Need Help With First Compitition Butt

Ribs, butts, chops, any pork recipes.

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BarBie Q Queens
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Need Help With First Compitition Butt

Postby BarBie Q Queens » Fri Oct 05, 2012 11:05 am

Ok yall. I am about to enter an all pork BBQ cook offf. I need some help with sause and PB. How long should I cook it and when do I wrap it. I am used to beef and ribs just have never done a PB. any idea for me? :texas:
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Davidtxs
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Re: Need Help With First Compitition Butt

Postby Davidtxs » Fri Oct 05, 2012 12:12 pm

alot f guys wrap at 160 or so doneness its kinda like brisket if the probe goes in like hot knife thru butter or the bone is loose its done, sauce its so subjective ive seen some guys use sweet baby rays doctored up theres tooo manyy choices in sauce, if you wrap put some liquid like apple juice in it.

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Re: Need Help With First Compitition Butt

Postby BluDawg » Fri Oct 05, 2012 12:53 pm

Run the pit to 275 - 300 use a low sugar rub cook it it till the bone wiggles loose wrap in foil & into a cooler for an hr. prior to pulling

I recommend one of these two sauces
Eastern N..C. BBq sauce recipe

Ingredients
1 quart cider vinegar
1/8 cup salt
1 tablespoon cayenne pepper
1 tablespoon garlic powder
1 tablespoon milled black pepper
1 1/2 tablespoons red pepper flakes
1/2-3/4 cup light brown sugar, depending on taste
1 tablespoon hot pepper sauce

Sweet Mustard Barbecue Sauce


Ingredients

1 cup cider vinegar

2/3 cup prepared mustard

1/2 cup sugar

2 tablespoons chili powder

1 teaspoon white pepper

1 teaspoon black pepper

1/4 teaspoon ground red pepper

1/2 teaspoon hot sauce

2 tablespoons butter or margarine

1/2 teaspoon worcestershire sauce
Directions
Stir together first 8 ingredients in a saucepan over medium heat; bring to a boil, reduce heat, and simmer 10 minutes.
Remove from heat, and stir in butter and worcestershire sauce
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Re: Need Help With First Compitition Butt

Postby RWBTEX » Sat Oct 06, 2012 7:49 am

Use Hog Waller heavy to start and finish with Hoochie Mamma. They cook fatser and retain more moisture if you wrap, I prefer closer to 180 and lately prefer the butcher paper over foil. Add some brown sugar and honey to the Sucklebusters original and take pictures of the trophy for us.
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Re: Need Help With First Compitition Butt

Postby pdx210 » Mon Jan 28, 2013 9:54 pm

I'm not a pro but here's the Pulled pork Finishing Sauce I use

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes
1/2 teaspoon sweet molasses (unsulfured preferred)

I use ketchup style squirt bottle make the sauce a few days before to let the flavors marry

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