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Labor Day pork butt

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    Labor Day pork butt

    Sometimes you get a piece of pork that you just know is gonna be something special.

    That's what I thought when my wife brought this one home from the store. Dry-brined for about 18hrs before putting it in the smoker at 6AM this morning. It hit the stall at 171. That was when I put it in the foil after drizzling some butter, honey (run out of molasses) and a touch of maple syrup on it. Even after the foil it still took another 2 hours before the temp started to climb again. Took it off at 202. It took less than 5min to pull using just normal forks.

    I used a little over half of the drippings to make a sauce (just added some vinegar, red pepper and chili powder so it was definitely a thin, Carolina style.)

    The bone came out completely clean so I knew I had it right.

    ​

    #2
    NICE!!

    Click image for larger version

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    • boftx
      boftx commented
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      Thank you!

    #3
    Good job boftx, I like the sound of butter honey and syrup on the pork. By the way your medal is a lot bigger than the one I got. I think PB likes your cooks better than mine.

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    • boftx
      boftx commented
      Editing a comment
      Thanks. I figured PB wanted to be sure it was big enough that even my old eyes could see it.

    #4
    Originally posted by Aaron 'Huskee' Lyons View Post
    Good job boftx, I like the sound of butter honey and syrup on the pork. By the way your medal is a lot bigger than the one I got. I think PB likes your cooks better than mine.

    Nah I just finally got the badge on my desktop and can upload it now vs using the photo icon (I no like so much that photo icon). I suppose the different sizes could be used to mean something though. That last badge would need some real... real.... REAL good barbecue.

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    • Jon Solberg
      Jon Solberg commented
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      Holy RED GIANT Seal of approval!

    #5
    WTG Bo! NICE

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      #6
      Man that looks perfect!

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        #7
        hat do look like some real tasty Q just put mine on at 7:10 pacific time.

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        • Papa Bob
          Papa Bob commented
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          it took about 91/2 hrs., was finished at 4:40. I made homemade buttermilk sandwich rolls, AR deli slaw with green apples and my wife made a pot of Portuguese beans with a lot of bacon and Linguica and it was very good and very proud of wares thank you for asking and how was yours?

        • boftx
          boftx commented
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          Still munching on it, and will have pork enchiladas tomorrow.

        • Papa Bob
          Papa Bob commented
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          do love me some enchiladas

        #8
        I won't swear to it, but the leftovers we had for lunch today might have been even better. We'll have even more for supper tonight, and the rest will go into enchiladas tomorrow. You just gotta love pulled pork for feeding the family for a few days (assuming you can keep the dogs out of the fridge.)

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          #9
          That last pic shows why you knew it was going to be good.

          I prefer pulled pork leftovers.

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            #10
            This is one pan out of three (total of six butts) that I did Saturday on the Lang for our family reunion. I would have taken more pictures but I didn't want to get the camera in the rain.

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            • boftx
              boftx commented
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              That works!

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