Spinnin' Butt w/ pics

[DallasCowpoke]

This, 5 1/3 Lbs, Berkshire Pork Butt...

Plus this...

Equals this. Marinated about 18-20 hours.

This, processed into a thick paste... (parsley, thyme, tarragon, basil, rosemary, lemon zest, olive oil and butter processed in the jar.)...

Equals this.

Three hours @ 250-265, equals this.

This, reduced on med-high burner about 20 minutes and mixed with pan drippings.

Basting every 20-30 mins and 2 1/2 more hours @ 240-255, equals this.

Drip pan removed. All three burners turned to high and 20-25 minutes, equals this.

Wraped and rested 30-45 minutes, equals this.

Notes: I used a small amount of hickory and mesquite chips in a cast iron smoking tray, but there was never a large volume of smoke generated. Was just enough smoke flavor to give it mild, smoke "aftertaste".
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Enjoy!


Chef Paul U.

 

[NCAAFBALLROX]

That's a great looking piece of meat, however I am also astounded by the ingredients... looks like a lot to me.

Very impressive & thanks for posting it here.

PS: It's a great looking piece of meat to begin with.

 

[idigTexas]

That paste makes your butt look big.

 

[Ag with kids]

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[tx 3 putt]

You're pics had me drooling and dreaming of one hell of sandwich.

Great work.

 

[CBT]

mmmmmmmmmmm

 

[Mrmyke709]

Nice pics.
Mmmm...a big ol' pork sammich and tater salad.
And beer.

 

[DallasCowpoke]

Thanks for the comments guys. I genuinely love this kind of stuff.

I made the marinade, glaze and herb/anchovie/garlic mixture up, all at the same time.

At that time, put the roast in to marinade overnight, and stored the other 2 components for the next day. Then all I had to do was put the roast on the skewer, rub it down with the herb mixture at the last minute, and put it on the grill.

After I got it on the rotisserie, I watched it for about 15 minutes to confirm it was turning evenly and the temp was holding, then I literally never checked it again during the Texas game.

Three hours later (pic 7), I put the glaze mixture in a pan, and 20 mins later, took it outside and spooned in some of the pan drippings.

At that point, I glazed it every 20-30 mins for another 2 hours or so and checked the temp each time.

I put it on at noon, took it off at 6, and by 8, it was all but a memory, save for a few intermittent, gaseous reminders.

 

[txre]

Dallas;
Looks very good and I really enjoy your posts on RUsty's.That being said consider this your official invite to the annual Allen,TX. FFA beans n cornbread dinner on November 10th 2007.

 

[DallasCowpoke]

Boy, that sounds right up my alley. I'm in!

 

[Smoky Brisket]

that is a spectacular piece of pig. I licked the screen, but I couldnt taste anything.

 

[Brisketexan]

Man.

I do loves me some food porn.

In your opinion, is the full herb rub necessary? I was thinking that doing it with the marinade and some sort of oil, garlic, and spice (salt, paprika, etc.) rub would work out okay.

And can you give us some proportions on your base for the glaze? That looks mighty good, but I've never really mastered the art of the glaze.

I am just imagining one of those slices, hot, dripping with grease and juices, topped with a slice of swiss cheese, making one HELLUVA sammich. Damn. I loves me some food porn. I really do.

 

[alden]

Wow, that looks good.

First question, where do you get your Berkshire pork? I've only had it once, but it was fantastic.
Second, how was the fat content at the end? Do you just eat around it?

 

[txre]

Dallas CP'
The boosters of the FFA cook beans cornbread and brisket and then we have a silent and live auction. I am going tonight to get additional info and will post here and Please attend as there is no charge .We make our by the auctions.

 

[DallasCowpoke]

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[txre]

Dallas;
Allen Tx FFA beans n cornbread is Novemer 10 2007. Dinner at 6pm.Buffet style. I have signed for brisket,beans and cornbread.Feel free to bring your family and enjoy the food and auction.