I had defrosted a pork butt with the intention of cooking it on Sunday but got so wrapped up in cooking for the "Mini" throwdown
I didn't get around to it. I really wasn't keen on refreezing it and don't have time during this week to pull off a late night cook session. Therefore, I decided to go with some Char Siu (chinese bbq pork) which is a much shorter cook.
Last night I cut out the bone from the butt and then cut the 6+ lbs of shoulder into about 2" wide strips:
then put the strips into a zip lock bag along with a couple jars of store bought char-siu sauce and a bottle of hoisin sauce:
Tonight I got the OTP kettle fired up around 300 degrees with a couple chunks of cherry wood, put on the pork, drizzled on a little honey and brown sugar:
I flipped the pieces about every 25 minutes each time adding honey & brown sugar to the side facing up. After about an hour at 300 I increased the temps to the 350-375 range and after 75 minutes of total cook time they were looking pretty good (IT was in the 175-185 range depending on the thickness of each piece):
I pulled them and let them rest for a few minutes and then sliced a couple of pieces:
I really ought to cook this more often.
Thanks for looking!
, Large BGE
, Small BGE
, Mini BGE
, Superior Smokers SS-Two, Hasty Bake Gourmet, Imperial Kamado, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, WGA, Summit S-620 NG; Stoker, Rocket Red
Backlit Thermapen, custom BGE & Weber handles
by brethren martyleach
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