First pork butt

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OldSmoke

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Sep 5, 2020
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Oregon
Mrs. Smoke loves pulled pork. The butcher shop was able to cut a nice 3.5 pound piece for me to try out.

The night before I made some sauce based on Jeff’s recipe. I add a quarter cup of bourbon and love it. It tastes best if made the night before and allow the flavors to meld.

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I did a hybrid smoker/oven approach based on a recipe from Jeff. I seasoned it and let it set overnight. I set the smoker to 225, loaded it with hickory the next morning, and let it run for five hours.

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After five hours it had a nice bark on it so I pulled it, put it in a foil pan, poured some bourbon in the pan and covered it with foil. I then moved it to the oven at 325 for another three hours. I pulled it with an IT of 208, wrapped it in foil, then in a towel, and into a cooler for two more hours. The drippings from the tray went into a jar for later use.

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It came out great! It is moist, has the right amount of smoke, and the steam from the bourbon left a nice flavor. It pulled really easy and tastes great! Mrs. Smoke is very happy!
 
We made sandwiches tonight with jalapeños and coleslaw on toasted buns. Added a little sauce to the meat and served. Really, really good.

I’m thinking that the best way to freeze the leftovers is without sauce. And then add fresh sauce after thawing.
 
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I’m thinking that the best way to freeze the leftovers is without sauce. And then add fresh sauce after thawing.
yes that is a very good plan. I usually make 2 butts at a time. the start to finished product weight is significant - sometimes yielding about 50-60% of the initial raw butt weight. theres just two of us here, but I grab the two pack from Costco at about 16-18 LB smokem, then vac seal and freeze in 1LB packs. works great. PP is great for tacos, mac and cheese - you name it!
 
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If I still lived in Seattle we may have a problem?
We made sandwiches tonight with jalapeños and coleslaw on toasted buns. Added a little sauce to the meat and served. Really, really good.

I’m thinking that the best way to freeze the leftovers is without sauce. And then add fresh sauce after thawing.
I don't "sauce" my leftovers for freezing. I share most of my product and the locals are not up to my 'sauce" level.
I do collect fat and meat drippings to add in the bag for vac packing.
 
If I still lived in Seattle we may have a problem?

Nah, we’d just get together for dinner. I’ve missed going to Jack’s this year!

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I‘ve been sharing a lot of what I make so I can learn and make more. People are asking for more so I must be getting better.
 
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