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Butts and chuck with alot of qview to come

Discussion in 'Grilling Pork' started by johntroxel, Aug 18, 2010.

  1. johntroxel

    johntroxel Fire Starter

    Wohooo, new camera!!

    Ok, so I have a small cooking job and leftovers will be used for my sons birthday party on Sat.  I have 3 butts averaging 8lb each and then a 10 lb chuck.  Here are the pics, I will be starting them at 8am tomorrow and will have a lot of pics coming at different stages on the cook.

  2. johntroxel

    johntroxel Fire Starter

    The beef is trimmed and has mustard and then Montreal Steak Seasoning on it.  The pork has a home made rub of kosher salt, pepper, garlic and onion powder, and Old Bay Seasoning.  The green stuff on top is Grace's Jamacian Mild Jerk Rub.  The stuff is awesome and would have been the only thing on it if I would have had enough, but my shipment won't be in until Friday.

    The pork will be pulled and finished with Soflaquer's sauce and I the beef will be pulled and I am not sure what I will add to it if anything.  I was thinking maybe just a small amount of Au Jus.  Any suggestions?  It will not be any barbeque sauces, but I am open to ideas.
  3. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    So please tell me about that jerk rub - I have one you can make if you are interested - I used to be hooked on one from Busha Browns and it was really good but I found one that we make for chicken and pork that we are pretty happy with - need to kick up the heat a bit for us but great flavor- I am interested in yours


  4. johntroxel

    johntroxel Fire Starter

  5. tom37

    tom37 Master of the Pit OTBS Member SMF Premier Member

    Looks great,

    Congrats to your son, sat is a great day for a party. I'll be right along side ya for the party business.

    Thanks for sharing the pics
  6. johntroxel

    johntroxel Fire Starter

    Ok, here is how things looked loaded up this morning, and then again 3 hours in after I moved them around a bit.  She is a full load.

  7. new2que

    new2que Meat Mopper

    wow! looks great!  Are you doing any spritzing of any type to get a bark?  Whatever you're doing looks great, keep up the great qview!
  8. johntroxel

    johntroxel Fire Starter

    I am now spritzing every hour with half apple juice half Amaretto.  I was at football practice for 3 hours before so I was not able to spritz at all before the pictures.
  9. new2que

    new2que Meat Mopper

    Sounds great! Don't forget some libations for yourself! Every hour on the hour!
  10. lucky13

    lucky13 Smoke Blower

     Boy, I must be an overachiever, an hour is a looooooong time!![​IMG]
  11. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Looking good so far!
  12. johntroxel

    johntroxel Fire Starter

    7 Hours in.[​IMG]
  13. lucky13

    lucky13 Smoke Blower

  14. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Looking Awesome so far!

    And it can only get better!

  15. sqwib

    sqwib Smoking Guru OTBS Member

    Looking good

    ...hey whats in the box, another smoker[​IMG]
  16. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    I saw this thread yesterday and thought I would check back but I got hung up. But you are doing a fine job so far with the butts.
  17. johntroxel

    johntroxel Fire Starter

    Nah, the other box is LTD.  I have at least one of those in my garage every week. :(

    They are foiled at the moment and will be working there way up to 205.  I will get pics after I cooler it for 2 hours before and after I pull it.  I cant wait to give it a test try.
  18. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    hey john we get the grace products on shelf at the grocery,   love the stuff try the jerk seasonins  it makes a great rub  also if you like heat try the hot jerk seasoning its very good   we especially love it on wings
  19. johntroxel

    johntroxel Fire Starter

    Well here is the finished product.  They all turned out awesome after cooking for 13 hours.  They were all within 5 degrees of each other so I just too them all off at the same time.  I let them rest about 1 hour, and then the wife and my son were naggin at me because they wanted to try some.  Both turned out super moist and had good flavor.  I think I may have preferred just a bit more bark though.  I used 2 serverings of Soflaquer's finishing sauce and maybe could have used a bit more.  I think for rewarming tomorrow I am going to have some ready to go just in case it dries out a bit.  It also needs just a bit of salt.

    The beef ended up very good also, I really like the flavor you get from the Montreal Steak Seasoning.  I have not added any sauce to it at all, but may have a little au jus ready just in case it dries out when I rewarm.  My wife and son thought both were awesome.  Here are the pics.

    Bearcarver likes this.
  20. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member


    It all looks PERFECT !  [​IMG]

    Thumbs to ya,