Oh Say Can You See..
By the Dawn’s smoky light…
I had 14 lbs of pork butt in the freezer, so I figured today’s the day
It’s actually two 7lb-ish butts but they’re frozen solid into one UniButt
Normally I coat it with Woosty to help the rub adhere but a lot of folks use yellow mustard instead, so I figured why not use…yellow mustard based BBQ sauce?
so slather that UniButt
coat with as much rub as I can get on there
and on ya’ go
Now if it will hold this temp for the next 10 hours or so
I’ll be mighty happy this evening!
If any of y’all are in the neighborhood bring lots of beer.
3pm Update: up to 156 internally after 8 hours; still got about 40 to go.
Swill Food and Grog | Mr. Bingley | 
November 6, 2011 7:24 am
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Mr. Bingley has taken up smoking again!
About time you got off yer butt….
Never seen it done that way Bing. What kind of rub? Wood? BTW are you feeding an army?
The rub I get from here. I really like how it tastes and it makes a lurvly bark.
The wood is a mix of birch and hickory.
Well, the 14 lbs will cook down to, what, 8 or so I reckon. What we don’t eat tonight will be vac sealed in 1-2 lb portions that will go into various pasta sauces, lasagnes, nachos, etc over the next few months.
The smoky spicy pork makes everything better.
Can’t wait to see. What part is the butt.. rump?
It’s actually the shoulder, Clive. You can get it wither boneless or bone-in.
It came out pretty tasty; I’ll put up a pic later tonight.
And I’ve got lots in the freezer for various other meals.
Mustard sauce is traditional here in Northeast Florida. Datil pepper mustard is even worshiped here, and is put on everything but ice cream.
I’ve eaten at Maurice’s in Columbia, SC. Damn good BBQ.
Maurice himself leaves a little to be desired…
Mr. B – CNN online “Living and Eatocracy” has an article “Sick of Turkey – Make a Bacon Pig.” Think you should try it!
Donna, I’ve wrapped Pamelas in bacon and ny strips in bacon; wrapping bacon in bacon would be the next logical step!