15 LBS BUTT....Thats HUGE ! I leave the fat cap on. cook with the cap up about 6-8 hours, then turn over and cook with the cap down about 2-3 more hours to cook the really slopply grease out of the fat cap. Anyway... Here is my dry rub TurboDiesel's famous Dry Rub 3 tbsp black pepper 3 tbsp onion powder- granulated 1.5 tbsp garlic powder -granulated 1.5 tbsp salt 1.5 tbsp Lawry's seasoned salt I like all kinds of sauce. Cider vinegar, mustard, sweet, tangy and no sauce. Hot off the cooker with no sauce and some crunchy bark is my favorite. I've been told my sauce is a lot like sweet baby rays...but better let me dig it out and I'll post it shortly
Mrs. TurboDiesel's Famous BBQ Sauce Makes 1 QT 1 1/2 cups brown sugar 1 1/2 cups ketchup 1 cup unsweetened applesauce 1/2 cup white vinegar 1/2 cup water 1/2 cup worchestshire 2 cloves garlic 1/2 tbsp dry mustard 2 tsp paprika 2 tsp salt 1 tsp onion powder-granulated 1 tsp black pepper 2 dashes Frank's hot sauce (or more) 2 dashes liquid smoke (some red pepper flakes just for kicks, thats how i roll) bring to a boil & simmer 1/2 hour this is a sweet tangy thick sauce with a little kick and don't tell anyone where you got it. in ( ) is added when the mrs. isn't looking
Man those ABT's………. mmmmmmmm, that's on top of the to do list! Thanks for the link, I've been there before but had forgot about them. Turbo, thanks for the help. I have a lot of learning to do now.
Well...lets hear about this pulled pork. Rub? Cook time? Sauce? I will PM you my address so you can send me some to see if it's OK to eat...
Well I'm happy about how things turned out. The cooker was up to temps in under 30 minutes from loading it with charcoal and a few sticks, meat went on at 7:30 am and I nervously hovered around it watching the temps and playing around with intake & exhaust dampers. I got the temp holding well at 225-250 (left & right side's) with the cheap guages and was finally able to walk away (nervously). I pulled it at about 12:30 with an internal of 177. I was wrong about what I (didn't) remembered about the finish temp and although it was cooked well, it did not "pull" that way! Had a nice pink smoke layer about 3/4 inch deep. All I did to the meat was the night before, rub in some coarse kosher salt, black pepper, and garlic powder. I also checkered the fat cap that was only about 1/2" deep. We all chose to eat it "straight" as it tasted so good just like it was. The outside had enough s&p on it that mixed up, it was all it needed. Put on the ABT's later and they were amazing. The garden is getting a full row of those peppers in this year! Thanks for the help all!
Yep...your learning.... Just razzing brother... Get yourself an electronic meat probe/thermometer. You will want to bring the butts up to at least 190* internal, then pull them off and wrap in 2 layers of foil. Allow them to rest at least 2 hours to let them steam and break down. Then they pull really easy. They will still be to hot to touch after sitting.
TD, do you mean add water (for the steam) to the foil wrap? I have done a small pig this way on a low heat (oil tank) cooker/grill and it pulled real nice.
You can also tell they are good when you can grab the bone and twist it loose from the butt. The meat will be shrunk up and pulled away from the bone at this point also
No water. the meat is still holding a lot of moisture. They may look dry, but thats only on the outside.
