J-Lo it ain\'t

Jeffersonian

But these two butts (TW = ~17 lbs) were a real hit. This was my first time cooking more than one at a time and it yielded one great meal last night and several for the future. Thanks to Doug, Fidel, Celtic Wolf and others who helped me prep the pork for freezing:

On the Egg - that's yellow mustard and John Henry Brisket Rub:


At about 8 hours:


Pulled the small butt at 195* for dinner:


Sauced the small butt leftovers and pulled large butt and froze:

Essex County

Looks great! Just wondering. Did you pull the butt you froze or keep it whole? Any advantage to one over the other?

Paul

Jeffersonian

That was the subject of a thread last night. I pulled and sauced it before dividing it up into Ziplok freezer bags and putting it into the freezer. Since this was my first time freezing pulled pork, I can't speak to the advantages of one over the other first-hand, but I'd wagr it has to do with the "pull-ability" of the butt while fresh.

BamaBackdraft

Looks fall of the bone tender and moist. How long did it take to get to temp?

Jeffersonian

The small one on the right took about 10-1/2 hours, his big brother about 45 minutes longer. I kept the temperature down to 240-270 the entire cook.

Fidel

Nice looking pork!

Eggtucky

It may not be J-Lo...but she'd be proud!!...nice looking stuff there Jeffers!! :woohoo: :woohoo:

Jeffersonian

Thanks, Fidel and Eggtucky. It was really good...even the kids had seconds. I love doing butts, they're so easy and so delicious.

JLOCKHART29

Alittle late to the post but been tyed up with my own burns and just now catching up. Never froze whole pulled pork butt eather. Always shread and then freeze. Works great! Looks like a easy pull. What kind sauce you use on it? As always a classey burn!

Jeffersonian

We've really been smitten with Sweet Baby Ray's Original, so we went with that. It's a little impolitic in my house, though, since my BIL's in charge of the division of Clorox that makes KC Masterpiece (not to mention Kingsford). So we don't talk about it much :P