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Author Topic: Large Pork Butt in the #2  (Read 2144 times)

BedouinBob

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Large Pork Butt in the #2
« on: November 24, 2014, 11:28:27 AM »
Before I got into the turkey fixin's I decided to give Divotmaker's pork butt brine (Thanks Tony!). I had a 10.5 pound pork butt that I brined for about 15 hours. I used the no salt Memphis rub and mustard binder. Placed the butt in the SI#2 at 1830 with 5 oz of hickory chips and just water for the moisture. Set the temperature to 225 and let it go until 1930 the following day (yes, 25 hours!!) it hit 200 degrees. The result was very moist and the bark was excellent! Now for the turkey....
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Bob - Colorado Springs
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NDKoze

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Re: Large Pork Butt in the #2
« Reply #1 on: November 24, 2014, 11:36:36 AM »
Looks great Bob!

Next time, for an experiment try cooking to 195. I used to go to 200-205 and have switched to 195 for the last 5-6 butts and have had excellent results. Just as easy to pull, but I found if I got it up in the 200s the meat got a little mushy.
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Gregg - Fargo, ND
Smokin-It #3 (purchased in 2014) that replaced a Masterbuilt XL (ugh) and a 10+ Year-Old Big Chief (still used for fish), and few others over the years, along with variety of Weber Gas/Charcoal Grills, Anova Sous Vide, etc. devices.

swthorpe

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Re: Large Pork Butt in the #2
« Reply #2 on: November 24, 2014, 03:52:13 PM »
Great job, Bob!   I would also suggest 195F the next time, and give it a good 2 hour rest to allow the juices to redistribute...during the rest period in double-wrapped foil, the butt will continue to cook and increase the IT.
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Steve from Delaware
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BedouinBob

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Re: Large Pork Butt in the #2
« Reply #3 on: November 24, 2014, 04:02:29 PM »
Thanks guys. I will give it a try next time around.
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Bob - Colorado Springs
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DivotMaker

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Re: Large Pork Butt in the #2
« Reply #4 on: November 24, 2014, 07:46:31 PM »
Great looking butt you have there, Bob! :P   I, too, recommend the 195 finish temp.  Glad you liked the brine! ;D
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Tony from NW Arkansas
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