New Year's Pork Butt

Discussion in 'Pork' started by bassman, Jan 1, 2008.

  1. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    This will be the first smoke in the Smoke Vault. It's ready to go with Jeff's rub and in the fridge til morning.

    Keith






    [​IMG]
     
  2. gramason

    gramason Smoking Fanatic OTBS Member

    Good luck with your smoke, don't forget some q-view.
     
  3. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Turned out great!!
     
  4. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Congrats on a successful smoke, looks real good.
     
  5. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looks great Bassman![​IMG]
     
  6. foozer

    foozer Meat Mopper

    Great looking piece of meat. Did you pull it or slice it? Any pictures after you cut into it?
     
  7. gramason

    gramason Smoking Fanatic OTBS Member

    Looks good.
     
  8. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    I tried to post more than one pic at a time, but am not having any luck. Keith
     
  9. chadpole

    chadpole Smoking Fanatic OTBS Member

    Bassman........you score man!! That a good looking butt you got there...oops....piece of meat......oops....juicey uh....uh....you did good.
     
  10. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Maybe y'all would like some of this slaw that I cooked down slightly to go on top of the PP sandwiches?
     
  11. smokerlover

    smokerlover Smoke Blower

    You are the best dude!! They both look killer! What recipe do you use for the slaw?
     
  12. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Cole Slaw for Pulled Pork Sandwiches


    ½ large head Finely shredded green cabbage
    3 T. Olive oil
    4-5 T. White vinegar
    2 T. minced Garlic
    1 tsp coarse ground pepper
    1 tsp Sea salt
    2 T. Lemon juice
    1 tsp Dijon mustard

    Mix all together and cook until cabbage is al dente. These are not exact measurements. Sometimes I use a little more oil, vinegar and lemon juice.

    Very simple, but good! Keith

    Don't forget the finishing sauce over the whole thing (napkins reequired) [​IMG]
     

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