First Butt - advice appreciated

Discussion in 'Pork' started by papa chubby, Jun 21, 2008.

  1. papa chubby

    papa chubby Fire Starter

    More particularly regarding a mop and a finishing sauce.

    8 lber. Been on for about 1.5 hours at a steady 225.
     
  2. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    My sauce is easy tried and true.

    2 cups cider vinager
    3 tbl brown sugar
    1 tbl salt
    1 tbl red pepper flakes

    you can take that and build from there, Richtee has another easy one with burbon...
     
  3. richtee

    richtee Smoking Guru OTBS Member

    Hia Papa... here's my mop...more or less:

    .5 cup cider vinegar
    .5 cup bourbon
    A small amount of water
    1 Tbsp onion powder
    2 Tbsp brown sugar
    1 Tbsp Kosher
    1 Tbsp CBP
    1 Tbsp Smitty's or...crushed red pepper
    1 Tbsp butter

    Heat all together excepting the bourbon at a low simmer for a few min..cool and add bourbon.
     
  4. richtee

    richtee Smoking Guru OTBS Member

    oops...and you can use something just like that for a finish sauce...just de-fat the drippings and add it into the sauce...YUM!
     
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I spritz and keep it simple 3 parts apple or cherry juice to one part booze usually Captain Morgans Spiced Rum and spritz every hour after the first 2 hours. For a finishing sauce I use the one TH gave you the link to


    Good luck on your smoke
     
  6. papa chubby

    papa chubby Fire Starter

    any advice on how to "hand pull" meat that's 165 degrees?

    I mean, I hand pull pork all the time but, that's just because the Mrs. doesn't always give me the attention that I deserve. [​IMG]
     
  7. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    LOL I usually use two forks although some people have bought "bear claws" which seem to work very well. I must admit when I did the six butts last week after I took them out of the cooler I let them cool before hand pulling them with my fingers
     
  8. ibsmoking

    ibsmoking Smoke Blower

    Hey Papa most fokes run the inter. temp up to about 190 - 200 for best pulling.
     
  9. I smoked a butt for pulled porkThursday. Used Jeff's rub and it turn out really good..nice and moist...nice flavor. Worth the price....check it out sometime.
     
  10. papa chubby

    papa chubby Fire Starter

    will do - good tip there - i'da never thunk it.
     
  11. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Yea take it to 200-205* then rest it in a cooler foiled and wrapped in a towel for an hour or more for the juices to redistribute then pull sorry I thought earlier you were talikng about 165* after it cooled a bit. 165* is when I usually wrap it in foil after spritzing well then back into the smoker till 200-205*
     
  12. flyin'illini

    flyin'illini Smoking Fanatic SMF Premier Member

    Papa -- Welcome to the SMF. After you following the advice already given, you can use a couple of salad forks to 'pull' the warm meat apart. Separating the fat from the meat you need your hands but as you said it is warm. I bought insulated food gloves and those get too slimy quickly but they can help with the bigger chunks. Those thin gloves help too as I really use only those now. Good luck.
     

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