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7.5 lb Butt - Page 2

post #21 of 26
Nice looking butt, and great looking bark!!
post #22 of 26
Thread Starter 
Disco I took them off at 203° maybe could of gone that last few degrees there was still some fat that didn't render. It is still moist and tender so I call it success. It has been wrapped in foil and towels in cooler since about 8.
post #23 of 26
Quote:
Originally Posted by charcoal junkie View Post

Disco I took them off at 203° maybe could of gone that last few degrees there was still some fat that didn't render. It is still moist and tender so I call it success. It has been wrapped in foil and towels in cooler since about 8.

From what I have read, it will keep cooking after you take it off so I doubt you took it off too soon. It looks mighty fine to me. However, if you want to make sure, you could send me some and I'll quality control test it for you.

 

Disco

post #24 of 26
Thread Starter 
Got some Pork Shots ready to go in Cajun Injector along with some cheesy spuds too. Made a finishing sauce to put on the pork butt.

2 cups AC Vinegar
1 cup yellow mustard
1 1/2 tps black pepper
1 tbs W Sauce
1 cup brown sugar
1/2 tsp chipotle powder
1/2 tsp salt
1 tsp Tabasco
post #25 of 26
Thread Starter 
The spuds recipe is as follows
1 package of Slimply Potatoes the sliced ones
1 15oz can sliced potatoes
1 10.5 can of cream of potatoes soup
1 18 oz can of Progression recipe stater the cheese one
3 cups of shredded cheese I used 1 cup of chipolte chedder 1 cup cheddar 1 cup white cheddar
mixed it all together in a foil pan now on smoker with orange and mullberry pellets
should be done in 2 2 1/2 hours
post #26 of 26
Thread Starter 

here is the plate of grub

 

 

 

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