Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Old 14-06-2004, 03:22 PM
Jason in Dallas
 
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Default First pork butts a huge success

Being Texan, butts are not something I'm accustomed to but finally decided
to see what all the fuss was about:

Bought a cryo 6lb and an 8lb bone-in butt on sale. Used a WSM with a
Brinkmann water pan, using Kingsford (gasp!) a'la Minion Method, and some
hickory and some apple chunks. Slathered butts with mustard and whipped up a
rub with a half dozen or so typical seasonings. Smoked at about 225F until
they hit 195F since I wanted extra tender. Took maybe 20 hours or so to
cook. Allowed to rest foiled in cooler for a while after cooking.

Butts pulled very easily with a couple forks. Good bark, good aroma, extra
tender. Biggest problem in pulling the pork was not totally pigging out as I
pulled. Served on sesame seed buns I toasted on a griddle with a bit of the
rendered fat. Sauced the sandwiches with a mustard-vinegar-oil sauce adding
brown sugar and crushed red pepper.

Pretty freaking good.



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Old 14-06-2004, 03:54 PM
Dave Bugg
 
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Default First pork butts a huge success

Jason in Dallas wrote:

Biggest problem in pulling the pork was not totally
pigging out as I pulled.


Ain't that the truth :-) Sounds like a winner, Jason, way to go!!
Dave


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Old 14-06-2004, 03:57 PM
Larry Noah
 
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Default First pork butts a huge success

On Mon, 14 Jun 2004 14:22:06 GMT, "Jason in Dallas"
wrote:

Being Texan, butts are not something I'm accustomed to but finally decided
to see what all the fuss was about:

Bought a cryo 6lb and an 8lb bone-in butt on sale. Used a WSM with a
Brinkmann water pan, using Kingsford (gasp!) a'la Minion Method, and some
hickory and some apple chunks. Slathered butts with mustard and whipped up a
rub with a half dozen or so typical seasonings. Smoked at about 225F until
they hit 195F since I wanted extra tender. Took maybe 20 hours or so to
cook. Allowed to rest foiled in cooler for a while after cooking.

Butts pulled very easily with a couple forks. Good bark, good aroma, extra
tender. Biggest problem in pulling the pork was not totally pigging out as I
pulled. Served on sesame seed buns I toasted on a griddle with a bit of the
rendered fat. Sauced the sandwiches with a mustard-vinegar-oil sauce adding
brown sugar and crushed red pepper.

Pretty freaking good.


Sounds great. I have slight variations with mine. I pull with my
hands (wearing food grade rubber gloves). I pull just as soon as it
is cool enough to handle with the gloves.

The other variation is instead of sauce, I pile cole slaw on the
sandwich. This is the way I was taught may years ago in Charlotte,
NC.

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Old 14-06-2004, 04:36 PM
Jason in Dallas
 
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Default First pork butts a huge success

"Larry Noah" wrote in message
...
Butts pulled very easily with a couple forks. Good bark, good aroma,

extra
tender.


Sounds great. I have slight variations with mine. I pull with my
hands (wearing food grade rubber gloves). I pull just as soon as it
is cool enough to handle with the gloves.

The other variation is instead of sauce, I pile cole slaw on the
sandwich.


I tried the gloves for pulling but forks were easier for me. The gloves were
good for handling big chunks of hot meat, though.

As for slaw, not a fan but will give it a shot sometime since I have lots of
leftovers destined for the Foodsaver.


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Old 14-06-2004, 05:33 PM
DukeDude
 
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Default First pork butts a huge success


"Larry Noah" wrote in message
...
On Mon, 14 Jun 2004 14:22:06 GMT, "Jason in Dallas"
wrote:

Being Texan, butts are not something I'm accustomed to but finally

decided
to see what all the fuss was about:

Bought a cryo 6lb and an 8lb bone-in butt on sale. Used a WSM with a
Brinkmann water pan, using Kingsford (gasp!) a'la Minion Method, and some
hickory and some apple chunks. Slathered butts with mustard and whipped

up a
rub with a half dozen or so typical seasonings. Smoked at about 225F

until
they hit 195F since I wanted extra tender. Took maybe 20 hours or so to
cook. Allowed to rest foiled in cooler for a while after cooking.

Butts pulled very easily with a couple forks. Good bark, good aroma,

extra
tender. Biggest problem in pulling the pork was not totally pigging out

as I
pulled. Served on sesame seed buns I toasted on a griddle with a bit of

the
rendered fat. Sauced the sandwiches with a mustard-vinegar-oil sauce

adding
brown sugar and crushed red pepper.

Pretty freaking good.


Sounds great. I have slight variations with mine. I pull with my
hands (wearing food grade rubber gloves). I pull just as soon as it
is cool enough to handle with the gloves.

The other variation is instead of sauce, I pile cole slaw on the
sandwich. This is the way I was taught may years ago in Charlotte,
NC.



I like with sauce and the slaw.


DukeDude




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