first Boston Butt. 2 actually -q view included at no cost

dewetha · Jul 20, 2012

after having some really good pulled pork, i decided to get on the pulled pork. I have a block party to go to so I thought i would bring some good food :).

i picked up a 2 pack of fresh Butt from the butchers(bone in).

I made a simple rub of equal parts seas salt,pepper,garlic. nothing fancy to start with.

1. rubbed with apple cider vinegar

2. rubbed the bust down and wrapped in the fridge for 12 hrs

3. injected with cherry DR pepper

4. let rest in pan while smoker heat up

5 added pecan wood for the smoke.

6. placed pan in smoker

now the long wait. I just bought a Maverick from the amps guys site. so it's nice to see the temps while i work. I have the gasser cranked on high trying to get to 275. it's running a little hot.

I plan on pulling ti and bagging until tomorrow. then i can mix with my secret BBQ sauce in a crock pot and reheat. i was going to use Chef JimmyJ finish sauce or Myron Mixon's but everyone in my circle loves my sauce so i'm going to see what happens.

2012-07-19 16.23.55.jpg

dewetha
Jul 20, 2012

2012-07-20 07.30.14.jpg

dewetha
Jul 20, 2012

butt is fat side down since it's in a pan. i wanted smoke to get into the meat as much as possible.

more pics to come

dewetha · Jul 20, 2012

i love this maverick remote receiver! just sitting at my desk working away watching temp. 2 hrs in and 110 degs to go!

sqwib · Jul 20, 2012

Looking Good

dewetha · Jul 20, 2012

so far the smoker likes to run at 264 today so'm going with it.

following along with the Myron mixon method, i pulled the pork out from there foil pans and placed them in new pans. added a cup of apple juice to each one, covered them with foil and back in the smokers.

not sure I'm going to get any real bark. I didn't use any sugar in my rub. anyway, i placed the dripping from the pan in the fridge to set aside for some au jus for the crock pot.

I am sitting here eating Yogurt and the smells form the pork are driving me mad with hunger! i can't wait to test it.

IT is at 156 and climbing. 49 degrees to go.

rdknb · Jul 20, 2012

So far so good :)

dewetha · Jul 20, 2012

the finish line!

i think it came out so-so for my first one but i'm sure the crowd will love it. my dogs do!

2012-07-20 17.35.36.jpg

dewetha
Jul 20, 2012

2012-07-20 17.35.42.jpg

dewetha
Jul 20, 2012

bone pulled clean out. it's done!

2012-07-20 17.36.01.jpg

dewetha
Jul 20, 2012

shredding the pork is a lot of work! I made 2.

now it in the fridge, waiting for some reheating and BBQ sauce.

jarjarchef · Jul 20, 2012

Looks Great!!!!!! Yes the pulling is always long, but that is when you can sneak taste the great bits you find!!!

smokinjo1965 · Jul 20, 2012

Nice job..

Took me about 5 minutes to pull my 9 pound butt a few days ago. My grill was hot as heck and the pork STILL turned out great!!

chef jimmyj · Jul 20, 2012

Nice Job...Just for future reference...You can use the Finishing Sauce in the PP and your BBQ Sauce on the Samiches...That's what happens here, every taste is covered...JJ

dewetha · Jul 20, 2012

thanks for that tip Chef JimmyJ. maybe i will get inspired in the morning and make it to take along

dewetha · Jul 23, 2012

well I din't get a chance to make any new sauce. the chi-town folks love the sweet and my pulled pork was a hit. my JD sweet and tangy sauce is a real favorite

many request for doggie bags and leftover the next day.

however, due to a dietary change and a reduction in sweets and sugars. the sauce was too over powering for me. i need to find a good sauce that neither too spicy or too much sugar. maybe using agave nectar. something real low on the glycemic index.

anyway i think the smoke flavor was just right. the pecan seam to work out real well. it smelled great as i reheat some(sans sauce) for lunch today. just need a healthy sauce!

jarjarchef · Jul 24, 2012

That is always a cool feeling when others love your food! Great job!

Without knowing what is in your sauce. It is hard to say what you could do. Agave nectar is usually a good substitute. I have seen some use a little Splenda, but I am not sure how that would work in yours. Not sure if you would want to, but you could go a little non traditional and maybe a bit Caribbean flavor to it. If interested let me know and we can work on one for you. The nice thing about them is a little usually goes a long way, but it is a non traditional American BBQ flavor..

dewetha · Jul 24, 2012

hey JarJar, thanks for the reply. here is my sweet and tangy sauce:

Servings
1 bottle

Ingredients

1/2 cup turbinado sugar
1/4 cup JD
1/2 cup honey
1/4 cup molasses
1oz soy
1 cup ketchup
3 tbs worchestershire
2 tbs apple Cider vinegar
1/2 tsp cinnamon

Directions
place all ingredients into into a sauce pan. simmer until sauce is reduced to about half. 20 mins or so.

place contents into blender and mix

let sit for 2 days before serving.

i have a sweet and spicy made with rapberry and red pepper flakes. I think need to do some kind of vinegar based sauce. i sure you can't avoid sugar all together( my diebetic bro-inlaw would like it) but just get closer to healthier

dewetha · Jul 24, 2012

here is on recipe for a vinegar sauce. i was looking at making it healthy

Servings
3.5 cups

Ingredients

2 cups Cider vinegar
1 cup Ketchup
1/2 cup Hot sauce
1/2 cup sugar
3 TBS fine sea salt
2 TBS Course ground Black pepper
1 TBS red pepper flakes

Directions
add liquids and heat(don't boil)
add remain ingredients until dissolved
remove from heat
bottle and refrigerate up to year.

first Boston Butt. 2 actually -q view included at no cost

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