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Post by BBQ Butcher on Feb 26, 2006 19:36:05 GMT -5
I'm going to split this 8 lb Pork Shoulder Butt in half by following the dotted line from the right hand side of the bone in front, kitty corner to the back. This will give me two even halves to cook. The piece on the far right is a hunk of blade bone/meat from a previous Butt that I had frozen. I'm cutting the Butt in half to save time on cooking. All done. I also had trimmed some of the fat away. Injected with a 50/50 mix of Dale's Sauce and some Cranberry-Raspberry juice ( a 1st for me). Rubbed with a tad of kosher salt and a good bit of Dizzy Pig Dizzy Dust. Here they are over a a drip pan at 250°, indirect with some hickory wood for flavor. While the Butts were smoking, I put together some Mac 'n Cheese with various goodies on hand. Barilla Plus Elbows/Rotini, Cheese Whiz, Ragu 3 Cheese Alphredo, s 'n p, mustard, garlic and topped with shredded Taco Cheese and bacon bits. Bad pic, but the butts had been on for 8 hours and were sitting at 190° internal. Pulled off and foiled for an hour. MMMmm, mmmm, mmmmm.....good grunts. Left over veggies from last night and a Spring Mix salad.
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