Tit For Tat Seared Pork Butt W/Qview

[ronp]

I went to see the butcher tonight to stock up on corned beef brisket since it was on sale for 1.39 a pound. He talked me into flats since one out of my last two was 50% fat. Since I have 2 sold already that want lean I bought all 6 flats.



The flats were not on sale, just the point cut.




Then he says wait a second and walks into the cooler and throws this in my basket and says hey dude take this and bring us some lunch. No weight but I am estimating it to be close to 9 - 10 pounds, he says take 1/2 and bring us some lunch whenever you have time. No charge. I said I don't want any you already gave me a score with the briskets.



Granulated garlic, lemon pepper, and paprika rubbed with Yoshidas for a base.



Ahh Fire.



All seard up.



All seared and off to the smoker. I will do it for about 5 hours of smoke at 235' and then put it in the drip pan and foil at 180' untill the morning and pull. It is at 107' in this pic and i can smell the onions simmering, ahh heaven.

More to come, thanks for watching.
Ron

 

[fire it up]

Mmmm....
Wish I had such a great meat man close by.
Looking great so far.
Are the onions for flavor only or are you making a gravy or sauce with the drippings as well?

 

[ronp]

I use the drippings for the sauce, and put them in the freezer for a bit and skim off the fat, and blend the rest with the pulled pork.

 

[m1tanker78]

Lookin' good so far Ron. Just curious, are you catering now or did I misunderstand the part where you say you have 2 sold? Anyway, I look forward to the finale as always.

Tom

 

[mikey]

Lookin' good as usual, Ron. You are the undisputed king of scores. Nice to see you have an xlnt relationship with the meat guy. It truly does pay off. Waiting for the final pics.

 

[richoso1]

My ex had a relationship with a meat guy... I went vegetarian for 5 years after that.

 

[bassman]

!

 

[pignit]

Tic....toc....

 

[the dude abides]

Looks good Ron. What all do you put in the drip pan to start? And did I understand correctly that you'll foil it and set the whole thing in the drip pan and go overnight with it? Doesn't the foil prevent the juices from getting in or out? Or do you lay the meat in the pan then cover the whole thing with foil? Sorry for so many questions.