2nd pork butt

[short smoke]

2nd time doing a pork butt. This time cooking for a few extras. Got my butt up early from the refrigerator and on the smoker by 530am. 2 things I did different this time was, injected and rubbed day before & got it on the smoker earlier. Plan on cooking it to at least 200° this time if not little bit more and pulling. Not sure if I waited long enough last time to pull. How long should I let it rest before pulling? Got people watching now that might brag about this good or bad lol.Any other suggestions for me smokers?

 

[short smoke]

20170409_051735.jpg

• short smoke
• Apr 9, 2017

pre smoke (took out of the pan when put on the smoker )

 

[tropics]

I let them rest till I feel comfortable with not burning my hands.Check out the finishing sauces in the search

Richie

 

[SmokinAl]

Same as Richie.

Half hour rest is plenty.

I use SoFlaQ'uers finishing sauce.

This is a must IMHO!

SoFlaQ’uers finishing sauce

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.

Personally, I eat it just like that, but your guests can add whatever "Q sauce they prefer once it's on their plates or bun!

Good luck!

Al

 

[short smoke]

Thanks all, I don't have any of that cajun seasoning but the rest I will mix up. That recipe sounds really good.

 

[GaryHibbert]

Yep. What Richie and Al said. That finishing sauce is my go to, but since Miss Linda prefers her PP without sauce I just put the bottle on the table. I squirt sone on mine just before adding the slaw to the sammie.

If necessary you can just use any cajun seasoning when you make up the sauce.

Gary

 

[short smoke]

Yep. What Richie and Al said. That finishing sauce is my go to, but since Miss Linda prefers her PP without sauce I just put the bottle on the table. I squirt sone on mine just before adding the slaw to the sammie.

If necessary you can just use any cajun seasoning when you make up the sauce.

Gary

Thanks gary, I will try it out. I am going to pickup some cajun seasoning next time I am out or try to find this type. I love so creol stuff so it probably wouldn't hurt to have that in my arsenal.

 

[short smoke]

20170409_175956.jpg

• short smoke
• Apr 9, 2017

finished product 202 degrees get in my belly.

 

[hardcookin]

20170409_175956.jpg

• short smoke
• Apr 9, 2017

finished product 202 degrees get in my belly.

Looks good! Thumbs Up

 

[crazymoon]

SS, looks good , did you try a finishing sauce ?

 

[short smoke]

SS, looks good , did you try a finishing sauce ?

I found one that had cider vinegar, brown sugar, ketchup, mustard,black pepper,salthough and cayenne. And one I found here minus the cajun seasoning. Both were good makes a difference in the meat. Soooooo good