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Discussion in 'Pork' started by dert, Apr 12, 2016.
Costco boneless butts, two pack:
Almost 17#- boneless...also down to $1.79/ lb!
Hit with a homemade rub of black pepper Kickin chicken seasoning, granulated garlic, granulated onion, Tony centuries, salt, sugar and paprika with a touch of sodium nitrate cure #1.
Smoked in this:
Here's the plan: into the smokin it number three at 10:00 PM Tuesday and smoke all night and all day Wednesday and have dinner ready at 6:00 PM...
More to come...
That's a well seasoned smoker! Good luck with the butts!
Is 1.79 a good price for you? We're down to 1.19 last time I looked,not to rub it in just amazed it's that high.
I think the best I've ever paid over the last three or four years was $1.69 for a pound and as high as $2.39 but of course these are boneless and well trimmed .
8:00 AM today, 10 hours in:
Looks good so far!
at 6:00 PM, at 20 hours:
JJ's Finishing Sauce
2C Apple Cider Vinegar
2T Worcestershire Sauce or more to taste
1/4C Brown Sugar
1T Smoked Paprika
2 tsp Granulated Garlic
2 tsp Granulated Onion
2 tsp Fine Grind Black Pepper
1 tsp Celery Salt
1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.
1/2 tsp Grnd Allspice
Combine all and whisk well. Let rest, at room temp, 30 minutes for the flavors to meld together.
Makes 2 1/4 Cup. This is enough for an 8-9 Lb Butt with approx half mixed in and half served at the table.
looks great, sure wish I could smell it. I have two questions, thirty hours on the Si 3, and at what temperature? Ok one more question Just the one pan of wood chips?
Keep on smoken
Sorry, 20 hours and only one pan of chips.
Thanks, I kept adding hours and could not quite figure it out. now how about your cook temp. I would hate to put one in the smoker and over cook it. nothing worse than dried out meat.
Or at least that's what the dial said...I think pp is pretty forgiving.
Looks great. I'm going to try that finishing sauce. Did you just mop it on at the end?