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1/2 of a Pork butt on the smoker

post #1 of 6
Thread Starter 
I found 1/2 of a pork butt (3 lbs.) in the deep-freeze, thawed it, and rubbed it down with prepared mustard, salt, black pepper, brown sugar, cayenne pepper, garlic salt and paprika.

It is on the terra-cotta smoker now. I'll be giving it at least 6 hours of hickory smoke before I cover it and place it into a 250 degree F oven. I have no choice but to finish the butt in the oven; My hotplate does not generate sufficient heat to yield a pullable butt. After pulling, I'll being using the sauce below to make "Memphis barbeque spaghetti". Drool, Drool, Drool...

10 oz tomato puree
1/4 cup apple cider vinegar
1/4 cup + 2 Tbl molasses
2 cloves garlic, smashed and macerated
4-5 Chile de Arbol pods, de-stemmed, de-seeded, and freshly ground
1/4 Tsp cumin seeds, freshly ground
1 Tbl Worchestershire sauce
1 Tbl prepared yellow mustard
a shot of cheap, oaky Bourbon
salt to taste
black pepper to taste

Combine the above ingredients into a sauce pan. Bring to a boil, and simmer at the loweset heat setting. Stir frequently until thick - approximately 20 minutes.
post #2 of 6
Hey, this is a family board! icon_wink.gif



Sounds great, are you going to post Q-view?
post #3 of 6
Sounds good... I'll take a double shot of the "Cheap Oaky Bourbon" PDT_Armataz_01_34.gif
post #4 of 6
Thread Starter 
Unfortunately, I have no digital camera. Perhaps the next time, I'll borrow one for the "money shots".
post #5 of 6
Sounds good even without pics. I always try to do between 15 and 18 pounds at a time. Sure is nice to have the freezer loaded.
post #6 of 6
What ever it takes to make you happy my friend. It's all good.
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