Author Topic: Pork Butt, Simply Done  (Read 5536 times)

Pork Belly

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Pork Butt, Simply Done
« 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.
Brian - Michigan-NRA Life Member
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swthorpe

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Re: Pork Butt, Simply Done
« Reply #1 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.
Steve from Delaware
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Re: Pork Butt, Simply Done
« Reply #2 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
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Pork Belly

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Re: Pork Butt, Simply Done
« Reply #3 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.
Brian - Michigan-NRA Life Member
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swthorpe

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Re: Pork Butt, Simply Done
« Reply #4 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!
Steve from Delaware
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DivotMaker

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Re: Pork Butt, Simply Done
« Reply #5 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!
Tony from NW Arkansas
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swthorpe

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Re: Pork Butt, Simply Done
« Reply #6 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...
Steve from Delaware
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WeekendWarrior

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Re: Pork Butt, Simply Done
« Reply #7 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.
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Pork Belly

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Re: Pork Butt, Simply Done
« Reply #8 on: September 02, 2014, 12:15:45 PM »
Leftovers, Flour tortilla, sour cream, iceberg lettuce, garden tomato, feta cheese, Pulled pork (No Sauce)
Brian - Michigan-NRA Life Member
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DivotMaker

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Re: Pork Butt, Simply Done
« Reply #9 on: September 02, 2014, 08:09:49 PM »
Nice looking leftovers, Brian!
Tony from NW Arkansas
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Smokster

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Re: Pork Butt, Simply Done
« Reply #10 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).
« Last Edit: September 24, 2014, 12:02:57 AM by Smokster »
Tony from Toronto
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Pork Belly

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Re: Pork Butt, Simply Done
« Reply #11 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.
Brian - Michigan-NRA Life Member
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JSRFrench

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Re: Pork Butt, Simply Done
« Reply #12 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.
J. French

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Re: Pork Butt, Simply Done
« Reply #13 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)
Tony from NW Arkansas
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