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my 4th butt

post #1 of 7
Thread Starter 

ok so the wife and i got asked to cook for a small 4th party for 10-15 people.

picked up 10 lb of butt and ive got a 5lb picnic thats been in my freezer.

the meal is going to be bbq pulled pork reheated in a large crock pot

 

i have to cook this on sunday do to working all week.

 

so i have a few questions:

i have pecan, cherry and mesquite on hand. what in your opinion would you use. im thinking a mix of mesquite and pecan.

 

i need a quick easy rub to put on, im thinking something brown sugar based any help here would be great.

 

its going to be served with a mildly spicy mesquite bourbon bbq sauce that i make.

 

as always thank you in advance

post #2 of 7
Quote:
Originally Posted by cheezit View Post

 

so i have a few questions:

 

i have pecan, cherry and mesquite on hand. what in your opinion would you use. im thinking a mix of mesquite and pecan.

I think mesquite is a bit much for pork.  Maybe it's just me but I'd use the pecan or cherry alone.

 

i need a quick easy rub to put on, im thinking something brown sugar based any help here would be great.

sugar starts getting tacky when it gets warm and can attract ashes or other "stuff".  I leave sugar, if any, for the sauce.

 

its going to be served with a mildly spicy mesquite bourbon bbq sauce that i make.

sounds great - please post the recipe.

 

as always thank you in advance

these are my opinions, your mileage may vary.

 

HAVE FUN!

post #3 of 7
Thread Starter 

here yall go

 

1/2 onion, minced

1/4 cup tomato paste

1/3 cup cider vinegar

2 tablespoons liquid smoke flavoring

1/4 cup  Worcestershire sauce

1/2 cup packed brown sugar

1/2 teaspoon hot pepper sauce, or to taste4 cloves garlic, minced

3/4 cup bourbon whiskey

1 teaspoon ground black pepper

1/2 tablespoon salt

2 cups ketchup   

4 cloves of garlic minced

 

  1. In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.
  2. Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce
post #4 of 7

Bama has you dead on!

 

I live in Louisiana and have pecan trees and its my favorite sweet smoke. I think the hardest smoke I would go on pork would be a slight hickory. So either pecan, my favorite or the cherry will work. If you are using cherry pellets you might want to watch them seems I remember reading that there was some prior problems with the pellets.

 

Sounds like a nice sauce, remember to taste the bourbon thoroughly, there have been stories about bad bourbon out there and you wouldn't want to give bad sauce to your guests (chuckles). AND I would stick to that story.

 

Enjoy your smoke, have a great 4th party.

post #5 of 7
Thread Starter 

good deals, got lots of pecan setting around.

gonna have to look in the cabents to see what i have to make a basic rub.

post #6 of 7

Quote:

Originally Posted by cheezit View Post

good deals, got lots of pecan setting around.

gonna have to look in the cabents to see what i have to make a basic rub.

Here's a clone of a very popular butt rub:

 

1 tablespoon salt

1 teaspoon black pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon dried chipotle powder

1 teaspoon paprika

 

...but it kinda heavy on the salt.

post #7 of 7
Thread Starter 

sweet thank you.

hope yall enjoy the sauce recipe

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