Howdy everyone! I haven't posted in a loooong time, but I lurk occasionally. I've recently experimented with cooking a pork butt into burnt ends instead of pulled pork. This method has a stamp of approval from my family as well as some neighbors and friends.
I started with a bone-in pork butt, just over 7 lbs. I cut it into five large pieces, one of them containing the entire bone. I trimmed some big chunks of external fat in the process. Rubbed all of the pieces and put them on the WSM with a foiled water pan and some pecan wood (is there any other kind?). Target temps were 225-250.
After about 3.5 hours the internal temps were in the 160-170 range, varied among the different pieces. I removed them and let them rest in an unheated oven for an hour. Here they are ready to be cubed.
My rub didn't have any sweet flavors in it, only spices. I sprinkled some brown sugar in with the cubed meat in a foil pan, as well as some honey. Side note, this is from a bucket of honey I bought from a farmer a couple of years ago. It has solidified, and actually works very well in bbq because I just scoop out small chunks of it with a spoon.
I put it back into the smoker with a fresh piece of pecan wood for another ~2 hours, mixing it up with some tongs every 30 minutes. This is what it looked like right before removing it. No more pictures because I got busy, but I let it rest 10 minutes and served it just like you would pulled pork.
If you like pork and want to vary the pulled pork routine a bit, give this a try. It is easy, delicious, and was 7.5 hours from lighting the charcoal to being table ready!
It was consumed with the neighbors, sitting out in the driveway. 70 degrees as it got dark, can't beat the Arizona weather
I started with a bone-in pork butt, just over 7 lbs. I cut it into five large pieces, one of them containing the entire bone. I trimmed some big chunks of external fat in the process. Rubbed all of the pieces and put them on the WSM with a foiled water pan and some pecan wood (is there any other kind?). Target temps were 225-250.
After about 3.5 hours the internal temps were in the 160-170 range, varied among the different pieces. I removed them and let them rest in an unheated oven for an hour. Here they are ready to be cubed.
My rub didn't have any sweet flavors in it, only spices. I sprinkled some brown sugar in with the cubed meat in a foil pan, as well as some honey. Side note, this is from a bucket of honey I bought from a farmer a couple of years ago. It has solidified, and actually works very well in bbq because I just scoop out small chunks of it with a spoon.
I put it back into the smoker with a fresh piece of pecan wood for another ~2 hours, mixing it up with some tongs every 30 minutes. This is what it looked like right before removing it. No more pictures because I got busy, but I let it rest 10 minutes and served it just like you would pulled pork.
If you like pork and want to vary the pulled pork routine a bit, give this a try. It is easy, delicious, and was 7.5 hours from lighting the charcoal to being table ready!
It was consumed with the neighbors, sitting out in the driveway. 70 degrees as it got dark, can't beat the Arizona weather
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