Male1: So this is a pork butt, okay, it’s not an actual butt, it’s actually pork shoulder, this is the Boston butt, okay. So, this is fat on the top, it’s all meat, all this marbling is what we’re looking for, and we want this fat. A lot of guys like to cook the fat side down, because they think it protects the meat, it’s the wrong way to do it, fat side up all the time, this allows the fat to seep down through the meat and slowly dissolved, okay. And so, this little item here I have is the jicards, so, what will we do with that? Jicards is all blades, see all these blades, this jicards is what we’re tenderizing the meat with. Got to be careful with this, because, if you over jicard something, it can reduce your cooking times by about 40 percent. So you got to be really careful about that.
Male2: Why is that?
Male1: Because what it does is it breaks down the tissue and it allows more air to get through the surface of the meat and cook the meat, but what we do it for is because this allows us to get better penetration with yellow mustard to help break down some of the, the fat and the fatty tissue and the phalange.
Male2: Seems you’re really fond on jicarding this thing?
Male1: Fisk about it as you’re doing it, and talk to your meat, let it know that you care, let it know that you love it, and you’re not beating on it, you’re making sure that you can take care of it. Now, if you notice, I’m jacarding the fat, a lot of people don’t like to jicard the fat, might do it lightly, because we’re gonna put some extra secret ingredient on there, and we want that to seep through.
Male2: So Fast Eddie’s gonna keep it a secret?
Male1: Fast Eddie’s, we’ll also gonna use some brown sugar, and we’ll gonna use bacon over the top. Hickory smoked bacon.
Male2: Nice.
Male1: Everyone loves bacon.
Male2: So no secrets here, right?
Male1: No secret, that’s it, I just gave it to you. That’s it, yellow mustard, and then jicard it, gonna cover it with Fast Eddie’s, gonna throw some brown sugar on there, we’ll gonna wrap it in bacon, we’ll gonna throw it in surround wrap, and we’ll gonna keep this cold, you wanna keep this nice and cold, in the cooler on ice and then the fridge. You don’t want to freeze it, but by keeping it cold, it’s gonna allow us to get deeper smoke penetration for the first 140 to 160 degrees.
Male2: Wow, okay. That’s a little different isn’t it that people usually get it room temperature.
Male1: Yeah, you definitely don’t want to do that, because if you go room temperature, then what happens is the meat can only take smoke up to a 140, 160 degrees, after that it won’t take anymore smoke absorption, so if you’re trying to get your meat flavored with a nice, you know, apple, wood, or cherry, or plum, you know, you got to make sure that it’s cold. Every temperature above, you’re reducing your odds of getting better penetration
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