Noticed a good size bone in shoulder at the store this week and I could not pass it up. Now this being my first time smoking a whole butt I was not expecting very much but it turned out very good. I will be doing more of these in the future for sure.
Marinated the butt 24 hours before smoking with the following:
Two bottles of Stubs Pork Marinade
½ Cup Cider Vinegar
Various Spices, Sea Salt, Ground Pepper, Garlic Powder, Chili Powder, Red Pepper, Season Salt, Old Bay…and some other stuff.
Chopped Two Cloves of Garlic
Chopped Onions
Chopped Bell Peppers
Chopped Celery
After the butt was done marinating we pulled it out and let stand for an hour or so then rubbed with the following:
1 Cup of brown sugar
Various Spices, Sea Salt, Ground Pepper, Garlic Powder, Chili Powder, Red Pepper, Season Salt, Old Bay…and some other stuff.
We let the butt cook until about 164/165 then wrapped for the rest of the smoke until 195. Once the butt hit 195 after about 14 hours I pulled the butt (by this time my friend had passed out… hehe) wrapped in towels and let stand in cooler for another 2 hours. I pulled after letting it cool a bit in the fridge for another hour.
Spray was made with:
1 Part Disaronno
1 Part Bacardi Rum
1 Part Cider Vinegar
A little water to top it off
First pic was the first spray when the butt reached 100 degrees. Second pic is after the butt was done before pulling. And I attached a few other various pics.
Thanks for stopping in :-)
Marinated the butt 24 hours before smoking with the following:
Two bottles of Stubs Pork Marinade
½ Cup Cider Vinegar
Various Spices, Sea Salt, Ground Pepper, Garlic Powder, Chili Powder, Red Pepper, Season Salt, Old Bay…and some other stuff.
Chopped Two Cloves of Garlic
Chopped Onions
Chopped Bell Peppers
Chopped Celery
After the butt was done marinating we pulled it out and let stand for an hour or so then rubbed with the following:
1 Cup of brown sugar
Various Spices, Sea Salt, Ground Pepper, Garlic Powder, Chili Powder, Red Pepper, Season Salt, Old Bay…and some other stuff.
We let the butt cook until about 164/165 then wrapped for the rest of the smoke until 195. Once the butt hit 195 after about 14 hours I pulled the butt (by this time my friend had passed out… hehe) wrapped in towels and let stand in cooler for another 2 hours. I pulled after letting it cool a bit in the fridge for another hour.
Spray was made with:
1 Part Disaronno
1 Part Bacardi Rum
1 Part Cider Vinegar
A little water to top it off
First pic was the first spray when the butt reached 100 degrees. Second pic is after the butt was done before pulling. And I attached a few other various pics.
Thanks for stopping in :-)
