Sunday, August 05, 2007

Feasting on Pork Butt

I was excited about the new "Feasting on Asphalt" premiere last night so I thought a fitting tribute to Alton would be to smoke a butt. So, to wear off some anxious energy awaiting the new episode, I dove into the spice cabinet and whipped up a good blend. After rubbing the butt real good, I properly wrapped it in plastic wrap for its rest in the refrigerator for a few hours. After getting the BGE to ~225 degrees, I rubbed the butt one final time, tossed some chunks of hickory on and closed it down. Now, normally, I simply wait it out but this time I added a couple handfuls of apple chips when the butt reached ~175/180 degrees. It's final destination would be a couple hours later at an internal temperature of 195. I've tried various temperatures and now believe that 195 is perfect. So, after 17 hours - and long after Feasting On Asphalt had reached its end - I took this hunk of meat off the smoker:

Pulling it was a trivial job resulting in this pile:

Sometimes I impress myself;) This was good. I mean, really good. I made two sauces to top it and was suprisingly partial to the slightly sweetened one. I'm still just playing around with the sauces so this makes a very small quantity but it was something like this:
1/4c - Cider Vinegar
1/4c - Water
2T - Ketchup
2T - Mustard
2T - Dark Brown Sugar
1T - Worchestire Sauce
1t - Chili Powder(generous t)
Few squirts of Hot Sauce (I used Goya)
Freshly ground black pepper to taste (I probably use a teaspoon or so)
a couple flakes of red pepper

I bring to a boil, then lower to a simmer for a while until it reduces and starts to thicken. I feel like adding the water; then reducing it back out again, does something happy with the vinegar - but it could be in my mind;)

Anyway, Alton didn't disappoint. He's ride for this journey was an R12GS - the perfect machine for it. Happy riding Mr. Brown!


  1. I have never really been a "butt" girl but must say that whatever magic you worked with the rub and the sauce has made this one of my top guilty pleasures. Not so guilty because it's pork but guilty because I can't seem to stop stuffing it in my mouth.

  2. It must taste much better than it looks...

  3. I can't believe you cooked a piece of meat for 17 hours. However, it looks great!