The 3 little pig (butts and some Tasso)

[jbellard]

So Brookshires had their pork butts on sale for .99lb so I got 3. One for my family and the others for two friends.
Tonight I will be making my Bellard BBQ Rub as well as getting the Tasso seasonings together.
I will be using Chef John Folse’s recipe and the butts are gonna go on in the morning. I will be making a half batch from what the recipe calls for. All butts weigh about 7-8lbs.
Thanks for watching!
Here is the recipe for Tasso:

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• jbellard
• Sep 4, 2017

 

[jbellard]

Got the Tasso portion cut off of the pork butt. Followed the above recipe and now it’s into the fridge until the morning.
Next step is to season the butts with my homemade rub and let them sit overnight too. They will go on in the AM.

 

[whistech]

Looking great!

 

[SmokinAl]

Good start!
Al

 

[phatbac]

reading the recipe seems like Shoulder/Butt CSR's would be great for the Tasso recipe. I would try it myself but nobody around my house likes anything spicy!

looking good for what you have made.

Happy Smoking,
phatbac (Aaron)

 

[jbellard]

I got the pork butts on before I left to take my kiddos to school. Also getting the Bradley warmed up for the Tasso.

 

[jbellard]

Aaron,
I normally wouldn’t eat Tasso by itself. We use it in gumbo, stew, etc. really a seasoning for your dish.
All that said it is spicy.
Next time you have a pork butt, cut a hunk of it off and just make a little batch of Tasso for you.

 

[jbellard]

Just got the Tasso on. Recipe says 175-200 degrees for 2.5 hrs. Using pecan pellets so just gotta wait now.

 

[jbellard]

Here’s a pic of the Bradley smoking away. Smells so good!

 

[jbellard]

3 pork butts coming along nicely.

 

[jbellard]

Got the Tasso off. Let it go about 3 hrs. I like it a bit thicker than the recipe called for.
It’s got a great smoky flavor with a lot of spice. My lips are still tingling!

Pork butts are still going. IT at 180. Few more hours to go. Should be done by dinner time.

 

[jbellard]

Got butts pulled and 1 picked up already. Still 1 to get picked up but it’s our next door neighbor so no biggie.
Here’s a pic of pork butt pulled.
Thanks for watching!

 

[jbellard]

Aaron,
I had to put the Tasso up in the freezer because it was so good just by itself. A friend came by to pick up his pulled pork and tried some and loved it! Only the bark is spicy, the rest is just amazing goodness.
Came away with basically 3 freezer bag portions of Tasso. 7, 6 and 8 oz bags. Good for 3-4 cooks in a gumbo.