Couple butt questions

[gflande1]

Just want to make sure I am doing everything correctly.  I plan on making two butts for the guys at work (military) for Wednesday. I would like to start this on Monday (sunday night marinade).  I was thinking of doing Raspberry Bourbon Butt injections w/Nepas Mango Habenero Rub, but I am unable to find a recipe for the Nepas Mango Habenero Rub, does anyone know where I can find it?  If not, do you think Jans would work instead? Found the recipe here http://forum.bradleysmoker.com/index.php?topic=26979.0

Before I rub, I was going to slather the butt with some Mustard or Molasses.  Read that mustard makes the meat more tender. I was thinking the molasses would make for an awesome bark.  Any recommendations?

I have a propane bradley, outside temp is supposed to be around 60 tomorrow, so I hope I will be able to maintain a consistent 220.  I need to upgrade to a digital 4 rack :-( 

I will smoke for 4 hours (whats the best flavor for butts? I have several different kinds and can get more if needed) looking for an internal around 190. I will FTC for 3 hours then put in fridge until Wed morning.  Should I pull before putting in the fridge, or wait until Wed morning (before or after heating?) I won't have access to a oven, so I will have to heat in a large crockpot. I will serve store bought bbq on the side (unless there is a suggested recipe).

Thanks
Glen

[KyNola]

Seeing as how Jan is my wife I'll take a stab at this.  Jan's will definitely work but it won't have a decided "Kick" to it.  If you are looking a Rub with a kick try this combination: 1 part kosher salt, 1 part ground black pepper, 1/3 part cayenne pepper, 1/3 part garlic powder and 1/3 part paprika.  It is the Salt Lick Rub clone recipe.  As for the molasses, I would definitely recommend it.  I started using molasses a while back.  I use nothing else now.  The molasses slather and then the Salt Lick clone Rub is a killer flavor combination!  Now, some are going to disagree with me on this but give it a try.  Before you apply the molasses and Rub to the butt, trim the fat cap off.  It really isn't necessary for it to be be on there as the butt has plenty of fat throughout it to keep the butt moist.  The bark sets up much better when the fat cap is trimmed off and you don't lose the bark when the fat cap slips off when you begin to pull the meat.  Very little fat to pick out of the pulled meat too.

Thank you and your friends for your service.  We are all very appreciative of your sacrifice.

OH!  Use hickory!  I would wait to pull the meat until you are ready to reheat it.  Pull and into a crockpot.  Add a little moisture such as apple juice to help keep it moist while reheating.

Let us know how the butts turn out!

[Habanero Smoker]

Hi gflande1;

Welcome to the forum.

For butts I like the The Renowned Mr. Brown Barbecued, and after pulling add some Vaunted Vinegar Sauce. The original recipe is from "Smoke & Spice", by Cheryl and Bill Jamison; and adapted for the Bradley.

Pulled Pork

[NePaSmoKer]

Carolina Treet, Scotts, John Boy & Billy, is way better than Mr Brown

[gflande1]

I ended up buying two butts from Sams club, approx 15lbs total.  Sunday night I injected with the Raspberry Bourbon recipe and rubbed with the molasses and salt lick rub clone.  Wrapped and let rest over night.  Began smoking at 7AM on Monday.  The propane Bradley struggled to maintain 220 for the first couple of hours until I modified the regulator.  After that, 220 was pretty stable. 

Smoked 4 hours using a combination of Hickory (2hrs), Cherry (1hr) and Special (1hr). Hope that will be a nice combo.  At 9pm I had to take off as my wife didn't trust the Bradley to cook unattended.  The IT for both was 164.  ATC for 3 hrs then into the fridge.  I plan on reheating in a large crockpot with Dinosaur BBQ (I work in Syracuse, it would be sacrilege to use anything else) and half a Corona. 

Before putting into the crockpot, I plan on cutting off the bark and cutting into small pieces.  Would it be ok to cut the butts into smaller pieces (3 inch cubes) to better fit in the crock? Also, should I remove bones and large pieces of fat before reheating? Would the lack of fat cause it to get dry?  Any suggestions in reheating, please let me know.

Thanks
Glen

[KyNola]

Remove the bones and fat prior to reheating.

[TedEbear]

At 9pm I had to take off as my wife didn't trust the Bradley to cook unattended.  The IT for both was 164.  ATC for 3 hrs then into the fridge.

Did you finish cooking them in the oven or something?  164*F IT for a butt is not done yet.  That's right in the middle of when the fat collagens break down (160-170*F), called the stall, and is when the magic occurs and makes the meat tender.  You cannot rush through it and especially stop cooking it at that point if you want a nice, juicy pulled pork.

[Habanero Smoker]

Your plan sounds good. Cooking it further in the crock pot will make the meat tender and break down the collagen into gelatin. When you cook meat over 140°F, it will be dry. It is the gelatin that coats the meat fibers that give the pulled pork the sensation that it is moist. So yes! Remove the fat. If there is room for the bone I would place that in the pot also. The bone gives the meat additional flavor. Just remove the bone after the pork is ready.

"I plan on reheating in a large crock pot with Dinosaur BBQ (I work in Syracuse, it would be sacrilege to use anything else) and half a Corona."
I hear you on that one. I would do this a little different. Maybe add some Corona at the beginning, then add the Dinosaur BBQ sauce towards the end.

[mhiykmeel63]

Does the molasses work with brisket too?