Double Bark Apple & Peach Smoked Mad Hunky Butts On The Performer

[ThunderDome]

A lot of times i'll trim the back completely around the money muscle, then separate it to slice, and shred the rest.

I wonder if you split it up the middle, and left it connected @ the money muscle if that'd work. You'd keep the muscle in tact, and still get double bark?

[Fishawn]

Originally Posted by tadowdaddy

Cool... I think it's a great idea. I like both pulled and chunks too, and I get the best chunks from the MM, which is why I asked. I'm gonna try this on my next butt for sure!

Yes Healthy size chunks of pork on a mini stick with either a Q sauce or finishing sauce seem to go over pretty well..... I'm usually serving about 3-5+- pounds total of pork that way at BBQ's of family things.

Personally, I love the vinegar & brown sugar based finishing sauces on pork instead of BBQ sauce. Water, Apple cider vinegar, brown sugar, Jim Beam, Tiger Sauce, honey, Worcestershire, crushed Red peppers & EVOO or similar

[Critterhunter]

That'll work,Codswallup.Apparently I have to spread the wealth.Nice Flappers

[tadowdaddy]

Originally Posted by Fishawn

Yes Healthy size chunks of pork on a mini stick with either a Q sauce or finishing sauce seem to go over pretty well..... I'm usually serving about 3-5+- pounds total of pork that way at BBQ's of family things.

Personally, I love the vinegar & brown sugar based finishing sauces on pork instead of BBQ sauce. Water, Apple cider vinegar, brown sugar, Jim Beam, Tiger Sauce, honey, Worcestershire, crushed Red peppers & EVOO or similar

I do something pretty similar on pulled pork. Really something like this:

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

[Fishawn]

Originally Posted by tadowdaddy

I do something pretty similar on pulled pork. Really something like this:

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

Yes, I bet that is great also.... I got some Tony Chachere's around here somewhere, gotta mix some of that up..... Thanks Don

[Fire it up]

Originally Posted by tadowdaddy

I do something pretty similar on pulled pork. Really something like this:

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

That is good stuff and my go to finishing sauce.
SoFlaQuer's Finishing Sauce

[Fishawn]

Originally Posted by ThunderDome

A lot of times i'll trim the back completely around the money muscle, then separate it to slice, and shred the rest.

I wonder if you split it up the middle, and left it connected @ the money muscle if that'd work. You'd keep the muscle in tact, and still get double bark?

Musta been typing at the same time.... Lol.... Sounds like that would work. Best of both worlds.

[erain]

Originally Posted by Fishawn

I have a problem.... I know..... Butt me favorite is my 1991 Master's Touch Blue 22.5" with a few "mods"

if they ever make an "Arizona Beige" that will match me superduty,lund, and sled i would be on it!!!

nice smoke scott!, great looking tri tip specially the less done stuff! i prefer mine that way... but make em how ya like it or for the fam!

great job on the butts too. as good or better than "reclaiming" the bark eh...

[tadowdaddy]

Originally Posted by Fire it up

That is good stuff and my go to finishing sauce.
SoFlaQuer's Finishing Sauce

Yep, got it off a forum or somewhere on the net a few years back and never looked back from it. Love it!!!