Special Request, Bound and Determined

My son Nate had a special request for Sliced pork instead of Pulled.
So I rubbed a boneless butt with extra love, bound it securely to help with even cooking and I'm determined to make him happy.

It's in the smoker with Hickory at 245°-260°, aiming to pull at an IT of 170°.

Here it is all prepped and ready.

https://i.imgur.com/2ocaNL7.jpg

As usual, an early start requires a good breakfast.

Huevos Rancheros con Tocino
Freshly made refried beans
Double thick weave of bacon spiced with Cayenne
Three fresh eggs sunny side up
Toasted tortillas

https://i.imgur.com/9mkDiX7.jpg



More to come.

Nice, I've got ribs on the smoker myself. Will snap a pic next time I add charcoal!

Finished, Rested and Sliced
An 8 hour cook brought it to an IT of 170°, it probed just about butter tender.
Just the slightest resistance to the probe and it sliced real nice, fork tender, juicy goodness.

https://i.imgur.com/Wm1PFKM.jpg

https://i.imgur.com/kqdC6aK.jpg

Did you brine it first or just rub?

Almost ready, been on 3 hours.
http://www.gulfshorespierfishing.com...tid=6557&stc=1

Dry brine so to speak, the salt in the rub had time to act as a dry brine.
I rubbed it inside and out and trussed it up, then wrapped it in plastic over night.
In the morning I rubbed some more while it came up to room temp before going in the smoker.


Looking good there, real good, nice color on those ribs.

I use a simple rub; garlic powder, black pepper and paprika. Put it on the night before and wrap, placed in the fridge for about 18 hours. On the smoker for 3.5 hours before getting sauce. Good stuff.

Think i I will do a butt next time.

If ya notice on this butt that the color and Bark is very light and thin.
Not like my butts for pulled pork which are very dark and thick.
No sugar in this one is why, just seasoned salt, paprika, garlic and onion powders and cayenne.
Normally I use plenty of brown sugar in my butt rubs.

Butt rubs...... ::snort::

Sorry, had to be a bit juvenile! :p

I pre cook my boston butt in the oven at 350 for an hour then put it on my Green Egg with the air flow damped down to keep from getting too hot. After about 2 hours I slice off the outside then back on the egg and turn often. About every 30 minutes after letting it brown a little I slice off the outside again. I repeat until all done. My recipe for sliced pork.............

Let me ask a question. I cook a pretty good rib and butts and brisket. I use salt and pepper. but, I do not cook in the sause I like to put in on the side. What does everyone think?

My Butts and Briskets do not get sauced when cooking or served.
My ribs do or don't depending on style.
My Chicken is a coin toss.
Everything else is either recipe or a wild hair of a whim.

Good BBQ smoked or grilled doesn't NEED to be sauced, it is either a personal preference, or a cooking style which is ofetn regional/traditional.
I usually have sauce out as an option for those who want it.

Example of cooking style.
Memphis style ribs are dry and Kansas City style are sauced.

Now my personal preference examples.
When I think of grilled or smoked chicken in general, it may be marinated, or wet or dry rubbed, and is not glazed with sauce.
But when I think specifically of 'BBQ Chicken', I'm thinking grilled or smoked with a nice cooked on glaze of sauce.
It doesn't really make sense as both are technically BBQ as a cooking method, but I see the latter 'BBQ Chicken' as a style.
"I'm gonna BBQ some chicken" versus "I'm gonna make some BBQ Chicken"

It is also a regional or traditional thing, like whether you're Momma put Ketchup/BBQ sauce on her meatloaf or not.
Mine doesn't, my wife's does.

Now if you really wanna open a can of worms, lets talk Vinegar or Mustard based BBQ sauces. LOL!

Quote:

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Originally Posted by rabidawise

Butt rubs...... ::snort::

Sorry, had to be a bit juvenile! :p

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I snickered a bit :p

LOL funny Chile. once I brine or dry rub or both that is it as far a cooking. Been following your cooking. Love seeing your cooking projects. This weekend for the football games I will do a jerked chicken wings.

I don't sauce ribs or chicken until the final 15 minutes of cooking.
Ribs get seasoned the night before.
Chicken gets brined before grilling or smoking.
Butts or shoulders get brined, rubbed, smoked & Then sliced or pulled. Sauce is served on-the-side at the table.

Too much sauce can ruin good pulled pork or be used as a "cover" for not-so-good pork, this appears to why many "BBQ places" drown their pork in sauce.

I know I dont know why. That is the reason I put sauce on the side. IF someone wants to use a lot of sauce they can put all they want.

Looks great as always ,when I make a rub with brown sugar I use the brownulated ,its dry and any left over rub wont have to be beat apart to reuse,try it some time and let me know if you think it changes the flavor profile,I cant tell any difference my self