First Boston Butt

06Saleen · Newbie Joined: 09 Sep 2009 Posts: 28

Did my first Boston Butt over the weekend. Picked up a 6 pounder from Publix and used Ron's Rub on my 18.5 WSM. Learned alot about temperature control and my fuel management on this cook.
Put the butt on around 9am and it finished around 6. Hit a point around 170 deg where it plateaued for a while but then finished pretty quick. Took it off at 190. Came out excellent. Nice ring on the meat and very tender and juicy. Everyone (even the kids) loved it.

It needs something, it needs that tart finishing sauce that I have had in the BBQ placed on a pulled pork sandwich. I am guessing this is the vinegar based sauce I have heard people talk about. Anyone have a good recipe for it?

J-Dub-U · Joined: 24 Aug 2007 Posts: 14 Location: Salt Lake City

from what i've read and heard on this forum Roxy has a yellow sauce that i can't wait to try. I haven't did a butte yet but i have 4 in the deep freezer. I'm sure someon will post the link to ir very soon. It seems to make its way on to ever post about pork sauce.

NCBBQFAN · Posted: Nov 24 2009 Post subject:

Here a couple of sauces I use.

Eastern NC Sauce
3 cups apple cider vinegar
3 cups water
1/3 cup white sugar
3/4 cup brown sugar
2 1/2 tablespoons salt
1/4 cup black pepper
1 tablespoon cayenne pepper
3 tablespoons paprika
1 tablespoon dry mustard
1 cup Worcestershire sauce

Carolina Mustard Sauce
3/4 cup yellow mustard
3/4 cup red wine vinegar
1/4 cup sugar
1 1/2 tablespoons butter
2 teaspoons salt
1/2 teaspoon Worcestershire sauce
1 1/4 teaspoons ground black pepper
1/2 teaspoon Tabasco sauce

Just heat it up a little in a pot while mixing until the sugar melts. DO NOT OVER HEAT or the sugar WILL BURN and that is bad. Let cool and store in fredg.

BigAL · Posted: Nov 24 2009 Post subject:

Saleen, ya need some apple cider vinegar and a touch of heat. Try this w/a bit of your PP.

resmoke it. put the pp in a pan and back on the smoker w/some rub and a touch of ACV. Mix every 30-45min, taste, and add more. Add some heat, works good. Do this till ya like what ya taste. While your wait'n, make some slaw and get the pickles ready, they are both great on PP samichz.

good luck
_________________
Louisiana "Whole Hog" smoker
Traeger Texas Style
Weber 22.5 OTS
"Anyone can smoke, only few can BBQ."