smoking Smoked pork butt!

[The Hot Pepper]

his post needswork

 

[Edmick]

Are you waiting for the rabbi to come and bless it?

 

[Edmick]

Well if the rabbi is a no show, I think my ordination through a very reputable online masonic site might be of some assistance.. All you need is a rams horn and this video. You're welcome.
https://youtu.be/p212848xPzM

 

[NeedsWork]

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. 
 
 

 

 

[The Hot Pepper]

Nice view!

 

[Rajun Gardener]

That looks awesome!! I'm glad that $30 is treating you right.
 
Don't worry too much about the temp swings just try to keep them to a 50° minimum and it'll cook fine. 

 

[Muckyai]

Perfect!

 

[texas blues]

Chipotle mac n cheese.
 
High Cuisine!

 

[Rajun Gardener]

Ed, are you part of this click? 
 
https://www.facebook.com/insiderlosangeles/videos/932193813606772/

 

[NeedsWork]

Hand split some pellets for the smoker this morning. 
 
I was tasked with cooking a butt for a party tomorrow night.
 

 
 

 

[NeedsWork]

Brined for 24.  Rubbed and ready to go on at 4-5 am.  I'll give it another dusting as it goes on.
 

 

[NeedsWork]

Brine: 
1 cup molasses
1/8 cup of kosher salt (heaped)
Apple juice to cover
 
Binder:
Solids from 1 bottle Italian dressing 
Yellow mustard 
 
Injection:
Liquid from 1 bottle Italian dressing
Equal parts orange juice and apple juice
3T rub
 
Rub:
1.5 cups turbinado sugar
1/8 cup smoked sea salt
1/8 cup sea salt
 
2T la mesa powder
2T ancho powder
2T paprika
2T Smoked chili powder
2T onion powder
3T garlic powder
 
1t each pink, white, szechuan pepper, ground
2t cumin
3t tumeric
2t mustard
1t celery salt
1t fennel 
1t coriander
1t cardamom
2t cinnamon  
 

 

[Rajun Gardener]

What did you use for a brine?
 

 

[Rajun Gardener]

NIce list you have going there, post the results on that rub. I'm interested in the La Mesa powder flavor.
 
 

 

[NeedsWork]

The butt went on at 5am.  After the four hour mark, I decided to try a brazing liquid like Mike's: http://thehotpepper.com/topic/63957-mikeusmcs-whiskey-barrel-smoker/page-13
 
 

 
 

 

 

[NeedsWork]

Finished product.  I can tell that I rushed it by pushing the temps.  The brazing liquid reduced into a great sauce!   
 
Almost no heat.  Very mild flavor, pork forward, rub middle, and smoke finish.  
 
 

 

 

[Rajun Gardener]

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.

 

 

 

[Masher]

Of course you did. Save me a plate. I think dinner will be sometime tomorrow at this point.

 

[The Hot Pepper]

Nice! An exposition!
 
Did you slice the money muscle and mop/serve, or pop back on the smoker to seal edges?
 

 

[Rajun Gardener]

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!!!!