Butt Old School, Foamheart

Busy day, jelly and red beans and rice, friend brought over some special okra, and of course I had a butt out for tomorrow. Last night I salt and peppered and wrapped it up. This evening I took it out, re-rubbed, and added a bit of brown sugar. I figure the sugar's purpose is to liquify, caramelize, and become that hard candy shell, like a pork M&M. Nothing else, just salt and pepper.

220 degrees, full AMPS with apple (and that smell drew the neighbors over like flys), ending with hickory. Low and slow, 9lber, estimating tomorrow abetween 1 and 3 PM.

Been a busy day, sorry thats the picture. Will try and do better tomorrow.

 

Some more juicy pictures with no staples in the middle of the pictures.

Removed from the smoker at 10:30AM, Smoker was at 220 degrees, butt IT was 205. I checked it a 7:30 last night and didn't worry about it again. You have to love electric smokers and RF controls

I wish I had weighed this Butt, I have never seen so much fluid in my life as was what was in the smoker this morning. It was totally amazing. The collagen spider webs were hanging everywhere. Last time I did fat cap down, cause I forgot. This time it was cap up.

Amazing amount of meat here and it melts in your hand on the way to your mouth! BTW Again, I would like to thank Chef JJ for sharing his amazing finishing sauce, without his sauce its just string meat. Chef JJ moves it to amazing.

It melts in your hand on the way to your mouth, its the anti-M&M analogy

Remember I mentioned the fat cap? I consider this to be the cooks share..... OMG that's good stuff Maynard!

I always wait after cooking to plate, because the time in the finishing sauce is needed to turn good pork into ambrosia from the Gods.

I will take some more pictures tonight when its served.

 

Mmmmmmm............. Supper!

BBQ'd pulled pork on a buttered baked potato,

Red beans & rice (andouille and bacon trim),

Fried Okra of an Alabama color,

AND fresh corn on the cob.

And I apologize, it is kinda shity to show off  like this. (I even put it on the good family china)

I am sorry. But I will fix ya a plate.

 

Thank you sir, and I think the plate is imported from Tennessee from the Walmart Service Center. That is why we don't just use it everyday.

Thank you sir, Compliments although not required are always appreciated, especially from the wizened Guru's

Thanks Todd, I wasn't expecting some well defined with just salt/pepper/and brown sugar. But that is all that is left of the fat cap. You know you shouldn't pig out on it, but it is just good!! Its all gone and I didn't share!

Thank you guys for the kind words and coming by to see how I am doing. Its really nice.

 

Thank M'Lady, after seeing your skills, I am humbled. Red Beans & Rice are a Louisiana Monday lunch special at every greasy spoon. That was just left over from Yesterday, but don't you find  that any pot of beans you can make last two days are better the second day?

Thank ye Thank ye..... Like your name, cousin has some good lookin red healers over in NM. Folks just don't understand how smart a working cowdog is, and tuff too! Everyone has the blues but the reds, especially the rust reds are kinda hard to come by. Nice to meet ya sir.

 

LOL..I just knew you were fixin to say, "Not only can he herd 'em and catch the best one, but he brings it home plucked and ready to cook!".

 

Thanks, just hard to go wrong with butts. Its the original walk away from smoke.

Thank ye thank ye...... I bet those folks of yours already know your BBQ's pulled pork sandwichs. Always a mover when butts are cheap.... Oh wait, cheap butts You are now making sausage, I forgot!  Even bigger crowd pleaser. Those green onion of your the other day made me wonder why I had not had any in a long time.

<Turns head back and checks his back side>

So you don't think these shorts make my butt look big? ROFLMAO

Thanks C, I do appreciate it, wish ya coulda tryed one, the baked tater w BBQ's pork is just the best platform I have found to eat it.