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A pair of Butts!

 
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Proetus
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Joined: 05 Jul 2010
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Location: Ware,MA

PostPosted: Sun Oct 24 10 2:59 am    Post subject: A pair of Butts! Reply with quote

Two smaller boneless butts i picked p at Costco in cryovac. Total weight was 11.5 precooked weight. Pulled and very lightly sauced. Taking it to a party tonight with some extra sauce and buns for sammys.






Thanks for looking!
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Beertooth
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PostPosted: Sun Oct 24 10 3:58 am    Post subject: Reply with quote

Looks awesome Proetus!

I need to do some soon. Smile
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BluzQue
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PostPosted: Sun Oct 24 10 3:59 am    Post subject: Reply with quote

YUM!

Cool
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k.a.m.
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PostPosted: Sun Oct 24 10 6:55 pm    Post subject: Reply with quote

Proetus, awesome job on the Butts. Very Happy Nice bark, beautiful color, and they pulled fantastic. Nicely done my man. Very Happy
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Proetus
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PostPosted: Sun Oct 24 10 7:41 pm    Post subject: Reply with quote

I would say it was probably 8-8.5lbs of finished PP, brought home none, most of the other food that was brought was still 3/4 full. Makes ya feel good!
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bigjoe
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PostPosted: Sun Oct 24 10 7:52 pm    Post subject: Reply with quote

Looks darn good!! Still haven't pulled mine from my last smoke...hope it looks as good as yours. Very Happy
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Canadian Bacon
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PostPosted: Sun Oct 24 10 8:33 pm    Post subject: Reply with quote

Proetus wrote:
I would say it was probably 8-8.5lbs of finished PP, brought home none, most of the other food that was brought was still 3/4 full. Makes ya feel good!


I don't know anyone that would refuse a good pulled pork sammie.....nice butts. Very Happy
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AltoonaFlyer
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PostPosted: Sun Oct 24 10 9:55 pm    Post subject: Reply with quote

Good lookin' pork Proetus!

You know it's all good when only the empties come home Very Happy
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pigskins
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PostPosted: Sun Oct 24 10 10:49 pm    Post subject: Reply with quote

That looks great!!

I've also got a couple of butts on the smoker for today. A little family gathering for about 25-30 people. I decided to give everyone a little sample/choice of sauces, so I made KC style (sweet, tomato/ketchup based), Eastern Carolina style (vinegar), and a South Carolina (mustard).

Personally I have never tried EC or SC style so I can't wait! Around here seems the sweeter the better. Time to open up!!

What's in your sauce, Proetus?
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Proetus
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PostPosted: Sun Oct 24 10 10:58 pm    Post subject: Reply with quote

The sauce i have been using is KC Classic

I make two versions of it. Regular one with the only thing changed from the recipe is i cut the vinegar in half. The other one i substitute 1tbs of ancho or chipotle chili powder for one of the two tbs. Gives it a bit more heat. I think i might try the regular one again with adding a touch more sugar and honey and cut back on the vinegar a touch more.

Sauce is good on pretty much anything, pp sammies, ribs, chicken..what ever you want.
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