- May 1, 2011
- 17
- 20
A bit ago we went to Winn Dixie and they had a spacial on Butts buy $30 worth of grocery's and take your pick of any Boston butt for $5, found a nice 12 pounder and froze it. A few weeks ago the Kids and Grand kids came down so I figured its time to put that Butt to good use.
A little apple juice and then the usual suspects for a dry rub. I don't really measure how much of what, just what I think might be good today.
Rubbed up, wrapped up and ready for the fridge for 24 hours.
Broke out the old E.C.B. fired it up to 225 deg. (in reality its a E.C.B. so anything between 225 and 290 is good!) Used apple chunks and smoked for about 6 hours. This is what it looked like at 18:30 hours right before I wrapped it and put it in the oven at 225 deg. The stuff in the water pan is cut up apples onions and garlic. Not sure if that makes a difference in the taste or not. When I wrapped it for the oven I did add about a cup and a half of apple juice to the pan. And that I know makes a difference!
About 11:00 the next day it finally reached 200 deg. I did have something strange go on that I have never had before, and that was two stalls. The first one was at around 150 deg that lasted about 2 hours and then I had a second stall at 180 deg that lasted about an hour. Out of the oven. out of the pan double wrapped with foil and a blanket, and put to bed in the ice chest for 5 hours. Once the pan juices cooled I put it in a gravy fat separator to use later. Had two shots of that juice and that was some fine stuff!
Kids and Grand kids got in so it was time to take it out of the ice chest.
Pulled and mixed with the saved juice. Everybody but me had it with buns and slaw, I like mine heaped on my plate with sauces on the side!!
Everybody thought it was pretty darn good but personally I don't know what was better the meat or the price!!!
Thanks for looking!
A little apple juice and then the usual suspects for a dry rub. I don't really measure how much of what, just what I think might be good today.
Rubbed up, wrapped up and ready for the fridge for 24 hours.
Broke out the old E.C.B. fired it up to 225 deg. (in reality its a E.C.B. so anything between 225 and 290 is good!) Used apple chunks and smoked for about 6 hours. This is what it looked like at 18:30 hours right before I wrapped it and put it in the oven at 225 deg. The stuff in the water pan is cut up apples onions and garlic. Not sure if that makes a difference in the taste or not. When I wrapped it for the oven I did add about a cup and a half of apple juice to the pan. And that I know makes a difference!
About 11:00 the next day it finally reached 200 deg. I did have something strange go on that I have never had before, and that was two stalls. The first one was at around 150 deg that lasted about 2 hours and then I had a second stall at 180 deg that lasted about an hour. Out of the oven. out of the pan double wrapped with foil and a blanket, and put to bed in the ice chest for 5 hours. Once the pan juices cooled I put it in a gravy fat separator to use later. Had two shots of that juice and that was some fine stuff!
Kids and Grand kids got in so it was time to take it out of the ice chest.
Pulled and mixed with the saved juice. Everybody but me had it with buns and slaw, I like mine heaped on my plate with sauces on the side!!
Everybody thought it was pretty darn good but personally I don't know what was better the meat or the price!!!
Thanks for looking!
