Fantastic looking butt and ribs!
Very nicely done!
Thanks for all the positive comments, I appreciate that!
I've never heard of a butt stalling twice, but it sure seemed like this one did!
Hit the first stall right around 160*IT which is pretty much normal... that stall lasted almost 3 hours. The IT finally started climbing again up to about 190*IT and then it hovered there for another couple hours! Around midnight after burning the smoker for 16 hours I ended up having to light half a chimney of coals and feed them into the smoker 2 at a time with some tongs to get the smoker temp back in range... it was nearly 2AM by the time the butt hit 205*IT.. Grand total, nearly 17 hours... CRAZY!
Here's a pic just off the smoker
I wrapped it up in foil and put it in the ice chest so I could go to sleep for a few hours!
After a 5 hour power nap I was ready to pull some pork and taste my newest creation... and it was still warm enough to serve!
The bark got pretty soft, but the flavor is phenomenal and once it was all shredded up and mixed together I don't think it even need's any form of finishing sauce!
I have a couple friends coming by a bit later to sample some sandwiches so I will put of a pic of one ready to eat this afternoon
I forgot to mention that I made a couple sauce's from scratch yesterday too!
One of them was a batch of "Chef Jimmy J's Finishing Sauce"
* 2 cup's Apple Cider Vinegar
* 2 TBS Worcestershire Sauce (or more to taste)
* 1/4 cup Brown Sugar
* 1 TBS Smoked Paprika
* 2 TSP Granulated Garlic
* 2 TSP Granulated Onion
* 2 TSP Finely Ground Black Peppercorn
* 1 TSP Celery Salt
* 1 TSP Cayenne Pepper or Chipotle Powder (add more if you like heat)
* 1/2 TSP Ground Allspice
Combine all ingredients and whisk well. Let rest at room temp for at least 30 min. for flavor's to meld.
I also made a sweet, thick BBQ sauce for my wife and my woosie friends who can't handle my SPICY sauce found the recipe browsing online, doesn't have a name that I know of... so I just call it 'Sweet Sauce".
* 2 TBS Canola Oil
* 1/2 cup Smoked Bacon, cut into 1" pieces
* 1/2 cup Sweet Onion (Vidalia or Maui), minced
* 5-6 cloves fresh Garlic, minced
* 1 TSP Onion Powder
* 1 TSP Garlic Powder
* 2 TSP freshly ground Black Peppercorn
* 1/4 TSP ground Cloves
* 1/2 cup Dark Brown Sugar
* 1/2 cup Water
* 1 cup Tomato Ketchup
* 1/4 cup prepared Yellow Mustard
* 1/2 cup Honey
* 1/2 cup Apricot Preserves
* 1/4 cup Apple Juice
* Splash of Apple Cider Vinegar
Heat the oil in a saucepan over medium heat. Add the bacon and cook until browned and crispy, about 4 minutes. Reduce the heat to low and add the onion, garlic, onion powder, garlic powder, black pepper, and cloves. Cook for about 5 minutes, stirring constantly. Add the sugar and water and then bring to a simmer. Stir in the ketchup, mustard, honey, preserves, and apple juice and then simmer for 20 minutes. Remove the pan from the heat and season with apple cider vinegar to taste. Remove the bacon with a slotted spoon or similar and discard. Puree the mixture with a hand blender and then cool and reserve for later use.
I also made a batch of my FAVORITE go-to sauce, a slightly modified version of Jeff's "Goodness Gracious Sakes Alive Barbecue Sauce" that out of respect for Jeff's business I will refrain from posting... you will just have to go buy the recipe for yourself! I will say the only thing different in my modified version is I double the Cayenne Pepper called for, and I also add about 1 TBS of Crushed Red Pepper Flake's! ZING!!
Here the Spicy Sauce is done and cooling while the Sweet Sauce finishes simmering.
From left to right is the finishing sauce, sweet sauce, and the spicy sauce