I am beginning to think pork butt is replacing pastrami as my favorite thing to do on the Bullet. Although I enjoy the process of making my own authentic pastrami from scratch, the results of pork shoulder being smoked low & slow for 12-13 hours to a state of tender succulence are beyond compare.
I had a conversation with my neighbor last week about doing a communal cook. You see, I had a pair of mourning doves nest in a potted aloe plant on my patio in March, and, in order to minimize disturbing them, I had to move the cook site over to the other side of the house– right next to my neighbor’s side door. During our talk, I realized I had been torturing him and his family with the aromas of good barbecue for a month. I suggested that, since I am frequently only cooking on one grate, that the other was free for whatever he wanted to supply. He agreed and said perhaps he would purchase something for the next cook.
The following Saturday, I went to Sam’s and requested a “two pack of pork butts in Cryovac”. The meat department guy said, “Oh, you want a whole one?” I just nodded yes, and he went in the back. I saw him weigh one up and refer to his laminated book for pricing. He returned with a pack weighing 13.5 pounds priced at $1.08 per pound– not bad, and better than $1.58 per pound for the singles in styro trays out front. The “use or freeze by” date was over 10 days away to boot.
The next day being Easter Sunday, I wanted to get the butt cook out of the way because I also had turkey breast to do, by request of an Easter dinner guest.
I got the Bullet fired up, and put the butts on at 11am, figuring that, at 5.75 and 6.75 pounds respectively, I would be looking at 12-13 hours. The temperature held rock steady at 250* the entire time, and, at 10pm, the smaller butt was ready.
I decided to surprise my neighbor, and, knowing they keep late hours next door, phoned him.
“Have I tortured you long enough? Your pork is ready. I’m bringing it over.” He said OK and, armed with a jar of rub and some vinegar-based sauce, off I went.
We gathered in the kitchen and the butt was ceremoniously unfoiled, releasing that fabulous aroma. The bone came out effortlessly. I requested two carving forks, and went at it. In minutes, we had a pan full of beautiful pulled pork. I sprinkled on some rub and mixed it in. I then gave a short tutorial on the merits of vinegar-based sauces on pulled pork, and storage and reheating techniques as we all tried some samples.
My neighbor asked what did he owe me. I said, “It’s like drugs– the first taste is free.” He laughed, and agreed that he was already “hooked”, saying he would grab a two pack from Sam’s for next week.