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-   -   My first PRON for the Brethren- Pork Butts (http://www.bbq-brethren.com/forum/showthread.php?t=152780)

themidniteryder 01-31-2013 12:24 PM

My first PRON for the Brethren- Pork Butts
 
Not sure if this is going to work or not. Trying to imbed a youtube video with this post. If it does, great, if not just click on the link.

Last Saturday we catered the meat and beans for a friends birthday party. Two 8lb butts (raw weight), and a big 'ole pot of home made beans (nothing we do is store bought, all from scratch including rubs and sauces) for about 20 people. Must of been a hit as there was only enough left over for 2 sammies. In fact, I just heard from the birthday girl and she is not only paying for another butt for this Saturday for herself, she is furnishing a second butt for us to do for ourselves!

Here is a video of the pull. This has to be one of the best butts we have done in a long time! There are other videos there of the whole process, including the rub and recipe in the video notes.

http://www.youtube.com/embed/G7i_J5OG-hM

This is only the second time I have foiled a butt, but from now on they all get foiled!

1911Ron 01-31-2013 01:26 PM

Well done, when they ask for it again you done good!

qnbiker 01-31-2013 01:39 PM

I've never seen that much juice from a butt before. When did you foil it? Did you add apple juice or something?

BTW, looks good.:thumb:

themidniteryder 01-31-2013 01:51 PM

Foiled it 6 hours in @ about 150-155 degrees. Only added about 1/4, MAYBE 1/2 cup apple juice. No lack of moisture in the meat at pulling time. Reserved some of the juice back in a fat separator and there really wasn't that much fat either. Farmer Johns all natural Butts, I even checked the ingredients tab to make sure it wasnt pre brined or injected with a solution. Beats me where the extra came from, and I did trim about a pound and a half of fat off in the prep the night before.

Oldbob 01-31-2013 02:00 PM

That really Looks Great !!

themidniteryder 01-31-2013 02:19 PM

Thought I would throw a few pics in too.

What we started with:
https://sphotos-a.xx.fbcdn.net/hphot...17496764_n.jpg

4 hours in:
https://sphotos-a.xx.fbcdn.net/hphot...29521768_n.jpg

6 hours and time to foil:
https://sphotos-b.xx.fbcdn.net/hphot...40623939_n.jpg

Off, rested, sampled and ready to pull:
https://sphotos-a.xx.fbcdn.net/hphot...01012886_n.jpg

Pan 'O pork
https://sphotos-a.xx.fbcdn.net/hphot...45510450_n.jpg

The all important wood pile. I have learned how to run my el cheapo stick burner pretty efficiently and didnt even use half of it on 11 hours for the pork and 3 more for some chicken:
https://sphotos-a.xx.fbcdn.net/hphot...04233965_n.jpg


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