Red Hot Smokin' Butt

Ribs, butts, chops, any pork recipes.

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Boots
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Red Hot Smokin' Butt

Postby Boots » Sat Apr 01, 2017 8:48 am

Tagline brought you indidn't? Dirty minds!

Decided to do a rack and a butt last Saturday because I haven't in a while. The wife really liked them, and she doesn't like pork so it must've been a winner.

12 hours very low, first glaze of spicy Hawaiian barbecue sauce, followed by a top glaze of Fisher Weiser smoky whiskey glaze. Tasty!
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Last edited by Boots on Sun Apr 02, 2017 3:35 am, edited 1 time in total.
BE WELL, BUT NOT DONE
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Bobby: "No."
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OldUsedParts
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Re: Red Hot Smokin' Butt

Postby OldUsedParts » Sat Apr 01, 2017 9:06 am

First Class Bonz, Boots :tup: :salut: :cheers:

mind sharing more cooking info on the boneless piece :?: :chef:
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bsooner75
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Re: Red Hot Smokin' Butt

Postby bsooner75 » Sat Apr 01, 2017 9:22 am

Great looking cook Boots!


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Re: Red Hot Smokin' Butt

Postby CaptJack » Sat Apr 01, 2017 10:41 am

sexy bones
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22"OldSmokey • 2-burner gasser with GrillGrates • CampChef pellet cooker
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Re: Red Hot Smokin' Butt

Postby woodenvisions » Sat Apr 01, 2017 5:40 pm

GAC !!!! LOL

As for the grub, u nailed it !!

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Boots
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Re: Red Hot Smokin' Butt

Postby Boots » Sun Apr 02, 2017 3:37 am

OldUsedParts wrote:First Class Bonz, Boots :tup: :salut: :cheers:

mind sharing more cooking info on the boneless piece :?: :chef:


Brined the butt for 24 hours in half and half Shiner Bock and teriyaki sauce off the shelf. Then stuck on the family brand (my bride gave me the little iron w the initial a couple of Christmases ago) and rubbed and roared for 12 hours at 200-225.
BE WELL, BUT NOT DONE
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Bobby: "No."
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Re: Red Hot Smokin' Butt

Postby Williep » Sun Apr 02, 2017 6:24 am

Very nice. :salut: :salut:
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Re: Red Hot Smokin' Butt

Postby OldUsedParts » Sun Apr 02, 2017 7:01 am

Boots wrote:
OldUsedParts wrote:First Class Bonz, Boots :tup: :salut: :cheers:
mind sharing more cooking info on the boneless piece :?: :chef:

Brined the butt for 24 hours in half and half Shiner Bock and teriyaki sauce off the shelf. Then stuck on the family brand (my bride gave me the little iron w the initial a couple of Christmases ago) and rubbed and roared for 12 hours at 200-225.


'preciate it :tup: :salut: :cheers:
OUP

" Country by choice, Texan by the Grace of God "

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