In the multi-year, continuing effort to remain on-call for collegiate sports tickets – I got the call that next week was available. The problem was, I couldn’t plan out an extravagant meal – I had quite the busy work week ahead of me. So I had to rely on the old friend – pulled pork. Good news, I haven’t used it.. but bad news, I’ll be taking it off the table for the remaining tailgates. Friday night smoke, let’s get it going.
The Prep Table
People watch stock markets, day-trade, and use official numbers to calculate inflationary rates. I use the price of pork butt. Gone are the days of 99c/lb, but you can still see it from time to time. This, unfortunately was not that time. Left work on a Friday and knew I had to get to work. Stopped off at the local grocer and they had but a single shoulder for sale. A boneless butt.
Interestingly enough, I don’t know if I’ve ever done a boneless butt. Opened it up and saw it was essentially butterflied, I was perplexed. I do enjoy a 16+hr cook, as much as I complain about it.. but I could probably do this in record time if I actually laid it out and cut appropriately. Or.. I could just fold it on itself and do like usual. I’ll have to look into this – because now I’m intrigued. I went familiar, we’re cooking it like I know it.
The Process
We’ll splash it a couple times with some apple cider vinegar when appears dry, but otherwise, we’re going 225F until it’s time to do some calculations. I had my time at when I needed to pack it up, so we’re going to use that for our calculations.
Put this to sleep, and then put myself to sleep. I woke up very early, and did some internal math. I’m at 225F, I had about 5 hours until my end time, so I cranked to 275F. It’s not an exact science, but days like today.. I impress myself.
193F on my probe is actually 203F. I’ve made this complaint many years ago, but if you know your tools, you know how to cook with it. I always double check with my Thermapen anyway. I hit my mark exactly 5 minutes for my departure. Wrapped it in butcher paper and put it in a deep full pan. Covered the full pan with foil and into my hot box. From the time it was off the pit and into the vehicle – 5 minutes. And we were en route.
The Result
Asked Zach to take a picture at the tailgate – and while it appeared he did.. he did not. I’ve come to terms that I’m not the best at providing photos, but this one took it to a new level. Who fakes the take? Or who deletes it afterward? Why did he do what he did.
Anyway, got to the tailgate a few hours later, got set up and it was time to eat. The hotbox did outstanding. I knew it held briskets forever, never tried a butt – and was not disappointed. It’s not a cambro, it’s the cheapo cousin of which the brand is something I can’t pronounce.
The crew was fed, and we even portioned out sandwiches to give away when it was tear-down time. We still have one more tailgate scheduled – so look for our Part 2 when Doug joins in.
Mmm looks great