As I’ve stated before, I like big butts. Today, two of them were on the WSM.
The day started out sunny, and by the time the butts were ready to be pulled off the smoker it was raining pretty good. Welcome to the Pacific NorthWet.
I’d like to say I stuck with the standard recipe, but since I was in a hurry to get them on the smoker this morning, I basically started pulling stuff out of the cupboard from memory, didn’t measure much of anything, and threw together both the rub and the sop. In retrospect some things were left out (forgot the mustard), some new things were added (wine and wine vinaigrette went in the sop), and the results were still pretty good.
The pulled pork was served with some homemade sauce (don’t ask, I didn’t measure anything or write it down, but it did have some tomato sauce, apple cider vinegar, spices, molasses, honey, and JD in it). Some of us had buns, some of us had it with some brown rice, some of us had both. No complaints were registered, and there are leftovers for making other goodies in the future. Life is good even if I did have to spend part of it in pointless meetings today…
{ 4 comments… read them below or add one }
Looks good, I haven’t done a butt in a while, that needs fixing.
My thoughts exactly earlier this week. Now I am happily in leftovers again…
Your pulled pork looks great! The bark looks real nice. I wanted to do one last week because Ingles had them at .98/lb but we never got by there.
At $.98/lb I think I would have made a special trip… Most of the leftovers are gone now (I had to pull the rest out of the freezer today) due to pulled pork burritos last night and kids’ lunches. Now I’m gonna have to make a meat warehouse run to restock and cook some more…