Butt It's Soooo Good! | TigerDroppings.com

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Cajunate
Louisiana
Member since Aug 2012
612 posts

Butt It's Soooo Good!



As I mentioned in another post yesterday was a busy day for me around the house. I did manage to slather a couple of pork butts(over twenty pounds between the two)with some Bain's Farms cane syrup and season them up nicely and get them into my little Traeger Smokehouse smoker around noon. I set it for them to smoke for a good while while I cut the grass and did a little gardening.

After a couple of hours of good smoke. Man, with the breeze we had yesterday the whole neighborhood smelled fantastic!



I took them out about midnight last night and wrapped them in foil and into an ice chest until this morning when I pulled them.
One pan for us and the other and the bag for giving away to acouple of people.



Came out really good! Smoky, tender and juicy.











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suga pudin
LSU Fan
Hardwood, Street D
Member since Aug 2012
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re: Butt It's Soooo Good!


That looks tasty





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LSUballs
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RayVegas LA
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re: Butt It's Soooo Good!


Nice butt Clark. Real nice.





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Cajunate
Louisiana
Member since Aug 2012
612 posts

re: Butt It's Soooo Good!


Who's Clark?





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LSUJuice
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Back in Houston
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re: Butt It's Soooo Good!


What flava wood?





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LSUballs
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re: Butt It's Soooo Good!








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Cajunate
Louisiana
Member since Aug 2012
612 posts

re: Butt It's Soooo Good!


This smoker uses wood pellets. I used oak and pecan pellets.





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Neauxla
New Orleans Saints Fan
New Orleans
Member since Feb 2008
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re: Butt It's Soooo Good!








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Rohan2Reed
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T'uela me la pela
Member since Nov 2003
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re: Butt It's Soooo Good!


boss!

what spice blend did you use?






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Cajunate
Louisiana
Member since Aug 2012
612 posts

re: Butt It's Soooo Good!


I make a bunch of my own seasoning rubs. When I get low on them I just dump them into a 1 lb coffee can and mix them all up. That's basically what this was plus I added some extra onion powder and granulated garlic.





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Neauxla
New Orleans Saints Fan
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re: Butt It's Soooo Good!


quote:

I make a bunch of my own seasoning rubs. When I get low on them I just dump them into a 1 lb coffee can and mix them all up. That's basically what this was plus I added some extra onion powder and granulated garlic.


how many different variations do you have? And for what?






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Rohan2Reed
Grambling Fan
T'uela me la pela
Member since Nov 2003
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re: Butt It's Soooo Good!


I dig it. I did a pork butt couple weekends ago but your's looks a lot better than mine. Think I need to smoke at a lower temp for a few more hours, but it's a little tough to control temp/smoke stuff on my basic Weber grill for more than 2 or 3 hours.

You did cane syrup then rubbed it then let it set up then on the smoker? I like the syrup idea.






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MeridianDog
Mississippi St. Fan
Home on the range
Member since Nov 2010
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re: Butt It's Soooo Good!


Looks nice.

My problem with smoking pork is I always get too much and I am not the biggest fan of freezing it. Never thought about giving it away.

Maybe I could just get on your give away list.






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Neauxla
New Orleans Saints Fan
New Orleans
Member since Feb 2008
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re: Butt It's Soooo Good!


quote:


My problem with smoking pork is I always get too much and I am not the biggest fan of freezing it. Never thought about giving it away.


Why not cut your butt in half and smoke a half?






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Cajunate
Louisiana
Member since Aug 2012
612 posts

re: Butt It's Soooo Good!


Yeah, the cane syrup acts as glue to hold the spices and it also caramelizes and helps to make a great bark. You can smoke for a long time with the Weber. Just add a bunch of charcoal to start and don't light the whole thing. It wiill catch and cook for a long time.





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Neauxla
New Orleans Saints Fan
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re: Butt It's Soooo Good!


you basically replace brown sugar w/ cane syrup eh?





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Rohan2Reed
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T'uela me la pela
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re: Butt It's Soooo Good!


quote:

Yeah, the cane syrup acts as glue to hold the spices and it also caramelizes and helps to make a great bark.


I figured as much. Good stuff.

quote:

You can smoke for a long time with the Weber. Just add a bunch of charcoal to start and don't light the whole thing. It wiill catch and cook for a long time.


I'll give that a try. Beats having to remove the meat and the grate, add charcoal, relight, etc.. It's just a small surface area so to avoid direct heat I basically get half the space of the grill. I have to add wood chips about every 20-30 minutes to keep the smoke going.






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Neauxla
New Orleans Saints Fan
New Orleans
Member since Feb 2008
29772 posts
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re: Butt It's Soooo Good!


quote:


I'll give that a try. Beats having to remove the meat and the grate, add charcoal, relight, etc.. It's just a small surface area so to avoid direct heat I basically get half the space of the grill. I have to add wood chips about every 20-30 minutes to keep the smoke going.


I'm so glad I got the WSM and don't have to do this.






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Rohan2Reed
Grambling Fan
T'uela me la pela
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re: Butt It's Soooo Good!


I mean I don't mind it, I'm usually just chilling out in the backyard anyways listening to music while the grill works .. so it's not that difficult to adjust when necessary. I just wish I could smoke more than one thing at a time. If I could have 2 butts, a brisket, some ribs and a couple birds going all at once and throw on some sausages to snack on I'd be on another level.





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jmon
LSU Fan
Mandeville, LA
Member since Oct 2010
641 posts

re: Butt It's Soooo Good!


I use vac packs for leftover pulled pork. Just add in some bbq sauce or leftover drippings to keep it moist, seal up and freeze. When reheating, place the vac bags in boiling water for 20 minutes or so. It comes out like the day it was pulled off the grill.

I love cane syrup on slow cooked pork loin but have always opted for brown sugar on butts. Will definitely try this next time. I am a fan of Steen's cane syrup and not familiar with the brand you posted.






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