Butt Foil w/ honey, anyone done it?

[HHYak]

I have a butt to do soon for a party, and for some reason I got to thinking about adding honey to the top of the butt along with my wooshy/Apple Juice mixture when I foil it, just like I do on ribs. I am going to be rubbing with a modified version of Billbow's rub with half the normal paprika. Has anyone tried doing this? I wonder if its worth trying or if I would just end up wasting honey...

 

[smokin peachey]

I have done it and it turns out good. Adds a nice sweetness to the pork. Just don’t over do it.

 

[HHYak]

Thanks for the heads up, it sounds good. I think I might try it. I was thinking of using a # type pattern or like syrup on a pancake (reasonable adult, not my 9 year old). Does that sound about right?

 

[smokin peachey]

Thanks for the heads up, it sounds good. I think I might try it. I was thinking of using a # type pattern or like syrup on a pancake (reasonable adult, not my 9 year old). Does that sound about right?

That sounds good. Make sure you post some pics for us. We like pics.

 

[smokininidaho]

Done it with ribs, not a butt. Sounds like a good idea though.

 

[HHYak]

I just wrapped it after 12.5 hours, put apple juice and wooshy on the bottom with some honey drizzled on the top. I was too tired to get pics, we will see how it goes.

 

[chef jimmyj]

The first Foil Juice I made, for Ribs or Butts, used Honey...JJ

Foiling Juice

For each Rack of Ribs Combine:

1T Pork Rub, yours
1/2 Stick Butter
1/2C Honey... Cane Syrup... or Dark Corn Syrup.
1/4C Apple Cider...or Juice
1T Molasses

Optional: 2T Apple Cider Vinegar. (RECOMMENDED )!
Other, Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.

Simmer until a syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

 

[smokin peachey]

When I foyal butts I always put them in a foyal pan and add equal parts apple juice and ACV with a splash of honey and a half stick of butter per butt. Cover with foyal I always add the collected juices back into the meat after pulling.

 

[HHYak]

The first Foil Juice I made, for Ribs or Butts, used Honey...JJ

Thanks for the heads up on this! I am definitely going to be trying this soon!

When I foyal butts I always put them in a foyal pan and add equal parts apple juice and ACV with a splash of honey and a half stick of butter per butt. Cover with foyal I always add the collected juices back into the meat after pulling.

Gotta try this too!