Squealer’s Pork Butt Squealer’s Original BBQ Sauce ½ cup Cattleman’s BBQ Smoky Base Barbecue Sauce ¼ cup ketchup (such as Hunt’s) 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 Chachere’s) Kaiser buns, toasted Squealer’s Original BBQ Sauce Total: 14 hours, 50 minutes, including sauce 1. Prepare smoker according to manufacturer’s instructions, bringing internal temperature to 275°F. 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 275°F, for about 14 hours or until a meat thermometer inserted in thickest portion registers 200°F. 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.
✔ Author(s): Matt Moore
✔ Title: The South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfection
✔ Rating : 4.7 out of 5 base on (586 reviews)
✔ ISBN-10: 084875185X
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
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