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Sunday Que

post #1 of 19
Thread Starter 
First time that I'm going to do this on here. I've done Q Views on social media but I want to throw one on here for you guys!

I'm doing pulled pork tomorrow morning. Got an 8 pound butt and I plan to start between 8-9 AM to finish around 6 PM for dinner. I usually brine with Captain Morgan and some seasons. This time, I'm going with injecting the night before instead. I'm also going with the Chris Lilly recipe for injection and rub. Tonight, I made a jar of the rub and injected the meat. I also make a squirt bottle of Captain and Apple Juice (250 ml CM, 500 ml AJ). I used the leftover CM and added it to the injection recipe and poured it over the butt.




post #2 of 19
Thread Starter 
Here's the rub and injection recipe

Chris Lilly's World Champion Rub and Injection

Dry Rub
1 tablespoon granulated sugar
1/2 tablespoon dark brown sugar
2 1/4 teaspoons garlic salt
2 1/4 teaspoons kosher salt
1 1/2 teaspoons paprika
1 teaspoon chili powder
1/8 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1/8 teaspoon black pepper

Injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup kosher salt
2 tablespoons Worcestershire sauce
post #3 of 19
Thread Starter 
Getting the butt ready. I spray it with my CM and AJ mix then put the rub on it. I use a brush to spread it around to get it all over. While my wood chips soak, I'm putting it back in the fridge to sit before I goes in the smoker.



post #4 of 19
Thread Starter 
The butt is on!! Gonna roll at 225-240 degrees for 9 hours.


post #5 of 19
Thread Starter 
3 hours in. Running on average around 230-240 so far. Spraying every hour with my CM and AJ mix

post #6 of 19

It sure looks great so far!

 

Al

post #7 of 19
Thread Starter 
Five hours in ...

post #8 of 19
Looking good so far!
post #9 of 19

V, looking tasty!

post #10 of 19
Thread Starter 
At the 7 hour mark ... I'll take it off in the next 90 min-2 hours. It's close!!

post #11 of 19
Thread Starter 
All done!!! One of the juiciest butts I've ever done!! I didn't need to pour the juice from the pan on the meat!!



post #12 of 19

Awesome PP! 

post #13 of 19
That recipe sounds pretty dang good. I like the captain injection idea. Do you have much taste of it left after it hits IT?
post #14 of 19
Thread Starter 
Quote:
Originally Posted by Buccosnation View Post

That recipe sounds pretty dang good. I like the captain injection idea. Do you have much taste of it left after it hits IT?

You really don't taste it. I think it gives a little spiced flavor but it's not a strong liquor taste
post #15 of 19

Very nice job on the PP.  It sure looks moist and really good.

 

Gary

post #16 of 19

Oh man...really nice looking PP!!! Did you serve it with any finish sauce or bbq sauce?

post #17 of 19
Thread Starter 
Quote:
Originally Posted by Sauced View Post

Oh man...really nice looking PP!!! Did you serve it with any finish sauce or bbq sauce?

I did not. It was so tender and moist that there wasn't a need. My father-in-law brought some sauce he got from a farmers market. Zesty Peach BBQ sauce. That was pretty good with it!
post #18 of 19

I am making a butt for the 4th of July, I don't have any Captain but I do have Kracken Rum. Gonna give it a try!!

post #19 of 19

Looks fantastic!

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