Coffee and Chile Rubbed Smoked Pork Butt

Pork Butt 5

As many of you know, I used to be part of a all-female competition barbecue team called Chicks in Charge, also known on more than one occasion as Chicks in Distress.

We had some small degree of success – I have trophies – but, for the most part, we were always in crisis. This was mainly due to the fact that we were all Type A women and we all wanted to be in charge. Typically there is one pitmaster and he or she has helpers. That way there is one person with a clear vision. In our case, we settled on a compromise of each handling one of the four categories – chicken, pork ribs, pork butt and beef brisket so we could all be in charge of at least one thing. And, honestly, we needed bifocals. In my case, trifocals. That vision thing just wasn’t working for us. Or it could be that we just wanted to sit around all night drinking. Maybe that was it.

At any rate, I got to wondering about this when I made what turned out to be competition quality pulled pork on my Char-Broil TRU-Infrared grill. Maybe because there’s no pressure being in a huge competition with a lot of guys who pull up to a contest in a $100,000 motor home hauling a $40,000 pit. No time pressure of missing the 10-minute turn-in window. Just me, a glass of Chardonnay and my beautiful butt (the pork one, that is) smoking away.

If you would be so kind as to head over to the Char-Broil LIVE site, you can get the recipe and instructions for making a beautiful butt of your own. Go ahead. Get on over there.

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