SYD Pork Butts


 
Chris Allingham

Chris Allingham

Administrator
Staff member
I tried Harry's pork butt technique from the recent class I took. Minimal trimming on butts. Injected with recipe from this page. A little mustard and a goodly amount of SYD rub and into the fridge overnight. Ran WSM with empty water pan at 250-275*F. Cooked butts fat side down for 7 hours, then foiled with brown sugar and Stubb's pork marinade and returned to cooker for 2 hrs 20 min until skewer tender/195-200*F internal. Removed from cooker, opened foil to stop cooking and let cool for 1 hour. Served with SYD easy sauce on the side. Ate a bunch straight off the cutting board and some in a sandwich. Delish!

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You nailed that cook Chris....Harry would be very proud of you! I think some of the "best pieces" of meat never reach a plate.
 
Looks great - would you say it is your best port butt to date? Was there much difference from your other ways under the cooking topics?

Daum
 
Chris;
I, too, am a Harry Soo fan. I haven't had the pleasure, and privilege, of taking his class but I sure use his recipes from the PDF on this forum and his web page. I mostly do his pork butt and ribs. I've never tasted better!

Your efforts look WONDERFUL!

Thanks for sharing with us!

Owner of the best forum EVER and you can SMOKE, too!!:cool:

Keep on smokin',
Dale53:wsm:
 
Great looking pork, Chris. Good job on pulling and keeping "chunky". It sure doesn't dry out as quick that way. What did you think of the Stubbs marinade in the foil?
 
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