7.5 lb Butt

Discussion in 'Pork' started by charcoal junkie, Aug 24, 2013.

  1. charcoal junkie

    charcoal junkie Smoking Fanatic

    Just took my 7.5lb pork butt out of fridge to put on my 18.5 WSM. Using Apple and Cherry chunks for the smoke. Rubbed the butt with sea salt, white pepper, cumin, paprika, garlic, onion, and my own mix I smoked and ground.
     
  2. charcoal junkie

    charcoal junkie Smoking Fanatic

    here is some Q-view





    here it is out of fridge

     
  3. charcoal junkie

    charcoal junkie Smoking Fanatic

    At 2hrs 30 min into cook Maverick is reading 127° for butt 248° for WSM. Thinking it is going to be a long night.
     
  4. webowabo

    webowabo Master of the Pit SMF Premier Member

    Looking good so far ... grab some cocktails and some chairs and have relax time..
     
  5. c farmer

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

    Yup. Looks good. Going to pull it?
     
  6. charcoal junkie

    charcoal junkie Smoking Fanatic

    Thats the plan Farmer. Haven't figuered out if I will mix with some BBQ sauce or a finishing sauce. I have the slaw in the fridge for tomorrow might make some Hot Tots to go with it.
     
  7. c farmer

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

    I haven't tried a finishing sauce yet. Usually have bbq sauce on the side.
     
  8. charcoal junkie

    charcoal junkie Smoking Fanatic

    In the past I have used BBQ sauce might try something different.
     
  9. c farmer

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

    Please post the finishing sauce. Lol
     
  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Watching!

    [​IMG]

    Disco
     
  11. charcoal junkie

    charcoal junkie Smoking Fanatic

    The butt is at 167° WSM is at 262°. Couldn't find Kingsford today so bought the Our Family brand. First time using it seems like it is doing its job ok. I believe it was 18 lbs for $5 might have to get more. Depends on what is left when smoke is done and taste.
     
  12. charcoal junkie

    charcoal junkie Smoking Fanatic

    Here it is 5:37 am the Maverick is reading 199° on pork 277° on WSM. Is is normal that the temp go up 15° in 5 hours. The smoker has been going for 14 hours, now I would think to see a drop in temp not an increase in this time. I guess the WSM is just that good a smoker and this Our Family charcoal must be good also.
     
  13. bobank03

    bobank03 Smoking Fanatic

    What are you measuring those temps with? Are you catching your drippings in a pan, if not they can land on the charcoal and cause the temps to rise? Sounds like the job is getting done though! 
     
  14. charcoal junkie

    charcoal junkie Smoking Fanatic

    I am using my Maverick 732 to measure temp. No drip pan just dry water pan in WSM. Twelve and a half hours the butt has been cooking about time to check it.
     
  15. charcoal junkie

    charcoal junkie Smoking Fanatic

    first time taking lid off since i started


     
  16. Looks fantastic.  WSM wins again!
     
  17. bobank03

    bobank03 Smoking Fanatic

    Yep, I agree. Money well spent! Looks like there will some good Burnt Ends for other recipes as well. 
     
  18. charcoal junkie

    charcoal junkie Smoking Fanatic

    here it is out of smoker it took 13 hrs





     
  19. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great looking butt. What internal temperature did you bring it to?

    Disco
     
  20. seenred

    seenred Smoking Guru Group Lead OTBS Member

    That looks delicious!  Another long overnight smoke pays off!  Nicely done...

    Red
     

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