This weekend I started the build of a 10x10 shed with help from the neighbor, and he had to be fed for his hard work. Pulled pork was on the menu and the 9lb butt went onto the Weber kettle at 8am.
Been wanting to try a hotter smoke on a butt since my mini sliced butt on the kettle turned out so well. Due to the work being done, start time, and running out for lumber and leaving Ms. Duke in charge of adjusting the vents, I wasn't too concerned about the temps reaching above 350 degrees, so I aimed for an average of 325.
Trying something a little different, I rubbed the butt with a chili rub from BBQ Pit Boys and made up a sauce from them also, a pineapple whiskey sauce that I let smoke for the hour the butt was resting. I'll post the recipes here. I also mopped with a mixture of beer, apple cider vinegar, red pepper flakes and garlic powder every hour after bark was formed.
Instead of sandwiches, we made pulled pork wraps with some lettuce and sharp cheddar cheese. Made for a great end to a hard day of work in the sun.
Butt was finished at 204*F at around 5:30pm. One hour rest and pulled. Finished with ChefJJ's Tangy Finishing Sauce.
Here are the recipes for the rub and sauce
Chili Rub - BBQ Pit Boys
Pork butt on.
Added some dogs over the coals for lunch!!
Work on the floor coming along
Almost there..
Pork butt is done!
Time for some pineapple whiskey sauce
Bone pull..
The spread..
Taco time!!
Old Weber kettle makes cameo appearance
Progress and work done while smelling the smoke all day long
Great meal. Great friends. Great day all around!!
Been wanting to try a hotter smoke on a butt since my mini sliced butt on the kettle turned out so well. Due to the work being done, start time, and running out for lumber and leaving Ms. Duke in charge of adjusting the vents, I wasn't too concerned about the temps reaching above 350 degrees, so I aimed for an average of 325.
Trying something a little different, I rubbed the butt with a chili rub from BBQ Pit Boys and made up a sauce from them also, a pineapple whiskey sauce that I let smoke for the hour the butt was resting. I'll post the recipes here. I also mopped with a mixture of beer, apple cider vinegar, red pepper flakes and garlic powder every hour after bark was formed.
Instead of sandwiches, we made pulled pork wraps with some lettuce and sharp cheddar cheese. Made for a great end to a hard day of work in the sun.
Butt was finished at 204*F at around 5:30pm. One hour rest and pulled. Finished with ChefJJ's Tangy Finishing Sauce.
Here are the recipes for the rub and sauce
Chili Rub - BBQ Pit Boys
- 8 Tablespoons coarse Salt
- 8 Tablespoons Paprika
- 4 Tablespoons Brown Sugar
- 6 Tablespoons Chili Powder
- 2 Teaspoons Ground Cumin
- 1 Tablespoon fresh ground Black Pepper
- Onion – 2 cups chopped
- Garlic Cloves – 6 minced
- Catsup – 1 ½ cups
- Apple Cider Vinegar – ¼ cup
- Brown Sugar – ½ cup
- Molasses – ¾ cup
- Black Pepper – ½ Tablespoon
- Tomato Paste – 6 oz.
- Worcestershire Sauce – ¼ cup
- Kosher Salt – ½ Tablespoon
- Hot Pepper Sauce – 3 Tablespoons
- Whiskey – ¾ cup (Substitute with bourbon)
- Chopped Pineapple
Pork butt on.
Added some dogs over the coals for lunch!!
Work on the floor coming along
Almost there..
Pork butt is done!
Time for some pineapple whiskey sauce
Bone pull..
The spread..
Taco time!!
Old Weber kettle makes cameo appearance
Progress and work done while smelling the smoke all day long
Great meal. Great friends. Great day all around!!
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