Small Pork Butt

[BrianGSDTexoma]

I used half a butt to make breakfast sausage and smoked the other half. This little dude took about as long as a whole one. Injected it with Cajun butter. After defat the juice not much left but put it back into the meat. Pickled some cucumber and onions. That was some of the best coleslaw I made. Need to try remember what I did. I really liked that sauce.

 

[tx smoker]

Nice job Brian!! Great color om your butt and a tantalizing looking plate. Well done sir.

Robert

 

[BrianGSDTexoma]

Nice job Brian!! Great color om your butt and a tantalizing looking plate. Well done sir.

Robert

Thanks Robert. I have found adding a water pan really helps the smoke ring.

 

[TNJAKE]

Looks tasty Brian. Nice work bud

 

[thirdeye]

Nice all the way around. Is that this years corn? We have an annual group buy on sweet corn and the pickup date is next weekend.... I can't wait.

BTW, which end of the butt did you cook, the blade bone end or the other end?

 

[Colin1230]

That looks really, really good Brian. That plate shot is wonderful!

 

[Displaced Texan]

Wow that looks great! Guess those cocktails did the trick.

 

[sawhorseray]

Nice piece for work Brian, looks great! RAY

 

[smokerjim]

Looks excellant Brian

 

[jcam222]

Looks tasty for sure! Love the added onions and cukes. I need to do some of those. It was a staple in our house when I was growing up.

 

[SmokinAl]

Looks delicious Brian!
Nicely done!
Al

 

[Bearcarver]

Looks Great Brian!!
Nice Job!
Like.

Bear

 

[HalfSmoked]

Would work for me bring me a plate.

Warren

 

[BrianGSDTexoma]

Nice all the way around. Is that this years corn? We have an annual group buy on sweet corn and the pickup date is next weekend.... I can't wait.

BTW, which end of the butt did you cook, the blade bone end or the other end?

This years corn. We have had corn for months. Not sure where it comes from. I used the end without a bone to smoke.

 

[HalfSmoked]

Thanks for the like Brian it is appreciated.

Keep up the great post.

Warren

 

[BrianGSDTexoma]

Best I can recall this is how made coleslaw. That lemon rind is what sent it over the top I think. I like Miracle Whip for this.

1 bag coleslaw mix
1/2 cup miracle whip
1 TBS Pyure sugar
rind of lemon grated
1 ½ tablespoons lemon juice
1 tablespoon vinegar
½ teaspoon ground black pepper
¼ teaspoon salt
½ tsp celery seed
¼ tsp cayenne

 

[sandyut]

Great stuff there Brian!

 

[BrianGSDTexoma]

Just finished up this pork. I never had one stay this tender when reheating. Almost most melt in your mouth and so good. I chalking it up to that Cajun Butter. Thanks TNJAKE for turning me on to this stuff. Was the one you did turkey with. Pull pork will be back on the menu again though a ham will be next. Albertson has them for .97 cents but I still have 1 and a half in freezer. I slowly learning not to keep buying when on sale. I have a long way to go to use up freezer.

 

[TNJAKE]

Just finished up this pork. I never had one stay this tender when reheating. Almost most melt in your mouth and so good. I chalking it up to that Cajun Butter. Thanks TNJAKE for turning me on to this stuff. Was the one you did turkey with. Pull pork will be back on the menu again though a ham will be next. Albertson has them for .97 cents but I still have 1 and a half in freezer. I slowly learning not to keep buying when on sale. I have a long way to go to use up freezer.

Glad it's working out for you. I almost only use it for poultry but have done a couple of butts with it with great results. It's also good to baste seafood with