I did a 5# pork butt today following "sauce bauce's" recipe!!
Smoked for 3 hours with hickory, which took the temp to 165.
Then to the oven at 350 in the braise/ marinade/ mop.
I took the IT to 190 then used the FTC method for 1 hour.
All I have to say is wow!!! It was the easiest pull/ best tasting butt I have ever kissed:)
thanks to Sauce Bauce for the marvelous meal.
Sounds great, wheres the food porn? :D
Sorry too much of a hassle for the pics... They need to upgrade so we can copy and paste!!
Quote from: Stilly on November 10, 2009, 03:19:54 PM
Sorry too much of a hassle for the pics... They need to upgrade so we can copy and paste!!
Stilly
Try this link to get your pictures going.
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11
This is all we got right now and we have to live with it. Personally, I love this forum.
Quote from: Stilly on November 10, 2009, 03:12:37 PM
I did a 5# pork butt today following "sauce bauce's" recipe!!
What a coincidence, I'm wanting to do a 5lb butt too in the near future. Where can I find more about this recipie ??
Do I have to kiss it ? I figure that since I have to work the weekend, that would suffice....lol
Thanks !
Here is the recipe from Sauce Bauce:
Sauce Bauce uses a bigger butt therefor cut the recipe in half. Mine only took 8 hours to finish. Give or take 4 hours in the smoker and about 2 in the oven. I still brought the IT to 165 while in the smoker and only used 3 hours of smoke (Hickory).
http://www.susanminor.org/forums/showthread.php?t=178
It turned out great!!
I have the photo bucket account but it just seems to be too time consuming.