Two At A Time!

[Uncle Bob]

Sorry For the technical difficulties on my part!

Anyway, Two 8 lb. Pork butts BBQed on Saturday! One is gone, and I am starting on the second one!

 

[Barb L.]

Awesome pic Uncle Bob, looks mouth watering , Yum !

 

[Uncle Bob]

Awesome pic Uncle Bob, looks mouth watering , Yum !

Thanks Miss Barb! There was suppose to be two pics... I''ll try again

 

[Loprraine]

I don't see any! Probably just as well, I'm getting hungry just thinking about them!!!!

 

[Uncle Bob]

Maybe This One Works! One more to go!

 

[Uncle Bob]

 

[Jeekinz]

"Come to Papa!"

 

[bowlingshirt]

I opened this thread thinking it was going to be about twins...

 

[Uncle Bob]

I opened this thread thinking it was going to be about twins...

Alas!! They are twins! Don't you see the family resemblance.

 

[Loprraine]

They look great. I need to do one before the weather gets cold! Thanks, Uncle Bob!!

 

[elaine l]

Wow that looks great. Nice job.

 

[bullseye]

Whoo, baby! You say there's one left? I'll be right over!

 

[Paymaster]

Look really good.Congrats.

 

[Uncle Bob]

Thanks everyone! Obviously, I left out a few details in my frustration of posting the pictures!

So, The fat caps of both butts were removed and a rub was liberally applied 24 hours in advance consisting of Onion powder, garlic powder, cayenne pepper, paprika, ground celery seed, ground allspice, chili powder, ground bay leaf, dry mustard, salt, and a homemade creole/cajun seasoning.

They were cooked at 210*-235* to an internal temperature of 190* in the thickest part. During cooking they were basted with a basting sauce consisting of Defatted chicken stock, vinegar, water, lee & Perrins, 4 cloves of garlic, thyme, cumin, 1 medium onion, 1 rib of celery, 2 bay leaves, green onion, bell pepper, and 4 or 5 tablespoons of the rub , some salt, and black pepper all brought to a good simmer for 20-30 minutes.

Fuel was approx. 20-25 lbs lump and 5 lbs briquettes charcoal.
Flavoring wood, was 1 egg size chunk of hickory, and 1 egg size chunk of cherry. Total cook time approx. 14 hours!


Enjoy!!

 

[keltin]

Emmmmmm.......those twins.......what awesome butts!

Excellent job Uncle Bob! Very Nice.

 

[love2"Q"]

bob ... looks great .. where did you get those
thermometers that sit in the smoker ?

 

[Uncle Bob]

bob ... looks great .. where did you get those
thermometers that sit in the smoker ?

A Hotel & Restaurant Supply! They are oven thermometers. When I "Q" I don't go by the clock, but rather temperature. At least two inside, 1 on the cooker, and also a probe type.

 

[kitchenelf]

Nice job! I have got to smoke a butt soon - it's been too long. It's nearly smoked turkey time too!!!!!

 

[keltin]

Where else but the cooking world can you say "I smoked that butt" and it's totaly harmless!!!

 

[Renee Attili]

They look fabulous! I would be proud to say " 'dems my butts!" Good job
Did you add any sauce to it? If so what kind?