Let's Talk BBQ
Outdoor Cooking Equipment => Charbroil Infrared & SRG style Cookers => Grills & Smokers => Big Easy (BEESR) and SRG Type cookers => Topic started by: TMB on February 01, 2016, 12:47:14 PM
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Came back from therapy and decided I needed to try something on the grill or SRG.
I went with a 6 lb pork butt, but went a different rout this time. This time I injected a mop/season I have wanted to try for a long time. When this is done I'll add 1/2 to 3/4 cup more before resting in FTC
Normally I just rub with mustard and rub with Bad Byron's. Just trying new things I guess ;)
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New is good! Should be great I hope you are feeling better
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Watching this one Tommy..........
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Tommy your SRG has seen more butts than Sir-Mix-A-Lot :P
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Watching this one Tommy..........
Me too.
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3 hr cook for a 6 lb butt ;) not to bad. Pulled at 205 (I recommend this for SRG butts) I added 1/2 cup of the NEW mop sauce and will let it sti for 2 hrs in the Cambro then I'll remove and pull apart add a little more mop and see how I did
Mop sauce is (for now) still playing with it
3 cups apple juice
2 Tbs of Bad Byron's butt rub
2 Tbs of apple cider vinegar
1/4 cup brown sugar
1/4 cup sugar
Bring to slight boil so as to reduce a little then let cool before using
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I am amazed you can remember how many butts you have done Tommy!!! :) Don
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#124 that is amazing!
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I am amazed you can remember how many butts you have done Tommy!!! :) Don
I have kept up with them because of all the church cooks I did over the past few years. They need accurate counts for their book keeping and I just kept up with my part ;)
Besides I knew at some point "How many butts cooked" was going to come up at sometime :D :D :D :D :D :D
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Ok, I don't believe your count. Please post 124 pictures showing each one.
Just kidding - looks good -
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Ok, I don't believe your count. Please post 124 pictures showing each one.
Just kidding - looks good -
Sad part is I probable have pictures of 90% of them ;) ;) ;)
Kimmie says i have a sickness when it comes to food and pictures :D :D :D :D I agree
So with that said here is the rest of the pictures.
With the new mop sauce added it really helped the pork break up after FTC for two hrs
Here was dinner last night, only had hot dog buns. I dressed them with Starnes BBQ sauce YUMMY!
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Looking good Tommy..so how was this compared to your other 123? I use hot dog buns for lots of stuff..I make hotdog shaped hamburgers and meatloaf sometimes too. use what ya got. .☆´¯`•.¸¸. ི♥ྀ.
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Looking good Tommy..so how was this compared to your other 123? I use hot dog buns for lots of stuff..I make hotdog shaped hamburgers and meatloaf sometimes too. use what ya got. .☆´¯`•.¸¸. ི♥ྀ.
Better I say, more flavor for sure. Just need to practice more and get the recipe right ;) ;) ;) ;)
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Looking good Tommie 8)
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Tommy after cooking so many butts it must be harder and harder to sneak up on them hogs! :D
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When you say you added 3/4 more sauce, do you mean you injected or let it sit in and soak while FTC?
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I added it to the foiled butt then sealed to let it soak to see how it would do
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I'm doing one tomorrow for my father in laws birthday. 2nd one- working my way to 124!
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I'm doing one tomorrow for my father in laws birthday. 2nd one- working my way to 124!
hope it goes good for you. Tell him happy birthday!
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Toomy, the master experimentor. Your butts always turn out delicious.
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I'm doing one tomorrow for my father in laws birthday. 2nd one- working my way to 124!
hope it goes good for you. Tell him happy birthday!
It is mopped, injected and rubbed. In the SRG on low as I head off to church...
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Mr. Tommy,
What do you mean you added 1/2 cup of sauce after you pulled the butt?? Did you inject it??
I made my first 5 pounder the other day thanks to all of your posts. Turned out awesome. Love the SRG!!
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Ry, just wanted to let you know Tommy may not be able to answer for a few days, he's got some stuff going on, but I'm sure he will respond... I've gotten some good butts out of my SRG following his recipes, so I'll be looking forward to the answer myself :)
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Hey guys, well the doc said I can sit up for an hour or so then have to lay down for a few he wants the meds to take hold of the injection spots (had four shots yesterday) between L4 and L5 in my back :( :(
So far feeling good but we will see how long they last.
Mr. Tommy,
What do you mean you added 1/2 cup of sauce after you pulled the butt?? Did you inject it??
I made my first 5 pounder the other day thanks to all of your posts. Turned out awesome. Love the SRG!!
To answer you question, I removed the butt from the SRG (I did inject before cooking BTW) FTC for 2 hrs or so.
But wanted to try something different after I pulled the meat apart instead of just adding apple juice like always. So I came up with this starter mop (want to make different versions later) to see if I could add a little more flavor then just juice alone.
What I came up with was a much better flavor profile then juice alone and combining it with Bad Byron's Butt rub kicked the spice up a little as well.
I added 1/2 cup to 3/4 cup of mop sauce to this butt after I pulled apart, because the injection didn't seem to do as good a job as I wanted it to..
3 cups apple juice
2 Tbs of Bad Byron's butt rub
2 Tbs of apple cider vinegar
1/4 cup brown sugar
1/4 cup sugar
Bring to slight boil so as to reduce a little then let cool before using
If your doing a butt below 7 lbs I would not use more then 1/3 cup mop, this might make it to wet