> TW

> In article
> <S%fkd.874118$Gx4.702...@bgtnsc04-news.ops.worldnet.att.net>,
>  "carabelli" <huer...@worldnet.att.net> wrote:

> > "Jan" <jdrew63...@aol.com> wrote in message
> > news:20041109205222.00405.00000518@mb-m17.aol.com...
> > >> >From: "Dr Steve"

> > >>From: "carabelli"

> > >> You name isn't Bill Combs, kindly butt out.

> > Smoking a Boston Butt (stolen off the net with comments)
> > Most Boston Butts are in the range of 8 pounds with the bone in.  The
> > process is barbecuing a butt is pretty simple. Rub it, cook it, pull it.

> > *carabelli aside (don't even consider doing this without wood on the fire,
> > apple, hickory, pecan, cherry, oak in a pinch - just nothing with resins
> > (PINE!!!)), if you don't see a butt at the store ask the butcher - they'll
> > cut one for you.  If you don't have a smoker it can be done on a Weber -
> > they make a deal that holds the charcoal on two sides to allow you to cook
> > the butt indirect (not directly over the coals).  A pain - you will be
> > adding charcoal and wood way too often - get a cheap bullet smoker*

> > First, start you barbecue and get it up to temperature, 220 to 275F.

> > *carabelli aside - If you let the temp go over 275F I will turn you in* -
> > really don't worry too much - just low and slow.

> > Open the package and give the butts a rub with cheap yellow mustard.  This
> > adds some flavor and helps the 'butt rub' to stay on the outside of the
> > meat.  As for rubs, most any barbecue rub will do.  However, I like to use
> > a
> > rub with little of no sugar in it as the butt turns out a deep red color
> > instead of black, as it will if you use a rub with a lot of sugar in it.

> > *carabelli aside - NO SUGAR*

> > Whatever butt rub you use, give the outside of the meat a generous rub with
> > the spice blend.

> > Bill's Butt Rub

> > 8 tablespoons paprika
> > 4 teaspoons salt
> > 4 teaspoons onion powder
> > 4 teaspoons garlic powder
> > 2 teaspoons cumin
> > 4 teaspoons black pepper
> > 1 teaspoon cayenne pepper

> > *carabelli aside - looks good to me - add anything else you think would be
> > good - spices are legal*

> > Mix ingredients and store in an air-tight bottle.

> > There are many commercial rubs available that are very good on pork butts.

> > OK, so you've got your butt rubbed, put the meat on the cooking grill and
> > covered the barbecue. Every 2 hours, turn the butts over and rotate so no
> > side gets too much heat.  I no longer mop or baste my pork butts as the fat
> > on and within the meat self bastes them.  If you want to mop, by all means
> > go ahead.  You can use a mixture of 50:50 canola oil, apple juice and a
> > tablespoons of your butt rub.  Mop the butts when you turn them.

> > *carabelli aside - if you really want to check it - open a beer, pour 1/4
> > over the butt - drink the rest - maybe turn it once if you remember -don't
> > be peeking at it all the time - the lid needs to be on!!*

> > After 8 hours of cooking, I will usually stick the Polder temperature probe
> > into the meat.  It's done when the internal temperature in above 190F.  
> > This
> > temperature will arrive faster the higher the temperature you keep the
> > cooking chamber.  I usually no longer bother checking the temperature as I
> > have barbecued so many butts, I can now tell by a fork jab if the meat is
> > ready to come off the smoker.

> > *carabelli aside - 10-12 hours, forget the thermometer, poke it with your
> > finger and if it feels like it will fall apart you're home*

> > Let the butts rest for about an hour and then with gloves on your hands
> > begin to tear it apart, discarding the bone, the fat, connective tissue and
> > gristle as you go along.

> > Barbecued pork butt can be eaten sliced, pulled or pulled and chopped.  I
> > like it all three ways and especially in Pulled Pork Sandwiches.

> > I like to use 'gourmet' style hamburger buns to serve the pulled pork on,
> > resulting in a pulled pork sandwich.  Open the bun, squirt on some sauce,
> > heap on some pulled pork and add some more sauce and put the top in the
> > bun.
> > the pulled pork sandwich should be dripping sauce as you eat it.

> > I like to serve pulled pork with a Kansas City style sauce.

> > *carabelli aside - I like this guy*

> > When I use this sauce for pulled pork sandwiches, I often will add a
> > tablespoon of apple cider vinegar to a cup of this sauce to give it a
> > little
> > more 'tang' and a pinch of cayenne chile powder to give it a little more
> > 'bite'.

> > In the Carolinas, the pulled pork sandwiches are served with a scoop of
> > coleslaw on the sandwich or on the side.  A real Carolina pulled pork
> > sandwich will also use a very different sauce, consisting of vinegar and
> > hot
> > peppers.  this sauce is something you need to grow up with and is not very
> > popular with Californians.

> > *carabelli aside - they're not stupid in North Carolina - try it this way
> > too - really good!!)

> > Dan