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Pork Butt Burnt Ends and Smoked BBQ Sauce

500
500 Posts: 3,188
edited July 2015 in EggHead Forum
Butt on at 275* since 8:30am EST.  

I took the sauce off after an hour in the smoke. 

Rainy day BBQ here. More to come. 


I like my butt rubbed and my pork pulled.
Member since 2009
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Comments

  • Nanook
    Nanook Posts: 846
    Standing by.....
    GWN
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  • SGH
    SGH Posts: 28,989
    Looks like you are off to a great start. Will be standing by for the finale. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Looking good!  Nice idea with the sauce.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Dyal_SC
    Dyal_SC Posts: 6,546
    Will be following this one!  Looks great!
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  • 500
    500 Posts: 3,188
    163* IT so far. Probed with the Thermopen and it started a juice geyser. Wondering how long after I cube them up till they are done. Thinking another 2 hours. This is new territory for me here but excited for the outcome. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • minniemoh
    minniemoh Posts: 2,145
    Looking good @500. I just started the same cook but I put mine on about 15 minutes ago. Guessing mine might be a midnight snack. Maybe we'll have to start a bonfire just to keep the skeeters away until it's done. 

    What did you use for seasoning and smoke?
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • 500
    500 Posts: 3,188
    Homemade BBQ rub with a big chunk each of hickory and apple. Smoke cleared about 2 hours in. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • 500
    500 Posts: 3,188
    Just took it off at 166*. Resting. Looks like a big juice ball. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • Dyal_SC
    Dyal_SC Posts: 6,546
    Gorgeous.  :flushed: 
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  • onelostnspace
    onelostnspace Posts: 3
    Looks awesome! Can't wait to see more!

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  • 500
    500 Posts: 3,188
    Turned out good. Would do again but need adjust timing. For some reason they were not super tender. Paired well with numerous tea-infused Tito's and lemonades (John Dalys). 
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • Jeepster47
    Jeepster47 Posts: 3,827
    They do look good.  Looks like you cooked till the end without saucing.

    I noticed that @SGH talked once about pulling at 160 and then another time he pulled at 170 degrees to cube.  Both times he suggested cooking till the end - or near the end - before saucing.  I pulled at 160 and sauced right away.  Didn't get the color or crust that I wanted, so will wait on saucing next time.  Also, didn't get the "melt in your mouth" tenderness ... they were good, but could have been better.  So, wondering if there is an optimum temp for cubing that will improve the tenderness.

    Oh yes, you didn't mention injecting anything ... think melted butter was the suggested injection.  Somehow injecting each little cube with butter seemed like overkill ... maybe not!

    Thanks for the post.

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • 500
    500 Posts: 3,188
    I did inject with melted butter. Almost a stick. My big stainless injector just couldn't get into some of the cubes. Maybe half actually got the inject. I did not sauce. I just re-rubbed and panned and back on at 300* for another 2 hours after pulling at 166* and resting for an hour. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
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