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Spares to Eat, Butts to Go!


 
Mike Coffman

Mike Coffman

TVWBB Olympian
After sharing some of my Father’s Day Peach Pork Butt with my co-workers, I had numerous
requests to smoke some for them.

They purchased the pork butts, which all weighed between 9.25 and 9.50 pounds. I injected
them yesterday with my peach nectar injection and refrigerated overnight.


Out of the refrigerator this morning and seasoned with a Chris Lilly rub.


Put onto the WSM, using hickory and apple wood. No water, just my clay saucer.


2.5 hours later I inserted the meat probe and they were at 115 internal temp.


Before deciding to do the butts we had planned on St Louis spares for dinner. Trimmed and seasoned
with Plowboys Yardbird rub and Butcher BBQ Honey rub and refrigerated overnight. Out of the
refrigerator and given a light seasoning of the Chris Lilly rub.


Since the WSM was full I decided to use the Performer. Set it up in a snake using pecan chunks,
instead of using my Smokenator.


Put onto the Performer with a pan of water underneath for temp control and moisture.


More to follow!
 
Mildo said:
It seems that everything is on the right way Mike.



I also want to know more
Click to expand...

Here is the Chris Lilly injection I used. I substituted Kerns Peach Nectar for the peach juice.

3/4 cup peach juice from canned peaches
1/4 cup granulated sugar
2 Tablespoons Table Salt
1 Tablespoon Worcestershire Sauce

The peach nectar is a little thicker and not quite as sweet as the peach juice.
 
That's a whole lotta pork on the WSM, Mike! Looks like a great start. Super photos and I'll be looking forward to the final product.
 
(Continued)
Made up some ABT’s using Jalapeno Cream Cheese and little Smokies, then wrapped in bacon.


ABT’s onto the Performer with the ribs.


Ribs sauced with Famous Dave’s BBQ sauce.


Ribs are done!


Bush Baked Beans onto the Performer.


ABT’s done!


Beans done!


Here’s your plate!


Delicious rib dinner. I really like that Famous Dave’s sauce.

The top rack butts are falling apart done. Going to wrap in foil and let rest for a couple of hours
before pulling. The bottom rack butts are still about an hour or two from being finished, so I
moved them to the top rack.


Will post more when the other butts are done! From the few "samples" I tried of these they are
going to be gooooood!
 
Mike Coffman, You're INSANE!! Cookin' all That Food WITHOUT calling ME over!
EVERYTHING looks Absolutely AWESOME!!! KickDOOPA Buddy!!!
 
(Continued Again!)
The other two butts are done. Wrapped and put into the ice chest to rest.


Butt #1 pulled.


Butt #2 pulled.


Butt #3 pulled.


Butt # 4 pulled.


All vacuum packed and ready for delivery tomorrow.


Thanks for looking and for all the kind words!
 
Thanks for sharing the injection recipe Mike.
It looks like a large action with excellent results.
My hat is down, sir.
 
awesome cook Mike, how do you guys get the bark so good?. I did a proper butt yesterday (see my other post) but i couldnt get the bark like you guys do. I just used mustard and then bad bryons butt rub @ 225-250 for 12hrs

thanks
 
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