The rain caught me off guard, but that didn't stop the cook. I had been dry-brining this 9lb butt since the night before. Up a little before 6 to start the fire, and got the meat on at about 6:30. The rain slowed things down a little, but not much. I had to run the fire a bit hotter than normal to maintain a good coal bed.
I panned at close to 170 internal temp, right as it was leaving the stall, then took it out of the pan at about 195 to finish up. I added some butter, molasses, and a bit of maple syrup at this point. Sometimes I add some apple juice, but didn't have any on hand. I add these for flavor, the meat is always more than moist enough even if I don't add anything. The only reason I pan to catch the juice for the sauce.
The sauce was made from the pan juices while waiting for the butt to finish. Add some vinegar, chili powder, molasses, rub, garlic salt, black pepper and a touch of maple syrup. Reduce to desired consistency.
Twelve hours all told from start to finish. Sammies and enchiladas in the next few days to come.
The pics can speak for themselves. (Yes, I snitched a little when I took it out of the pan to firm up the bark for the last 30min.)
PS - If you gotta use claws to pull your pork you ain't doin' it right.
PPS - Although you can see a bag of KBB that got caught in the rain, I was using mesquite splits for the cook. After I panned and covered I switched to my stock of aspen since the smoke would no long affect the meat.
I panned at close to 170 internal temp, right as it was leaving the stall, then took it out of the pan at about 195 to finish up. I added some butter, molasses, and a bit of maple syrup at this point. Sometimes I add some apple juice, but didn't have any on hand. I add these for flavor, the meat is always more than moist enough even if I don't add anything. The only reason I pan to catch the juice for the sauce.
The sauce was made from the pan juices while waiting for the butt to finish. Add some vinegar, chili powder, molasses, rub, garlic salt, black pepper and a touch of maple syrup. Reduce to desired consistency.
Twelve hours all told from start to finish. Sammies and enchiladas in the next few days to come.
The pics can speak for themselves. (Yes, I snitched a little when I took it out of the pan to firm up the bark for the last 30min.)
PS - If you gotta use claws to pull your pork you ain't doin' it right.
PPS - Although you can see a bag of KBB that got caught in the rain, I was using mesquite splits for the cook. After I panned and covered I switched to my stock of aspen since the smoke would no long affect the meat.
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