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First Butt - advice appreciated

post #1 of 12
Thread Starter 
More particularly regarding a mop and a finishing sauce.

8 lber. Been on for about 1.5 hours at a steady 225.
post #2 of 12

Welcome Papa chubby

My sauce is easy tried and true.

2 cups cider vinager
3 tbl brown sugar
1 tbl salt
1 tbl red pepper flakes

you can take that and build from there, Richtee has another easy one with burbon...
post #3 of 12
Hia Papa... here's my mop...more or less:

.5 cup cider vinegar
.5 cup bourbon
A small amount of water
1 Tbsp onion powder
2 Tbsp brown sugar
1 Tbsp Kosher
1 Tbsp CBP
1 Tbsp Smitty's or...crushed red pepper
1 Tbsp butter

Heat all together excepting the bourbon at a low simmer for a few and add bourbon.
post #4 of 12
oops...and you can use something just like that for a finish sauce...just de-fat the drippings and add it into the sauce...YUM!
post #5 of 12
I spritz and keep it simple 3 parts apple or cherry juice to one part booze usually Captain Morgans Spiced Rum and spritz every hour after the first 2 hours. For a finishing sauce I use the one TH gave you the link to

Good luck on your smoke
post #6 of 12
Thread Starter 
any advice on how to "hand pull" meat that's 165 degrees?

I mean, I hand pull pork all the time but, that's just because the Mrs. doesn't always give me the attention that I deserve. icon_smile.gif
post #7 of 12
LOL I usually use two forks although some people have bought "bear claws" which seem to work very well. I must admit when I did the six butts last week after I took them out of the cooler I let them cool before hand pulling them with my fingers
post #8 of 12
Hey Papa most fokes run the inter. temp up to about 190 - 200 for best pulling.
post #9 of 12
I smoked a butt for pulled porkThursday. Used Jeff's rub and it turn out really good..nice and moist...nice flavor. Worth the price....check it out sometime.
post #10 of 12
Thread Starter 
will do - good tip there - i'da never thunk it.
post #11 of 12
Yea take it to 200-205* then rest it in a cooler foiled and wrapped in a towel for an hour or more for the juices to redistribute then pull sorry I thought earlier you were talikng about 165* after it cooled a bit. 165* is when I usually wrap it in foil after spritzing well then back into the smoker till 200-205*
post #12 of 12
Papa -- Welcome to the SMF. After you following the advice already given, you can use a couple of salad forks to 'pull' the warm meat apart. Separating the fat from the meat you need your hands but as you said it is warm. I bought insulated food gloves and those get too slimy quickly but they can help with the bigger chunks. Those thin gloves help too as I really use only those now. Good luck.
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