Just in the nick of time!

Discussion in 'Pork' started by hurriken, Feb 26, 2012.

  1. hurriken

    hurriken Smoke Blower

    I decided to do two Pork Butts for my wife's birthday party. the plan was to smoke them Friday and serve them at 4:00pm on saturday. I was called out of town Friday...I didn't even have the meat yet. I came home at 6:00pm, ran to the store and found two 7lb butts, came home and had them on my WSM by 9:00pm!

    I was not excited about the rub. I found the recipe on the net and tried to modify it but oh well not the end of the world. One of my big fears was that it was cold outside.

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    It didn't seem to matter the WSM held 125 almost all night. I used hickory chunks and a soup cam full of apple chips. Here are the two butts.

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    It took 12 hours. At 6:00am they hit 167 so I foiled them. that was the first time I used that method. I didn't have juice so I put some water in the foil. At 9:00am...I over slept...they were at 205. I pulled them and put them in a cooler wrapped in towels. Now for the big first! I have never been able to get a butt this juicy, soft, and tender! In the picture you can see me holding the bone with two fingers. I was pulling it out and not posing! I know you folks do that all the time but this was a first for me I was stoked.

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    The flavor was amazing. I received tons of compliments one of the best was watching my young picky nephew stuffing himself! Adding some potatoe salad, pasta salad, and German style coleslaw(krauter salad) and a cake made the party a huge success. [​IMG]

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    It was so good I started talking with a southern drawl! A few points, I need a better rub. I think I want something sweeter. Charcoal use was high. I used almost a whole bag of Kingsford and had to restoke the fire twice. I used the minion method but perhaps I wasn't venting right. I'll have to study up some more.

    There is no way this worked out so well without this website. I have learned so much in a short time from some really friendly people...people willing to share cooking secrets! THANKS! My wife is already looking for more pork butt sales! In case your interested this fed 13 people for around $50 for everything including the cake!
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    It looks awesome  [​IMG]   I'll take it for granted you meant 225 and not 125 [​IMG]   As for a rub I suggest buying Jeff's rub and sauce recipe and try it it's very good if it isn't exactly what you want you have a great starting point to adjust to your tastes
     
  3. hurriken

    hurriken Smoke Blower

    Yeah I meant 225!
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That Pig looks Great...I give this Rub Recipe to Newbies to try...You can tweek it to your taste...I have heard Jeff's is good too...

    Try this... It is Mild and compliments different style sauces well...Anything else, just ask...JJ

    Mild Bubba Q Rub

    1/2C Sugar in the Raw (Turbinado)

    2T Sweet Paprika (Hungarian)

    1T Kosher Salt

    1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

    1T Granulated Garlic

    1T Granulated Onion

    1tsp Black Pepper, more if you like

    1/2tsp Grnd Allspice

    Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

    You may also like this for Ribs and Pulled Pork since you like Sweet...Way better than adding Water!

    http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj
     
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    X2

    Joe
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's a great looking meal you put together. The PP looks fantastic!
     
  7. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Great job!!! Just remember what you did and do it again.

     Most  rub recipes can be modified to suit your taste . If you like one you have but it's not sweet enough,just add more sweet.

    If it's to salty , cut the salt in half.Etc Etc.
     
  8. frosty

    frosty Master of the Pit

    Great looking, and kudos on the outstanding job done!  Remember to take notes, and you can repeat your successes!  I have several different rubs, and without notes, I could forget what I used.

    Good job!

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  9. Great job on the PP and the rest of the meal looks and sounds fantastic. I've been smoking for about a year now and I still take lots of notes when smoking anything!
     
  10. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks like a big success. Congrats 
     
  11. big sexy

    big sexy Smoke Blower

    Looks great from here.  Try Jeff's Rub.  It is on the sweeter side, my kids and wife love it.  Also his BBQ Sauce is very complementary of his rub, they do work very well together.  I really like it a lot on Pork and Chicken.  Little too sweet for me on beef.
     
  12. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    pp looks :drool
     
  13. hurriken

    hurriken Smoke Blower

    Thanks everyone the Pork was really great. By far my best effort. I have a BBQ folder to keep my notes in...just have to make the notes! I make my own BBQ sauce and I was smart enough to save notes and recipe on that!

    I'll post my results on my rub experiments later.

    Next task: How to save coal.
     
  14. sprky

    sprky Master of the Pit OTBS Member

    That PP [​IMG]  nice job. When it is cold out you will use more charcoal, it takes more BTU'S to get to the same temp. 
     

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