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Pork-a-palooza!! (It's a Pac. NW thing.....)

jirodriguez

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So after watching all the country style ribs posts decided to toss a few on myself..... and since the WSM has 2 racks I had to put something on the other rack..... and what goes better with pork, than MORE pork!
  So I tossed a 7 lb. pork butt on the bottom rack.

Fist the prep - the rub started with just some Bad Byrons Butt Rub and some brown sugar, then added some Old Bay, Allspice, Paprika, and Cayenne powder..... my motto on flavor - "Go big or go home!"





OK... so a while back when Bear did his CSR's there was some discussion of the various differant types of CSR's from region to region. Here in the Pacific NW this is what CSR's look like - very similar to a sliced pork butt.... as you can see they look a lot alike.





OK... everybody gets dusted with some rub and into a 3 gallon ziploc for the night to get all happy and stuff.....


CSR's go in first.......



.... then the butt.



Next morning the butt was first up to the sacraficial WSM alter.






Fast forward about 3 hrs. and it's time to put the CSR's on, they will be dinner tonight..... and a gratuity shot of the pork butt.





After about 2-1/2 hrs. decided to wrap the CSR's in some foil and also got another shot of the butt......





(mmmmmmm..... now that is a "juicy" looking butt!)


CSR's taken out of the foil after about 1-1/2 hrs, back on the rack, and time for a little sauce.




.... let them go another hour with the sauce, then pulled them to rest for a bit..... minus the one that the dogs and I "tested"






..... and last, but not least the $$ shot! Plated up with some home mad mac and cheese and some steamed carrots in a butter sauce.




..... still waiting on the butt to finish up. Got it on around 10:30 this morning, its 7:00 now, and the WSM is chugging along at 220°, super steady. Figure another 3 or 4 hrs......
 

realtorterry

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Not much for CSR'S myself but your right all these post make me want to try them again
 

ravanelli

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Nice smoke, looks like a real nice glaze there.  I agree that CSRs here in the NW are great. You get the flavor of pork butt in about half the time!
 

jirodriguez

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OK, OK.... not to toot my own horn (to much
)..... but this is the best dang butt I have ever done so far! I found that perfect balance between tenderness, moisture, and edible bark with lots of flavor. So I foiled at 160° like a lot of folks do, but I wanted some bark to, so when the internal temp got to 190° I pulled it back out of the foil and took the temp up to 250° in the smoking chamber. It immediatly dropped back to 185° internal temp., so I let it ride unwrapped for another 4 hrs. to 201° internal temp. The end result was spectacular..... and here are the pics!









I don't know about you, but that last pic is just plain ol' pork overload!
 

thebarbequeen

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Looks like you're back in the game! That is one big bunch of beautiful Q there! 
  Had to laugh at your post title - I used to call my summer rib-fests "Rib-a-pa-looza".  I'll be driving thru portland tomorrow,  I'll be sure to look for your TBS and wave!
 

jirodriguez

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Looks like you're back in the game! That is one big bunch of beautiful Q there! 
  Had to laugh at your post title - I used to call my summer rib-fests "Rib-a-pa-looza".  I'll be driving thru portland tomorrow,  I'll be sure to look for your TBS and wave!
Just follow the smell of smoke!


When you get 1 exit south of Hwy 217 turn to your right and wave.... you will be really close to my work.... lol.
 

SmokinAl

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Looks great Johnny, That PP was so juicy looking I think my computer screen is leaking!
 

jirodriguez

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Thanks for all the good comments
..... I'm still burping pork the next morning.... lol.
 

scarbelly

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Great job Johnny - I love the CSR's. Did about 5# last week and gonna use the leftovers in a stir fry tonite.
 

nwdave

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Obviously you're back on your game.  Great way to kick off the smoking scene down south.  Unfortunately for us, you've set the bar pretty darn high.
 

gotarace

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Wow what a great looking pork fest...That pulled pork is text book perfect. Those csr look mighty tasty also. The csr you get there look just like the ones cut here in the Midwest. Glad your doing well after all you have been through.
 

jirodriguez

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Thank you all! It really was some of the best pork I have been able to produce as of yet.... really hope I can duplicate the results down the road.... lol.
 

hmcm

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Pork a palooza is right!!!  Way to go man!  Now I'm hungry!

 

tyotrain

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Man O Man that is some great looking Q you have there.. sure looks tasty nice job
 

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