his post needswork
Smoked pork butt!
Posted 23 April 2018 - 10:41 AM
Still no Butt pics?
Where ya at NeedsWork?
I knew I was forgetting something last night!
I slept through my alarm Sunday morning - so the butt didn't go on until 8am. I cooked it hotter than usual at ~275F. Being my first cook on the $30 stick burner, there was more temp fluctuation than I would have liked. I used random hardwood firewood for most of the cook.
My independent food critic (my wife) said it was my best butt to date.
We served it picnic style with jalapeño cheddar andouille cornbread, chipotle mac & cheese, and micheladas.
Posted 26 May 2018 - 03:31 PM
1 cup molasses
1/8 cup of kosher salt (heaped)
Apple juice to cover
Solids from 1 bottle Italian dressing
Liquid from 1 bottle Italian dressing
Equal parts orange juice and apple juice
1.5 cups turbinado sugar
1/8 cup smoked sea salt
1/8 cup sea salt
2T la mesa powder
2T ancho powder
2T Smoked chili powder
2T onion powder
3T garlic powder
1t each pink, white, szechuan pepper, ground
1t celery salt
Posted 29 June 2018 - 08:17 PM
I started late but smoke started rolling on the drum at 10:30. I smoked a butt and some Pterodactyl wings injected with a mix of coke, apple juice and Cajun Injector Cajun Butter then used rub I made.
The rub is:
• ¼ cup kosher salt
• 1 tbs black pepper
• 2 tsp of smoked paprika
• 1 tbs chili powder
• 1 tbs cayenne
• 2 tbs of onion and garlic powder
• 1 tbs table salt, not iodine
• 1tsp mustard powder
• ½ tsp cumin
• 1 tbs turbinate sugar
• 2 tbs brown sugar
The turkey wings were injected with the same but I added some Tony’s and Cavenders then used the same rub.
The wings after 2 hours of smoke, I wrapped with apple juice and back on. I slacked and didn't get butt pics.
Finished wings, awesome and spicy. Tastes almost like ham, someone else has to cook this and tell me if I'm nuts for cooking these. They are so good and simple.
Butt pics along the way
The rub is spot on, it almost taste like bbq sauce. I sauced these with Head County, my new favorite sauce.
I made a plate with every possible way to serve a butt, the small money muscle is in the middle then chunks, shredded, pulled and chopped.
Edited by Rajun Gardener, 29 June 2018 - 08:43 PM.
Posted 29 June 2018 - 08:41 PM
After it rested I removed it and set the sauce on the drum for about 10 minutes then I sliced it but had to hold it from tearing apart. I had to use a sharp knife to make it look that good. I didn't think it would be so tender a serrated knife would just rip it apart.
Edit: I did add more sauce thinned out a little before the pic, you know to make it shine!!!!
Edited by Rajun Gardener, 29 June 2018 - 08:45 PM.
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