Pork Butt ~ Foamheart

[foamheart]

LOL.... Boston butt and its low and slow so I can relax.



Boston butt, cleaned, dried, rubbed and in the reefer to do a little absorption of spices and dehydration.



Into the preheated (leftover smoke) smoker @200 to 210 degrees. I did say low & slow.



A lot of fat there. But doesn't it look like that bakery bread that has cheese stuffed down in it? Btw I think that was about 6 hours into the smoke.



14 more hours and that fat cap is crispy covered in cooked on spices with a soft liquid filled center. Yes, I know..... just like the good candy/ LOL!!



And then it was pulled. Very very juicy, tender, and just a little bland. Then I remembers JJ's famous Finishing Sauce. I always keep a squirt bottle of it in the reefer. Oh oh..... I forgot my Sister took it home with her, I mean I knew I could make more and just forgot it.

So I was out of cabbage for slaw and apple juice too, but did what I could. I ran out motivation at that point, I needed a nap..... LOL I'll try and make some buns tomorrow.

Its delicious pulled pork, and a FYI it will be better tomorrow with the Faux finishing sauce absorbed. So maybe tomorrow. Maybe it will quit raining, ucky weather. I also have a slab of cured jalapeno sowbelly, AND a piece of cured loin for Canadian or back bacon.

Re-charge and start again tomorrow. Now I am thinking of making pretzel buns, wonder how that would be with pulled pork sammies??

 

[Central PA Cowboy]

Looks good foamheart

Make up those pretzel rolls and take pics.

 

[foamheart]

Looks good foamheart

Make up those pretzel rolls and take pics.

I hate to go too far out there on that limb when I don't have all the normal support. No slaw, no proper finishing sauce, and then changing breads.... We'll see, I have been wanting pretzels anyway.

 

[jcam222]

Looks good. I’m looking forward to your jalapeño bacon post. I’ve got about 20 lbs. of buckboard and a large loin brining now to restock freezer. Next batch I want to try a jalapeño batch.

 

[tropics]

Kevin it does look like a nice loaf of bread.Nice job on the smoke LIKES
Richie

 

[SmokinAl]

Looks great Kevin & pretzel buns go great with PP!
Al

 

[gmc2003]

Looks like a fine butt Kevin, and the pretzel buns will do just fine.

Point for sure
Chris

 

[foamheart]

Looks good. I’m looking forward to your jalapeño bacon post. I’ve got about 20 lbs. of buckboard and a large loin brining now to restock freezer. Next batch I want to try a jalapeño batch.

LOL.... the jalapeno bacon, basically I had left over Cowboy Candy, mostly the brine juice. I added a cup of it to my brine and the sowbelly most definitely has that smell. I hope it mellows a little in the smoke. Looks kind of odd with the mustard seeds stuck in the fat cap side of the belly too.

In the smoker today.

 

[foamheart]

Kevin it does look like a nice loaf of bread.Nice job on the smoke LIKES
Richie

Thanks Richie.

I sat here last nite driving my blood pressure nuts eating all those little nuggets of joy. LOL! Its a shame, I have realized everything good in life is either illegal, immoral, fattening or causes cancer and now I am going to have to start adding death defying....LOL

 

[foamheart]

Looks great Kevin & pretzel buns go great with PP!
Al

Thanks AL

I just knew someone would have tried the buns. You think a double batch would be too much? One for soft pretzels and one for buns?

 

[foamheart]

Looks like a fine butt Kevin, and the pretzel buns will do just fine.

Point for sure
Chris

Thanks Chris

Ok, so now I am going to jump out there and try some pretzel buns. After two days of continuous rain the sun is out today, when the sun is out its so much easier to be enthusiastic about cooking.

 

[SmokinAl]

Thanks AL

I just knew someone would have tried the buns. You think a double batch would be too much? One for soft pretzels and one for buns?

No I do not! You won't be able to stop eating them!
https://www.smokingmeatforums.com/t...ith-judys-pretzel-buns-thanks-mossymo.253165/
Al