or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Here Piggy-Piggy, Come to Hawg Heaven - Pork Butt
New Posts  All Forums:Forum Nav:

Here Piggy-Piggy, Come to Hawg Heaven - Pork Butt

post #1 of 40
Thread Starter 

Been wanting to give this rub and brine a try for a while now and it's finally time. Every time I visit SMF, the recipe link for Here Piggy-Piggy Brine, Hawg Heaven Rub is always up on the right hand side, calling my name... Well, fine, here we go.


Monday: (Day #1)


Made up my first batch of Here Piggy-Piggy brine. Left out the dried red bell pepper as I didn't have that yet. Used paprika instead.

Dunked my 8.5lb butt in there and put into the fridge for a 3-day brine.

Day #2:


Picked up a red bell pepper from the grocery store to dry out for the ground red pepper required in the rub, oh, and a coffee grinder. I was already making jerky that night in my Big Chief, so I figured I'd slice the red pepper up into strips and put it in there on some tin foil. Worked great for drying the pepper out, except after grinding, I only ended up with about 2 TBS of this "pepper dust".


Day #3:


Picked up 2 more red bell peppers, some dried apple, and some dried tart cherries. Get home, turn on the Big Chief again and put the red pepper slices in for another 18 hours. I decided to burn a couple of pans of hickory with the peppers, because, well, why the hell not? Smelled a little smokey at the end, but not as much as one would expect.



Anyways. Peppers drying out. Time to try grinding these apples and cherries. Apples went alright, turned into a nice dust after 8-10 seconds. The dried cherries, however turned into a nice paste and jammed up the blade. Smoke and a burning smell was the result. Pulled all that cherry goo out of there and it measured up to exacly 3 TBS. Great! Let the grinder cool down and did up all my dry ingredients and slowly broke the cherries down until the clumps got smaller.


Today (Day #4):


Woke up nice and early to check on my red peppers...



... :icon_eek:.


Ground these things up, and got the amount I needed. Added them to the rest of the rub and started grinding the entire batch all together one last time 3TBS at a time.


Ground dried red bell pepper


Completed Hawg Heaven Rub



So there you have it, a rub that took me 3 days to make :439:. Now to throw it all over some meat.


Removed the butt from the Here Piggy-Piggy Brine, rinsed well under cold water and blotted dry with paper towels. Splashed a little bit of apple cider vinigar all over and applied the Hawg Heaven Rub. Will let sit in the fridge until I'm ready to start smoking tonight.


Heeeere Piggy Piggy


Rinsed, dried.


In Hawg Heaven


Planning for some PP sammies on Friday night, then bring leftovers to a friend's house for some good eats after we go to the Canadian Finals Rodeo in Edmonton on Saturday afternoon. Gonna be a fun few days. Please stay tuned!



Edited by DukeBurger - 11/12/15 at 1:02pm
post #2 of 40

DB, looking real good , keep us posted !

post #3 of 40
post #4 of 40
Thread Starter 

Still 5 hours until the WSM gets fired up. cheers.gif

post #5 of 40
Thread Starter 

Made the carousel already...I'd better not mess this up then. :rules:

post #6 of 40
Thread Starter 

12:00am - Butt is in the WSM @ 235F


Using apple wood for this smoke. Going unwrapped the entire smoke once again.




Edited by DukeBurger - 11/13/15 at 1:22am
post #7 of 40

Looking good so far




post #8 of 40
Thread Starter 
7:00am: IT 153F

Wrapped the WSM in my welding blanket to stabilize temp a bit better.

Chuggin' along nicely here, I even snuck in a couple hours of sleep sausage.gif
post #9 of 40
Thread Starter 

12:00pm - IT 163. Stalled the last couple hours, gotta love it. Bump heat to 250F.


12-hour mark peek


post #10 of 40
Thread Starter 



Mixed up some of Chef JJ's finishing sauce while I wait. Almost 18 hours now..


IT since photo is 192F.




post #11 of 40
Keep up the good work! You'll be there soon!icon14.gif
post #12 of 40
Thread Starter 

7:30pm (19.5 hrs): 199F IT


Had a dip in temp. Charcoal finally burned down, just added a few more handfuls. Homestretch!



post #13 of 40

So how'd it turn out? :confused:

post #14 of 40
Thread Starter 

9:55pm: Removed butt from WSM at 203F IT, making this a 22 hour smoke. 52.gif


Pulled and tossed in some more Hawg Heaven rub and finishing sauce and served on fresh cheese rolls. No sides for this dish as I find that they just get in the way sometimes.


Got a great bark on this butt and the rub was excellent! Didn't notice much in terms of what the brine actually did, so I'm not sure I'd do that again. Glad I tried it anyhow..


Now I'm full and sleepy.





Put a lot of bark on this sammy :drool

post #15 of 40

I am so glad I had PP leftovers last night,I hope there is a little more now after seeing that.Nice job DB thanks for sharing




post #16 of 40
Thread Starter 

Thanks Richie, and for the points too. Much appreciated!


Lots of leftovers for after the rodeo today. Will be reheating in a crockpot with some apple cider as per Chef JJ's method.

post #17 of 40
Bark thief alert! Looks like that first sammie was a home run! Great looking smoke!
post #18 of 40

Hey DB.  That's a great job.  The PP looks VERY edible!!!!  Long smoke, but worth the extra effort.





post #19 of 40

DB, nice work!!! Was your butt enhanced or fresh? Your mention of sort of a null reaction from the brine makes me think it may have been enhanced. Brines work faster with fresh meat...if enhanced, you may need to jack up the salt content a bit to get the osmosis going and flavors to penetrate deeper. I also have tried longer brine time (5-6 days) and that helped quite a bit. Temp control, if you can do it, helps as well...staying around 36-38*F in the fridge while brining instead of just above freezing (my meat fridge is usually 33-34*F) will react faster. I know with slicing, you can definitely taste where the brine stops...pulling it mingles all the meat together so it's more difficult to judge. Anyway, glad you like the rub!!! It was a favorite, and requested by family and friends here since I introduced them to it. Then, I started another pork rub adventure and this one went by the way-side.



I may just have to tap into my freezer stash of PP after seeing this...and I just ate dinner!!!




post #20 of 40

Nice job DB, the PP looks killer. I'll have to try that one soon, thanks for the great smoke pics!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Here Piggy-Piggy, Come to Hawg Heaven - Pork Butt