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Two boneless Butts, trimmed, rubbed and trussed, the smaller is just over 6lbs and the larger 8lbs.
Went into the smoker around 8pm Friday night, smoking at 225°-250° with a mix of hickory and cherry.
https://i.imgur.com/p4aHnxq.jpg
Almost three hours in, IT is 122° on both.
https://i.imgur.com/61MuAtb.jpg
12hrs 40mins into the cook.
Smoker has been averaging 235° +/-2°.
Just now checked IT's, the smaller is 176° and the larger 170°.
https://i.imgur.com/TWrOKYl.jpg
Wow, what a weird smoke.
After being separated by 6° +/- during the majority of the cook, these butts finished at the same temp and at the same time.
I went down to check ITs and they were both 190°, and both were probe tender.
I'm putting it down to them being boneless and hence not as thick as bone-in.
But to be tender at such a low IT.
Pulled one and added some SoFlaQuer's Finishing Sauce, then bagged it for tomorrow.
The other one got cooled, vac bagged and frozen.
https://i.imgur.com/D0YcFjl.jpg
https://i.imgur.com/48oJ0me.jpg
Tender at 190°? YES!
https://www.youtube.com/watch?v=ioiJ1lJdUhw
Would it be weird to say you have a nice butt? What type of dry rub did you use?
Aww schucks, I bet you say that to all the guys.Quote:
Originally Posted by chillinfish
Thanks man, appreciate it.
I make my own rubs.
My basic pork rub recipe is as follows.
I wanted this batch a little more on the spicy/savory side, so I added 1/4C Cajun spice mix.
Pork Rub
1C brown sugar
1/2C Lawry's Seasoned Salt
1/3C each paprika, garlic and onion powders
1/8C each of cayenne and black peppers
Do you use any liquid while you are smoking? Say like wine or apple juice?
I keep a full water pan.Quote:
Originally Posted by chillinfish
I no longer spritz or mop Butts, I get a better Bark leaving it alone.
Almost forgot....
I've recently started using a finishing sauce after pulling the pork
SoflaQuer's Finishing Sauce
1C apple cider vinegar
2T brown sugar
1t Tony Chachere's Cajun Seasoning
1t course Black Pepper
1t red pepper flakes
Warm the Vinegar to dissolve the sugar.
Then add the remaining ingredients.
Simmer for 5 minutes.
Strain sauce through sieve (or don't if you prefer)
Pour over pork and mix in well.
Makes just the right amount for one butt.
Great flavor and moisture enhancer, really allows for an easy microwave reheat without drying out.
I'd give you my homemade BBQ sauce recipe too, but that might be taking things too far.
George once said" That may be the best BBQ sauce I've ever had."
I plan to steal this and your rub , They both sound to good not to .Quote:
Originally Posted by ChileRelleno
Umm...............please?Quote:
Originally Posted by ChileRelleno