Smokin-It User Forum!
Recipes => Pork => Topic started by: Donmac on October 01, 2015, 09:21:24 AM
-
I'm smoking 2 Butts today in the #1 back to back.
Both brined for 12 hours, slathered in mustard and rubbed with Memphis Dust (my new favorite).
I'm using 3oz of Hickory and 3oz Cherry with each smoke. A mini loaf pan with H2O and bringing them to 192 IT.
Its smelling very good in my neighborhood today :)
-
I'm smoking 2 Butts today in the #1 back to back.
"2 butts today" might be optimistic. LOL!
-
I'm smoking 2 Butts today in the #1 back to back.
"2 butts today" might be optimistic. LOL!
:o :o :o :o
-
Sounds good Don!
Take a photos if you can.
Greg
-
I'm smoking 2 Butts today in the #1 back to back.
"2 butts today" might be optimistic. LOL!
lol not at same time Dave, meaning one after the other. :)
-
The #1 is going to get a real work out! Don't forget the pics!
-
The #1 is going to get a real work out! Don't forget the pics!
I'm trying to burn this #1 out so I convince the wife to get a #3 .....j/k
-
The #1 is going to get a real work out! Don't forget the pics!
I'm trying to burn this #1 out so I convince the wife to get a #3 .....j/k
Good Luck with that, might as well just pony up.....the #1 aint gonna give up the ghost anytime soon 8) ;) ;D
-
The #1 is going to get a real work out! Don't forget the pics!
I'm trying to burn this #1 out so I convince the wife to get a #3 .....j/k
Man you have a lot of Butts to cook before that happens :)
Greg
-
+1 you will need a bigger freezer to hold all of the pulled pork before the #1 quits on you! LOL
-
Don, the back to back was what I was commenting on. 2 butts is pushing the 24 hour envelope if you aren't pulling and wrapping part way through.
-
Hey Don, Will go along with everyone else on this post. And since I too have a #1 and later got a really good deal on a #3, with cart, auber, and cover. Just tell the little lady you need a larger smoker to do full briskets and other large cuts of meats. For instance you could really put both butts in the #3 and smoke at the same time. And double good luck on burning the #1 out. I do not see that happening anytime soon. ;)
-
Instead of waiting for it to burn out.....
Sell to your closest friend after you invite him over for brisket :)
Or if you have kids... this would be great for you son or daughter to learn on.....
Just saying.
Enjoy Greg
-
Instead of waiting for it to burn out.....
Sell to your closest friend after you invite him over for brisket :)
Or if you have kids... this would be great for you son or daughter to learn on.....
Just saying.
Enjoy Greg
+1!! "Best answer," as they would say on some of those question-type sites! ;)
-
Instead of waiting for it to burn out.....
Sell to your closest friend after you invite him over for brisket :)
Or if you have kids... this would be great for you son or daughter to learn on.....
Just saying.
Enjoy Greg
Greg that's exactly what I really was thinking. Last night when my son came by to pick up the first butt (care package ;) they may move out but.....) and I told him he needs to learn this stuff because I wont be around for ever. So I made him pull and vacuum seal his butt. He did ok.
-
Sounds good Don!
Take a photos if you can.
Greg
As requested, only pics of one butt as I forgot to take pics of the one I gave my Son.
This Pulled Pork was the best yet out of 10-12 butts that I have done since owning the #1 and I believe was due to only going to an IT of 190 and resting for 2 hours.
All the others I went to 195 IT with a 2 hour rest and they were always great but these turned out so much juicier and melt in the mouth.
-
Hey Don.....Looks good enough to take a ride up to NH for lunch! ;D
-
Hey Don, looks very good, I also found on someones post to add a little rub after you pull it for added flavor. I really like the bark on this one.
-
Don, so how long did both of them take?
-
Don,
Very nicely done, thanks for the pics!
Greg
-
Don, so how long did both of them take?
11 1/2 hours on the first one and 13 hours on the second one. Outside ambient temps made quite a difference.
-
Porkilicious Don! :)
-
Well done, Don! Looks perfect from here!
-
Darn good looking pulled poke 8)
-
That looks fantastic, Don! You are confirming my theory about butt temp (hehe...I said "butt temp")! I have been pulling mine between 192-195, but no higher. Haven't tried 190 yet, but will! My theory is that once they get through the stall, and the temp starts climbing again, the cooking/tenderizing is pretty much complete. After all, the stall is when the connective tissue and fat breaks down, and renders out of the meat! So, if that process stops, it should be about finished. The rise to 190 just finishes the cooking process. Since I've had stalls in the 160s, 170s, and 180s, I don't think they are always "done" as soon as the stall completes. That's why I still think the low 190s is the key temp.
-
I looked at my log for the last two pork butts I did and both were pulled wrapped at 190 degrees. Then put back in the smoker at 140 until it was time to pull them.
Both were spot on.
Greg
-
Great, Greg! I bet we're on to something big, that will possibly rock the foundation of pork butt temp traditional thinking! OK, I may be over-dramatizing a bit... ::) The great part about wrapping it up at 190 is it saves a LOT of time! Amazing how long that last 10 degrees takes sometimes!
-
Are we bold enough to think this might be smoker specific to our style of smoker?
-
My butts go in the smoker at 10:00-11:00 pm the night before.
They hit 190 degrees around by noon the next day, wrap and then back in the smoker at 140 degrees, until ready to pull 4-6 hours.
Or when they hit 195 degrees, pull wrap and put in the cooler for 1-2 hours.
Just my 2 cents, but in both cases the pork continues to cook and tenderize.
Greg
-
I think for most of us just starting out the stall is the hardest thing to wrap our head around. When I first got my Masterbuilt a couple years ago I had a tendency to get impatient then panic and pull it only to find that it was ready. But, thankfully I've worked through that. Now I just grab another beer and watch another quarter of football. :)
-
Great, Greg! I bet we're on to something big, that will possibly rock the foundation of pork butt temp traditional thinking! OK, I may be over-dramatizing a bit... ::) The great part about wrapping it up at 190 is it saves a LOT of time! Amazing how long that last 10 degrees takes sometimes!
It's never over dramatization when there are pork butts involved... ;) ;)
-
Great, Greg! I bet we're on to something big, that will possibly rock the foundation of pork butt temp traditional thinking! OK, I may be over-dramatizing a bit... ::) The great part about wrapping it up at 190 is it saves a LOT of time! Amazing how long that last 10 degrees takes sometimes!
It's never over dramatization when there are pork butts involved... ;) ;)
Thanks Bob! You're right, Sir!! ;D
-
I have also been pulling around the 190-192 area and wrapping in a cooler for at least 2 hours. It mostly started because I got impatient after 190 because it climbs so slow (too close to our max of 250?), but it turned out better than the few I let go till 200 before wrapping and resting.
-
Interesting. I've always felt 200 was best for butt. I'll have to give 190 a try.
-
You'll like it, Kari! Especially a brined butt. Low 190s is great.
-
Hey Kari, I pull mine at 195, then wrap in HD foil and into the cooler for 2 hrs. Good luck with yours.
-
It's amazing how different the temps are when probing different parts of the butt. I pulled one this morning at 193 and started testing other areas. I had one spot as high as 198.
-
I have noticed this also Dave, as I normally will use the pocket therm. and stick the meat in 3 or 4 locations just to make sure it is done thru out. Or has the internal temp. I am looking for.
-
You should go by the lowest temp. Higher temps can be caused by temping in fat, near the bone, or near surface.
-
It's amazing how different the temps are when probing different parts of the butt. I pulled one this morning at 193 and started testing other areas. I had one spot as high as 198.
I just use one probe, center-mass, not touching the bone. Simple, and always works.