Michael Spurling
TVWBB Member
I smoked a couple of pork butts a few days ago ( fri. ) for a party my wife was having the next day ( Sat.)
They turned out to be a great success.
Thanks to everyone who gave me some great info on using a clay saucer; people's opinions on rubs and sauces; and reheating pulled pork the day after you've smoked it.
I bought 2 butts, bone in at my local BJ's wholesale store. One butt was was 8.61 lbs, the other was 8.64 lbs. - They were both 1.69 a pound !! The price of meat in my area has really gone up in the last 5-6 months.
I used the minion method in cooking, I used a clay saucer for the first time - It was great, cleanup was easier than a full water pan, the heat was great and solid - no probs. there.
I used Texas BBQ Rub - Grand Champion Style for my dry rub ( Thanks Bryan S. ). I removed most of the fat cap on both butts and rubbed Worcst. Sauce on both butts then applied the dry rub.
Used about 6 medium to small chunks of oak in my smoker.
Took about 10 hours for both butts to cook. When I took them off the smoker I let them rest in a pan with foil around each one individually for about 1.5 hours.
After pulling, discarding of the bones, fat, etc. I got 5 lbs 9 oz. of useable meat from both butts. Wished I would have gotten a bit more - oh well.
I mixed in some more dry rub with the meat after I pulled it.
I sealed the meat in plastic bags from my foodsaver. The next day I used the boiling water method - It worked out great. It was a bit of a guessing game to figure out when the meat was thoroughly heated - but the meat tasted excellent; still had moisture, wasnt dry, etc.
Overall - my best butts so far; many people had some good compliments, my wife thought it was my best yet. I thought it was my best tasting so far as well.
One of the sauces I used on a sandwich was Old Canal's Smokehouse BBQ Sauce - I used the Sweet. It was excellent. Also had some of the Sweet and Spicy Sauce.
http://s29.photobucket.com/alb...%20June%2025%202010/
They turned out to be a great success.
Thanks to everyone who gave me some great info on using a clay saucer; people's opinions on rubs and sauces; and reheating pulled pork the day after you've smoked it.
I bought 2 butts, bone in at my local BJ's wholesale store. One butt was was 8.61 lbs, the other was 8.64 lbs. - They were both 1.69 a pound !! The price of meat in my area has really gone up in the last 5-6 months.
I used the minion method in cooking, I used a clay saucer for the first time - It was great, cleanup was easier than a full water pan, the heat was great and solid - no probs. there.
I used Texas BBQ Rub - Grand Champion Style for my dry rub ( Thanks Bryan S. ). I removed most of the fat cap on both butts and rubbed Worcst. Sauce on both butts then applied the dry rub.
Used about 6 medium to small chunks of oak in my smoker.
Took about 10 hours for both butts to cook. When I took them off the smoker I let them rest in a pan with foil around each one individually for about 1.5 hours.
After pulling, discarding of the bones, fat, etc. I got 5 lbs 9 oz. of useable meat from both butts. Wished I would have gotten a bit more - oh well.
I mixed in some more dry rub with the meat after I pulled it.
I sealed the meat in plastic bags from my foodsaver. The next day I used the boiling water method - It worked out great. It was a bit of a guessing game to figure out when the meat was thoroughly heated - but the meat tasted excellent; still had moisture, wasnt dry, etc.
Overall - my best butts so far; many people had some good compliments, my wife thought it was my best yet. I thought it was my best tasting so far as well.
One of the sauces I used on a sandwich was Old Canal's Smokehouse BBQ Sauce - I used the Sweet. It was excellent. Also had some of the Sweet and Spicy Sauce.
http://s29.photobucket.com/alb...%20June%2025%202010/
