barry
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Posted by: @david-green

Perfect! We on the Diecast Zone can't wait to be invited for your get-together feast. We'll even listen to that Sunday sermon.

Scared


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John Bono
(@sizedoesmatter)
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Looks good enough to eat.

 

John Bono
North Jersey


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john barry
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Posted by: @jkuvakas

The Cayman compound has been moved to an undiclosed location.

I`d be willing to bring my farm friends if you airmail me the coordinates....after what happened last time,we`ll leave the kitty at home

wedsup

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John Kuvakas
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Thanks, Vinnie still wakes up at night thinking he feels an itch in his left foot.  

John Kuvakas
Warrenton, VA


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john barry
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Posted by: @jkuvakas

Thanks, Vinnie still wakes up at night thinking he feels an itch in his left foot.  

we really ought to send that back to you......what`s that address again?


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Jack Dodds
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Posted by: @john-barry
Posted by: @tldaly

What's your address, John?

he would not have shown us all this unless the photos were taken at his gated Cayman Island compound Eat  

Ummm....just for the record, that would be the Cayman compound owned by a numbered corporation doing business as.....gee, the name escapes me at this time.  JK's official position there is chief barbeque technician.  Any other reports to the contrary are purely conjecture.


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