Going to try the recipe that Hal posted except I'll substitute Jack Daniels instead of bourbon and Cajun Shake Seasoning instead of Tony Chachere's Original Creole Seasoning.
Mix
1 jar of Blackberry Jam,
1 lb of honey,
1 cup of Jack Daniels,
1 TBS black pepper.
Strain if you did not use seedless jam to avoid clogging the injector.
Inject the butt liberally.
Mix
1 cup brown sugar
1 cup Cajun Shake Seasoning (or seasoning of your choice.)
apply rub liberally all over the butt
I put in smoker at 230* with 4 hours of pecan.
My PID is on its way back for repairs so I will smoke for 4 hours then put in the oven to cook overnight. This is one of the times I am glad that I installed a shut off switch when I installed the second element. So I used the 2nd element to get to temp then shut it off (don't want to use it without a PID)
Injected and about to go in the Bradley. The oozing injected mix and rub mix to form a glaze like rub.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0586.jpg)
Sounds like a winner to me :)
What a creative combo, I like the blackberry jam idea.
Carolyn
That will be a Sweet Butt!
:)bourbon NUM NUM ?
Can't wait to see the end results!
SamuelG
Sent from my iPhone using Tapatalk
Dualling butts!!! How many lbs? Did you have a lot leftover?
My injector still jammed even though it was seedless. Im guessing it was the pepper. Can't wait to read how it tastes.
Mine is 7 lbs. Yeah I decided to to this because it sounded like it would taste good. Plus it was an excuse to buy another bottle of Jack.
I'm hoping it tastes great. If nothing else it is a fun experiment, not cheap one though LOL. Next time I'm going to experiment with some Disaronno.
Can't wait to see how it comes out!
Interested to follow this one. Have it bookmarked
The pork butt is done with the smoke, at 135* and going in the oven and my butt is going to bed. More to come in the morning.
Butt going into the oven.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0587.jpg)
Get your butt out of bed and give us an update! ;D
Looking Good!
Wakee, wakee, wakee! ;D
Lol he should be close to FTC since mine just did.
I think GR got up, finished the butt, had to test for QC, was overcome with pork and JD goodness, couldn't stop himself, and is presently in a pork induced coma.
Quote from: BuyLowSellHigh on December 31, 2010, 07:20:24 AM
I think GR got up, finished the butt, had to test for QC, was overcome with pork and JD goodness, couldn't stop himself, and is presently in a pork induced coma.
I hear ya! ;D
Now I don't care shout you are. That right there is funny.
Now, now , you must be patient grasshopper.
Woke up about 6:00am and turned and looked at the Maverick and all was well, butt at about 174*. Had a long stall from 160* at about 2:30. Went back to sleep and got up about 8:30 and still in the low 180s. Finally hit 190*at about 10:00. So a total of about 13 1/2 hours.
Put into FTC. I also collected the juice drippings and ended up with about a half a jar after running it through a strainer. Works good when you reheat the pork in crock pot. So here are the pics.
Butt out of the oven and ready to go into the cooler
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0588.jpg)
Jar of juice. Not sure what the pork tastes like with the blackberry jam injection but I took a taste of juice. If the pork tastes anything like the juice it is going to be something.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0589.jpg)
Will post more after I pull it in a couple of hours.
The one drawback of finishing in the oven is that the whole house smells like bacon. The problem with that is even though I finished breakfast the smell keeps you hungry.
Nice bark and looks juicy too! Congrats! ;D
Looks great
Took it out of FTC and ready to pull
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0590.jpg)
Pulled and ready to bag. Will reheat in the crock pot with some juice tonight for dinner.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0592.jpg)
Tried a few pieces. It has a distinct flavor. I can smell the JD and taste the blackberry -very good. Like BrisketLover, next time I will use a stronger wood than pecan.
Come on tell us how it was
Well, we finally made this:
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1398.jpg)
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1399.jpg)
We liked it, and had plenty of leftover seasoning, which we have stored in a jar.
We had some extra sauce, so I added some more whiskey, more jam, and a couple extras lying around and heated it up to make more sauce for pouring on.
seemore
You nailed that!!!