Why do I use a ketchup slather rather than a normal rub? Cooking for a department, and I found I was out of “Cheap Yellow Mustard” But I had Ketchup, and mixed my rub into the ketchup. Painted it on, and in my cooker.
The next night, everyone loved the pork, and after three servings, one lady proclaimed “Who made the Butts, who made the butts, best every, loved it.
Well, I never changed and never looked back.
I start with a 2 to 1 ratio, ketchup to rub
Mix it very well with a Wisk
Pull butts from package, and rinse well. Pat dry. Never trust smell in the bag, always rinse well, and test for odors then. Place butt in greased pan, and cover well with the slather.
Now, load into cooker of choice, this cook I’m using my Pit Boss CH7 Vertical smoker. Two per rack, bottom always gets hotter first, so somewhere during cook I swap top and bottom racks.
Now, during the next 12-18 hours, get some sleep, get vacuum bags prepped, and set up for Pulling.
Set up work area
And Prep an ice bath.
Fresh from cooker, When is a butt done? Hot and fast to 205, and chop to serve? I solidly believe it’s a combination of time and temp. I have had butts fall off the bone at 185, and be tough at 210.
I can usually pull by hand. Insulated hand. believe me just off the cooker it’s hot. Pull and weigh out, just over 16 oz.
Pour into vac seal bag. Yes, the pork steamed up the inside of the bag.
Unfold the bag top and seal. Why fold the top, when unfolded you have a clean sealing surface.
The food contents are two hot to handle by hand still, quick ice bath, quickly cools, and reduces time in the danger zone.
Once the contents have cooled, the rest is up to YOU. You can freeze for the long term. Allow to thaw on the counter or water bath. 3 minutes and the bag will blow up like a balloon.
Post data: This cook started with 60 pounds of pork butts, produced 31 pounds of product, final cost of $3.44 per pound. At $5.00 a pound I clear $1.56. This will almost buy a another bag of pellets. Pit Boss Pellets from Walmart are $15.00 for a 40 pound bag.
