I saw pork butts on sale and thought of pulled pork sandwiches so I had to pick one up.

[img]https://image.ibb.co/dsDQmL/100-3076.jpg[/img]

I used the hot sauce for a binder then caoted it with garlic powder and my rub. I'll be using Pig Stand basting sauce today. It's basically a seasoned oil with an onion flavor.
[img]https://image.ibb.co/fxDQmL/100-3077.jpg[/img]
I use the snake method on the charcoal and should get 8 hours or more out of this basket of charcoal, no wood today just natural fat dripping on coals for flavor.
[img]https://image.ibb.co/njwBRL/100-3078.jpg[/img]
I'm late getting it started, it went in at 11:00.
[img]https://image.ibb.co/cBifLf/100-3080.jpg[/img]

Two hours in and I'm cooking this hot at 290 trying to finish before 10pm. It's smelling awesome right now!!!
[img]https://image.ibb.co/cG7kmL/100-3082.jpg[/img]

It's a good thing I have a thermometer with an alarm. This is the fastest butt I've ever cooked.

I'm letting it cool before I chop it up and I dumped the jus in a measuring cup to separate the fat. Easy pull out bone and awesome smoke ring without wood. The basting sauce gave it a good flavor, it's a local sauce I grew up on so it might not be for everybody since it's different than normal bbq flavor.

I've seen the Pig stand basing sauce some place before.
Might have been a friend or something.

[URL="https://karysroux.com/about-us/"]Pig Stand[/URL] and [URL="http://www.jackmillers.com/"]Jack Miller's[/URL] are an onion based bbq sauce made right up the road. It's different than the heavy cooked sauces you're used to eating.

Growing up I used to make sandwiches with just the sauce, it's that good. Most of the sausage poboys here are served with either of those and it makes a big difference in flavor.

I think I posted that info before.

[QUOTE=Rajun Gardener;717544][URL="https://karysroux.com/about-us/"]Pig Stand[/URL] and [URL="http://www.jackmillers.com/"]Jack Miller's[/URL] are an onion based bbq sauce made right up the road. It's different than the heavy cooked sauces you're used to eating.

Growing up I used to make sandwiches with just the sauce, it's that good. Most of the sausage poboys here are served with either of those and it makes a big difference in flavor.

I think I posted that info before.[/QUOTE]

You're as in me?
Heavy cooked sauces?
Not hardly.:lol:

Wasnt there a Pig Stand restaurant in Houston, Rajun?

[QUOTE=imp;717548]Wasnt there a Pig Stand restaurant in Houston, Rajun?[/QUOTE]

Yes there was but it's unrelated.

[url]https://www.texasmonthly.com/bbq/the-pig-stands/[/url]

Wow that looks good.

I thought I recalled eating at a Pig Stand in Houston long ago Darned good sandwiches there. They had truck parking, too, which was handy.

Finally, tonight I was able to eat sandwiches from that butt.

Company showed up last night with food so I didn't eat it besides tasting pieces here and there.

The plan was to do them for lunch then my sister showed up with 3 tickets to a benefit BBQ so once again I didn't eat any. The bbq wasn't bad but the sides were terrible, The rice dressing wasn't more than a little seasoned ground meat and Kitchen Bouquet. That's the tell tale sign of someone who can't make a real gravy. Then the coleslaw was just as bad.
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[IMG]http://i1116.photobucket.com/albums/k570/robnms/Mobile%20Uploads/20181021_121316.jpg[/IMG]

I made a German potato salad and chopped pork sammies, they hit the spot! Next time I do pulled pork sandwiches I'm using poboy buns, this was a good sloppy mess.

Have to use a bread that can sop up the juce some! That looks good and juicy, too.

I'm smoking a 13# Prime brisket Texas style using the hot and fast method, this is from an hour or so ago.
[YOUTUBE]66nsGJ-Oxic[/YOUTUBE]

The brisket came out great!! Sliced both the flat and point and made burnt ends.

WAAAAANT SOME! Looks great. I could eat barbecued anything every day. :yes:

Burnt ends are the best part.