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Butts injected and . . .
SmokinTiger81
Posts: 746
rubbed and tucked in for a long nights sleep. 
Comments
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Happy time. Sleep tight. Chris.
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Time to add the ribs.
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Lo and Slo with a quiet morning view
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Those 10 pound butts got done in 14 hours at 245 pit controller/dome temp. That is a couple hours faster than expected. Up to 205 internal so wrapped
and in cooler. -
Ribs done
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Quite the view indeed! What did you inject the butts with?
NC - LBGE -
Looks amazing. Man those things cooked fast! 14 hours at 245 is a record. Well done sir, and excellent view!Milton, GA
XL BGE & FB300 -
Butt injection recipe--this will do 2 butts:
From Dr. BBQ Big Time BBQ Cookbook Used this October 2012 (Very good)1 c pineapple juice,1 c apple juice,½ c brown sugar,1/8 cup salt (orig recipe called for 1/4 cup salt,but that is too much salt for me) , 2 T. Worcestershire sauce, 2 T. Soy sauce, 2 T. hot sauce of choice, 1 T. dry mustard. Combine and heat in saucepan until well blended, refrigerate before using.
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Ribs finished with Blues Hog sauce for last hour. It tastes very sweet out of jar, but fine on ribs when added to ribs with rub on them. Very good sauce on ribs. Our local Lowes grocery store had it in stock so knew the name and grabbed a jar (don't think I have seen this in any local store before). I now see AMZN has it with free shipping--including big jug one could share portions with your fellow egg cooks for them to try on ribs. It gives a very nice finished appearance to the ribs too. Will probably stick with this sauce on ribs going forward.
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The ribs sure looked good too. I haven't been saucing hardly any of my bbq bc I'm trying make sure I get the cook down.
NC - LBGE -
I don't sauce my pulled pork, let the guests do that if they want a sauce. The Blues Hog would be overpowering on pulled pork I think. I just make a pretty simple NC vinegar sauce for folks to use on pulled pork if they want a sauce.
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Simple NC vinegar style sauce recipe for pulled pork: BBQ Sauce, NC Style From Elder Ward on NakedWhiz site: 1C white vinegar ,1C cider vinegar , 1 T sugar (Hawaiian if have it--I never have this, just use reg sugar), 1 T Cayenne pepper, 1 T Tabasco sauce or favorite hot sauce, 1 t kosher salt, 1 t fresh ground pepper. Combine and put in squeeze bottle for ease of use.
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Does it keep in the fridge or is it a 1 day deal type of thing?
NC - LBGE -
The NC sauce keeps fine in fridge. I just leave it in the squeeze bottle (mine has a cap on it)--available for the left over foodsaver 1# packs of frozen left over pulled pork.
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looking at this made me do an overnight L&S butt thanks for the nudge
Long Island NY
1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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