Dr Pepper Butt

[smokininidaho]

Boston Butts on sale at local grocer $1.28 lb. Gonna celebrate spring with some pulled pork! 7 pounder, seasoned with Chupacabra rub and injected with cherry dr pepper. Rubbed it down and vac sealed for 12 hours, then injected and put on the Akorn with just some hardwood lump as wife doesn't care for too much smoke. One of the best butts I ever made was injected with the cherry dr pepper, get some more pics up later if I get the chance.

 

[zwiller]

Welcome to team injection!

 

[chopsaw]

Looks great so far .

 

[TNJAKE]

Gonna be good. Waiting for the finish

 

[jmusser]

That sounds like a pretty tasty injection. Never thought of that one. Can't wait to see the results.

 

[Paulie Walnuts 440]

Sounds yummy

 

[smokininidaho]

7 hours in at 230-240 degrees and butt temp is 173 as it just passed the stall. Looking good so far.

 

[smokininidaho]

14 hours for a 7lb butt. Came out pretty tasty, best of all wife loved it. Having it with homemade slaw and fresh onion buns.

 

[DRKsmoking]

pretty tasty, best of all wife loved it.

That makes it so much better, and it looks great
David

 

[chef jimmyj]

That looks great! I like your injection idea. I came up with this Finishing Sauce a couple of years ago. Gives a similar flavor profile...JJ

POP Sauce

2C Cola or other Soda/Pop
1/2C Apple Cider Vinegar
2T Rub, whatever's on the meat.
1T Mustard
1T Molasses
1T Colgin Hickory Liquid Smoke (optional)

Add all to a pot and bring to a simmer, for 5 minutes.

For Finishing Sauce, keep warm and add to meat.

For Marinade or Injection, cool for 30 minutes the refrigerate until cold.

Marinate or Inject meat and rest overnight.

For Glaze, reduce over low heat until syrupy. Brush over grilling meat and caramelize.

Enough for one average butt.

 

[chopsaw]

Nice work , looks great .