Pork buts

[THEFERMANATOR]

While you guys up north are shoveling out, I figured I would show you what we do down here in the winter time. They spent 8 hours in the smoker, but it was right at 10 hours total time to get em like this. Just a couple cheap pork buts from sams club, but with alot of love. My wife keeps telling me I need to enter in a cookoff competition or cookoff with the way I can cook.

[Hedge]

Looks good. My kind of dinner.

[GREYWOLF]

YUUUUMMMM , how about the smoker recipe lets share !!

[bradford]

Yousa makin' me hongry!

My favorite is pulled pork when it's still warm from the smoker. Don't need no sauce.

[THEFERMANATOR]

Originally Posted by GREYWOLF

YUUUUMMMM , how about the smoker recipe lets share !!

I'll post up another thread with my rub recipe and injection I used. It is a real sweet rub and injection as I can't do spicy with my stomach ulcer. But they came out GOOD! There really wasn't a need for sauce because it was so juicy.

To cook them, I start out by putting them in the kitchen sink to let them come up to room temp(takes about an hour to come up to room temp). While they are coming up to temp I trim most all the fat from the outside of them as there is more than enough fat inside to keep it moist during cooking. I inject with my injection that is hot right off the stove from cooking, and FILL EM UP(fill em until it is running out if you touch it to get teh flavor throughout). Then I coat them down in a good coating of my sweet rub, and the rub and juices turns into a nice liquid coating from the juices on them. Put em in the smoker at 275 with foil underneath them to catch the juices that run out. Every 1 and a half I drain the juices and flip them. After 5 1/2 hours I glaze them(a mixture of half barbeque sauce, and half injection), wrap them, and let em coast for 2 hours at 225-250(this allows the heat to get down into it and cook the inside without overcooking the outside, VERY IMPORTANT as I tryed it at 275 the whole time and the outside dried out). For the last 30 minutes i unwrap and lay them out on the grates with no foil under them, coat them in a final coating of glaze, and cook them with a fair amount of smoke(use a fruit wood for this so the smoke doesn't make the candy bitter) at 250 to turn the glaze into a nice candy coating. Bring em out and slice after they set for 15 minutes or so. They don't need to rest that long as the 2 hour rest at 225-250 for the final cook cuts this part out. The hard part is getting the fat cut out of them as it just sort of melts together with the meat.

[Blue_Runner]

I trim most all the fat from the outside of them as there is more than enough fat inside to keep it moist during cooking.

Agree 100% on this.

[cfelton]

WOW! They look and sound really good. I think I can almost smell em up here! What does your sweet rub consist of?

[THEFERMANATOR]

Originally Posted by cfelton

WOW! They look and sound really good. I think I can almost smell em up here! What does your sweet rub consist of?

I posted a thread with my rub recipe. It is just below this one in the recipes section.

[willy]

Very nice my friend, cooking in general and smoking and grilling has been a lifetime love of mine.
When you get a chance check out this site I am on, great bunch of guys there just like here.
I am Bill Schultz there, go to the photo gallery section and peruse. You will like it.
I use a Weber Smokey Mountain 22.5 and love it to death.

http://tvwbb.com/forum.php

[THEFERMANATOR]

Did a couple more today. Chnged up my recipe a little bit, and these ones came out VERY tender. I pulled on the bone and it just fell out. Gotta love it when the meat sections just just come apart in sections, and the fat is melted away.