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Posted by: Egghead123SC on 2012/05/13 21:36:11  

Fed 45 plus last night for daughter's college graduation party. Decided to do butts. Bilo had them on sale for $1.49 pound, so bought four 9 to 10 pounders. Cooked on large with ceramic grill store adjustable rig, using lower level and bottom level. Cooked about 18 to 19 hours.

I reviewed the great post here on injecting or not--great side by side comparison:

I have never injected before, but wanted to try. So, I used Bob Gibson rub recipe and injection recipe. Let me say--I will never do a butt again without injecting. Butt seems to normally be fairly moist, and I thought about the same as usual. But, the flavor was greatly enhanced--not overpowering, just plain great. My daughter (and also some guests)said absolutely best ever. A few pics, and recipe at end. Also, from now on will also cook at least 3 to 4 butts, nothing wrong with leftovers.

Also, we made the Elder Ward slaw recipe (over on nakedwhiz site under pork recipes) and I make his NC vinegar sauce--I just squirt it over pork right after pulled, keeps moist and adds nice little hint of flavor too (and this slaw is fantastic on the bun with the pork):

Two of Four getting ready and then on lower level on egg getting ready to start cooking (took photo before top two added)

Then done:

Rub recipe from Big BoB GIbson (for 16 to 18 pounds of shoulder): 1/2 T. Dk brown sugar, 1 T sugar, 2 1/4 t garlic salt, 2 1/4 t kosher salt, 1/2 T paprika, 1 t chili powder, 1/8 t dried oregano leaves, 1/8 t cayenne pepper, 1/8 t ground cumin, 1/8 t black pepper. (I made extra and did not worry if applied a little heavy)

Injection recipe: 3/4 c apple juice, 1/2 c water, 1/2 c sugar, 1/4 c salt, 2T worcestershire sauce.

Slaw: Mary Lee's, "I Fought the Slaw and The Slaw Won"
These are from the Jack Daniel's old time Barbecue cookbook by Vince Staten. (with an Elder Ward twist)
• 3 LBS. cabbage
• 3 ribs of celery
• 1 onion (yellow)
• 1 bell pepper
• 3 carrots
• 2 C sugar (Hawaiian when you can get it.)
Shred, chop or dice all and mix with sugar. Set cabbage mixture aside.

• 1/2 Cup of white vinegar
• 1/2 Cup of Apple Cider vinegar
• 1/2 C olive oil (my twist)
• 1 tsp celery seed
• 1 tsp (kosher salt)
Bring all to a boil and pour over cabbage mixture and chill overnight.

Elder Ward sauce:

The Traditional North Carolina Sauce (A) I grew up with.
This would be from my mothers side of the family who are a bunch of flatlanders near the coast. We only came down out of the hills to see them just enough to keep the peace in the family and my mother from running back home for good. She hated the mountains. We all loved her folks.
• 1 C white vinegar
• 1 C cider vinegar
• 1 Tbs. sugar (Hawaii style when you can)
• 1 Tbs. cayenne pepper (fresh ones split 2 of em instead soak 2 days or more is best)
• 1 Tbs. Tabasco sauce
• 1 tsp. kosher salt
• 1 tsp. cracked black pepper
Makes 2 Cups
Place in a bottle with small neck that will allow you to shake it out a little at a time.

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