I'm going to be in the yard all day rebuilding our fence...thought I might as well fire up the smoker. 8.5 pounds rubbed with Alton Browns Dry rub recipe. Smoked with a mix of Pecan and apple wood. It went on at 6:30, should be ready 2:30 or 3:30.
Pork Butt
- Thread starter BamaProud
- Start date
Sounds like a plan!
Its sitting at around 200 degrees. I'll wrap it in foil and finish it in the oven if it isn't done by mid afternoon. From my experience after a few hours of smoke the meat isn't really going to absorb much more.
Just checked it, internal temperature is up to 110.
farmin68":nldru5m8 said:
Yea, 9 hrs was an underestimate to say the least. Its 3:00 Pm and only reading 150 degrees. I did manage to get about 35 ft of fencing done though.
Looks like takeout tonight, pork tomorrow. It usually pulls easier after sitting in a cooler overnight anyway.
I like to get mine to 200 and keep it there for about an hour if I can. It renders a lot of the fat that way. Local BBQ guy told me 197 was the magic temp to render the fat.
huntinkev
Well-Known Member
Looking good!
I like to get my butts to 175-180. Smoke for about 4 hours (until it has the color I want) and wrap in foil to finish. Usually it's about 7-8 hours, temp between 225-250.
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I like to get my butts to 175-180. Smoke for about 4 hours (until it has the color I want) and wrap in foil to finish. Usually it's about 7-8 hours, temp between 225-250.
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I finished in the oven wrapped in foil to 200 degrees, then stashed it in a small ice chest until 6:00 this morning and pulled it. The kids ate a little for breakfast.
Try panning it when it hits 165 degree internal next time. Not only will cut down the cook time, but you get to capture a nice pan of juices to add back to the pull meat.
I captured the juices in the Foil, just have to be careful unwrapping it. Lots of flavor in that goodness.
I made that mistake once.....started a cold butt @ 7:00 am, thinking we'd be eating by 6:00......nope.
At 7:00, we had a delicious smoked pork roast, sliced into nice portions for everyone.
We wrapped the leftovers and took another 3 hours for it to pull.
At 7:00, we had a delicious smoked pork roast, sliced into nice portions for everyone.
We wrapped the leftovers and took another 3 hours for it to pull.
huntinkev":yd2cjevy said:
275 in the oven on mine. pork butts are hard to screw up. same for ribs. no way id cook a brisket like that though.
i usually cut out the tiger meat and smoke seperately from the butt end.
EMTfirefighterRN
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Delicious
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