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Mini Butt & Cabbage

bass

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So its August 1. Jerry's Birthday, Rock On !

So I've got some tunes on and and I'm smoking a small bone in pork butt (about 4 lbs). following Jeff Phillps' recent suggestion of using BBQ sauce for the wetting agent to help the rub stick and have the butt fat cap down in a baking dish.
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Just after putting the butt on the WSM I set to work on the cabbage. Cored it, cut up 1/2 a wheel of Gouda and stuffed the innards with the Gouda, some butter, some of
Jeff's original rub and some garlic and onion seasoning 'cause they were handy and thought it would go good with the cabbage.

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Now for the good part, because everything is better with bacon.
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To Be Continued.....
 

flatbroke

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Looks good. Usually put tin foil on top. Never tried bacon stuffed plug
 

SmokinAl

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Dang that sure looks good so far!
Looking forward to the finale!
Al
 

jcam222

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Man I swear I posted in this thread earlier lol. That cabbage is awesome idea. I’m dying to see the finish.
 

bass

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Joined Apr 27, 2013
All in all turned out pretty good. The pork roast was on the WSM for about 6 hours at 225 from 9 to 3; she did the stall for about 2 hrs, stubbornly clinging to 160 deg. I was getting hungry so I bumped the cooker to 250, threw a few more coals in and went and mowed the lawn. I use standard kingsford in the blue & white bag. Its a constant fuel that burns predictably, and by keeping that constant I find that things are easier to manage. This smoke I used hickory chunks, although my go to is typically apple. I thought the cabbage might benefit from the stronger hickory flavor. Cabbage didnt go on until around 11 am and was on the smoker about 5 hours.

By 5:40 or so we were up to nearly 180 so I pulled it off the grill for a rest time while I cooked the corn.

Pork turned out very good. The cabbage was a worthy experiment, but I'll probably change up the seasonings next time. Maybe core it out a bit more, some vidalia onion, fresh black pepper and possibly a different cheese.

Here's some completed pix. Still working on how to upload a flavor. :)

Here's the cabbage 2 hours in.
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Another of the cabbage. I let it rest on the counter about 15 minutes so the cheese wouldn't make a mess when I cut it.

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Here's the cabbage plated on a platter for serving.
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The pork was tender, juicy and delicious. I definitely like placing the pork in a tray rather than on the grates.

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Dig in !
 

bass

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Man I swear I posted in this thread earlier lol. That cabbage is awesome idea. I’m dying to see the finish.
I have to give props on the cabbage idea to one of my co-workers, Kris. but I'm gonna tweak it a little next time.
 

chopsaw

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Nice work . Had a buddy that did stuffed cabbage like that . Good stuff .
 

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