First Butt - advice appreciated

[papa chubby]

More particularly regarding a mop and a finishing sauce.

8 lber. Been on for about 1.5 hours at a steady 225.

 

[bbqgoddess]

My sauce is easy tried and true.

2 cups cider vinager
3 tbl brown sugar
1 tbl salt
1 tbl red pepper flakes

you can take that and build from there, Richtee has another easy one with burbon...

 

[richtee]

Hia Papa... here's my mop...more or less:

.5 cup cider vinegar
.5 cup bourbon
A small amount of water
1 Tbsp onion powder
2 Tbsp brown sugar
1 Tbsp Kosher
1 Tbsp CBP
1 Tbsp Smitty's or...crushed red pepper
1 Tbsp butter

Heat all together excepting the bourbon at a low simmer for a few min..cool and add bourbon.

 

[richtee]

oops...and you can use something just like that for a finish sauce...just de-fat the drippings and add it into the sauce...YUM!

 

[pineywoods]

I spritz and keep it simple 3 parts apple or cherry juice to one part booze usually Captain Morgans Spiced Rum and spritz every hour after the first 2 hours. For a finishing sauce I use the one TH gave you the link to


Good luck on your smoke

 

[papa chubby]

any advice on how to "hand pull" meat that's 165 degrees?

I mean, I hand pull pork all the time but, that's just because the Mrs. doesn't always give me the attention that I deserve.

 

[pineywoods]

LOL I usually use two forks although some people have bought "bear claws" which seem to work very well. I must admit when I did the six butts last week after I took them out of the cooler I let them cool before hand pulling them with my fingers

 

[ibsmoking]

Hey Papa most fokes run the inter. temp up to about 190 - 200 for best pulling.

 

[keith54]

I smoked a butt for pulled porkThursday. Used Jeff's rub and it turn out really good..nice and moist...nice flavor. Worth the price....check it out sometime.

 

[papa chubby]

will do - good tip there - i'da never thunk it.

 

[pineywoods]

Yea take it to 200-205* then rest it in a cooler foiled and wrapped in a towel for an hour or more for the juices to redistribute then pull sorry I thought earlier you were talikng about 165* after it cooled a bit. 165* is when I usually wrap it in foil after spritzing well then back into the smoker till 200-205*

 

[flyin'illini]

Papa -- Welcome to the SMF. After you following the advice already given, you can use a couple of salad forks to 'pull' the warm meat apart. Separating the fat from the meat you need your hands but as you said it is warm. I bought insulated food gloves and those get too slimy quickly but they can help with the bigger chunks. Those thin gloves help too as I really use only those now. Good luck.