Thread: Two Butts for a Friend

Two boneless Butts, trimmed, rubbed and trussed, the smaller is just over 6lbs and the larger 8lbs.
Went into the smoker around 8pm Friday night, smoking at 225°-250° with a mix of hickory and cherry.



Almost three hours in, IT is 122° on both.


12hrs 40mins into the cook.
Smoker has been averaging 235° +/-2°.
Just now checked IT's, the smaller is 176° and the larger 170°.

Wow, what a weird smoke.
After being separated by 6° +/- during the majority of the cook, these butts finished at the same temp and at the same time.
I went down to check ITs and they were both 190°, and both were probe tender.
I'm putting it down to them being boneless and hence not as thick as bone-in.
But to be tender at such a low IT.

Pulled one and added some SoFlaQuer's Finishing Sauce, then bagged it for tomorrow.
The other one got cooled, vac bagged and frozen.




Tender at 190°? YES!

Would it be weird to say you have a nice butt? What type of dry rub did you use?

Originally Posted by chillinfish

Would it be weird to say you have a nice butt? What type of dry rub did you use?

Aww schucks, I bet you say that to all the guys.
Thanks man, appreciate it.
I make my own rubs.

My basic pork rub recipe is as follows.
I wanted this batch a little more on the spicy/savory side, so I added 1/4C Cajun spice mix.
Pork Rub
1C brown sugar
1/2C Lawry's Seasoned Salt
1/3C each paprika, garlic and onion powders
1/8C each of cayenne and black peppers

Do you use any liquid while you are smoking? Say like wine or apple juice?

Originally Posted by chillinfish

Do you use any liquid while you are smoking? Say like wine or apple juice?

I keep a full water pan.
I no longer spritz or mop Butts, I get a better Bark leaving it alone.

Almost forgot....
I've recently started using a finishing sauce after pulling the pork

SoflaQuer's Finishing Sauce

1C apple cider vinegar
2T brown sugar
1t Tony Chachere's Cajun Seasoning
1t course Black Pepper
1t red pepper flakes

Warm the Vinegar to dissolve the sugar.
Then add the remaining ingredients.
Simmer for 5 minutes.
Strain sauce through sieve (or don't if you prefer)
Pour over pork and mix in well.
Makes just the right amount for one butt.

Great flavor and moisture enhancer, really allows for an easy microwave reheat without drying out.

I'd give you my homemade BBQ sauce recipe too, but that might be taking things too far.

George once said" That may be the best BBQ sauce I've ever had."

Originally Posted by ChileRelleno

Almost forgot....
I've recently started using a finishing sauce after pulling the pork

SoflaQuer's Finishing Sauce

1C apple cider vinegar
2T brown sugar
1t Tony Chachere's Cajun Seasoning
1t course Black Pepper
1t red pepper flakes

Warm the Vinegar to dissolve the sugar.
Then add the remaining ingredients.
Simmer for 5 minutes.
Strain sauce through sieve (or don't if you prefer)
Pour over pork and mix in well.
Makes just the right amount for one butt.

Great flavor and moisture enhancer, really allows for an easy microwave reheat without drying out.

I plan to steal this and your rub , They both sound to good not to .

Originally Posted by ChileRelleno

I'd give you my homemade BBQ sauce recipe too, but that might be taking things too far.

George once said" That may be the best BBQ sauce I've ever had."

Umm...............please?