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Old October 20, 2018   #31
Rajun Gardener
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I saw pork butts on sale and thought of pulled pork sandwiches so I had to pick one up.



I used the hot sauce for a binder then caoted it with garlic powder and my rub. I'll be using Pig Stand basting sauce today. It's basically a seasoned oil with an onion flavor.

I use the snake method on the charcoal and should get 8 hours or more out of this basket of charcoal, no wood today just natural fat dripping on coals for flavor.

I'm late getting it started, it went in at 11:00.


Two hours in and I'm cooking this hot at 290 trying to finish before 10pm. It's smelling awesome right now!!!
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Old October 20, 2018   #32
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It's a good thing I have a thermometer with an alarm. This is the fastest butt I've ever cooked.

I'm letting it cool before I chop it up and I dumped the jus in a measuring cup to separate the fat. Easy pull out bone and awesome smoke ring without wood. The basting sauce gave it a good flavor, it's a local sauce I grew up on so it might not be for everybody since it's different than normal bbq flavor.
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Old October 20, 2018   #33
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I've seen the Pig stand basing sauce some place before.
Might have been a friend or something.
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Old October 20, 2018   #34
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Pig Stand and Jack Miller's are an onion based bbq sauce made right up the road. It's different than the heavy cooked sauces you're used to eating.

Growing up I used to make sandwiches with just the sauce, it's that good. Most of the sausage poboys here are served with either of those and it makes a big difference in flavor.

I think I posted that info before.
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Old October 20, 2018   #35
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Quote:
Originally Posted by Rajun Gardener View Post
Pig Stand and Jack Miller's are an onion based bbq sauce made right up the road. It's different than the heavy cooked sauces you're used to eating.

Growing up I used to make sandwiches with just the sauce, it's that good. Most of the sausage poboys here are served with either of those and it makes a big difference in flavor.

I think I posted that info before.
You're as in me?
Heavy cooked sauces?
Not hardly.
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Old October 20, 2018   #36
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Wasnt there a Pig Stand restaurant in Houston, Rajun?
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Old October 21, 2018   #37
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Quote:
Originally Posted by imp View Post
Wasnt there a Pig Stand restaurant in Houston, Rajun?
Yes there was but it's unrelated.

https://www.texasmonthly.com/bbq/the-pig-stands/
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Old October 21, 2018   #38
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Wow that looks good.
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Old October 21, 2018   #39
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I thought I recalled eating at a Pig Stand in Houston long ago Darned good sandwiches there. They had truck parking, too, which was handy.
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Old October 21, 2018   #40
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Finally, tonight I was able to eat sandwiches from that butt.

Company showed up last night with food so I didn't eat it besides tasting pieces here and there.

The plan was to do them for lunch then my sister showed up with 3 tickets to a benefit BBQ so once again I didn't eat any. The bbq wasn't bad but the sides were terrible, The rice dressing wasn't more than a little seasoned ground meat and Kitchen Bouquet. That's the tell tale sign of someone who can't make a real gravy. Then the coleslaw was just as bad.



I made a German potato salad and chopped pork sammies, they hit the spot! Next time I do pulled pork sandwiches I'm using poboy buns, this was a good sloppy mess.
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Old October 21, 2018   #41
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Have to use a bread that can sop up the juce some! That looks good and juicy, too.
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Old January 5, 2019   #42
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I'm smoking a 13# Prime brisket Texas style using the hot and fast method, this is from an hour or so ago.
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Last edited by Rajun Gardener; January 5, 2019 at 06:10 PM.
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Old January 6, 2019   #43
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The brisket came out great!! Sliced both the flat and point and made burnt ends.
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Old January 6, 2019   #44
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WAAAAANT SOME! Looks great. I could eat barbecued anything every day.
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Old January 6, 2019   #45
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Burnt ends are the best part.
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