I'm Taking My Butt to Wisconsin

[WayneT]

I love a good double entendre. DaveD provided me inspiration to keep an AR online log of what I'm cooking. Unlike Dave, I'm not cooking multiple items and not staying home after this cook but taking some eastern NC style BBQ up to family in WI this weekend. It's not whole hog but it's the closest I can get with the resources I have. You can bet the sauce will be apple cider vinegar and red pepper flakes -based and I'll be using the Scott's brand made in Goldsboro, NC. I've not found an improvement to that anywhere so far.



A family member up in Shiocton, WI will be smoking a brisket to accompany this. Several of us will kayak down the wild and scenic Wolf River from Koepke's Landing to Shiocton on Monday, after which we will consume copious amounts of meat, side dishes, desserts and drinks.

I'll keep the progress of the cook and trip on this thread so this is a combo of SUWYC and SUYVP.



I picked up a 11.8 lb pork butt from Costco this morning. (Can someone please tell me if these packages from Swift at Costco contain one de-boned butt or two de-boned butts, because there are two pieces in the package?)


After trimming 17+ oz off and salting for the dry brine.

It's in the refrigerator now as I contemplate my next steps.

[Jfrosty27]

Have a good trip. Wave as you drive by!
Great sauce btw. I lived in Charlotte for a while and had occasionally had it. A really great representation of the NC style.

[WayneT]

Thanks Jfrosty27 ! I lived in Goldsboro growing up and remember eating at Scott's back in the late 1950's - early 1960's. It was the 'go-to' BBQ place then. I'm glad you spent some time in NC and enjoyed the sauce.

[DaveD]

Well hey, glad to inspire something other than indigestion or annoyance! Good luck!

[Draznnl]

Maybe I missed it, are you cooking at home and then hauling butt to the north woods or are you schlepping the ingredients up north and cooking there? Either way, it sounds like quite the project. Good luck on your cook.

[WayneT]

I'll be doing the entire cook here then hauling butt to Shiocton, a picturesque little place just west of Appleton.

[ItsAllGoneToTheDogs]

Funny thing is the Scotts "factory" is within bicycle distance from me, in fact I very often drive past it. However, I don't think they are there anymore. They have a PO box for here in town, but the tall sign and the small sign have been removed for a few years now. I like the sauce but my wife doesn't, she prefers Georges or Smithfields, I prefer my own home made but she says mines too spicy

[WayneT]

That one story brick building with all the windows in front is what used to be Scott's BBQ restaurant decades ago. I think it's called Ashley's Diner now. Scott's closed down a few years after the Goldsboro bypass was built and Wilbur's came along.

[ItsAllGoneToTheDogs]

WayneT yeah Ashleys diner is just to the left of this pic. But the tall Scotts sign and another sign were on that concrete pad at least a few years ago I think.

[Donw]

With my family spread across Johnston and Sampson counties for generations I remember Scott’s in the 50’s and 60’s too. We have a few bottles of Scott’s on the shelf right now too.

[tstalafuse]

WI will never be the same..

[rlozinak]

Good luck on your cook, and enjoy vacation

[FireMan]

Packer country eh? Glad to have ya as a visitor. Have some fried cheese curds on me.

[WayneT]

Yep, a trip to Simon’s in Grand Chute is on the agenda.

[WayneT]

The route.

Going from Lewisville to Louisville the first day. Don’t you love the irony? See my companion post in Louisville Restaurant Recommendations topic if you have a suggestion. Then it’s on to Shiocton.


Actually, we’ll probably take the toll route through WV since we have an EZ-Pass account.

[radiodome21]

Safe travels. Driving up 65 is not something I envy and there is a whole lot of construction on the 294 tollway southwest of Chicago.

and cheese curds are great in all forms.

[WayneT]

Thanks for that heads up. We should be driving through/around Chi-Town in late morning or early afternoon on Saturday. Not sure what that portends but in the past we’ve been pretty fortunate with minimal delays. I’ll let Waze be my guide. I’ve learned not to second guess it.

[Richard Chrz]

My ass is already planted in Wi. Enjoy your time!

[RustyHaines]

WayneT swing on by and I'll help you with that !

Enjoy your trip and don't be suspisious, yes we are really that friendly

[HawkerXP]

Sounds like fun trip!

Yes, Costco packs two, boneless butts in one package.

[WayneT]

Appreciate that! 👍

[HawkerXP]

Is the ice cleared from the river yet?

[WayneT]

Now that you mention that… I had a trip planned to go walleye fishing on the Wolf back in April, right after the ice left. My cousin, who grew up in WI but lives in Ventura, CA, was meeting me there. The day before he was to fly out, he fell off a ladder and cracked 4 cervical vertebrae. Next year!!

[WayneT]

Now that I realize I’m cooking 2 pork butts, (thanks, and a tip o’ the hat to HawkerXP ), this cook is looking more like DaveD ‘s.

Dry brined for about 36 hours.


Tied and dusted them with some POG.


Onto the pellet smoker. This is 2:15 into the cook on the ‘smoke’ setting.

I’m fairly pleased at how the Pit Boss is holding temp on this low setting after settle-in. In the distant past I had flameouts before replacing the controller board.

[DaveD]

I hope it doesn't end up looking like one of my epic fails! Good luck.

[jfmorris]

So how is this working? Are you vacuum sealing pulled pork, and shlepping it to WI frozen in a cooler of ice?

[WayneT]

jfmorris Did my subsequent posts answer your question? I’m assuming you were asking from a food safety perspective so give me some feedback if you think I’m transporting something unsavory.

[jfmorris]

WayneT I saw that on the next page. And I just responded there. I feel you are pushing food safety and leftover holding times with all the extended process and then holding for a couple of days in an ice chest for travel. Your clock on 3-4 days in the fridge for cooked meat started when you smoked it - not when it comes out of the SV bath, in my mind. I'll happily stand corrected if someone wiser than I in food safety comes along.