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Big party saturday

post #1 of 14
Thread Starter 

Ok, i need some help here. I have a large party on saturday for my kids first birthday and plan on smoking two butts. Does anybody have ideas as to what i should put on them for a rub? I usually play around with my rub everytime i smoke but I want these butts to turn out perfect. Any ideas on sauce would be awesome too. I havnt perfected any of my recipes yet. Thanks for the help in advance.

post #2 of 14

Personally I would suggest buying Jeff's Rub and Sauce recipes they are very good some people tweak them a bit to suit their personal tastes but they are very good just the way they are

post #3 of 14

Now what part of Alabama are you??? I know I could come over and help you with the butts. I have done a boat load of them. I would follow Jerry's (pinywoods) advice and get Jeff's rub and sauce. And yes they are that good too.

post #4 of 14
Thread Starter 

I would love to get jeffs rub, but I am on a strict budget and its bad enough that i have to get new therms before this weekend as i left mine out in the rain last time i ran the smoker. And im in the huntsville area

post #5 of 14

Try this rub I haven't tried it but knowing Eman its gotta be pretty good stuff

 

http://www.smokingmeatforums.com/wiki/emans-pig-rub-recipe 

post #6 of 14

also try this for a finishing sauce it's unbelievable:

 

The Finishing Sauce I use is as follows:

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.

I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously.

Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juiicy pork.

 

post #7 of 14
Quote:
Originally Posted by realtorterry View Post

also try this for a finishing sauce it's unbelievable:

 

The Finishing Sauce I use is as follows:

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.

I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously.

Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juiicy pork.

 

 

That looks like Jeff's (SoFlaQuer) recipe, it is definitely excellent and very much worth trying!  I usually use two aluminum pans to divi up the pp, one smaller one for the kids and the other with FS for the biggons eating.  

post #8 of 14
Thread Starter 

I think i like the looks of that finishing sauce. Gonna have to give it a try. Thanks for all the input. Will be sure to post lots of qview on saturday.

post #9 of 14

I definitely highly recommend the finishing sauce.  Adds a nice zesty flavor is how I'd describe it.  lol

post #10 of 14

YES is is soflaquers sauce. I don't know how to attache thread so I just right clicked & copied the sauce, but you just don't know how good pp could be until you try it

post #11 of 14
Quote:
Originally Posted by realtorterry View Post

also try this for a finishing sauce it's unbelievable:

 

The Finishing Sauce I use is as follows:

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.

I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously.

Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juiicy pork.

 


oh this sauce makes any pulled pork that much better! You will never want to have pulled pork again without it! 

post #12 of 14
Thread Starter 

Well, had to start the smoke today instead of Saturday as i have to work Saturday morning now. So the butts went into the smoker at 9am this morning using emans pig rub. Smoker is running between 235 and 240 right now. Unfortunately I forgot to take pics of the prep so all i have to begin with right now is the meat in the smoker. I am smoking four butts at about 5lbs each. Internal temp right now is at about 132. Enjoy.

 

Butts in the smoker.

aug13party.JPG

post #13 of 14
Thread Starter 

Wow, that took a lot longer than i thought it would. Just pulled the meat off the smoker and now it is resting. Going to take a shower (been out in the sun sweating all day) and then pull the pork. All I can think of is bed right now as I have to be up at 5am to go to work

post #14 of 14

I;m sure it will be great.  I hope you are able to snap some pics of it pulled. Need the money shot

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