Butt Moink Candy


 
C

Chuck Bench

TVWBB Fan
so, I figured I'd smoke me up a good ole' butt today...I got a bunch of them at a smoking price recently but they're all around 3.5-4.5 lbs...

pull out one of the heavier ones and defrosted it and then injected and rubbed it up...let it set while I wrapped me some Moinks and prepared some pig candy...mmm

anyways, here's some pics from a couple hours ago...

here's the butt...all 4.5 lbs of it lol...I accidentally rubbed it up before I injected it that's why it's sitting the way it is...

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Here's the pig candy...little sliced up pork belly in a pan of brown sugar, honey, some of my rub, and a little apple juice...it's layered in there so every layer got some of that sweet goodness...we bought this over a year ago and froze it and it's been sitting waiting for me to figure out what I wanted to do...tried a package of it like this a couple of weeks ago and it was heavenly so I figured what the hell...nothing to loose put the rest of it in a pan and smoke it down...

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Figured while I had the WSM going, I'd try some Moinks out...never done them before so there's always a first...lots of firsts for me lately now that I finally bought my WSM and trying things out...

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Look forward to the finished product. You have a real nice trifecta of WSM staples going there. Ought to go ahead and toss on some ABT's, you won't regret those.
 
So fast forward an hour and here we are an hour ago...start the smoker, put the meat on and let it ride...

Doesn't look like it's going to be a very good day for the smoker...I plan on entering some comps later down the road, so I figure I can't control the weather, I might as well figure out how to deal with the weather...and no that's not my house in the background...it's my closest neighbors house...

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Got the chimney started and a little KKB and little hickory chunks laid out in the charcoal bin waiting...I also put some Apple wood chips on right before I put the body on...

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Got all the meat on...temp's where I want it and some blue smoke rising...time to sit and wait...Moinks will be the first to come off in about an hour and a half to two...snack time...

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Matt Gard said:
Look forward to the finished product. You have a real nice trifecta of WSM staples going there. Ought to go ahead and toss on some ABT's, you won't regret those.
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I would but I'm not too big on jalapeños and my wife definitely doesn't like anything with any heat to it, so there's none in the house...

if you tell me that they're not that hot once you deseed them and smoke them, then I'll pick some up and try them out...always up for new things
 
Flipped the pork belly around some and put some glaze and rub on the Moinks...they'll be ready to come off in a half hour...

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Moinks came off and we're devoured in about 10 minutes...my daughter said "that's the best cooking ever"...so I guess it was pretty good lol...next time I don't think I'm going to put them on in the very beginning...they were kinda heavy on the smoke...I also am not going to put the hog glaze on them...they were very tacky and sticky when I took them off...also some of the fat wasn't cooked fully so I think I'm going to let them go for about an hour on the WSM and then finish them over coals on the grill...

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Chuck Bench said:
I would but I'm not too big on jalapeños and my wife definitely doesn't like anything with any heat to it, so there's none in the house...

if you tell me that they're not that hot once you deseed them and smoke them, then I'll pick some up and try them out...always up for new things
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There not nearly as hot on once you seed & gut them. Makes a big difference.
 
Well, the rain finally hit...It was pouring before I ran out to take the picture...the smoker just laughed at it lol...you can't really see the rain in this picture, but I had to run to the umbrella it was raining that hard...

it is under an umbrella and will be under an EZ-UP at comps so good enough...

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thanks everyone...I really appreciate the comments...the Moinks were good...little on the smoky side and I should have probably used regular bacon instead of thick cut bacon, but they were still pretty good and they all got eaten...

The pulled pork was spectacular just like last time...I'm really, really liking the way the pork butt has been turning out with doing them Myron's way...

The Candy is another story...I was so full from the pulled pork last night that I didn't get a chance to try the Candy...well, I fell asleep on the couch and when I woke up I went to bed...forgot to put the Candy in the fridge...it sat on the counter all night, so I threw it out this morning...it looked incredible though :(
 
Chuck Bench said:
The Candy is another story...I was so full from the pulled pork last night that I didn't get a chance to try the Candy...well, I fell asleep on the couch and when I woke up I went to bed...forgot to put the Candy in the fridge...it sat on the counter all night, so I threw it out this morning...it looked incredible though :(
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This reminded me of the Simpsons episode where Vegetarian Lisa steals Homers BBQ Pig and send it rolling down the hill with Homer chasing it...
"It's just a little dirty. It's still good, it's still good!"
"It's just a little slimy. It's still good, it's still good!"
"It's just a little airborne. It's still good, it's still good!"

That pig candy looks great, i have to try making that next time. Is that parkay squeeze butter you put over it in the 1st picture of it?
 
That was a great varity of food and it looks like it all turned out great! One thing I've learned over the years the more expensive the cut of meat the more likley it will be left out and forgotten.
 
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