2 Pork Butts on the Smokin'-It#3

Discussion in 'Pork' started by dert, Sep 26, 2014.

  1. dert

    dert Master of the Pit

    Got a pair to smoke from the Costco...rubbed with some pork barrel rib rub...



    Into the smoker in foil pans rolled up some foil snakes to use as a trivet under the product...three handfuls of hickory chips:





    Goes great with:



    In at 8:30 pm...



     
    Last edited: Sep 26, 2014
  2. b-one

    b-one Smoking Guru OTBS Member

    When will my sandwich be ready? Do you always go that light on the rub? I personally lightly oil and coat pretty heavily with a Memphis style dry rub. Looking forward to your finished product!
     
  3. dert

    dert Master of the Pit

    Usually go heavier, but ran out...backup was in the house and I had porky hands preping in the garage...

    It'll be fine, I hit the interior as well as Costco here only sells boneless...
     
  4. dert

    dert Master of the Pit

    Should be done by 8:30 in the morning...going to the Minnesota Brewer's Guild Autumn Brew Fest and needed some lunch before for us and the kids...and grandma/pa love it...good trade for babysitting.
     
    Last edited: Sep 26, 2014
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Why in a pan?

    Just wondering.
     
  6. dert

    dert Master of the Pit

    Left unattended overnight it'll overflow my catch pan below and stain my paver driveway...

    Have done it in the past and works fine.
     
  7. dert

    dert Master of the Pit

    Two hours in...



     
  8. dert

    dert Master of the Pit

    Internal temp 77*F.
     
  9. dert

    dert Master of the Pit

    8:30 this morning...





     
  10. dert

    dert Master of the Pit

    Up to 182*F, bumped the temp to 250 to finsh them off..
     
  11. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Those look excellent! The kids are gonna be begging to stay with Grandpa if you feed them that well!
    By the way, save the pan juice. I pour it in a bowl and put it in the fridge for a couple hours til the fat solidifies. Then it can be removed and saved for things like tamales or anywhere seasoned fat might come in handy. The remaining juices I usually strain and reduce and add to a thin Carolina style finishing sauce. It adds a lot of flavor back into the pulled pork.
     
    Last edited: Sep 27, 2014
  12. dert

    dert Master of the Pit

    Sounds good, MD boat bum!

    What do you think...some vinegar, brown sugar to the defatted liquid?
     
  13. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Any finishing sauce will work, but the simpler the better in order to not obliterate the flavors of the pan juices. I'd say some vinegar and brown sugar would work just fine. Just use your nose and taster. If the vinegar flavor is too strong for you you can cut it with apple juice, beer, ginger ale or whatever you have on hand.
     
  14. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Here's Chef Jimmy's finishing sauce. I don't think he'd mind me posting it here, folks seem to love it.

    JJ's Finishing Sauce

    2C Apple Cider Vinegar
    2T Worcestershire Sauce or more to taste
    1/4C Brown Sugar
    1T Smoked Paprika
    2 tsp Granulated Garlic
    2 tsp Granulated Onion
    2 tsp Fine Grind Black Pepper
    1 tsp Celery Salt
    1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.
    1/2 tsp Grnd Allspice
     
  15. akdutchguy

    akdutchguy Meat Mopper

    Looks nice. Now I'm hungry. Might fire up the smoker and work on the 20 lb shoulder


    Sent from my iPhone using Tapatalk
     
  16. dert

    dert Master of the Pit

    Some pics of the finished product...









     
    Last edited: Sep 28, 2014
  17. dert

    dert Master of the Pit

    Here my tin foil trivets are...

     
  18. dert

    dert Master of the Pit

     
  19. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Dert, Looks like a real winner ! Nice job .
     
  20. dert

    dert Master of the Pit

    Hit the leftovers with some finishing sauce...brown sugar, cider vinegar, creole seasoning and the defatted drippings...

    Of course I didn't have time to do this the day I made it...:devil::devil::th_crybaby2:



    Three packs for the freezer:

     
    Last edited: Oct 1, 2014

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