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2nd Pork Butt

FM Former Member
Bought and 8 pound pork butt from the butcher at my local supermarket. Was going to a pool party this past Saturday with 25 people attending. It was bring your own gumbo components but I told them I would bring pulled pork also. Injected with 50/50 white vinegar and water + John Henry's Sugar Walnut Rub and rubbed outside with the same. Put in fridge for 6 hours. Placed in smoker at 9pm Friday evening with 3 ounces apple wood and 1 ounce hickory. Removed at 10am Saturday morning when it hit 195 degrees, made foil tent and let rest for 2 hours. Pulled it apart and added one can of beef broth and additional rub and mixed and placed in fridge. Reheated at party on 300 for 20 minutes and wow! It was a smash hit. Everyone loved it and no leftovers to take home.
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FM Former Member
Man, you were lucky you had enough Pork. For 25 of my friends, I'd do at least two 8-9 lb'rs. maybe a third, as it's just as easy to do three / four butts as it is for one, plus my smoker cooks better with more meat.

I now freeze the extra meat, always have a brisket/butt in the freezer in case of meat emergencies.

Good work Jay.
FM Former Member
Well I knew they were making a huge pot of gumbo. Our group always has tons of food so this was kind of an extra treat. My neighbor brought kaiser rolls and vinegar and oil slaw and you talk about some awesome Carolina style sandwiches! Whoever hasn't tried the John Henry rubs ought to. The place I go for all my supplies, St. Louis Homefires carries the whole line. The pecan rub is great on salmon and the honey rib rub is great on ribs. I actually bought my Smokette from them last summer. And they carry the most awesome sauce. It's called Blues Hog. Made up in northern Missouri. Very heavy molasses flavor. I now buy it by the case and distribute it to my family.
T tomMember
Yep,Blueshog is very popular up around Kansas City and the larger area.

He also makes a Tn Red,which is popular.

I think he may be making a Carolina style vinegar sauce,but I haven't tried it.

Because of the heavy molasses,Blueshog is usually used sparingly,often mixed with a little vinegar,or water,or Tn Red.

It can easily overwhelm the product you use it on.

It is sold by another company,mixed essentially with Cookshack mild[one of the dominant sauces on the overall comp circuit].

Naturally, this is not mentioned in their ads. Big Grin

It is much easier to find than Blueshog,as to shipping,etc.

I'm like Todd,as being somewhat surprised by the serving method,but if it works for your crowd,that is the important thing.
FM Former Member
quote:
Originally posted by Tom:
It is sold by another company,mixed essentially with Cookshack mild[one of the dominant sauces on the overall comp circuit].

Naturally, this is not mentioned in their ads. Big Grin


I see nothing wrong in mentioning it, everyone is always wanting to try new stuff

So, which one?

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