K Kruger
TVWBB 1-Star Olympian
A recent cook:
I wanted to cook a butt much like I might cook a beef chuck roast, i.e., rubbed and smoked at low-mid 300s grate temps then foiled with aromatics and other stuff. I wanted to take it to tender but not pullable--I was looking for a finish whereby the butt could be cut into larger, tender chunks and served atop rice with the other foil ingredients piled on and then drizzled with the juices retained in the foil.
So, that in mind: I rubbed a 9-lb bone-in butt with salt then applied over it a rub of granulated garlic and onion, thyme, sage, Aleppo, ground NM chile, coriander, some sugar, clove, allspice, nutmeg and ginger.
I smoked the butt in the cooker (hickory over lump) at ~340 lid for 2 hours then fashioned a 'pan' out of doubled HD foil for use later in the cook. Also, meanwhile, I sliced 4 large white onions and minced a half-dozen garlic cloves. I reduced 1.5 c of cheap white wine with 1/4 c white balsamic and a splash of dry sherry till it was 50% of the original volume and reserved it.
To the onion slices I added about 8 dried pineapple rings, halved, and a dozen slices of dried mango and tossed them together. When the butt had smoked, I put 3/4 of the onion-fruit mix on the foil, set the butt atop, tucked one halved fresh bay leaf into the pile, topped the butt with the rest of the onion-fruit mix mix, then drizzled the wine reduction over all and topped the package with another piece of foil, sealing well all around but leaving plenty of space around and over the butt (to hold the liquid that the onions and butt would give up).
The foiled butt was returned to the cooker (~350-360 lid) for another 2 hours at which point I pulled it out to rest while I got the sides together. The butt, as expected, needed to be knife-cut and this I did for serving; some large-isg chunks with some smaller rubbed edge chunks as well. Good meal.
The butt, partially chunked:
Plated, over rice, topped with the onions, pineapple and mango chunks, minced garlic (that virtually dissolves into the liquid), and the de-fatted liquid from the foil (captured post-cooking and allowed to separate during the resting time); with fresh steamed grean beans (local!) kissed with a int of garlic:
I wanted to cook a butt much like I might cook a beef chuck roast, i.e., rubbed and smoked at low-mid 300s grate temps then foiled with aromatics and other stuff. I wanted to take it to tender but not pullable--I was looking for a finish whereby the butt could be cut into larger, tender chunks and served atop rice with the other foil ingredients piled on and then drizzled with the juices retained in the foil.
So, that in mind: I rubbed a 9-lb bone-in butt with salt then applied over it a rub of granulated garlic and onion, thyme, sage, Aleppo, ground NM chile, coriander, some sugar, clove, allspice, nutmeg and ginger.
I smoked the butt in the cooker (hickory over lump) at ~340 lid for 2 hours then fashioned a 'pan' out of doubled HD foil for use later in the cook. Also, meanwhile, I sliced 4 large white onions and minced a half-dozen garlic cloves. I reduced 1.5 c of cheap white wine with 1/4 c white balsamic and a splash of dry sherry till it was 50% of the original volume and reserved it.
To the onion slices I added about 8 dried pineapple rings, halved, and a dozen slices of dried mango and tossed them together. When the butt had smoked, I put 3/4 of the onion-fruit mix on the foil, set the butt atop, tucked one halved fresh bay leaf into the pile, topped the butt with the rest of the onion-fruit mix mix, then drizzled the wine reduction over all and topped the package with another piece of foil, sealing well all around but leaving plenty of space around and over the butt (to hold the liquid that the onions and butt would give up).
The foiled butt was returned to the cooker (~350-360 lid) for another 2 hours at which point I pulled it out to rest while I got the sides together. The butt, as expected, needed to be knife-cut and this I did for serving; some large-isg chunks with some smaller rubbed edge chunks as well. Good meal.
The butt, partially chunked:
Plated, over rice, topped with the onions, pineapple and mango chunks, minced garlic (that virtually dissolves into the liquid), and the de-fatted liquid from the foil (captured post-cooking and allowed to separate during the resting time); with fresh steamed grean beans (local!) kissed with a int of garlic: