16 hours, Butt worth every nano second

Discussion in 'General Discussion' started by markb2, Aug 17, 2014.

  1. Made my first pulled pork for today and everyone is still wanting more.


    the smoker is ready



    needed something for breakfast and to fill the extra space



    then came THE PULL


    and the payoff!!!

     
  2. bonzbbq

    bonzbbq Smoke Blower

    looks great, I want to be at your house for breakfast too, good job
     
  3. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Everyone's eatin good at your house, nice smoke ! Thumbs Up
     
  4. That looks great , i once had a 3 butt cook take 22 hours no regrets .
     
  5. roller

    roller Smoking Guru SMF Premier Member

    Nice job...
     
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great. Try no foil some time. The bark is great.
     
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I can almost smell the smoke!

    Looks great!
     
  8. The foil was from a rest.  Other than that it was full smoke the whole way.
     
  9. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Looks great , how big was it , and how about the stall .

    Details . . . have fun and . . .
     
  10. Looks Great! The breakfast looks fantastic!

    Happy smoken.

    David
     
  11. The butt was 81/2#.  The stall started about 2 pm (170 degrees) after a start at 6 am.  It stayed there until 6 pm and started to rise and hit 205 at 10 pm!  Smoker temp stayed very constant at 240 -250 throughout.
     
  12. sqwib

    sqwib Smoking Guru OTBS Member

     
  13. rob sicc

    rob sicc Smoking Fanatic Group Lead

    [​IMG]

    How did you prep it?  Can you share the rub recipe, unless you used Jeff.  Then just let me know that if you wouldn't mind.

    BTW, Excellent use of extra space.  FATTY's might be my new favorite thing.
     
  14. Rob,

    I used the basics…..Jeff's rub.  Prepped it like for his ribs and used a layer of mustard to hold the rub.  Just plain good.
     
  15. fwismoker

    fwismoker Master of the Pit

    Looks like great Q!     Don't ever think you need to do 16 hours for great PP, 6-8 hours will blow your mind as well trust me.    My first PP was about the same time and was incredible, now they are done in 7 hours and even better!   Keep Q'ing and experimenting. 
     
  16. rob sicc

    rob sicc Smoking Fanatic Group Lead

    Mark,

    From what I've heard, you can't go wrong with Jeff's rub.  I have been trying to create my own for years.  It's a constantly changing recipe.  lol  Which is why I keep forgetting to buy Jeffs.  I want to buy it to show support.  I just keep putting it off.  Thanks.

    BTW, can someone tell me what PP means?
     
  17. fwismoker

    fwismoker Master of the Pit

    Pulled pork
     
  18. rob sicc

    rob sicc Smoking Fanatic Group Lead

    DUH!  Thanks.  I should have got that one.  lol
     
  19. chef willie

    chef willie Master of the Pit OTBS Member

    Looks real good...nice plate with all my favorites....well done, sir.....Willie
     

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