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10.25 # Pork Butt

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kwats4

Smoke Blower
Joined
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Location
Simpsonville,SC
Last edited:
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!
 
Kermit sez it best!!

 
Looking good!!
 
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
 
Nice looking butt.  I would love to try that mustard sauce.

Is that a family secret or can you share your recipe?
 
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
 
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!
 
looks great !! 

I got two 10lbs butts on at 5 this morning.  
 
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