Pork Butt

[easysuper]

I know that Bacon is king but all in all pork fat rules. Here are some before and after photos of pork butt in my Traeger. First we inject the butts with apple juice and Bourbon then wrap in plastic wrap and rest for 12 hrs then smoke for 10-12 hrs, shred and sauce, vacuum bag then serve the next weekend at our annual BBQ. This summer was our 18th year and we had 52 friends show up about 15 of them were our new Spyder riding friends that rode 100 miles to get to our house. We also serve Brisket (18 hrs in the smoker) Tri-Tip on a Santa Mari Grill that my son made me. BBQ Salmon and 10 pounds of New Orleans BBQ shrimp.

 

[ARtraveler]

Yum.......................What's not to like? :firstplace::firstplace::firstplace:

 

[Bob Denman]

:agree:
To paraphrase: "Pork-butts: drive me NuTz!" :2thumbs:

 

[Chupaca]

Sweet....

now that looks grand and the location is awesome...:2thumbs: you did have leftovers....didn't ya...:roflblack:

 

[vided]

From the thread title I thought it was about chuckie s :roflblack::roflblack::roflblack:

 

[cmbspyderrss]

Whhoollllyyy cow I mean pig does that look good. Perfect outdoor setting too. Hope you enjoyed.

 

[wyliec]

easysuper,

Excellent yard, patio/deck, and grille/smoker. I'm not into pork butts. I'd show you the type of butts I'm into; but, when I postem, someone complains to Lamont and they get pulled.

 

[mowin]

Everything looks fantastic. Great bark on the buts. And yes, pork fat rules... :yes:

 

[Bob Denman]

easysuper,

Excellent yard, patio/deck, and grille/smoker. I'm not into pork butts. I'd show you the type of butts I'm into; but, when I postem, someone complains to Lamont and they get pulled.

But Ron...
You're about the most persistent "Butt-Hound", that I've ever seen! :thumbup:

 

[Pirate looks at --]

Love that Santa Maria Grill! That is where Tri-tip became famous! Do you cook it over Red-Oak???? Yum!:clap:

 

[easysuper]

Love that Santa Maria Grill! That is where Tri-tip became famous! Do you cook it over Red-Oak???? Yum!:clap:

Red Oak is the only way to go.I discovered the Santa Maria Grill when I was building a Buffalo Wild Wings in Bakersfield and when I returned home after that project, my son built me one for Fathers Day.
Tri-Tip has always been my wife's favorite and she loves it cooked on the grill.

 

[Pirate looks at --]

If you ever get down to Santa Barbara you have to go to the Cold Springs Tavern up in the hills out side of town. Every weekend day they have the Tri-tip going all day long! Best Tri-tip sandwich ever! That red-oak adds a distinctive flavor profile. The cold ones are nice too!:yes::yes::yes:

 

[Bob Denman]

With all of these GREAT pictures: I'm really glad that the Missus has picked up a Pork Loin for Thanksgiving this year! :yes::yes::yes::yes::yes:
Slow-cooked in the crock pot: :2thumbs:

 

[murphybrown]

Traegers Rule

I know that Bacon is king but all in all pork fat rules. Here are some before and after photos of pork butt in my Traeger. First we inject the butts with apple juice and Bourbon then wrap in plastic wrap and rest for 12 hrs then smoke for 10-12 hrs, shred and sauce, vacuum bag then serve the next weekend at our annual BBQ. This summer was our 18th year and we had 52 friends show up about 15 of them were our new Spyder riding friends that rode 100 miles to get to our house. We also serve Brisket (18 hrs in the smoker) Tri-Tip on a Santa Mari Grill that my son made me. BBQ Salmon and 10 pounds of New Orleans BBQ shrimp.
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I luv Pork Belly done on my Traeger...but anything Traegered wins :thumbup::thumbup: IMHO...carry on...no more pictures unless I'm invited!! :lecturef_smilie:

 

[easysuper]

With all of these GREAT pictures: I'm really glad that the Missus has picked up a Pork Loin for Thanksgiving this year! :yes::yes::yes::yes::yes:
Slow-cooked in the crock pot: :2thumbs:

Bob, this is how we do pork Loin at our house, Cooked in our Traeger , on a bed of fresh Spinach with a Raspberry-chipotle sauce.

 

[Bob Denman]

:shocked: Damn... :bowdown::bowdown::bowdown::bowdown::bowdown::clap::clap::clap::clap::clap::clap::clap::clap::2thumbs::2thumbs::2thumbs::2thumbs::2thumbs::2thumbs::2thumbs:

 

[jerpinoy]

I must confess I like butts:roflblack::roflblack::roflblack::roflblack::roflblack:

 

[Bob Denman]

We're not judgin'... :thumbup:

 

[MisterP]

Do you ship?

 

[mxz600]

I tried this a few weeks ago.

I bought a 15 lb. Boston butt @ Costco and cut it into 3 equal pieces. The first one I cooked in the oven. That turned out better than I thought it would. It obviously lacked the smokey flavor when eating it naked (still tasted yummy though). But add some Sweet Baby Rays with hickory and brown sugar, and that chit was legit.


The second one I did on my grill. That one was even better. Good smoke flavor with nothing added. For this one I used Sweet Baby Rays Original for the BBQ sauce. Yum yum.



The third one I'm going to do in the crock pot or the electric pressure cooker. We'll see how that turns out.