Sunday, March 7, 2010

Head To Head Butts....or is that Butt to Butt?

One of the things about pork butts (relax, it's the "butt" of the pork shoulder) is that they almost invariably come in pairs when you buy them. The great thing about that is that it gives you the opportunity to try two different recipes side by side.

So while I was working on a little upcoming project yesterday, I tried my favorite commercial rub against the Southern Succor Rub from Cheryl and Bill Jamison's classic BBQ book Smoke and Spice. Dave (Old Dave's Po-Farm) used the Southern Succor Rub on something the other day and I'd been wanting to try it.

Southern Succor Rub (aka The Renowned Mr. Brown)
source: Smoke and Spice

1/4 cup ground black pepper
1/4 cup paprika (It didn't specify so I used Hungarian paprika)
1/4 cup Turbinado sugar
2 Tablespoons table salt (I used Kosher)
2 teaspoons dry mustard
1 teaspoon cayenne pepper


The butts were each 7lbs. Both had were injected with Chris Lilly's pork shoulder injection recipe.

The one on the left has Billy Bones Competition Rub, my favorite commercial rub. The one on the right was rubbed with the Southern Succor Rub.

Both butts were smoked on the Big Green Egg with cherry/hickory wood at a 250f temp for right at 10 and 1/2 hours. Then I wrapped them in foil and let them sit in a cooler for a few hours.

CONFESSION TIME: I've been a bad Egger. Usually that Egg is just the most cooperative thing, doing my bidding. But I had to work with it almost the entire cook, keeping the vents open more than I normally would and the temp never really "dialed in". It was constant adjustments and I ended up burning 18 hours worth of lump coal in the 10 1/2 hour cook. Remember how my fire bowl cracked last November and I got a new one? Um....I never swapped them out yet since the cracked one hadn't broken yet. I just kept working around the cracked one since it worked. But that meant I wasn't cleaning out BEHIND it.

When I took it out, there where three 4" piles of ash, clogging the air flow around 1/2 of the base (tongs were just for scale).

I went ahead and put the new fire bowl in. It won't be white for long.

Ok back to food. The pork from both butts tasted very good. I think the Billy Bones had a better overall flavor but this time, I preferred the Southern Succor one because it had a peppery kick. I topped it with my pulled pork sauce and a little slaw. mmmmmm great eats.

If you're wondering what I am going to do with 8 1/2 pounds of pulled pork, we vacuum seal it and freeze it. Then any time we want pork BBQ during the week, we just reheat it in the bag in simmering water for a few minutes.

23 comments:

  1. Shame on you for waiting lol I'm just playing. Thank you for the answer email :) It was very helpful! Your pork looks yummy!

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  2. That sandwich looks amazing!! I need to get me one of those vacume sealers.

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  3. Yum! Smoke and Spice is my most used cookbook in the summer. (I'm a whimp and don't grill to it warms up. And my grill is gas, which means I'm a double whimp. And my smoker is gas too. Which means I probably shouldn't even be allowed to read your blog).

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  4. YUM!!! I would love one of your pulled pork sandwiches for dinner tonight. Freezing a bunch and reheating when you are hungry is a great idea.

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  5. nice set of butts you got there! haha love me some boston butt. I have some that I need to get cooking soon. was going to do a mexican theme with it (or them) but now you got me wanting this instead

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  6. Try this out to use up some of that leftover pork. Good stuff.

    http://whitetrashbbq.blogspot.com/2006/08/following-recipe-farmhouse-barbecue.html

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  7. What a great idea to cut the pork butt in half and use two different rubs. Genius.

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  8. Good looking sandwich and thanks for the rub comparison. I'm doing a little queing tomorrow - heading over to Vonore in a few minutes to stock up on 98 cent butts.

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  9. Looks delicious Chris - but it always does! You can never have enough pulled pork! I love how it freezes so well since I do a lot of cook and freeze on weekends to make week nights easier.

    PS - Can you send me over one of those sandwiches at work for lunch today? :-)

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  10. Who was that comedian who used to bring up "butt steaks" all the time? I'm hearing his voice as I read the post.

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  11. Great post Chris. That pulled pork looks to die for. I need to get me a vacuum sealer as I have to eat 7 lbs of pulled pork in a row. It gets old after a while.

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  12. Nice butts!! I love leftover pulled pork empandas done in the oven or deep fried.

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  13. Wow, they sure look nice - YumYum!! Love that rub. Our butts never come in pairs around here - well, unless you count the other kind that is. ;)

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  14. I've got the Jamison book, and it taught me a lot..get Paul Kirk's Championship BBQ Cookbook, if you don't have it already..I know you'll enjoy it!

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  15. Pork. It's what's for dinner. God I love the stuff. These look amazing.

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  16. I love a good butt, but then again, so does my husband. Hee hee.

    Okay that sandwhich looks rightous.

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  17. Your posts always make me miss Texas BBQ . . . I'm guessing they both tasted amazing.

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  18. Even a woman likes a good butt now and then!

    BBQ here we come!

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  19. Nothing like looking at nice butts first thing in the morning! And they were beauts too! Both looked amazing...but since I can't buy either of those rubs here...I'm outta luck...unless they sell them online? I'm off to check - thanks!

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  20. Oh my....so many crazy things I could say here:D Where is Donna when you need her?

    Those are some good looking butts!- LOL! Seriously though, I have trouble getting more than a 3 pound butt and it always looks really fatty. You must have went to a really good market. I liked how you did the comparison between the two rubs. I have to say that I would probably like the peppery one better too.

    I'm excited to see some recipes using the leftover pork. It looks like it turned out delicious!

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  21. Did anyone tell you your Butt looks outstanding today? Great looking sammie.

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