Weekend Butt

booksw

I have had my LBGE for several years and have made many many things.  I am one of the only people in my family who love pulled pork so I have never made a pork butt until this weekend- my first!!

It started because a german friend of ours gifted us a recipe for german sauerkraut  (with a jar of bavarian style kraut and a little bag of 10 juniper berries to get us started)  and said we should eat it with smoked pork.  I made the kraut yesterday (she said it was better heated up the second day) and (after reading on this board) bought a pair of boneless butts at Costco.



 I seasoned them with my good friends rub (Buster's Lowcountry Rub) but I didn't have enough.  I called Buster and he suggested I add Zaterainnes to it.  I had Old Bay and used that instead.  I also used a stone ground mustard (it was all I had).



 I used Cherry wood (I didn't have Hickory) and put the Butt on last night around 10 PM.  


This morning at about 9 AM I added a bit more water to the water pan.



It is now 1:30 PM and it is at 195.  I plan to pull it at a bit above 200 (?) and then Foil, Towel, Cooler.  I will serve it on white bread hamburger roles, and choices of sauce- carolina vinegar and the kraut.  I am thinking I won't sauce it before serving it but I haven't quite decided that...

lkapigian

Looks great 

booksw

Foil, Towel, Cooler....

Theophan

Pork looks great -- can't wait to see it pulled!

And do take a photo of the kraut, and say how it was.  I love good sauerkraut!  Never would have occurred to me to have it with American-style pork BBQ, but I bet it's great!

booksw

The pulled pork was wonderful (of course) and it was excellent with the sauerkraut (which was much more golden in color than the pic makes it seem- it has chunky apple sauce, onions and white wine in it, as well as juniper berries and a bay leaf



I also served it with three different tomato/vinegar based sauces and baked beans on white bread buns and a local IPA.  It was YUMMY.

JohnnyTarheel

Great looking butt and kraut!!!