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Labor Day pork butt

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  • boftx
    Founding Member
    • Jul 2014
    • 852
    • Las Vegas, NV
    • CharGriller Pro COS
      Oklahoma Joe COS
      Maverick 732 thermometer
      Red Thermapen
      Favorite beer: Scotch

      I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

    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.

    ​
  • David Parrish
    Founding Member - Pit Boss Emeritus
    • May 2014
    • 4905
    • Charlotte, NC

    #2
    NICE!!

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    • boftx
      boftx commented
      Editing a comment
      Thank you!
  • Huskee
    Administrator
    • May 2014
    • 15424
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

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    #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.

    Comment


    • 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.
  • David Parrish
    Founding Member - Pit Boss Emeritus
    • May 2014
    • 4905
    • Charlotte, NC

    #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!
  • Jon Solberg
    Former Member
    • Jul 2014
    • 4729

    #5
    WTG Bo! NICE

    Comment

    • SurfsUp
      Charter Member
      • Aug 2014
      • 31
      • Jax Beach
      • Pit Barrel Cooker
        iCelsius Wireless
        Thermapen: Backlit
        Favorite Beer: Bourbon

      #6
      Man that looks perfect!

      Comment

      • Papa Bob
        Founding Member
        • Jul 2014
        • 277
        • stokton ca

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

        Comment


        • Papa Bob
          Papa Bob commented
          Editing a comment
          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
          Editing a comment
          Still munching on it, and will have pork enchiladas tomorrow.

        • Papa Bob
          Papa Bob commented
          Editing a comment
          do love me some enchiladas
      • boftx
        Founding Member
        • Jul 2014
        • 852
        • Las Vegas, NV
        • CharGriller Pro COS
          Oklahoma Joe COS
          Maverick 732 thermometer
          Red Thermapen
          Favorite beer: Scotch

          I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

        #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.)

        Comment

        • Jerod Broussard
          Moderator
          • Jun 2014
          • 9927
          • East Texas
          • Pit Barrel Cooker "Texas Brisket Edition"
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          #9
          That last pic shows why you knew it was going to be good.

          I prefer pulled pork leftovers.

          Comment

          • DWCowles
            Founding Member
            • Jul 2014
            • 9696
            • Smiths Grove, Ky
            • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

            #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.

            Comment


            • boftx
              boftx commented
              Editing a comment
              That works!

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          2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

          We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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