Pulled Boston Butt in Texas / Jeffs Rub / Creole Injection / Q View

Discussion in 'Pork' started by bdskelly, Nov 9, 2013.

  1. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    It been a while since I posted a Sunday Dinner smoke. And its been even longer since I tossed a Butt in the MES. I've been alternating briskets and turkey with occasional big steaming pots of GUMBO (Variations of a  Recipe by Foamheart. To make a roux is a beautiful thing and I thank Kevin for showing me the way!). 

    But back to the Butt…. 

    My favorite grocery store has gotten into the habit of splitting the Boston Butts in to two pieces. …About 4 pounders.  Which frankly ticks me off a bit.  My guess is that the reason they split them is for  stew or Green Chile ( Popular in Texas).  Fortunately they keep a few whole Butts and maybe a Picnic or two in the back for the "Purists".

    I picked out the best of the few they had.  8 pounds.


    In a glass bowl I mixed up some of Jeff's Rub. For those of you that have not tried the rub I suggest you do. While the rub is described  as a rib rub it is excellent on a Pork Butt.  The rub creates great flavor and a good amount of bark on a Boston Butt. Well worth the few dollar asking price and it's available on this site.  Later we will mix up a batch of Jeff's sauce (also available on this site) to serve with the pulled pork.

    Lastly, right before we put the pig on the grate I'll inject the meat with a good amount of a variation of Creole Butter.  

    We will serve this hog pulled with a splash of SoFla finishing sauce on choice of cheap white buns or "Taco Style" on flour buttery tortillas.  Sides will be home made cabbage cole slaw tossed in home made dressing and a big pot of spicy Cowboy Pinto Beans.  Jeffs BBQ sauce will be presented on the side. 

    More to come!

    Brian
     
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Sounds like a plan is coming together. Cant wait to see the results
     
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I am definitely in for this smoke.

    Disco
     
  4. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Here is the pork butt with Jeff's rub liberally applied.  I'll inject it and put it in the MES at about 225.  

     
  5. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    A couple hours into the smoke... I take a peek. Temp is good. Pellets are burning well. A little mop on the meat and close the MES till morning. 

     
  6. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    looking good.
     
  7. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looking good so far Brian! Looking forward to seeing how it turned out in the morning...

    Red
     
  8. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    :drool:
     
  9. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    13 hours in the smoke the internal temp is 165. Just look at that bark!  Jeff's rub does it every time. 


    A perfect Burn on the AMNPS

     
    Last edited: Nov 10, 2013
  10. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    I put the butt in the aluminum pan and add the remaining mop water. 

     
  11. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Wrapped and back into the MES

     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Excuse me, I have to clean the drool off my keyboard.

    Disco
     
  13. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    nice Thumbs Up
     
  14. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    That looks great - bet it will be tasty also very nice
     
  15. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Whipping up a batch of Jeff's Sauce.

     

    And A batch of Finishing Sauce.

     
    Last edited: Nov 10, 2013
  16. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    The beans are coming right along...

     
  17. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    The internal temp of the butt is 199.  I'm taking it out of the MES.  I'll let it sit covered on the counter for a bit before  I pull it.

     
  18. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Pulled Pig

     
  19. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    very nice
     
  20. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    dang nab It man!!!!!!! very nice [​IMG]
     
    Last edited: Nov 11, 2013

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