Grumpy’s Q,
You have gotten some excellent advice. If you can handle a brisket, a butt will be no problem at all. As a result of the pork sale from yesterday, I’m doing a pork cook today for work tomorrow. I’m doing 8 pounds of country ribs (bone-in) and (2) 4 lb. butts (bone-in), this is my game plan:
I’m using lump charcoal with a mixture of cherry and guava wood and will be cooking indirect. My cooker only has an 18” grate, so I’ll have a double grate set-up to handle everything, country ribs will be above the butts.
Butts were injected with Stogie’s Injection Juice (recipe on my site), rubbed 50/50 with a sugar based rub and Montreal Steak Seasoning then brushed with a thin coating of mustard which was thinned with some of the injection. They just went on the cooker & I’ll run it at about 230° at the grate. I will allow 10 hours for the butts.
The country ribs had the same rub and mustard treatment and will go on in an hour or two. They should take about 4 or 5 hours.
This afternoon the ribs will be sauced and glazed and put into the beer fridge. Tonight I’ll wrap the butts in foil and rest for an hour or so, then pull ‘em using some reserved injection juice for liquid (this will help with the reheat tomorrow), bagged and also into the fridge. Sides will be tater salad and white (Texas toast) bread. I’m making two sauces: A jazzed red sauce using a store-bought sauce for the base and a home made Eastern Carolina sauce. Both will be served on the side.
