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Squealers Pork Butt Squealers Original BBQ Sauce cup Cattlemans BBQ Smoky Base Barbecue Sauce cup ketchup (such as Hunts) cup yellow mustard cup (2 ounces) white vinegar cup (2 ounces) Worcestershire sauce 1 tablespoon garlic powder 1 tablespoon freshly ground black pepper cup (4 ounces) water 1 tablespoon cornstarch Make 1 cups 1. Stir together the first 7 ingredients and cup of the water in a small saucepan. Bring to a boil over medium-high, stirring occasionally. 2. Stir together the cornstarch and remaining cup water in a small bowl. Add to the boiling sauce, and stir to combine. Return to a boil, and remove from heat. Cool before serving. Serves 10, Hands-on: 20 minutes Long, slow cooking and a methodical rub yield moist, tender pork. The hickory smoke really penetrate Ingredients: Hickory wood chunks 1 (8 10-pound) bone-in pork butt (Boston butt) cup Creole seasoning (such as tony Chacheres) Kaiser buns, toasted Squealers Original BBQ Sauce Total: 14 hours, 50 minutes, including sauce 1. Prepare smoker according to manufacturers instructions, bringing internal temperature to 275F. Maintain temperature 15 to 20 minutes. 2. Rinse the pork in cold running water, and pat dry. Rub the Creole seasoning on pork until liberally coated, making sure the fact cap is most liberally coated. 3. Smoke the pork, covered, over indirect heat, maintaining temperature inside smoker around 275F, for about 14 hours or until a meat thermometer inserted in thickest portion registers 200F. 4. Remove the pork from smoker; let stand 30 minutes. Remove and discard the bone and fat cap. Pull the pork by hand. Serve on the toasted buns with barbecue sauce. Read more

Details e-book The South's Best Butts

🗸 Author(s): Matt Moore
🗸 Title: The South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfection
🗸 Rating : 4.7 from 5 stars (525 reviews)
🗸 Languange: English
🗸 Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
🗸 Supported Devices: Android, iOS, PC and Amazon Kindle

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