Bret and Peggy's BBQ

Well it's been some time since we last had a submission of the week. Well we've only had two ever but this is another great one! Bret (one of my best friends and main grill consultant) and his wife Peggy have recently purchased a new grill and smoker. Bret was very excited with this purchase and even added some extra gauges to it for flare (not really... he did it to more accurately monitor heat inside the grill). You may remember Bret and Peggy's last submission, the Burn Your Face off Ribs. Well we've turned down the heat and upped the flavor. To break in their new grill the two decided to smoke a pork butt. This is no small feat... who knows how many Bud Lights Bret had to consume in the 9 hours that it took to smoke this beast. All I know is that I finally got to sample some last week and it was fantastic! That man knows how to handle his butts! Here's Bret's complex grilling recipe that even requires you to get some sort of flavor injector that looks like a alien-injection gun and a entire day's worth of grilling. Way to go guys! We love the BBQ and can't wait till the next butt. Bret suggests you serve this delicacy with corn and cole slaw on a paper plate and wash it down with Bud Light. They also suggest using a really light brew contrary to some of our other fancier beers in order to leave more room for the succulent pig! Bret also notes that he has also accomplished this recipe on his older, smaller Weber grill and had great results as long as you keep the meat away from the heat.

Bret and Peggy's BBQ

I like to inject my butts (makes it more moist)
The injection I use is:

Bret's drunk pig injection

Do this (and the rub) at least 12 hours before cooking
  • 1/2 Cup Bud Light
  • 1/2 Cup cider vinegar
  • 1/2 Cup Apple Juice
  • 1/2 stick butter (salted)
  • 3 tbs rub of your choice
  1. Mix all ingredients.
  2. Bring to a boil and let cool, then inject the butt like its an addict right out of rehab. Use paper towels to pat dry butt after injection to remove excess moisture.
  3. I like to use this injector that I got at Tractor Supply in the veterinary supply aisle. It can be pre-set for the amount of liquid you want per squeeze (I prefer 3 CCs)
Could be good with Bret and Peggy's burn your face off rib rub, but this time I used:

Bret's (got a new smoker) Pork Butt Rub

  • 1/2 Cup dark brown sugar
  • 1/8 Cup Kosher Salt
  • 1/4 Cup Paprika
  • 1/4 Cup Chili Powder
  • 1/8 Cup Mustard powder (Coleman's)
  • 1/8 Cup Granulated Garlic
  • 1 Tbs Cayenne Pepper
  • 2 Tbs Coarse Black Pepper
Mix all ingredients. Coat well and massage rub into butt. Cover and refrigerate for at least 12 hours.

Smoking the Butt

  1. Get your charcoal going early (I like use the all natural hardwood charcoal)
  2. First get the main chamber of your smoker to about 250 degrees.
  3. I have used a small Weber grill as well, still works just be careful not to get the fire too close to your meat.
  4. Add wood chips: I used Apple and Hickory
  5. Put your butt on the grill / smoker and let sit for 1-1.5 hr/lb until internal temp reaches 195 degrees
  6. Maintain a temp of 225-275 by opening and closing the vents on the bottom of your grill.
  7. Leave the top vent open the entire time.
  8. Make sure you don't add cold coals to your fire (I use a chimney starter then add them as needed)


pam said...

Look at that color on that butt! Great idea on the injector!

tasteofbeirut said...

You make me want to go out (Dallas, these days) and get me a great BBQ meal! I miss them! However, I don't think I could find one quite with the caliber of this one presented herewith..

grace said...

oh, the char, the char! what great-looking pork--definitely worth the time, effort, and beer involved. :)

Conor @ HoldtheBeef said...

I want Bret and Peggy to be my friends too. Awesome BBQ. Noone likes a dry butt :D

Juliana said...

Wow, this BBQ pork sure sounds and looks rub? Yummie!

Leslie said...

wow..this is one nice BBQ dinner! Finger lickin good

Dewi said...

The ultimate BBQ pork, I always want to have a smoker. Maybe one day.

Cakebrain said...

zowee...I see smoke rings! that's a superb looking hunk of meat! I like it with a lot of coleslaw please!

Sylvia said...

I love the texture of it, very good looking. I really would eat a lot :)

Mary Bergfeld said...

This looks and sounds delicious. Tell Bret we appreciate the sacrifices he made for his art :-). Have a wonderful day.

Barbara said...

I watch those guys on Food Network competitions doing these fabulous pork butts and I drool. Drooled at this one, too! I wish someone I knew made these on a home grill. I'd give them this recipe!
Congratulations to the chef and his new grill!

Gloria Baker said...

This lok wonderful and yummy!

Chef E said...

Now thats a plate of BBQ, and the fact it has the exterior says how succulent the interior is!

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