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Author Topic: Using TMB's method for SRG pork butt  (Read 5518 times)

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Offline pz

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Using TMB's method for SRG pork butt
« Reply #-1 on: November 09, 2014, 10:42:17 PM »
I followed TMB's method in a recent post:

The price was good for this two-pack from Costco - $1.79/lb




Didn't even need to trim any fat


Slathered with the mustard and butt rub and into the SRG


Into foil, towel, and then a 2 hour nap


The bark was thick and savory, and the pork tender and juicy, and this was just a small hunk I pulled off before foiling (just couldn't wait)

Many thanks for the simple method, TMB!
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Offline ACW3

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Re: Using TMB's method for SRG pork butt
« on: November 09, 2014, 10:54:27 PM »
Looks mighty tasty, pz!!

Art
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Offline HighOnSmoke

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Re: Using TMB's method for SRG pork butt
« Reply #1 on: November 10, 2014, 06:51:50 AM »
Looks great pz!
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Offline TMB

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Re: Using TMB's method for SRG pork butt
« Reply #2 on: November 10, 2014, 08:31:10 AM »
Dang looks like you took and posted a picture of mine  ;)     So glad it worked for you. 

The butt looks wonderful!!

When I cook for church, I place the pulled butt into vacuum bags add 1/2 cup of apple juice let it stand a few mins then seal.  The apple juice makes what I call the sauce and really helps move the flavor into meat
« Last Edit: November 10, 2014, 09:25:48 AM by TMB »
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Offline muebe

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Re: Using TMB's method for SRG pork butt
« Reply #3 on: November 10, 2014, 09:07:47 AM »
Buttmaster approved by Tommy!

Looks great pz!
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Offline pz

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Re: Using TMB's method for SRG pork butt
« Reply #4 on: November 10, 2014, 11:20:06 AM »
Wow, TMB what a compliment, thank you!

Without solicitation, my wife said that it was excellent, with great bark - she's not said anything like that before with my pork attempts.

Thanks for the apple juide trick - sounds like it will be delicious
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Offline TMB

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Re: Using TMB's method for SRG pork butt
« Reply #5 on: November 10, 2014, 12:06:34 PM »
Quote from: pz on November 10, 2014, 11:20:06 AM
Wow, TMB what a compliment, thank you!

Without solicitation, my wife said that it was excellent, with great bark - she's not said anything like that before with my pork attempts.

Thanks for the apple juide trick - sounds like it will be delicious
I really am happy it worked out.   Now I know you won't get a lot of smoke flavor but Kimmie does not like a heavy smoke in meat so it's works for me.
 
That Bad Byron's help me take 4th  over all in a cooking comp using SRG's
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Offline Las Vegan Cajun

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Re: Using TMB's method for SRG pork butt
« Reply #6 on: November 10, 2014, 12:16:30 PM »
Great looking prok butt, great bark on that thing.  ;)
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Offline RAD

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Re: Using TMB's method for SRG pork butt
« Reply #7 on: November 10, 2014, 04:58:46 PM »
Great looking butt you got there
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Offline pz

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Re: Using TMB's method for SRG pork butt
« Reply #8 on: November 10, 2014, 05:22:30 PM »
Thanks for the comments, gents!

My wife is not too keen on heavy smoke in pork either so it worked out to my favor - filled the smoke unit twice with cherry pellets and she liked it!

There is a local fireplace store that sells of all things, the Bad Byron's, and a half a wall of different John Henry's rubs.  The Bad Byron's was recommended by the owner, and it sure makes the pork taste good  :P
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Offline jjjonz

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Re: Using TMB's method for SRG pork butt
« Reply #9 on: November 10, 2014, 08:15:06 PM »
Looks good from here...Tommy knows.
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Offline TMB

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Re: Using TMB's method for SRG pork butt
« Reply #10 on: November 10, 2014, 09:05:26 PM »
Quote from: pz on November 10, 2014, 05:22:30 PM
Thanks for the comments, gents!

My wife is not too keen on heavy smoke in pork either so it worked out to my favor - filled the smoke unit twice with cherry pellets and she liked it!

There is a local fireplace store that sells of all things, the Bad Byron's, and a half a wall of different John Henry's rubs.  The Bad Byron's was recommended by the owner, and it sure makes the pork taste good  :P
Bad Byron's is great on yardbird and ribs.   The best part is it does not burn in infrared!!
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Offline pz

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Re: Using TMB's method for SRG pork butt
« Reply #11 on: November 10, 2014, 11:14:14 PM »
A week or so ago I did ribs on a weekend and used Bad Byron's in the Traeger with the same cherry pellets.  The color was good, and flavor also very nice.

I felt comfortable using Bad Byron's because I remember what you said about low sugar for the burning issue - makes perfect sense
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