sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
I cooked a Boston butt and a fatty yesterday evening. I didn't plan for it to happen this way, but I had some drinks on the deck last night and needed something meaty for breakfast. So then this happened.
6lb butt rubbed with Oakridge BBQ beef and pork, with a layer of Dominator on top. Injected with Oakridge Game Changer about 8 hours in advance, wrapped when it had a nice mahogany color, around 170*.
Then I remembered I had a Jimmy Dean mild sausage tube in the fridge and thought it was the perfect opportunity to cook it, so I rubbed it with Oakridge Beef and Pork then a healthy dusting of Habanero Death Dust to give it some zing. It took about 90 minutes to reach 162*, then I pulled it.
The pork came out really delicious, I haven't really been hot on pulled pork lately but this turned out really well. So this morning when I needed something good and meaty for breakfast, I thought why not combine the fatty breakfast sausage and the pulled pork? I used the fatty as a foundation on a King's Hawaiian bun and then piled some pulled pork on top. I used some EAT Barbecue IPO sauce to drizzle over the top of the meat. The kick of heat from the HDD fatty with the savory pulled pork layered on top then the sweet and tangy sauce worked really well together...I'll definitely be refining this sandwich some more :thumb:
6lb butt rubbed with Oakridge BBQ beef and pork, with a layer of Dominator on top. Injected with Oakridge Game Changer about 8 hours in advance, wrapped when it had a nice mahogany color, around 170*.
Then I remembered I had a Jimmy Dean mild sausage tube in the fridge and thought it was the perfect opportunity to cook it, so I rubbed it with Oakridge Beef and Pork then a healthy dusting of Habanero Death Dust to give it some zing. It took about 90 minutes to reach 162*, then I pulled it.
The pork came out really delicious, I haven't really been hot on pulled pork lately but this turned out really well. So this morning when I needed something good and meaty for breakfast, I thought why not combine the fatty breakfast sausage and the pulled pork? I used the fatty as a foundation on a King's Hawaiian bun and then piled some pulled pork on top. I used some EAT Barbecue IPO sauce to drizzle over the top of the meat. The kick of heat from the HDD fatty with the savory pulled pork layered on top then the sweet and tangy sauce worked really well together...I'll definitely be refining this sandwich some more :thumb:
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