Author Topic: Lockdown Pork  (Read 197 times)

Ken

  • Full Member
  • ***
  • Posts: 60
    • View Profile
Lockdown Pork
« on: May 16, 2020, 12:08:36 PM »
The stay at home lockdown is still in place in WA so Iím passing the time with my smoker.  In at 8AM at 225, cherry and hickory.  I watched an Aaron Franklin video yesterday so Iím trying things Texas style with lots of black pepper.  Sheís a big butt with a nice fat cap!

Ken

  • Full Member
  • ***
  • Posts: 60
    • View Profile
Re: Lockdown Pork
« Reply #1 on: May 16, 2020, 01:46:54 PM »
Itís 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.

barelfly

  • Hero Member
  • *****
  • Posts: 554
    • View Profile
Re: Lockdown Pork
« Reply #2 on: May 16, 2020, 01:47:17 PM »
I like big butts and I cannot lie....... ;D

Should be good! Canít wait to hear how it turns out for you!
Jeremy in NM
3D for lazy q
Bullet 4 burner gasser by Bull Grills
Weber Kettle with a Slow n Sear

Ken

  • Full Member
  • ***
  • Posts: 60
    • View Profile
Re: Lockdown Pork
« Reply #3 on: May 16, 2020, 05:25:02 PM »
165 and ready to wrap.

Ken

  • Full Member
  • ***
  • Posts: 60
    • View Profile
Re: Lockdown Pork
« Reply #4 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 havenít done this on this smoker before.  My question is what will I get if I donít wrap it?

old sarge

  • Hero Member
  • *****
  • Posts: 3085
    • View Profile
Re: Lockdown Pork
« Reply #5 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.
« Last Edit: May 17, 2020, 01:04:29 AM by old sarge »
David from Arizona
US Army 70 - 95
SI 3D & Big Red Controller
CS 066 (retired to my son's home)
Lodge Sportsman Grill
Weber Kettle
Ducane Meridian 42 inch Grill
LEM MaxVac 1088A
LEM Big Bite #8 Grinder
Chef's Choice 665 and Rival Slicers
Old Hickory Knives
InstantPot Duo80 Plus

swthorpe

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 2115
    • View Profile
Re: Lockdown Pork
« Reply #6 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
Steve from Delaware
Smokin-It #2

mike1910

  • Sr. Member
  • ****
  • Posts: 111
    • View Profile
Re: Lockdown Pork
« Reply #7 on: May 17, 2020, 08:06:38 AM »
Nice job Ken. Looks great!  Iím like others, I only wrap when itís finished and let it hang out in a cooler with some towels for an hour or so.
Mike from NE Minnesota
SI #3

barelfly

  • Hero Member
  • *****
  • Posts: 554
    • View Profile
Re: Lockdown Pork
« Reply #8 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!
Jeremy in NM
3D for lazy q
Bullet 4 burner gasser by Bull Grills
Weber Kettle with a Slow n Sear

Ken

  • Full Member
  • ***
  • Posts: 60
    • View Profile
Re: Lockdown Pork
« Reply #9 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 Iím going to try the wrap at the end method. All in the name research.

swthorpe

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 2115
    • View Profile
Re: Lockdown Pork
« Reply #10 on: May 17, 2020, 01:10:07 PM »
Research is a beautiful thing!   ;)
Steve from Delaware
Smokin-It #2