British BBQ Society Forums

Used the East of Pond descriptions of a pork butt to get my first small bone-in pork butt challenge.
It weighed in at 2.25kg after I removed the cap of fat.
The butcher had prepped me one about twice the size but i asked him to cut it in half as today is a practice for next weekend's 21st birthday party for number 2, when I will go for the big one.
Forgot to take pics of the victim before I removed the fat and before I applied the Mrs Brown's pork butt rub. Sorry

Pork Butt 31/07/11 by carl.oakes, on Flickr
Got my alarm call at 5:15am, so still not quite my first over nighter but i'm building to it, I'll get there!
As usual, all the prep took me longer than I had expected but she is on now.
I intend to smoke (with mesquite chips, cause they were all I was able to get my hands on yesterday) at between 225F and 250F and to an internal of about 205F.
Have a few people over for the football this afternoon, so intend to pull it (another first) and serve simply in a bap with some of that American Slaw I keep banging on about. Have already pulled a cabbage and some onions from the garden but unfortunately our peppers are no where near ready.
I have heard people mention vinegar dressings are good with pulled pork, so I am going to rummage round in the forum for one.

Nice One!

Cider vinegar with some crushed, dried chillies or flakes in it is good with PP...as is bog standard Newmans BBQ sauce!

I'm on my last tub of PP from the freezer so I can see another one being done soon!

and then the ribs go on.

The ribs are rubbed by carl.oakes, on Flickr
Used Mrs Brown's again by carl.oakes, on Flickr
Guess I should have trimmed that flap of meat off
Must investigate how to trim ribs.

hope it goes well carl,

i found this very helpful when prepping ribs:

http://www.youtube.com/watch?v=VYMNLMQmM4s

Stalled at 3pm at 172F
Didn't start moving up again until 6:30 but it is crawling.
Just hit 190F, so it might be sliced rather than pulled.

Curlie028 wrote:Stalled at 3pm at 172F
Didn't start moving up again until 6:30 but it is crawling.
Just hit 190F, so it might be sliced rather than pulled.

Just replied on this post in the other pork thread that's running today

A result!
Pulled well and was delicious.
Had it in baps with Newman BBQ sauce thinned with cider vinegar topped off with American Slaw.
Really really pleased with this effort.
Will post pics tomorrow cause I have to get to bed. Another early start to do the brisket for the Coronary Care Units fund raiser tomorrow evening.
Knackered but as pleased as punch.