The Texas BBQ Forum

As some of you may know, OUP sent me a jar of Sucklebusters Jalapeno pepper jelly earlier in the week. I opened it and tasted it and still was at a loss with what to do with it. So, I was doing some small PB's today so I used some of that jelly smeared on the meat before applying the rub. Let me tell you, the rub stuck like glue, and having some sugar content I felt like it would glaze up pretty nice as well. My phone was on the charger so I didn't get any prep pics, but here they are right off the smoker prior to shoving them in the oven for the final cook. I did steal a little piece of the bark on one and it tasted amazing. Y'all be the judge. I'll post shredded pics later:

Man that color is glorious


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Sure sounds like a good idea - - - so far I have only used the Jelly to add to my Salsas when I want a little more sweetness and heat, HOWEVER, I'm thinking that one of the Reunion Rib Racks may just get the Outlaw Jelly Treatment and then some Hootchie Mama BUT no glaze at the end. Truth be known that Rack may never make it to the Reunion

Those are a thing of beauty outlaw. Thank you I'm smoking a butt for Haloween and just happen to have a few bottles of that jelly waiting to be used.

Bill

Wow....amazing PB!

These little pb's had very little fat content but we just had some along with my wifes fried cabbage, and pinto beans. I must say it was all good. I will be sure to buy with more fat content in the future. Had to add some apple juice but all in all a good experiment. That pepper jelly delivered. I will do this again in the future. Sorry all I got was these shredded pics, I'll do better in the future.

I think we can all agree that’s cooked perfect!


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Ooooo.....

How big were these butts? Bone-in or out? (Sometimes I like smaller pig butt).

I'm gonna have to try pork butt some day on my pellet pooper. Those look amazing!

That all look's great. Sometime's on brisket, rib's, chicken, ect, I'll rub them down with pure maple syrup before seasoning.

Thanks everybody, I don't know about perfection but it didn't get fed to the pups either. PB's are so forgiving when it comes to smoking. That's why there are a favorite.
Sailor: These were small, I'd say about 5 lb cryovac packs from Hormel that were on sale a while back for .99lb. What was odd was there were 2 in each pack, you couldn't tell because they were so vacuumed down.

Williep wrote:That all look's great. Sometime's on brisket, rib's, chicken, ect, I'll rub them down with pure maple syrup before seasoning.

That's a great idea. I don't favor anything sweet on brisket, but to each his own.

That's some of the nicest color I've seen