Need Help With First Compitition Butt
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- Pilgrim
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Need Help With First Compitition Butt
Ok yall. I am about to enter an all pork BBQ cook offf. I need some help with sause and PB. How long should I cook it and when do I wrap it. I am used to beef and ribs just have never done a PB. any idea for me?
- Davidtxs
- Bandolero
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Re: Need Help With First Compitition Butt
alot f guys wrap at 160 or so doneness its kinda like brisket if the probe goes in like hot knife thru butter or the bone is loose its done, sauce its so subjective ive seen some guys use sweet baby rays doctored up theres tooo manyy choices in sauce, if you wrap put some liquid like apple juice in it.
good luck
good luck
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Jethro Gibbs thats TW0 B's Second is for
OR
Redneck Cooker "watch out Trigg"
So If any teams want a reasonable website let me know
- BluDawg
- Chuck Wagon
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Re: Need Help With First Compitition Butt
Run the pit to 275 - 300 use a low sugar rub cook it it till the bone wiggles loose wrap in foil & into a cooler for an hr. prior to pulling
I recommend one of these two sauces
Eastern N..C. BBq sauce recipe
Ingredients
1 quart cider vinegar
1/8 cup salt
1 tablespoon cayenne pepper
1 tablespoon garlic powder
1 tablespoon milled black pepper
1 1/2 tablespoons red pepper flakes
1/2-3/4 cup light brown sugar, depending on taste
1 tablespoon hot pepper sauce
Sweet Mustard Barbecue Sauce
Ingredients
1 cup cider vinegar
2/3 cup prepared mustard
1/2 cup sugar
2 tablespoons chili powder
1 teaspoon white pepper
1 teaspoon black pepper
1/4 teaspoon ground red pepper
1/2 teaspoon hot sauce
2 tablespoons butter or margarine
1/2 teaspoon worcestershire sauce
Directions
Stir together first 8 ingredients in a saucepan over medium heat; bring to a boil, reduce heat, and simmer 10 minutes.
Remove from heat, and stir in butter and worcestershire sauce
I recommend one of these two sauces
Eastern N..C. BBq sauce recipe
Ingredients
1 quart cider vinegar
1/8 cup salt
1 tablespoon cayenne pepper
1 tablespoon garlic powder
1 tablespoon milled black pepper
1 1/2 tablespoons red pepper flakes
1/2-3/4 cup light brown sugar, depending on taste
1 tablespoon hot pepper sauce
Sweet Mustard Barbecue Sauce
Ingredients
1 cup cider vinegar
2/3 cup prepared mustard
1/2 cup sugar
2 tablespoons chili powder
1 teaspoon white pepper
1 teaspoon black pepper
1/4 teaspoon ground red pepper
1/2 teaspoon hot sauce
2 tablespoons butter or margarine
1/2 teaspoon worcestershire sauce
Directions
Stir together first 8 ingredients in a saucepan over medium heat; bring to a boil, reduce heat, and simmer 10 minutes.
Remove from heat, and stir in butter and worcestershire sauce
Never met a cow I didn't like with a little salt and pepper.
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- RWBTEX
- Outlaw
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Re: Need Help With First Compitition Butt
Use Hog Waller heavy to start and finish with Hoochie Mamma. They cook fatser and retain more moisture if you wrap, I prefer closer to 180 and lately prefer the butcher paper over foil. Add some brown sugar and honey to the Sucklebusters original and take pictures of the trophy for us.
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Hasty Bake Legacy
Pitts and spitts 24x48 stick burner
Napoleon Kettle
Weber bronze kettle
Traeger Pellet Pro 34
PK Grill for steak comps and fajitas at home
and then some
- pdx210
- Pilgrim
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Re: Need Help With First Compitition Butt
I'm not a pro but here's the Pulled pork Finishing Sauce I use
1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes
1/2 teaspoon sweet molasses (unsulfured preferred)
I use ketchup style squirt bottle make the sauce a few days before to let the flavors marry
1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes
1/2 teaspoon sweet molasses (unsulfured preferred)
I use ketchup style squirt bottle make the sauce a few days before to let the flavors marry
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