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2 Pork Butts on the Smokin'-It#3

post #1 of 25
Thread Starter 
Got a pair to smoke from the Costco...rubbed with some pork barrel rib rub...


Into the smoker in foil pans rolled up some foil snakes to use as a trivet under the product...three handfuls of hickory chips:



Goes great with:


In at 8:30 pm...


Edited by Dert - 9/26/14 at 7:11pm
post #2 of 25
When will my sandwich be ready? Do you always go that light on the rub? I personally lightly oil and coat pretty heavily with a Memphis style dry rub. Looking forward to your finished product!
post #3 of 25
Thread Starter 
Usually go heavier, but ran out...backup was in the house and I had porky hands preping in the garage...

It'll be fine, I hit the interior as well as Costco here only sells boneless...
post #4 of 25
Thread Starter 
Should be done by 8:30 in the morning...going to the Minnesota Brewer's Guild Autumn Brew Fest and needed some lunch before for us and the kids...and grandma/pa love it...good trade for babysitting.
post #5 of 25
Why in a pan?

Just wondering.
post #6 of 25
Thread Starter 
Left unattended overnight it'll overflow my catch pan below and stain my paver driveway...

Have done it in the past and works fine.
post #7 of 25
Thread Starter 
Two hours in...


post #8 of 25
Thread Starter 
Internal temp 77*F.
post #9 of 25
Thread Starter 
8:30 this morning...



post #10 of 25
Thread Starter 
Up to 182*F, bumped the temp to 250 to finsh them off..
post #11 of 25
Those look excellent! The kids are gonna be begging to stay with Grandpa if you feed them that well!
By the way, save the pan juice. I pour it in a bowl and put it in the fridge for a couple hours til the fat solidifies. Then it can be removed and saved for things like tamales or anywhere seasoned fat might come in handy. The remaining juices I usually strain and reduce and add to a thin Carolina style finishing sauce. It adds a lot of flavor back into the pulled pork.
post #12 of 25
Thread Starter 
Sounds good, MD boat bum!

What do you think...some vinegar, brown sugar to the defatted liquid?
post #13 of 25
Any finishing sauce will work, but the simpler the better in order to not obliterate the flavors of the pan juices. I'd say some vinegar and brown sugar would work just fine. Just use your nose and taster. If the vinegar flavor is too strong for you you can cut it with apple juice, beer, ginger ale or whatever you have on hand.
post #14 of 25
Here's Chef Jimmy's finishing sauce. I don't think he'd mind me posting it here, folks seem to love it.

JJ's Finishing Sauce

2C Apple Cider Vinegar
2T Worcestershire Sauce or more to taste
1/4C Brown Sugar
1T Smoked Paprika
2 tsp Granulated Garlic
2 tsp Granulated Onion
2 tsp Fine Grind Black Pepper
1 tsp Celery Salt
1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.
1/2 tsp Grnd Allspice
post #15 of 25
Looks nice. Now I'm hungry. Might fire up the smoker and work on the 20 lb shoulder

Sent from my iPhone using Tapatalk
post #16 of 25
Thread Starter 
Some pics of the finished product...



post #17 of 25
Thread Starter 
Here my tin foil trivets are...

post #18 of 25
Thread Starter 
post #19 of 25

Dert, Looks like a real winner ! Nice job .

post #20 of 25
Thread Starter 
Hit the leftovers with some finishing sauce...brown sugar, cider vinegar, creole seasoning and the defatted drippings...

Of course I didn't have time to do this the day I made it...devil.gifdevil.gifth_crybaby2.gif


Three packs for the freezer:

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