Specialty Meats and Gourmet
06 Apr Wed 2011
Smoking Local Durok Pork Shoulders in our New Smoker
Smoked Boneless Pork Butt/Shoulder
(remember the Pork Butt or Boston Butt as it is refered to comes from the shoulder and not the leg. The leg of a pig is refered to as the ham.
Today is the first day working with our newest addition to our Retail Store - A Texas Style Smoker made in Hudson, WI.
The smoker has a side box so the heat and smoke can be adjusted at the touch of a finger on the vents and the temperature will stay quite consistent.
We are working with Compart Durok Pork Boston Butt - which comes from Western Minnesota off of Compart Farms - Nicollet, MN
Temperature of the smoker will be held at a consistent 235-250 degrees. We will be using locally produced cherry wood from a local cabinet maker who only buys his wood from local producers mainly in Wisconsin. The Boston Butts were dry rubbed with a seasoning mixture developed by a local chef.
We are smoking close to 60# of Boston Butt for a next door business for their Customer Appreciation Day which is tomorrow.