Pics of first pork butts: Thanks Chris Lilly!

[Chris in Louisiana]

I am a WSM newb. I've cooked chickens, ribs, and brisket and was darned happy. But this pork butt was something else.

I was not so interested in pork butt, but decided to try it just because I wanted to cook this weekend. I followed Chris Lilly's Six-time World Championship Pork Shoulder recipe, and it was AWESOME!

I made both the No. 5 Sauce and Fat Johnny's Bastardized Piedmont Sauce from recipes found on this board. Our three guests (who I invited at the last minute because I had no idea how this would turn out)loved it all. They refused to use the bottle sauces I had as milder options.

I added my killer cole slaw, and some Bush baked beans that I doctored up and smoked for a couple hours.

I really pat myself on the back for this cook, although all I did was follow what I read on here (I also have Chris Lilly's book). It was some righteous Que.

The two butts from Sams weighed 16.58 lbs. Cost was about $20. Could have fed the neighborhood. What a bargain!

Here is some evidence.

 

[Bob Correll]

Looks great Chris!

Fine looking bark, and it looks like it pulled really well.

 

[j. pavone]

I could go for some of that this morning for breakfast - looks mighty tasty chris.

 

[Mark Maral]

Looks great! Did you do both the Chris Lilly injection and the rub?

Thanks, Mark

 

[Pat Smith]

Looks like Chris in Decatur, AL may have some competition from Chris in Louisiana!

Great looking - they sure are pretty when they're all smoked up and ready to pull.

I'm diggin' those Dutch Ovens, too.

Pat

 

[Chris in Louisiana]

Question above: Did you do both the Chris Lilly injection and the rub?

Yes. No idea what impact the injection ultimately had, but I used it all. I also used all the rub, which resulted in a really thick coating of it. That's probably why the bark came out so well.

I started to inject one and not the other, for comparison, but I figured I would lose track of which was which. Maybe next time.

 

[Chris in Louisiana]

Here's a shot of the pulled pork that I forgot to post above. That's just one butt in the pan.

 

[LDThornton]

Looks great Chris.

 

[Craig O'riley]

My favorite food in the whole world is Pulled Pork. Thank you for making my mouth water and my tummy growl.

 

[Mark Maral]

Thanks. I've got two I'm going to smoke this week. I think I'll try one with the Chris Lilly injection and rub and then one with just the Texas BBQ rub.

Mark

 

[Tim Johnson]

Looks like you nailed it! Yummy!

 

[John Solak]

Looks great

 

[Steve Petrone]

Chris, that is a great looking cook. Glad they enjoyed the sauces. What did you do to make No.5 your own?

 

[Chris in Louisiana]

Originally posted by Steve Petrone:
What did you do to make No.5 your own?

I pretty much stuck to the original recipe for my first try. I forgot to save some of Lilly's rub for the sauce, so I used some commercial Stubb's rub. That was it.

Next time I may tinker a bit. That's usually how I approach new recipes. Follow instructions the first time, experiment later.