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Unread 06-07-2013, 06:36 PM   #13
Knows what a fatty is.

Join Date: 10-04-10
Location: Ventura CA.
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Originally Posted by Bbq Bubba View Post
So your telling me that you foil, use butter and brown sugar and sauce the chit outta your catering and vending food?
Honestly Bubba, I do. When my butts are in the smoker, (Lang 60) I let them go for 4 hours, then flip them over, fat side down, sauce them generously, let them go until they get to 175. At that point I put them in pans, pour sauce, apple juice & a little more rub on, then cover them with foil and let them go until 204, then we pull them and try to get them pulled as soon as we can handle them. Not to brag, but my pork butts are good, as far as customers go, they love them, a few of the comps we have done they won, then at others, the judges thought they were done too much for there liking.
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