Smoked Butt for Labor Day ~ Foamheart

[foamheart]

Rubbed with salt, ancho, garlic and onion, then in the reefer for 2 days. Then lightly rubbed w/ raw cane sugar before smoking on hickory and apple ( being nostalgic and digging that aroma).
18 hours @ 220, 4 hours @ 250 to 195 IT.

Allowing now to cool before pulling. Will adjust with Chef JJ's famous finishing sauce and into the reefer.

Sammies for Labor Day!

Besides our cardiologists, why do we wait for special occasions to do this?? Are we just gluttons for punishment? LOL


You can just almost see how tender, juicy and aromatic that butt is!



The bone pulled with no pressure at all, using my thumb and forefinger only.



I had to prop the cutting board up to get the juices off of it, Thats a terrible way to be.



Above is 6 hours into the smoke



As I put it in the smoker.

The only requirement for an outstanding butt, patience. Never attempt to smoke on on the clock,. because no one ever teaches a pig how to tell time. Besides its about relaxing with a cold beer and telling lies. When it doesn't matter when its done its always on time.

Have a great Labor Day all ! Stay Safe, don't kiss all the girls even if they beg you.

 

[TNJAKE]

Lol that's an awesome thread man. You just sang the song of the pork butt. Nice job

 

[jcam222]

Great post. Loved reading it and that butt looks great.

 

[smokin peachey]

Looks great!

 

[HalfSmoked]

As usual another great cook and lesson by the one who knows.

Warren

 

[73saint]

Looks so good! Love chef JJs finishing sauce too.

Been wanting to try a cook where I run lower temps for longer, then bump at the end. Think that may be those comp folks secrets! That Lang makes it hard to run south of 250, but it can be done.

 

[SmokinAl]

The butt looks awesome Kevin!
Nice work!!
Al

 

[hardcookin]

Butt looks like it turned out great...nice bark.

 

[Inscrutable]

Besides our cardiologists, why do we wait for special occasions to do this?? Are we just gluttons for punishment? LOL

oh heck ... at some point they will decide this is good for us ... let’s be ahead of the curve!

 

[foamheart]

As usual another great cook and lesson by the one who knows.

Warren

Thank you, amazing sammies on my homemade buns...... I made a hog outta myself. Even BiL had two and he doesn't like anything.

Lol that's an awesome thread man. You just sang the song of the pork butt. Nice job

Thanks

Great post. Loved reading it and that butt looks great.

Thanks

Looks great!

Mighty tastee too! Thank you.

 

[foamheart]

oh heck ... at some point they will decide this is good for us ... let’s be ahead of the curve!

LOL..... we can only hope...... Keep those arteries and valves greased up so the blood can flow with less friction?

Looks so good! Love chef JJs finishing sauce too.

Been wanting to try a cook where I run lower temps for longer, then bump at the end. Think that may be those comp folks secrets! That Lang makes it hard to run south of 250, but it can be done.

My Pop never used anything but salt and pepper and his was always killer. Then I tried Chef JJ's and know if Pop would have tried it he'd have used it too! I would never have thought you could have improved perfection.

The butt looks awesome Kevin!
Nice work!!
Al

Thanks Al, I hope you and your bride had a great Labor Day.

Butt looks like it turned out great...nice bark.