Did a little cook today

Started an 11 lb brisket and a 7.5lb. butt last night at 9, done and in the cooler around 1115 this am. cooked on my wsm. good feed. I'm new and will try a few pics. Proq should be here for next weekend.

NICE

Mmmm...Barbeque...NOT just for breakfast!

All looks really good!

Outstanding!

I think I found my next smoke! Pulled pork here I come! Still need to study up a bit though...

Jenx

jenks_24 wrote:I think I found my next smoke! Pulled pork here I come! Still need to study up a bit though...

Jenx

Get pork butt (Boston Butt)...
Inject with Apple Juice, Brown Sugar, Salt & Pepper (if you like)...
Lightly coat outside with Yellow Mustard (to hold spice rub on)...
Cover with favorite Spice Rub...
Smoke with charcoal and wood of choice at 225*F - 250*F until internal temp hits 165*F...
Wrap with foil, and a little more Apple Juice, return to smoker...
Remove when internal temp hits 198*F...wrap in additional layer of foil then a blanket...
Place in a dry cooler with lid closed for 1 hour...
Remove, slide bone out, pull meat and ENJOY!

That's the basic system we use with success...there are many variations.

AHHHHHH,

What about no bone Jim? It's hard to find where I am and it seems no one likes a little fat on the outside of the meat. I think I'm going to have to "special order" one for this cook. Your recipe is going in my file. When I find a place that has the bone in, I'm all over it! Normally you will find a size of about 2-3 pounds, no fat and all muscle. Will I get a nice crust on this?

Jenx

jenks_24 wrote:AHHHHHH,

What about no bone Jim? It's hard to find where I am and it seems no one likes a little fat on the outside of the meat. I think I'm going to have to "special order" one for this cook. Your recipe is going in my file. When I find a place that has the bone in, I'm all over it! Normally you will find a size of about 2-3 pounds, no fat and all muscle. Will I get a nice crust on this?

Jenx

I've never cooked one that small that was so finely trimmed, but would basically follow the same method as above. Should give you nice crust/bark. If your cut of meat is completely without a fat cap, I would watch the temps even closer...perhaps spray/baste the meat periodically with some juice and/or oil, or perhaps even consider adding a layer of bacon to the top of the butt to help out. In adding the bacon, though, you will be sacraficing crust/bark on the top side of the meat.

Same temps and method though. Let us know how it turns out!

Gotcha Jim,

I think I'll try one for my wife and I. Ever found a good "yellow mustard" sauce to go with the pork butt?

jenks_24 wrote:Gotcha Jim,

I think I'll try one for my wife and I. Ever found a good "yellow mustard" sauce to go with the pork butt?

Any ol' generic yellow mustard works I think. The mustard doesn't really add flavor as much as just a nice sticky base for the rub to cling to...and I think it helps with the crust/bark formation.

If you're shopping by brand, I don't know if you have it in your neck of the woods, but I prefer Plochman's Mustard for eating on sandwiches...that's usually what I have on hand for the butts too.

I use french's mustard http://www.frenchsmustard.com/ we can get it pretty much anywhere here. To be honest I can never taste it I tend to use it to keep the rub on the meat. If your struggling I could do you a deal.

If you post me a couple of German Newspapers and I'll post you a French's mustard (I'm doing a Basic German course at nightschool).

All Weather Griller wrote:I use french's mustard http://www.frenchsmustard.com/ we can get it pretty much anywhere here. To be honest I can never taste it I tend to use it to keep the rub on the meat. If your struggling I could do you a deal.

If you post me a couple of German Newspapers and I'll post you a French's mustard (I'm doing a Basic German course at nightschool).

French's is another big name in mustard over here...made in the next state over from me. Good stuff too.

All Weather Griller wrote:I use french's mustard http://www.frenchsmustard.com/ we can get it pretty much anywhere here. To be honest I can never taste it I tend to use it to keep the rub on the meat. If your struggling I could do you a deal.

If you post me a couple of German Newspapers and I'll post you a French's mustard (I'm doing a Basic German course at nightschool).

Thanks AWG. I have some pretty good mustards over here, including the basic french's brand. What I really want is a down home, truly good mustard BBQ sauce I enjoyed while growing up in Georgia. Sometimes instead of the basic tomato-based sauces, we used the mustard based ones while eating at the local BBQ joints. It tastes really good with pulled pork, along with a good topping of cole slaw. I found a few recipes, but haven't tried any yet. It looks like the neighbor wants to borrow the Frontier upcoming weekend for a little party. Since he tastes almost everything I smoke, he decided to go for "Frontier Gold" for his meats.

I think I got one on the hook Ian