I love pork butts and I can not lie. :)

Discussion in 'The Smokehouse' started by The Wood Wolverine, May 31, 2021.

  1. The Wood Wolverine

    The Wood Wolverine

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    Pork is on! What a beautiful start to the day!! It’s perfect here in south central PA. Hope you all are having a similar start. Very appreciative of all those that serve/served and especially those that gave the ultimate sacrifice for this great country. :usa: Without you all, this would not be possible.


    Mustard binder on the left, mayonnaise on the right. Started with a base of hardwood briquettes and topped with two splits of cherry.
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    This is the plan for the next 8 hours or so. :drool::cheers:
     
    Last edited: May 31, 2021
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  2. Chvymn99

    Chvymn99 Moderator

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    Looking good ..... :binoculars:...
     
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  3. Smokinpiney

    Smokinpiney

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    Nice butts! At first glance I thought you were cooking them on a piece of corrugated roofing :rofl: :lol:
     
  4. The Wood Wolverine

    The Wood Wolverine

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    Lol! I need new grates so I cover them with foil for now.
    Peek-a-boo! Added some taters.
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    Fresh split cherry smells awesome!
     
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  5. The Wood Wolverine

    The Wood Wolverine

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    went in foil at 150.
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    Pat of butter, brown sugar and apple juice concentrate goes in there at this point.

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    You’ll just have to trust me... it was superb!

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  6. Chvymn99

    Chvymn99 Moderator

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    That does look good... So at 150 it went into foil with brown sugar to what temperature before going into the slow cooker?
     
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  7. The Wood Wolverine

    The Wood Wolverine

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    @ that point they went in a 250 degree oven for about 1.5-2 hours. The one wasn’t as tender so we ate the other (which was exactly 160 degrees when I pulled it). I put the tough one in the oven for another hour and when I checked it, ended up 170. It’s leftovers. :drool:
     
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  8. wildwest

    wildwest Moderator

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    OMG Becky, look at those butts !! :drool:
     
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  9. ReelFaster

    ReelFaster

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    :rofl: :lol::rofl: :lol:
     
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  10. FatBoy85

    FatBoy85

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    Nicely done! It's been a long time since I've done buttz and shoulders. Definitely wanna do them soon.
     
  11. The Wood Wolverine

    The Wood Wolverine

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    We ended up making smashed smoked potatoes. They were great. I just finished up the last of all the leftovers for lunch. :drool:

    Justin Case anyone wondered, most all the excess brown sugar after unwrapping gets scraped off. Then the juices get put in the storage container with the meat for moisture.
     
  12. FatBoy85

    FatBoy85

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    I figured it would be like a mopping sauce of some kind. Man my taste buds are in AGONY. When you make it at lunch at work, does the room get bombed with that yummy smoky smell?
     
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  13. TurboDiesel

    TurboDiesel

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    What time should i be there...:whistle:
    :thumbs:
     
  14. TurboDiesel

    TurboDiesel

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  15. The Wood Wolverine

    The Wood Wolverine

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    Dang, them were some biggins!!
     
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  16. The Wood Wolverine

    The Wood Wolverine

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    Lol, yes! I did that today but I’m a one man operation. My son did it where he works and they all gave him heck the other day. He had to tell me about it. :rofl: :lol:
     
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  17. mat60

    mat60

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