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Pork Butt Best !!

G Guest
Have to admit the best pork butt I have ever eaten came out of my smoker yesterday. A 7 pounder with about 2.5 to 3 oz. hickory wood. Started off @ 200 for 12 hours then 225 for 5 more hours pushed it to 250 for the final 4.5 hours. Internal temp was 180 for slicing wrapped in foil and then in newspaper and left it alone in a cooler for 1 more hour. My wife could not keep her hands off of it as I sliced it down. Thank you SmokinOkie for the mustard sauce recipe as it was the icing on the cake of truly something awe inspiring. You guys have created an environment that could make a rookie look like a genius. Thank you for this as those pork sandwiches we had for dinner last night was not some of the best but by far THE best pork I have ever eaten.
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FM Former Member
Greeting Fresno,

Thanks for sharing your success with the Pork Butt - it was making me hungry.
I just bought pork butt at the store this afternoon. I plan to start cooking in July 3rd - for the July 4th celebration. Can you share EVERYTHING I need to know about cooking this + the mustard dressing you referenced?

Anyone else have great tips to offer me?..

Many thanks! Rick "Fat Boy Rookie" rick.miller@longandfoster.com


quote:
Originally posted by fresno:
Have to admit the best pork butt I have ever eaten came out of my smoker yesterday. A 7 pounder with about 2.5 to 3 oz. hickory wood. Started off @ 200 for 12 hours then 225 for 5 more hours pushed it to 250 for the final 4.5 hours. Internal temp was 180 for slicing wrapped in foil and then in newspaper and left it alone in a cooler for 1 more hour. My wife could not keep her hands off of it as I sliced it down. Thank you SmokinOkie for the mustard sauce recipe as it was the icing on the cake of truly something awe inspiring. You guys have created an environment that could make a rookie look like a genius. Thank you for this as those pork sandwiches we had for dinner last night was not some of the best but by far THE best pork I have ever eaten.
F fresno (Guest)
Go to the recipe section of this web site and look for SmokinOkie's guides. He seems to be the real guru of this smokin action. At the bottom of the "pork butt 101" there is a recipe for a mustard sauce that was pretty darn good. I cut the recipe in half and still had plenty. One thing to note when using the honey in the recipe. Most honey is measured in weight (Nt. Wt. 8oz.) for instance. The recipe calls for 8 oz. honey, but that is liquid ounces or a cup. Big difference in the two.

Let me know if you need anything else.
Fresno
FM Former Member
Mr. Miller,
HERE is the mustard sauce link.
HERE is smokin's pork butt 101

Check your email for my pork butt info.


EDIT: Guess I could just cut 'n paste for ya.

Smokin'Okie's Virgin Mustard Sauce
(virgin for you first time mustard sauce people)
4 cups yellow mustard
1 cup lemon juice
1 cup honey
1/2 cup cider vinegar
1 teaspoon salt
1 teaspoon cayenne
Last edited by Former Member
FM Former Member
quote:
Originally posted by fresno:
...Thank you SmokinOkie for the mustard sauce recipe as it was the icing on the cake of truly something awe inspiring. You guys have created an environment that could make a rookie look like a genius...


And that is EXACTLY why I do this forum for free, love to teach others how to make it themselves. And feedback like that keeps me coming around Big Grin

You're certainly welcome.

Now, with some of the leftovers, make Enchilada's, great use for leftover pork.

Russ
F fresno (Guest)
Thanks for the enchilada idea I will try that. Made a killer brisket for the 4th that turned out unbelievable, my son who informed me that in order for him to eat brisket you really have to know what you are doing devoured more than anyone else. Smokin, I have tried this twice before I wanted to share it with anyone to be sure it was a winner and I think I might be on to something. Both with the pork butt and with the brisket I wet rubbed a mustard oyster sauce mix all over the meat before I put the dry rub on. If you are interested I will give you the particulars. You need to give this a go because I think it makes for a positive result.

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