Last weekends pork butt

[rnmac]

Wasn't sure if I should have added the brine and rub recipes I used or not.
Started by making a brine and cooling it. Added a 8 pound bone in pork butt.
Let it sit in the fridge for 2 days. This is it waiting for the rub.

After applying the rub I put it back in the fridge.

30 hrs. later it's out & coming to room temp.

Preheated my Bradley to 250 and put it in trying to keep the temp
around 225 or 230. Didn't have any apple left so I used a combo of maple and hickory.
Changed water every 4 hrs. and spritzed with apple juice each time. Kept it in for 14 hrs.

Here the temp was at 180 degrees so out it came.
Next step was F.T.C. for 2 1/2 hrs.
And here is my final result.

Turned out really tasty. Served it on 12 grain toast with slaw.
Now I have to find a real good Carolina sauce recipe to round it out.
Almost forgot, did some navy beans from scratch to. They got the full 14 hr. treatment also.

Gave them a stir everytime i changed the water.

Mashed about 1 cup of them and stirred em in to thicken
the sauce. Here is the final result.

[tskeeter]

rnmac, what type of Carolina Sauce are you looking for?  A mustard sauce?  Or a vinegar based finishing sauce?  I'd be willing to share the finishing sauce recipe that I poached off another site if that's what you are looking for.

[rnmac]

Still pretty new to smoking and all it's joys.
I've never tried either so would like both but first I
would like to try the vinegar based sauce.
Thanks in advance tskeeter.

[tskeeter]

rnmac, will post it later tonight.

[tskeeter]

rnmac, here's one that I like.

Pulled Pork Finishing Sauce

1     cup cider vinegar

2     Tbsp brown sugar

1     tsp Tony Chachere's Cajun Seasoning

1     tsp coarse black pepper

1     tsp red pepper flakes


Heat vinegar so it dissolves the sugar well. 
Add brown sugar and stir until dissolved.
Add balance of ingredients and stir.
I let the ingredients steep for about 1/2 hour before using.

Squirt over warm, freshly pulled pork and mix in.

1/2 cup per 10 pounds of pork


To adjust the heat level, increase or decrease the amount of red pepper.

[rnmac]

Thanks again tskeeter. Will try it on my next cookup.
Looking forward to it already.