10.25 # Pork Butt

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That's a huge butt! Since you injected don't forget "It is important for your Safety, that any Meats that have been Punctured, Probed, Injected or Ground be cooked or smoked at a temperature, typically 225*F or greater, that gets the Internal Temperature of the meat from 40*F to 140*F in 4 Hours or less...Frequently called the 40 to 140 in 4 Rule. (This does not include meats containing Cure #1, Cure #2 and Morton's Tender Quick.)"

And of course don't forget the q-view!
 
Pardon me for pointing this out: you have a nice butt there. 
Looks-Great.gif
 
here it is

I made alittle mustard base with some hot pepper sauce i made last week and the sweet comes from orange marmalade. Great taste the heat gits to the back of the the tongue
 
I already had the pepper sauce made up

1/2 cup pepper sauce

1 Tbsp apple cider vineger

1/4 castup

1/2 cup yellow mustard

1/4 cup orange marmalade

simmer till it coats the spoon

without dripping off
 
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Thanks Kwats4.  Much appreciated.

So...the pepper sauce......?

Could we substitute Franks sweet chili sauce?  Or would you recommend your pepper sauce?
 
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Great PP and a nice recipe. Thanks for posting...JJ
 
Saw the first picture and said " Hey that price tag looks familiar", then I look and see we are practically neighbors!! And I didn't get an invite!!! Looks outstanding. Perhaps an evening at the Carolina Ale House to exchange smoking secrets is soon to be in order!
 
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