Smoked Injected Pork Butt

[OU812]

I was running out of pulled pork and did up another butt. Here's the stars of the show.


Injected and ready for the slathering.


All slathered and waiting for his dance partner the Brisket. (That will be another post)


After 4 hr Pecan and a day in the smoker set at 220 F.


The bone pulled right out with NO resistance.


Pulled and ready for a sammie.


The sammie with some yellow sauce on top and some BBQ beans.


Mmmmmmmmmm Gooood.

[classicrockgriller]

Does look good OU.

I sure like Butts! ;D

[smokeNcanuck]

OU That looks like some fine swine!!  What do u inject with, straight bbq sauce? 
As i am still rather new, if I want a pork but is that what I ask the butcher for?  It's actually part of the shoulder right?

[FLBentRider]

There are two ends of the pork shoulder.

The Butt (boston) end and the shank end (picnic shoulder)

The butt end lends itself to pulling while the shank end is better for slicing.

[OU812]

OU That looks like some fine swine!!  What do u inject with, straight bbq sauce? 
As i am still rather new, if I want a pork but is that what I ask the butcher for?  It's actually part of the shoulder right?

This one I injected with Carolina Treet, its more of a cooking sauce than a bbq sauce but you can use anything you want just try to stay away from sauce's that have allot of sugar and tomato based sauces as they tend to burn if you dont keep an eye on them. You can use those sauces if you put them on towards the very end of the cook, that way they dont burn.

Pork butt is the upper half of the shoulder and is some times called the Boston butt.

[smokeNcanuck]

cool thanks for the 411.

[squirtthecat]

Look at that big Jug O' CT!   

I need to order a couple real soon...   My little glass bottles are running out quickly.

[OU812]

Look at that big Jug O' CT!   

I need to order a couple real soon...   My little glass bottles are running out quickly.

Yea I got it from someone, cant remember who though.  ;D ;D


Thanks Squirt it was a great Christmas presant, I was almost ready to make an order for some more when it showed up.

[Hoss]

That is one good looking piece of meat.  I hope the butt I am doing this weekend turns out that good. :)

[OU812]

That is one good looking piece of meat.  I hope the butt I am doing this weekend turns out that good. :)

It will I'm sure.

[seemore]

OU, that is a work of art!
How did you like the meat injected with the CT?
seemore

[OU812]

OU, that is a work of art!
How did you like the meat injected with the CT?
seemore

I love it, injecting the CT really brings the taste to another level

[electricshaman]

OU, greetingS from omaha,  going to attempt a b butt.  what is the best smoke and cooking directions for a 7.5 butt.  I dont have an injector, do you have any suggestions how to prepare(rub and sauces) for it.
THANKS

[FLBentRider]

OU, greetingS from omaha,  going to attempt a b butt.  what is the best smoke and cooking directions for a 7.5 butt.  I dont have an injector, do you have any suggestions how to prepare(rub and sauces) for it.
THANKS

The recipe site has "the renowned Mr. Brown rub"  - I like it. It is a "peppery" rub.

Apply (up to) four hours of smoke @200-225F - I like Hickory on Pork

Empty/refill the water bowl after the smoke is done.

Continue to cook @200-225F until an IT of 190-200F - This will take around 12-16 hours.

FTC for at least one hour.

Pull - EAT.

For sauce I would suggest the Vaunted vinegar sauce from the recipe site.

[electricshaman]

Many thanks FLB
Where could a guy find that mr brown rub as well as the vinger sauce.