1/2 of a Pork butt on the smoker

Discussion in 'Pork' started by kheper, Aug 17, 2009.

  1. kheper

    kheper Newbie

    I found 1/2 of a pork butt (3 lbs.) in the deep-freeze, thawed it, and rubbed it down with prepared mustard, salt, black pepper, brown sugar, cayenne pepper, garlic salt and paprika.

    It is on the terra-cotta smoker now. I'll be giving it at least 6 hours of hickory smoke before I cover it and place it into a 250 degree F oven. I have no choice but to finish the butt in the oven; My hotplate does not generate sufficient heat to yield a pullable butt. After pulling, I'll being using the sauce below to make "Memphis barbeque spaghetti". Drool, Drool, Drool...

    10 oz tomato puree
    1/4 cup apple cider vinegar
    1/4 cup + 2 Tbl molasses
    2 cloves garlic, smashed and macerated
    4-5 Chile de Arbol pods, de-stemmed, de-seeded, and freshly ground
    1/4 Tsp cumin seeds, freshly ground
    1 Tbl Worchestershire sauce
    1 Tbl prepared yellow mustard
    a shot of cheap, oaky Bourbon
    salt to taste
    black pepper to taste

    Combine the above ingredients into a sauce pan. Bring to a boil, and simmer at the loweset heat setting. Stir frequently until thick - approximately 20 minutes.
  2. bigsteve

    bigsteve Master of the Pit

    Hey, this is a family board! [​IMG]

    Sounds great, are you going to post Q-view?
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Sounds good... I'll take a double shot of the "Cheap Oaky Bourbon" [​IMG]
  4. kheper

    kheper Newbie

    Unfortunately, I have no digital camera. Perhaps the next time, I'll borrow one for the "money shots".
  5. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Sounds good even without pics. I always try to do between 15 and 18 pounds at a time. Sure is nice to have the freezer loaded.
  6. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    What ever it takes to make you happy my friend. It's all good.

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