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Recipes => Pork => Topic started by: Ken on May 16, 2020, 12:08:36 PM

Title: Lockdown Pork
Post by: Ken on May 16, 2020, 12:08:36 PM

The stay at home lockdown is still in place in WA so I’m passing the time with my smoker.  In at 8AM at 225, cherry and hickory.  I watched an Aaron Franklin video yesterday so I’m trying things Texas style with lots of black pepper.  She’s a big butt with a nice fat cap!

Title: Re: Lockdown Pork
Post by: Ken on May 16, 2020, 01:46:54 PM

It’s raining here north of Seattle.  I decided to build my own modification.  First time using a chip screen with chunks.  So far it seems to smoke well.

Title: Re: Lockdown Pork
Post by: barelfly on May 16, 2020, 01:47:17 PM

I like big butts and I cannot lie....... ;D

Should be good! Can’t wait to hear how it turns out for you!

Title: Re: Lockdown Pork
Post by: Ken on May 16, 2020, 05:25:02 PM

165 and ready to wrap.

Title: Re: Lockdown Pork
Post by: Ken on May 16, 2020, 11:52:27 PM

The end result was super tasty and very juicy.  I took it out at 195 and let it rest for 60 minutes. The meat pulled nicely in large chunks and the bone came out easy with a slight tug.  I haven’t done this on this smoker before.  My question is what will I get if I don’t wrap it?

Title: Re: Lockdown Pork
Post by: old sarge on May 17, 2020, 12:58:07 AM

This may be the only pic I ever took of all the butts I have done (not much on photographing food) from 2012.  225 till it hit 195/200, no wrap. Transferred to a lidded chefs pot for maybe 30 or so minutes while the family put out bread and sauces and such.  Timing was nearly perfect.  Nowadays, I do wrap somewhere between 190 and 200 and place in a cooler, same as I do with brisket.

Title: Re: Lockdown Pork
Post by: swthorpe on May 17, 2020, 07:27:43 AM

Looks great Ken, and I'll bet it as tasty!   As for wrapping, I have never wrapped a butt at 165, but I do wrap the butt when finished and let it sit in a cooler wrapped in towels for an hour or two.    Sounds like you have an experiment in the making for your next pulled pork smoke.  Cheers

Title: Re: Lockdown Pork
Post by: mike1910 on May 17, 2020, 08:06:38 AM

Nice job Ken. Looks great!  I’m like others, I only wrap when it’s finished and let it hang out in a cooler with some towels for an hour or so.

Title: Re: Lockdown Pork
Post by: barelfly on May 17, 2020, 09:23:06 AM

That looks great! Pulled pork is such wonderful, love the richness it provides along with some vinegar style bbq sauce!

Congrats on the successful cook!

Title: Re: Lockdown Pork
Post by: Ken on May 17, 2020, 12:48:54 PM

I got the wrap at about 165 from a Southern Living BBQ cookbook and watching an Aaron Franklin video.  I thought that was a good starting point.  Now I’m going to try the wrap at the end method. All in the name research.

Title: Re: Lockdown Pork
Post by: swthorpe on May 17, 2020, 01:10:07 PM

Research is a beautiful thing!   ;)