the artist formerly known as barbefunkoramaque's butt

[boogiesnap]

so using donnies brisket advice turned out so well i thought i'd give some other recipes a try.
mixed up some glitter. very funky.
then, made some red and and wet. very very funky.
lastly, cooked up some hit me fred. now, damn this dude is getting up on the down stroke!
you can tell these concoctions have put together with some real love and tenderness, with absolutley NO sweet baby james.
this morning i slathered a bone-in RD 8# pork butt with hit me fred. sheesh this smell good! DUSTED with lowry's, and sprinkled to color with glitter. boy oh boy, it is smelling great. sprinkled on some fresh cracked larry graham and george clinton and onto the WSM @ 270* with cherry and apple.
below is the photo evidence of aforementioned actions. updates as they occur. thanks for looking, enjoy. and give donnies recipes a try. you won't be dissappointed.

[1_T_Scot]

Any Progress? Good start.

[boogiesnap]

funny you should ask...just about to post it!

[boogiesnap]

@ 6 hours in. probes somewhat tender, but the bone is still tight.

bark looks beautiful and the smell is killing me!

i love it when a plan comes together, which isn't always the case!

[codger]

Looks good!

[jestridge]

I see that you use Lowery , I do too.

[h20loo]

Wow- I'm a big wimp compared to you. I always bring my smokers up by the backdoor for the winter so I don't have to go so far. That sure is a nice group of pictures.

[barbefunkoramaque]

That is some snow. I kinda miss that about Connecticut. I bet you wish you had the funkotorioum too... keep you warm all winter while smoking on its deck.

Great looking grub!!!!

[barbefunkoramaque]

I have wondered about going back and getting the funkotorium. I probably could. Just pay the guy double what he paid me. He used it to store his 4 wheeler.

Anyone in Connecticut? Maybe you can grab it for yourself. It got new tires two years ago.

[boogiesnap]

jestridge, i don't use lowry's per say. i'm farkin around with donnie's techniques.

he hasn't let me down.

waterloo, i'd bring it closer, but i'm a fraidy cat.

this is the longest butt cook i've ever had. nearly 10 hours in and the bone is STILL tight.

it's getting that good smell out there though, so as it probes pretty darn tender, i might pull it soon.

[boogiesnap]

and the results are in...

[MilitantSquatter]

that looks killer !!!!


:clap2:

[bbqbull]

Perfect looking supper!

[BBQ Bandit]

Now am getting the munchies...

[---k---]

Wow. That is one fantastic looking butt.

[Mister Bob]

That is a thing of beauty!

[Phyphor]

It really came out beautiful!!!

[Sammy_Shuford]

That is some might fine look butt there. Thanks for sharing.

[boogiesnap]

thanks everyone for all the kind words.

to be honest...parts of it were tad dry.

10 hours @ 270 might be too long. but then again, perhaps not.

the bark was crunchy and chewy, the MM was just fantastic, and some of the more familiar chunks were very tender.

i'm sure there is a perfect balance some where down the road...

[landarc]

How were the flavors, it sure looks good from here.

[boogiesnap]

flavor profile was very well balanced. on the lighter side, possibly, but that was intentional due to my last brisket which was a tad salty(my fault), using a similar(the artist formerly known as barbefunkoramque's technique as well), so i adjusted my seasoning portions for the butts.
i dunno how to describe. the bark just melted into this soft iron/crunchy delicious layer. really, really nice.
i smoked the meat for 4 out of 10 hours, could've been smokier, maybe, but again, you can always add, but never subtract, and too much smoke aint no good.
finally, hit me fred is just fantastic. red and wett will be my staple BBQ sauce(thanks donnie). i have always made my sauces and these 2 are a couple of the best, if not the best(read well balanced for their intentions)home or retail bbq sauces i have come across. as any other self respecting cooker i like to compete:crazy:, and donnies creations, while don't punch you in the mouth(like i think is needed for competitive q cuz you only got a second to make an impression )every bite and flavor of his recipes gives you food for thought they are so good and complex.
and i'll add this, my wife, who has professional culinary experience:icon_blush:, told me point blank: make sure you have the decoded recipe for these sauces and rubs written down.
nice work good vittles.

[barbefunkoramaque]

Let me make a few comments.

One... after this endorsement I would like everyone to forget everything they ever knew about my sauce. LOL

Second... the sauces CAN be modified for extra punch... case in point. The rub is designed to be multi purpose. If you limit the salt in it... then the rub can be used to flavor your product.... and you are not limited as to how much spice depth there is by a slat level that woill stop you at some point.

This holds true with the sugars... which are low in the hit me fred...HNF makes a GREAT GRILLING SAUCE.... but double it up with VILE OBCENE amounts of brown sugar and you have something close to a Danny Gaulden Glaze with more complexity (although the jewel of his rib glaze is its simplicity. OR ad honey and you go in a different direction--- I mean right up Cytherea ... use macerated cherries you are going up Christie Canyon, Prickley Pair nectar and you are spending the night with Paula Price, Guava and its time for Mindy Vega.... add a little more heat from some boosty and you can give a certified judge a lovely but scorching case of herpes from a still active in porn while pregnant Aurora Snow.. but I digress...

Uh... were was I?

Its also my opinion that a pork but never be broken up more than the bone you removed from it can chop it up. Thus, since your not shredding it like cheap tuna fish and flooding it with sauce... the bark has to be stellar.... now I do do this to my pulled pork

Toos hot Pulled Pork chunks with I CUP Italian Aretha Franklin, 1/3 Jesse Johnson, 1/4 C Little Richard, 1 TBSP KOSHER Clinton, 2 TBSP COURSE Larry Graham PEPPER AND A SHAKE OF Sir Duke

[boogiesnap]

i could simply say i agree. or...

certainly they are constructed(intentionally i know)to be modified/adapted to manipulate as desired, as any art media. BUT!

i'll enhance ANOTHER sauce and rub to compete. yours i'm leaving the fark alone.
it's that pure.

danny gauldin's is the GHOST IN THE SHELL. just magic.
got a trophy in pork with it, tanked on ribs.

can't ya just say "thanks"?:-P

[barbefunkoramaque]

can't ya just say "thanks"?:-P

Theres a button for that which I used but I will say thanks again too. :clap2:

[barbefunkoramaque]

thanks everyone for all the kind words.

to be honest...parts of it were tad dry.

10 hours @ 270 might be too long. but then again, perhaps not.

the bark was crunchy and chewy, the MM was just fantastic, and some of the more familiar chunks were very tender.

i'm sure there is a perfect balance some where down the road...

I do not cook Pork but at 270 the whole way. I know the video may look like I do but I don't. I use high heat on pork as sort of a "punch" like ali's jab. I start slow... real slow because actually the pit cannot help but start out slow with that much mass in there.... I would convert it to 225 for 4-6 hours.... punch it up to 270 for 4 hours then as I see the pig honey or hear it... I slow down again or pull and let it rest in the hotbox while its wrapped.

[boogiesnap]

that actually made my sour northeast tempermant crack a smile:becky:.

you're getting closer back to form too...i dig.

[boogiesnap]

i thought that might be the case...

270* for 10 hours kinda like joe frazier after 10 with cassius clay.

needed some medication but AOK.

[Phesant]

Nicely done..... :-D