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Seems everyone is doing a butt.....me too!! - Page 2

post #21 of 34
Thread Starter 
Oh, I did, probably too much PDT_Armataz_01_05.gif
Dog gave me hell for eating too much and wondering where
his share was.

I never did answer you about longevity of Deweys sauce. It seems we fill up two Ketchup dispensers, 20 ounces each when we strain it. Strain it while it is still warm too, much easier. We just put both in the fridge and they hold up very well. I am about ready to make another batch. This sauce and Jeffs are my two main sauces.
post #22 of 34
Thanks for the info. I am definitely going to make some before I cook my next butt.
post #23 of 34
Okay, I've got to know......Dewey's Dirt Road Sauce?? Do you guys have a link to the post with the recipe? I'm always up for some new recipes and new ideas!!
post #24 of 34
How hot do you want a smoked butt to get? I haven't done one yet, just had my first smoke of anything this last weekend.... and I can't wait for my next
post #25 of 34
Thread Starter 
Dewey’s Dirt Road Bar-B-Que Sauce
2 lemons (zested, juiced, and cut into 1/8's)
1 medium bell pepper, (diced in 1/2 inch chunks)
½ onion, coarsely chopped
2 teaspoons Montreal Pork Rub (just my preference)
6 oz butter
12 oz. TEXAS PETE Honey Mustard Sauce
32 oz of Sure Fine Original BBQ sauce(Substitute what's available if necessary)
4 oz. White Cooking wine
6 oz. Trappey's Bull hot sauce (a vinegar based Hot Sauce)
Cholula Hot Sauce to taste (Get this in the Mexican section of the grocery)
3-4 oz. of Kentucky Straight Bourbon Whiskey (He likes Makers Mark) ( I like Old Wiser)
Combine in boiler or pan and simmer for 1-2 hours (The longer the better and I put the pan on the smoker this weekend for added smoke flavor.)
Strain and serve warm with Pork or chicken

Harvest Time or Cattlemen’s is good BBQ sauce base to use
Harvey's "store brand" products are labeled sure-fine or Harvey’s.

ZESTED- Cher has a tool to accomplish this. Basically scraping the outside of the skin of the lemon to release the oils.
Add butter, lemons and white wine first, followed by peppers and onions

Now this sauce will taste totally different if served warm or served cold. More vinegar POP if you serve it warm. It gets the vinegar flavor from the Trappey's
post #26 of 34
Thread Starter 
For sliced pork, you can take it off the smoker at 160 to 175º internal. For pulled pork, like I did, you want from 195 to 205º
post #27 of 34
Flash I don't know how I missed this thread, but it looks awesome!! I'm guessing your cooking temps were around 250°? I'm a little humbled by seeing yours done in about 8 hours compared to mine taking almost 13 hours PDT_Armataz_01_04.gif . Even though I was really happy about how mine turned out,(nice bark, nice smoke ring, very tender) I think I need to take your advice and bump up my temps for the next one.

Anyways, great job!!PDT_Armataz_01_37.gif
post #28 of 34
Don't know how I missed your butt the first time around Flash, but it sure looks awesome!PDT_Armataz_01_37.gif
post #29 of 34
Do you always slice it a little like that before you cook it? Does that let some additional smoke and flavor penetrate?
post #30 of 34
Looks great Flash looks like the party crowd really missed out on a good one
post #31 of 34
Thread Starter 
I generally do 250º for the smoke until I wrap it, at that point I will up it to 275º. My mentor use to take his up to 300º while foiled. So practice alittle and see how you like it. My first 5 lb butt took 9 hours or so, so you never know.
post #32 of 34
Thread Starter 
Mrs Flash tells me that all the time PDT_Armataz_01_04.gif
post #33 of 34
Thread Starter 
If you cross hatch it like that it gives move surface area for the rub to reach plus easier smoke penetration.
post #34 of 34
Very nice butt there my friend, and the recipe for the sauce is on my "to do list", nice job. Storms come and go, butt there is always a fine time to smoke a butt!PDT_Armataz_01_37.gif
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