This past weekend was another busy weekend for us. My wife says that next to St.Patty’s Day weekend, its her favorite weekend in Dallas….Texas/OU weekend (or what we like to call Texas/O Who? Weekend). And how do we celebrate it? With plenty of people, plenty of football, lots of adult beverages and football all day long, so like most weekends, only bigger.
Wracking our brains to come up with a menu, we decided on doing some pulled pork. It’s a pretty easy cook, cheap and fills the bellies of the hungry football watching hordes nicely. So a quick run up to Sam’s on Thursday night and we procure the necessary porky products.
Friday, I worked a half day, so after work, Around 11, I opened the package of pork butts, rinsed them off and then tried something new for me…we injected them. I started off with Chris Lilley’s injection (which can be found all over the web, so I won’t bother posting the recipe here) but cut the salt down, added 1/2 cup of Dack Janiels and a tbsp of Stubb’s BBQ rub. Then, I slathered them with some yellow mustard and applied a combination of Dizzy Pig’s Dizzy Dust and a homemade rub that I had concocted awhile back. Then, the butts were wrapped up and put back in the fridge to rest until later that night.
After grilling up some burgers for dinner Friday night and having a few adult beverages, it was time for the butts to go on the Egg where they absorb that smokey goodness over night. They went on the Egg around 9:30, and the Egg was set at 250F with plenty of mesquite chunks to add their flavor.
Be careful, though. You don’t want it to fall on you.
Olie was not amused by the late night and the Jenga falling down. He kept a close on eye on it and made sure to stay plenty far back so as not to get hit by falling blocks.
The Egg did its thing all night long, and even though I was hoping and planning on the butts being ready by 10:30am at the latest, they just would not co-operate. Funny thing about bbq, sometimes its just ready when its ready. I believe we pulled these around 12:30 once they reached 195, so they went for just around 15hrs!
The pork turned out pretty darn good, if I do say so myself. It was moist and juicy, and the heat and twang of the sauce paired up nicely with the flavor of the pork. I can’t say that the injection really added any flavor to the butts, but I think the added moisture kept them from drying out. I may or may not skip that step next time. People ate until they were full, and plenty of people got up later during the Baylor Iowa game and went back for seconds and thirds.
We under estimated the amount of people coming over and over estimated the amount of meat to cook. But it’s always better to have too much, than not enough. Pulled pork does freeze nicely with a FoodSaver, so we’re set for leftovers for a while. Expect to see some pulled pork nachos and tacos and pizza and maybe some quesadillas popping up from time to time as we try to finish this off.