[PDF] DOWNLOAD The South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfection

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BESTSELLER
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The South's Best Butts Pitmaster Secrets for
Southern Barbecue Perfection
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The South's Best Butts Pitmaster Secrets for
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Description
Squealers Pork Butt Squealers Original BBQ
Sauce ½ cup Cattlemans BBQ Smoky Base Barbecue
Sauce ¼ cup ketchup (such as Hunts) ¼ cup yellow
mustard ¼ cup (2 ounces) white vinegar ¼ cup (2
ounces) Worcestershire sauce 1 tablespoon garlic
powder 1 tablespoon freshly ground black pepper ½
cup (4 ounces) water 1 tablespoon cornstarch Make
1 ½ cups 1. Stir together the first 7 ingredients
and ¼ cup of the water in a small saucepan. Bring
to a boil over medium-high, stirring
occasionally. 2. Stir together the cornstarch and
remaining ¼ 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) ¼ 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.