7.5 pound pork butt - so glad I'm retired...

Discussion in 'Pork' started by yardbird, May 24, 2013.

  1. yardbird

    yardbird Meat Mopper

    7 and a half pound pork butt went in the smoker at 5:30am

    Rub: (I think I got this from a Chef Jimmy post, but not sure)

    1/2 C Brown Sugar (recipe called for turbinado but I didn't have any)

    2T sweet Paprika

    1T Kosher salt

    1T Chili powder

    1T granulated garlic

    1T granulated onion

    1t black pepper

    1/2t Allspice

    About 10 hours in the fridge after rub, wrapped in plastic wrap and into the smoker at 5:30 this morning with a 75/25 mix of Hickory and Apple chips and chunks. It came out of the fridge at about 5am just to start coming up to room temp.

    Maverick says smoker temp is 220. I may slow it down a little, but I may also let it run 220.  Outside temp was 39 degrees when I started the smoker. It's up to 42 now and I think we're only going to top out at about the upper 50s today. Cold front came through and brought rain. It had been high 70s/low 80s up till yesterday.

    I'm not even going to bother with a meat probe until I get this out about 8 or 10 hours.Not sure if I'm going to foil this or not. I've foiled the last 3 and never tried one without foiling. At some point I'll start spritzing it with apple juice and Captain Morgan Spiced Rum.

    What will I do with it?

    Pulled pork sammies, because you HAVE to. :) I'll make some BBQ sauce for those. We've mostly had them with finishing sauce and slaw. Might do BBQ sauce this time just because.

    Pulled pork wraps with slaw as the "greens" and finishing sauce in there as well

    Pulled pork Enchiladas. If you've never done this... do it. You'll thank me. With some black beans and rice these are just awesome.

    So.... the day begins .. as soon as it stops raining and dries up a bit, I have to go outside and put board and batten on the garden shed I'm building for the wife. 1 inch thick, rough sawn hemlock (1x10 boards, 1x3 battens later). Kinda fresh (and heavy). I'm kinda diggin' being retired. :)
    Last edited: May 24, 2013
  2. reinhard

    reinhard Master of the Pit OTBS Member

    I'll be watching. Reinhard[​IMG]
  3. Watching :)
  4. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG] I'm in too.....don't tease me....show the q-views!

  5. -
    Last edited: Oct 16, 2013
  6. lazykitty

    lazykitty Fire Starter

    I'm in too....my butts don't go in till Sunday morning.
  7. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    I'm in too. . . be vigalent and as always. . .
  8. yardbird

    yardbird Meat Mopper

    Just a touch over 5 hours in...

    Stuck the meat probe in. Meat is at 154. Smoker temp crept up to about 240 so I bumped it down a touch. No need to hurry. My son is gone camping for the weekend so it's just me and the wife. :) You know what that means.....


  9. yardbird

    yardbird Meat Mopper

    Just realized I'm out of apple juice! Dang it. Can't spritz with straight Captain Morgan. It goes ... WOOOOF! ... (don't ask me how I know)

    I wonder if beer and Captain Morgan would be ok.....
  10. chef willie

    chef willie Master of the Pit OTBS Member

    Looking good and happy to see you collecting the drippings in the pan below...will be awesome mixed back in to the meat. I'll remember the PP enchiladas for future reference. One time I used the leftover PP and made tamales....delish and easier than I ever thought. Since you're retired you might wanna give them a go some day.
  11. kathrynn

    kathrynn Smoking Guru OTBS Member

    Beer would work....especially if you have a darker one!  Yummmm.....

    Kat [​IMG]
  12. Looking good! Don't know about the beer, Rock poured some Bud on chops on the grill and it promptly flamed back! I've used lemon juice, cranberry juice, etc in a pinch.
  13. yardbird

    yardbird Meat Mopper

    beer and rum... Brushed on very gently with a bristle brush... no flash or explosions. :)

    so far

  14. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Your pork butt is looking good! I don't spritz, instead I let the smoker do the work. I don't like wasting the Morgans or the beer, more for me [​IMG]
  15. yardbird

    yardbird Meat Mopper

    deep stall.... heheh.... Stayed at 169 for an hour, then went up to 171 for an hour and now it's sitting at 172..... ho-hum.... no pulled pork for dinner. Maybe eggs and toast! hahahahah

    I didn't foil it so I'm kinda letting it work through and do its thing.
  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    It'll be well worth the wait. My last two butts (both close to 9 pounds) went a full 20 hrs!!! Fortunately they weren't for dinner! I don't foil because I like the bark!
  17. kathrynn

    kathrynn Smoking Guru OTBS Member

    Show more q-views!!!!

  18. yardbird

    yardbird Meat Mopper

    AHahahaha.... I don't want to open the door while it's stalled. I feel like it will prolong the misery... hehehe.
  19. yardbird

    yardbird Meat Mopper

    OK, I have a question...

    As someone who has always foiled and this time I'm not foiling.... does the temperature kinda bloom after the stall? Or does it just poke along? This thing has been taking a LOOOOooooong time from 169 to 174. It was on 169 a long time...moved a couple degrees and stayed there..... and now I'm almost 12 hours in and I'm at 174. I know when I foiled it, it would sit for a short while, but then the temperature would go up pretty fast.
  20. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I don't foil. I typically run my smoker at 265* when I cook butts. I find that after the stall the temp rises slowly until I get above 180* then it climbs a bit more steadily.

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