Hello all, was a great spring weekend, after a few rounds of smoking cheese on Saturday Sunday was the day to try out my first pork butt. Now I know everyone uses bone-in butts but there was a sale last week on boneless pork shoulder so I bought a couple and thought I would give it a try anyways. I would like to hear others opinions on the boneless/bone-in aspect.......any difference??? Prepped it on Saturday. My roast come in a netting so I ditched that, rubbed it inside and out and tied it back up with some twine. Unfortunately I didn't get any pic's of the butt before the smoking process. Got it going about 9am Sunday morning with the AMNPS filled with hickory and a hand full of apple I had left in a bag. Well I figured with it only being 5lbs and boneless it would take less time.............lets just say we had pizza for supper......lol. 12.5 hrs later it finally hit 195* right as I had to go to work for my midnight shift so I wrapped it in a couple towels and put it in a cooler for the night. As soon as I got home Monday morning I got it out, it was still fairly warm, got to pulling it, added the finishing sauce, let it cool and into the fridge it went (of coarse I had my share of sampling before it went into the fridge......soooooo juicy!!). Monday nights supper was fantastic!!!! On a bun with some home made slaw............yum yum!!!
This spring my son had taken some interest in tapping a few trees in the yard for some syrup and had even bought some of the equipment with his lawn cutting money. We have 6 pail/tap/lid setups, not much but enough to get a feel for the process. while the butt was in the smoker we set up the burner, gathered all the sap we had so far collected and started to boil it down, we had roughly 23 litres of sap and ended up with 6-700ml of syrup, seems to be about right with the 40 to 1 ratio. Tasty tasty stuff!!!
Ok here are some pics of the butt and maple!!
Pot full of sap.....note the smoker in the background....lol
Thanks for having a look.....CWS