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Here's a marinade I often use on butts....adobo mojado...it makes some real nice pulled pork.
http://www.smoked-meat.com/forum/showthread.php?t=23321
http://www.smoked-meat.com/forum/showthread.php?t=23321
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Originally posted by cbbryan View Post
Sounds like a Plan to me!!!
Mustard is a funny thing. I like Mustard, but the first time I coated a butt with it, I was worried, "Do I really want my butt to taste like Mustard?". It's a strange thing, but there is never any Mustard taste at all.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by Bearcarver View Post
Exactly my thoughts on using mustard. We'll give it a whirl tonight.Comment
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works like a charm, seems to break the rub down well and adhere it to the meat
Guess oil would work too, but the fat naturally in a butt is enough for me
No injection, but i will be trying the sample MH sent me to brine the next loin
Why is the rum always goneComment
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Fishawn was right, it was two butts.
Cut the two butts in half. Went ahead and used mustard and MH Rub on all of them.
Who doesn't like a close up butt pic.
Grill is all set up for in the morning. All I have to do is stoke a fire in the morning, now off to get some shut-eye!
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Looks & sounds like you're ready, to me!!!
Don't forget the camera!!
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Little late to the party here... but here's how I split 'em...max bark...min crap.
http://www.smoked-meat.com/forum/sho...62979#poststopIn God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
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I actually read this tutorial in preparation for the cook!Originally posted by Richtee View Post
The advice around here is like a sword dick....can't beat it!
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OK, I've got the butts resting. My God, they look wonderful! (Sorry, forgot to take a picture). Prepping corn on the cob for the grill now, and I have a cheesy tater casserole in the oven.
Pictures coming soon!Comment
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So I pulled 2 quarters and sliced the other 2.
Nice smoke ring.
The crust was awesome.
This was by far the best smoke of my life. Awesome dinner!
Thanks again for everyone's help.Comment
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Give me my camera back!Originally posted by cbbryan View Post
In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
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Holy shit, Funny! Chuck, I think you just took over the Richtee picture taking position! Glad I recommended you to the board!! Nice looking pork! Never sliced a butt personally but it looks nice and juicy!!!!
!
Don
Humphrey's Pint
Weber Smokey Mountain 18.5"
Weber Performer (Black Top, Stainless Steel Table Edition circa 2005)
Blackstone Professional Series 36" Griddle
Weber Spirit SP-310 Gas Grill
Anova One Sous Vide
AMPS
Purple Thermapen
Maverick ET-733
DigIQ DX2
Misfit #1674
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Originally posted by Richtee View PostGive me my camera back!
Lol, I didn't realize it was so blurry. I can assure you it looks delightful though!Comment
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Originally posted by tadowdaddy View PostHoly shit, Funny! Chuck, I think you just took over the Richtee picture taking position! Glad I recommended you to the board!! Nice looking pork! Never sliced a butt personally but it looks nice and juicy!!!!!
Thanks for the points!
I'm glad you pointed me in the direction of this board. I've learned a ton in a short amount of time. Today, I hosted 15 people and they loved it. Two people actually said it was the best pulled pork they'd ever had. It was awesome!Comment
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Originally posted by cbbryan View Post
Sometimes there are so many Awesome flavor molecules in the air, a digital camera just can't cut through them!!!
Nice Job!!!
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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