On 1/23/2018 8:00 PM, wrote:
> On Tue, 23 Jan 2018 19:53:31 -0600, Sqwertz >
> wrote:
>
>> Butterflied whole pork butt smoked 6 hours over pecan wood until it
>> hit 206F (wrapped last hour). Sliced and laid out on cheap white buns
>> with pickle, mayo, and a mustard BBQ sauce. Served with horseradish
>> coleslaw and borracho beans.
>>
>> https://www.flickr.com/photos/sqwert...ream/lightbox/
>>
>> -sw
> Raw pork and cheapo stoopid market pickles.
>
>
Â* Well , it probably isn't raw , but that butt would be on the smoker
for a minimum of 18 hours at my house (and I prefer wild cherry or other
fruit wood for smoking). When you can pull it from the bone with a
plastic fork it's done . He doesn't say if he used a dry rub (I do) but
that's also an important part of smoked butts ... Got me hankerin' for
some Q now ! Luckily , there's one bag left in the freezer from the last
one I smoked .

--
Snag
Ain't no dollar sign on
peace of mind - Zac Brown