Thanks Guys!
Yep, it was crawling along at 10 PM here. 197°
I had to get some sleep for a 03:30 gittie up.
So I opened the MES for the first and only time in 12 hours.
The whole back yard was filled with this wonderful aroma, and promised good things to come.
I pawed at the crusty hunk of Boston Butt residing in the smoker on a center shelf.
The shredder just slipped right through the bark into soft, done meat....
Oh Yeah! Time to pull it and take it in to see what I had. Not was I disappointed either!
I put it into one of the biggest bowls we have that has a lid. And began clawing at it. My little buddy was staring up at me with the biggest eyes, his nose had been waiting since the morning for some Butt to chew. (Which is a stretch being as he is toothless.)
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I began clawing at it, not really knowing how to break it down, and looking for the bone.
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Found it and lifted it out of the hunk of steaming pork. Yep, it came out that clean. Gave me real joy at "Fall off the Bone" wonderful.
So I tried to figure out how to claw the bark and meat into a pile of shredded Pork.
Turned out like this:
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I added the whole batch of the finishing sauce you linked for me Chile. It tasted so good, I just took the top off my squeeze bottle and dumped it in. Then with food service gloves, massaged it in and around between hollerin Ow!
That was some hot Butt!
So I have my clean up at the MES to take care of this morning, and the packaging of the Butt for later, but of course holding some for today.
I like it fine like it is. But we'll see how it is with some additional BBQ Sauce added.
For my first Boston Butt I have to say I am very pleased with how it came out, how easy it was to do, and how I just dove in without much prep.
I did rinse it after taking the packaging off, and final rinsed it with our filtered water from our reverse osmosis water system. I left it at that, and set it on a rack and mat for the smoker.
I have my rub I like, and simply gave the butt a good coating all over. Then poked the ThermoPro meat probe in the middle. Ready to slide the rack in and start cookin.
After putting the rack and Boston Butt in the MES, and mounting the external probe to the rack, I closed the MES set for 225° and never opened it again.
I fired up my
AMNPS with one row of Applewood pellets in it (Treager Brand). Approximately 4 hours of smoke. I read here that many like the flavor of Applewood Smoke, and maybe my stand on Hickory is a bit to strong for others. So I'm trying to get a more subtle smoke finish. And I do believe it worked.
I like it, the dog was nuts for it (I finally gave him some in a small bowl), and even the wife liked it. And she isn't much for smoked stuff. So I'll take it, I'll take that approval.
Learned some with this, and always seem to learn more with each Smoke.
I think Tom has a good idea in starting a big hunk like this around Midnight, then bumping up the heat the next morning. Sorry Tom, I couldn't reach your 205° magic temperature. After 12 hours, with a delivery to do at 5 AM, I had to call the game early. Future Butts will afford me more time and planning.
Chile's lead to that finishing sauce gives the pulled pork a wonderful, mild flavor that just wakes it up as it melts away in your mouth. And it didn't add any heat in my estimation, just does what it sez, Finishing the Pulled Pork, with a delightful flavor.
Edit In: The Wife sez today it is a bit spicy and hot for her tastes. But that it is very good. :rolleyes::D
I'm betting that after setting overnight in the fridge to let the flavors all marry there is some Prime Piggy to enjoy today.
I'm looking forward to taste-testing with some BBQ sauces today to see what delights await this prime Butt.
If there was any disappointments to note from me, it would
only be
one. I wish I'd grabbed a bigger Butt!
Next time, I'll be bolder and more confident. After all, grabbing these Butts won't ever get me into a "Me, Too!" situation. ;)
....what an adventure in Good Tastes! :D
