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Unread 06-07-2009, 07:12 PM   #1
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Join Date: 06-22-08
Location: North Dallas
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Default Pork Butt,....Yep

Bout a 9# shoulder. Rinsed, vinegar splashed, mustard slathered, Arkansas Hawg Rubbed and onto the Kettle with Smokentaor in tact. 1 Apple and cherry chunk apiece, K and then butt on.

My traditional method of...

Butt on at around 4-5 pm, every hour, add coals, spray with a vinegar/apple juice mixture, refill the smokenator container with water.. Drink all night and then go to bed around 3-4 am after packing it to max with coals.

Wake up around 6 and check the temperature in the pork, add coals, go back to sleep for a few more hours. Wake up and check it again and it is usually at around 195-200 by 9 am. I let it keep cooking for a little while longer, foil and cooler for about 3 hours.

And then this happens......

After I added more seasonings and a little simple vinegar sauce.

I made a Memphis mustard based cole slaw. Great stuff. I tend to like the fine chop of cabbage for slaw when making it stricly for sandwiches. I also do not like carrots on sandwiches, so none are involved with this method.

Sandwiches to follow shortly.
Jason ~ Arkansan in Tejas

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"Anything wrapped in Bacon has to beat not wrapped in Bacon!" - Desert Dweller / circa ~ 09-14-2008, 07:28 AM
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