Thread: Special Request, Bound and Determined

My son Nate had a special request for Sliced pork instead of Pulled.
So I rubbed a boneless butt with extra love, bound it securely to help with even cooking and I'm determined to make him happy.

It's in the smoker with Hickory at 245°-260°, aiming to pull at an IT of 170°.

Here it is all prepped and ready.



As usual, an early start requires a good breakfast.

Huevos Rancheros con Tocino
Freshly made refried beans
Double thick weave of bacon spiced with Cayenne
Three fresh eggs sunny side up
Toasted tortillas





More to come.

Nice, I've got ribs on the smoker myself. Will snap a pic next time I add charcoal!

Finished, Rested and Sliced
An 8 hour cook brought it to an IT of 170°, it probed just about butter tender.
Just the slightest resistance to the probe and it sliced real nice, fork tender, juicy goodness.

Did you brine it first or just rub?

Almost ready, been on 3 hours.

Dry brine so to speak, the salt in the rub had time to act as a dry brine.
I rubbed it inside and out and trussed it up, then wrapped it in plastic over night.
In the morning I rubbed some more while it came up to room temp before going in the smoker.


Looking good there, real good, nice color on those ribs.

I use a simple rub; garlic powder, black pepper and paprika. Put it on the night before and wrap, placed in the fridge for about 18 hours. On the smoker for 3.5 hours before getting sauce. Good stuff.

Think i I will do a butt next time.

If ya notice on this butt that the color and Bark is very light and thin.
Not like my butts for pulled pork which are very dark and thick.
No sugar in this one is why, just seasoned salt, paprika, garlic and onion powders and cayenne.
Normally I use plenty of brown sugar in my butt rubs.

Butt rubs...... ::snort::

Sorry, had to be a bit juvenile!

I pre cook my boston butt in the oven at 350 for an hour then put it on my Green Egg with the air flow damped down to keep from getting too hot. After about 2 hours I slice off the outside then back on the egg and turn often. About every 30 minutes after letting it brown a little I slice off the outside again. I repeat until all done. My recipe for sliced pork.............