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Smokin-It Smokers => Model 3 & 3D - The Big Brother => Topic started by: Pork Belly on August 31, 2014, 01:04:34 AM

Title: Pork Butt, Simply Done
Post by: Pork Belly on August 31, 2014, 01:04:34 AM: I used Tony's Brine for for a twelve hour soak on a nice size butt. It was pulled dried, coated in mustard and dusted when I got home from work at 2:30 AM. I used two 2.5 oz blocks of sugar maple and set it for 225. Prior to going into the smoker I weighed the butt to calculate smoking time. it was 10lb 11oz. I have not replaced my probe thermometer so I planed on checking it after ten hours. At 12:25 the shoulder bone pulled free. I transferred to a foil pan and double wrapped it for the cooler. I pulled it nearly two hours later. We had carnitas with flour tortillas, onions, lettuce and fresh tomatoes from the garden.
Title: Re: Pork Butt, Simply Done
Post by: swthorpe on August 31, 2014, 10:44:47 AM: Looks great! That was fast smoke time for such a large BB...I normally experience 1.75 to 2hrs per pound to get to 200IT.
Title: Re: Pork Butt, Simply Done
Post by: tbcop-is-smokin on August 31, 2014, 12:40:37 PM: Looks really awesome...
Thanks for the pic's...
I have a small pork roast in now...
Waiting on results...
Tony
Title: Re: Pork Butt, Simply Done
Post by: Pork Belly on August 31, 2014, 12:42:26 PM: I thought it was quick also. My ribs are done in 3.5 to 4 hours consistently. My unit may be running hot but I haven't worried about it too much, I'm getting good food.
Title: Re: Pork Butt, Simply Done
Post by: swthorpe on August 31, 2014, 02:34:39 PM: That could be, Brian. My #2 uses every bit of 5+ hours to get the ribs to fall off the bone. I have a 10# but going in tonight and I am allowing for 20 hours to finish!
Title: Re: Pork Butt, Simply Done
Post by: DivotMaker on August 31, 2014, 06:48:40 PM: Man, you're making me hungry, Brian! Your cook time is pretty much inline with what I get on brined butts - about 1 hour per pound is normal, for me. Looks incredible!
Title: Re: Pork Butt, Simply Done
Post by: swthorpe on September 01, 2014, 08:38:08 AM: Well, maybe I should put this in the be careful what you wish for category...started a 10# butt last night at 7pm and based on past practice, expecting 1.75 to 2 hrs per pound. At 7am this morning (12 hrs), the IT was 203! Wow, didn't see that one coming! Now comfortably resting and will be pulled a bit earlier than expected...
Title: Re: Pork Butt, Simply Done
Post by: WeekendWarrior on September 01, 2014, 10:19:25 AM: I started a 8# butt at 6:30 last night as well, and at 12 hours in, it was just starting to push through the first stall at 170.

Currently it's in a mini stall at 183 at 14.5 hours.
Title: Re: Pork Butt, Simply Done
Post by: Pork Belly on September 02, 2014, 12:15:45 PM: Leftovers, Flour tortilla, sour cream, iceberg lettuce, garden tomato, feta cheese, Pulled pork (No Sauce)
Title: Re: Pork Butt, Simply Done
Post by: DivotMaker on September 02, 2014, 08:09:49 PM: Nice looking leftovers, Brian!
Title: Re: Pork Butt, Simply Done
Post by: Smokster on September 14, 2014, 11:35:07 AM: Hey Brian, that wrap looks great. As an alternative to sour cream, you can use tziziki (strained yogurt with chopped garlic, olive oil and lemon juice).
Title: Re: Pork Butt, Simply Done
Post by: Pork Belly on September 15, 2014, 01:23:27 AM: I will mix some up for the next batch. We are getting 2.5 hogs in a few weeks, lots of work and smoking going to be happening.
Title: Re: Pork Butt, Simply Done
Post by: JSRFrench on October 04, 2014, 12:58:02 PM: I'm doing a beer marinaded medium size pork butt smoked with apple wood today. Cajun seasoning is home grown & made. Variety of Hot Peppers, onions & garlic all home grown dehydrated & powdered added to an old pepper flake 2lb shaker.
Lots of good college football games today 8) & an 80" TV in the Cave. Love my #3 Smoker - makes it incredibly easy & always predictable results.

Thanks everyone for all the good ideas & the wonderful PGF guide which I keep on the desktop for reference.
Title: Re: Pork Butt, Simply Done
Post by: DivotMaker on October 04, 2014, 01:45:20 PM: Sounds good, J! Start a new thread under "Pork" when you get it done; that way, you can post the whole recipe and pictures! 8)