BD's Butt with Home Made Buns

Discussion in 'Pork' started by bdskelly, Mar 8, 2015.

  1. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    The kids are coming over today and phoned me yesterday on the Menu request.  "Dad, how about pulled pork tacos and sandwiches?" Sure kids... No problem... So I zipped to the store and found a nice 10 pounder. Back home, I gave it a wash and trimmed of the loose bits. 


    I injected this pig with Butchers Pork injection mix. I'm a big fan of all Butchers products. I am switching the rub to a spicy garlic. ( I usually use Jeffs on all of my pork.)  I put the butt in the smoker at 220 degrees at 8pm.


    At 8am the next morning the Butt has an internal temp if 169.  Still a ways to go so I think I'll make some buns for those that prefer sammies over tacos. 


    BD Makes Buns 

    STUFF YOU NEED
    • 1 cup warm water
    • 2 tablespoons  VERY SOFT salted butter
    • 1 large egg beaten
    • 3 1/2 cups All Purpose Flour
    • 1/4 cup white sugar
    • 1  teaspoons salt
    • 1 tablespoon dry yeast. 
    In a bowl add the sugar in the water mix well and then add the yeast. Give the mixture time to turn foamy and creamy. Add the remaining ingredients. Place in a mixer and add flour one cup at a time.


    After mixing form a ball and place in an oiled bowl cover with a wet towel and allow to rise in a warm place for 2 hours or until doubled. 


    After 2 hours, lightly deflate the dough. Cut it into 8 equal portions and roll in a ball. 


    Press the ball of dough onto a well greased baking sheet to about 3" diameter.  Allow the to rise again for 30 to 45 minutes. 


    Brush the tops with a bit of melted butter. Bake them in a preheated oven at 375 for 15-18 minutes.


    Place those great smelling hot buns on a wire rack to cool. I like to use an electric knife to cut bread. ...because I am lazy...

    • Okay... With the buns out of the way I need to go check my butt. ( Insert joke  here about me not being able to find my butt with both hands) 
    I'll check back with you in a bit... I think I deserve a brewski... b
     
    Last edited: Mar 11, 2015
  2. Brian

    That is going to be some good stuff. Oh I checked out your buns and all looks good[​IMG].

    [​IMG]

    Happy smoken.

    David
     
  3. b-one

    b-one Smoking Guru OTBS Member

    Pp tacos sound relish! Hopefully there will be tasty toppings!
     
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I changed my Buns from 8 to 12, and may even go to 16 next time.  Folks have one and its so good they just gotta have another, their eyes are bigger than their stomach. Half a sandwich is left. I don't mind the bread, but I have other things I like to do with left over PP.  LOL..... so with a smaller bun if they want to eat 3, or 4 its cool, but theres a lot less potential waste with smaller buns.

    I think maybe it was SQWIB who told me that first......

    Nice looking butt, and you cheat! A dough hook!

    Great looking job so far Brian.
     
  5. welshrarebit

    welshrarebit Master of the Pit

    Looking good there big B!!!

    You aren't by chance visiting your cousin in Hawaii??? 😎
     
  6. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    GREAT idea Kev... PP Sliders!!!  Next time for sure.  We are at 189 and holding...  Think I'll pull it at 6 more degrees. The natives are restless . As for me I'll just have another Miller. What going on down there brother? b

    BTW. The Houma fishing trip now turned out to be a Destin fishing trip. So you're off the hook. ...Now I just need to find a Floridian to invite fishing so he will clean my fish! 

    b
     
  7. woodcutter

    woodcutter Master of the Pit OTBS Member

    Fresh everything is the best! Great looking buns!
     
  8. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    And the big ol' platter o pulled pork. 


    And, I'd say that the garlic rub was an awesome change. Not as sweet but still great flavor.

    b
     
    Last edited: Mar 8, 2015
    gary s likes this.
  9. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thanks for stopping by David. I appreciate the kind words. 
     
  10. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    We use slaw to top those soft tacos. ..And the sammies as well!  Thank you B
     
  11. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Today I cooked the Butt without the pineapple juice and coconut milk. ( My favorite PP ingredients).  Its cold here in Texas cousin. Wish I were there! b    
     
  12. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thank you my friend. b
     
  13. aceoky

    aceoky Smoking Fanatic

    It all looks great, those rolls are amazing IMO !
     
  14. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thank you!  The rolls went first!  LOL
     
  15. aceoky

    aceoky Smoking Fanatic

    Thank  you for sharing with us! They'd not last long around me I'm sure!
     
  16. Nice Brian, looks great I know it is good      [​IMG]

    Gary
     
  17. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Your family's very fortunate to have somebody who goes the extra mile to provide them with a delicious made entirely from scratch meal!! Everything looks fantastic.
     
  18. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thanks for the points Gary.  Hope things are warming up on your side of the state. b
     
  19. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thank you my friend.  But I am indeed the lucky one to have such a great family. 
     
  20. Just rainy and wet mid 40's

    gary
     

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