Pork butts, trimmed down to about 4# center cut
Rubbed down with dat good Dixie Dust bbq seasoning
On the barbie, about 4 hours in ~ indirect method, coals on each side of drip pan under the butts ~ smoking with hickory wood and apple wood. Pit temp running a lil' hotter than normal, by design ... 300* or a lil' hotter. Gonna employ the *Texas Crutch* here pretty soon. Chopped Carolina-style BBQ fer supper, baybee.
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2 comments:
Chez,
That looks fantastic! A couple of questions; can you buy a butt already cut that way--I don't think I've seen that anywhere (or haven't know what I was lookin' at). And what is Texas Crutch?
You and your followers might enjoy "cottage bacon" and you can access the recipe via
http://aluckydoglife.blogspot.com/2009/11/cottage-bacon-thanks-to-food-fire-blog.html
The "Food & Fire" link there will take folks to the recipe.
Great site you provide! Always something good...
Best Regards,
Lucky Dog
yo luckydog, those are whole butts that i just trimmed down to about 4-5# - like big huge pork steaks/roasts. i ground the trim & made sausage. i'll check out your link - sounds like your cottage bacon may be similar to what we call buckboard bacon? texas crutch = aluminum foil
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