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ckreef

Butt with Vinegar Mop Sauce

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Made this mop sauce  last night. Didn't exactly measure anything but this was basically it:

 

40 oz or so cider vinegar 

A little yellow mustard. 

A bit more more ketchup. 

2 fresh squeezed lemons 

A decent amount of fresh cracked Tasmanian Pepper Berries 

Some fresh ground pink Himalayan salt. 

Brown sugar for a little sweetening. 

Bring to a boil then simmer and reduce to the consistency of chocolate milk. 

Let cool overnight then strain and mop away tomorrow. 

BVMa.thumb.jpg.667745aa8504a367992e680799b16467.jpg

Put it on at 7am with average temp of 260*. Mopped once an hour to slowly build a bark. This is after 4 hours. 

BVMb.thumb.jpg.10058b8e77daca54a09c2ca3a6cf46d5.jpg

Wrapped in foil at 160* internal then cranked it up to 300*. Pulled at 203* internal. Total time 10 1/2 hours. Only pulled about 2/3's of the meat. Have a nice chunk left in the refrigerator for Brunswick Stew. 

BVMc.thumb.jpg.e2c954ad631721450a8a506da4ebbbe2.jpg

 

 

 

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