Pork Butt on my kettle

[Jrzy.Hillbilly]

On my 22 kettle with SnS. 8lb pork butt with Killer Hogs BBQ rub and glazed with Killer Hogs BBQ and Vinegar sauces. Pecan wood smoke. Oh, and I crosshatched the fat cap and cooked it fat cap up which produced little pieces of glazed deliciousness to pop off and eat after the cook.


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[bamakettles]

Looks amazing, great choice on the rubs and sauce.  Congrats on your success!

[AZ2FL]

Pulled pork looks tasty!
Did you smoke pork with fat cap up?

Thanks for sharing your cook.

Cheers

[JEBIV]

Looks grate !!

[bbqking01]

Sweet pork butt. Looks very tasty.


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[Jrzy.Hillbilly]

Pulled pork looks tasty!
Did you smoke pork with fat cap up?

Thanks for sharing your cook.

Cheers

Yes, fat cap up. The cross hatching I did on the fat cap produced little pieces of deliciousness coated in BBQ sauce.


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[AZ2FL]

Pulled pork looks tasty!
Did you smoke pork with fat cap up?

Thanks for sharing your cook.

Cheers

Yes, fat cap up. The cross hatching I did on the fat cap produced little pieces of deliciousness coated in BBQ sauce.


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I've been smoking BB for over 30 years and never tried it with crosshatched fat cap up.
Thanks for the reply, I'll give it a try on my next BB cook.

Cheers

[Bearded]

Very Nice. How do you like the killer hogs stuff? I was thinking of trying it.

[Jrzy.Hillbilly]

I like the Killer Hogs rubs and sauces a lot - especially like the regular BBQ sauce.

[Firenice03]

I usually cross cut my fat caps and cook fat up too
I'll coat in mustard prior to rubbing - helps hold the spice/rub to the meat and doesn't affect taste - I have a couple family members that despises mustard LOL and cant tell  ... and they know its there 
I'll do that typically with butts and pork loins; ribs or pork bells not so much..

I haven't tried the killer hogs, but use "Cluck N Squeal" for a my base rub along with the classics (Salt/Pepper/Garlic P./etc)...
Ribs and butts will get a vinegar based baste/mop that I'll add some apple juice/cider and either an apple or cherry smoke.. (Not to mention a soak/brine several hours to a day prior)...
I won't sauce the butts; its AWESOME without but will have various sauces/mustards of choice for the final top off...
Ribs I'll do a 50/50 with a sauce and without, the meat, spice, smoke flavor carries thru and stands well on it own - but those that do its that last 15/20 minutes...

The shoulders/butts running indirect, and a sliced pork loin (done in the oil-less fryer) both w/ mustard ... Cant wait to fire up the kettle

[hansonb4]

Looks good

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