Bodacious Burnt Ends and a Bigass Boston Butt - Pensacola Fishing Forum

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Old 05-06-2017, 04:25 AM   #1
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Default Bodacious Burnt Ends and a Bigass Boston Butt

About to hit the smoker right now!

A 9.5# bone-in Boston Butt and two 3# Chuckies



Meat Meets Marinade and Rub



[b]Rubbed, Wrapped, Chilled and Rubbed Again]/b]

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Old 05-06-2017, 08:31 AM   #2
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I'm just pulling out of North Carolina be there tonight for a taste ha ha
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Old 05-06-2017, 09:09 AM   #3
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ok, now you did it. i'm going to the store for a couple chucks. friend works at Zach's spices and he got me 5 lbs of their rub. good time to try it out.
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es le bon ton roulle'
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Old 05-06-2017, 12:01 PM   #4
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Second layer of rub applied to Butt and ready to hit the smoker.
Chuckies drained and ready.










Five hours in, just spritzed with a 50/50 Apple/Pineapple juice blend.







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Old 05-06-2017, 12:12 PM   #5
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Quote:
Originally Posted by smooth move View Post
ok, now you did it. i'm going to the store for a couple chucks. friend works at Zach's spices and he got me 5 lbs of their rub. good time to try it out.
Aww heck, I've gone and done it now.

Let me post my recipe for ya.

Quote:
Rub
1.5C Brown Sugar
1C Seasoned salt
3/4C Paprika
.5C Cajun seasoning
.25C Onion powder
2T Garlic powder

Marinade
1C Worcestershire sauce
.25C Soy sauce
2T Fish sauce
1T Garlic, minced

Make numerous slits about half way through, in one side of roasts
Rub each side with heaping T of rub
Place in container slits up, pour 3/4 of the marinade around meat, then drivel with rest of marinade, being careful not to wash rub off.
You want the marinade to get into the slits with some rub.
Marinate in refrigerator for 8-12hrs.

Fire up the smoker with you favorite wood, I'll use Hickory.
Smoke at 225'-240' till they hit about 190'.
Remove and let them rest for about an hour.
Then cube the meat and place in a deep disposable aluminum pan

I add a generous amount of rub, approx 5T +/-.
Then a very generous amount of your favorite BBQ sauce.
And lastly, add approx 1C of your favorite Cola, I'll be using Cherry Dr. Pepper.
Mix well to cover meat thoroughly.
Wrap pan tightly with aluminum foil, and then back into the smoker for a few hours until they glaze over really well and are melt in your mouth tender.
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Old 05-06-2017, 02:34 PM   #6
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Chuckies are out of the smoker and resting, here shortly I'll cube, sauce and finish them.
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Old 05-06-2017, 04:13 PM   #7
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The Chucks hit 190' about 1300.
I removed them and let'em rest for a little over an hour.
Then I cubed, sauced and returned them to smoker to finish.

Quote:
I add a generous amount of rub, approx 5T +/-.
Then a very generous amount of your favorite BBQ sauce.
And lastly, add approx 1C of your favorite Cola, I'll be using Cherry Dr. Pepper.
Mix well to cover meat thoroughly.
Wrap pan tightly with aluminum foil, and then back into the smoker for a few hours until they glaze over really well and are melt in your mouth tender.








Money shot in a few hours. Thumbs Up
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Old 05-06-2017, 06:44 PM   #8
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Everything about this Butt came together like clock work.

1700hrs = 12hrs = 190'-191' = Butter tender

Resting now

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Old 05-06-2017, 06:52 PM   #9
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Done!

I stood there with a toothpick, shoving pieces into my mouth, then I remembered I needed to share with my family.



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Old 05-06-2017, 07:49 PM   #10
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Pure Pulled Pork Nirvana



The Money Shot

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