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Saturday Boston Butt With Q-View

post #1 of 17
Thread Starter 

Picked up this nice butt from a gourmet grocer, its one of the best I've bought. Real nice and large. Have a BBQ Saturday evening with some friends, and i volunteered for the butt (otherwise it owed have been burgers and Dogs).

I threw together a quick rub or Sea Salt, Fresh Cracked Pepper, Fresh Coffee Grounds, BrownSugar, Scorpion Pepper, and a bit of paprika. Rubbed her down with some mustard, and then the rub. Threw it into the smoker at 9pm at 235. 

I had some pork belly trimmings frozen u left over from the last time i did bacon, and so i grabbed those (I think i got the idea from Bear) and put them in a pan above with some holes poked in it. 

 

So far it looks like I've been getting a steady baste as those trimmings loose their juices. This was the butt this morning when i opened her up. I threw the mav probe in, and now up just waiting for the stall. Once she stalls ill throw it into a pan and wrap it up until 200ish. 

 

I also cooked up a couple of BBQ sauces, Ive never done a Mustard based sauce, and often avoid them, cause i don't like the typical yellow mustard with some vinegar type, so i found a few recipes, and also improved some others. 

For the traditional sauce, i just used Jeffs sauce recipe, but also added some other herbs to make it a bit more bitter. And for the mustard sauce i used, yellow and dijon mustard, honey, brown sugar, siracha sauce, scorpion pepper, apple cider vinegar and balsamic vinegar, a tiny bit of ketchup, and some Werschester sauce. Its super good, ill keep the recipe on standby for future. 

Ill keep them pictures rollin ad they come. This is where I'm at now!

post #2 of 17

It's looking real good so far!

 

Al

post #3 of 17
Thread Starter 

Just stalled out at 180, so i pulled it out and threw it into a pan with a bit of apple cider vinegar, some butter and some hot sauce. I also took our the pork belly trimmings, which smelled amazing, and sort of rung them out over top of the butt. Wrapped it up and back in until she gets to 200 or so. The bone had already started to show quite a bit, so i think this will be a good one. 

Ive been noticing that as my MES smoker is becoming more seasoned that the temps have been getting even farther off from my Mav probes. It used to only be about 3-5 degrees off, but now its between 10 or 15 degrees low. Really goes to show that if you aren't cooking with proper temp gauges you never really know what your tuff is doing. 

 

Ill keep you posted.

post #4 of 17

Love the use of the pork trimmings. Seems like a darn fine idea.

post #5 of 17
Quote:
Originally Posted by Travisty View Post
 

Just stalled out at 180, so i pulled it out and threw it into a pan with a bit of apple cider vinegar, some butter and some hot sauce. I also took our the pork belly trimmings, which smelled amazing, and sort of rung them out over top of the butt. Wrapped it up and back in until she gets to 200 or so. The bone had already started to show quite a bit, so i think this will be a good one. 

Ive been noticing that as my MES smoker is becoming more seasoned that the temps have been getting even farther off from my Mav probes. It used to only be about 3-5 degrees off, but now its between 10 or 15 degrees low. Really goes to show that if you aren't cooking with proper temp gauges you never really know what your tuff is doing. 

 

Ill keep you posted.


Great Start you got going there, Trav!!!:drool

 

Glad you like my Holey Pan for fat drippings idea!!Thumbs Up

 

If you clean the sensor on the back wall of your MES, the temps might get closer again.

 

Be Back--

 

:popcorn

 

Bear

post #6 of 17
Can't wait to see the finish grilling_smilie.gif
post #7 of 17

Sounds good, looking forward to the feed pics.

post #8 of 17
Thread Starter 

Ended up pulling her off at 205, it smelled and looked amazing! Started it at 9pm Friday, and pulled it off at 1pm Saturday, the party wasn't till 4, so i wrapped it up in some butcher paper, then in some blankets, and into the cooler. Once i pulled it out at the BBQ it was still piping hot and pulled apart like butter!

 

Was one of the best butts I've ever done, it was real moist, very good pork flavor, and the perfect amount of seasoning. The sauces were a big hit, and i will be making them again soon. 

 

 

Thanks everyone for the comments! It was mighty tasty! I had a post recently about a basic rub of just Salt Pepper and a bit of coffee, but i think ill be using this going forward. The hint of brown sugar, and the extra spice from the scorpion pepper was perfect!

post #9 of 17
Great job. You gotta love it when a plan comes together. Just how much bite did the scorpions add? I've never tried them.

POINTS!!!!!

Gary
post #10 of 17
That looks incredible, how strong does the coffee come through?
post #11 of 17

Looks Great, Trav!!!:drool----:points:

 

Must be Mighty Tasty!!:drool

 

Nice Job!Thumbs Up

 

 

Bear

post #12 of 17

Nice job, looks great.

post #13 of 17

:Looks-Great:

post #14 of 17
Thread Starter 

Gary, h: The scorpions are pretty spicy, they get you right in the back of your throat, but not so much on the tongue. i use some that are dried and ground into flakes. It didn't come through much in the pork, but came out well in both of the sauces. I may use more in the rub next time

 

Bummed: The coffee adds just the right little hint to it, and i love the flavor it bring out in the pork, I've been using it on my ribs and butts for close to a year now and haven't looked back. If you want to tate it more you can use more, I've done a couple that it was pretty strong on, but on this one it was pretty light.

 

Thanks everyone! It was really good pork, only have just enough left for my lunch at work tomorrow.

post #15 of 17
Tasty looking pp!drool.gif
post #16 of 17

Beautiful butt! Point!

 

Disco

post #17 of 17

T, nice job on the PP, it looks scrumptious!

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