Butt for breakfast

[minichef]

I dropped the butt in the smoker around 4 this evening, should be ready when I wake up. The first 2.5 hours at 175° then 250° until internal of 190° is reached. Once the internal is temp is reached the control will roll back to 150° and hold until I get there.

I also have a pork loin marinading in Dijon & honey for tomorrow. That will go in when the butt comes out.

Will have more pics tomorrow.

Later

 

[smokin' joe]

Looking good chef...I have been eating pulled pork for breakfast myself lately.

 

[minichef]

So it's like Butt and eggs?

I have 4lbs of sausage to make fatties with also, don't know if it is really needed with me being the only one home!

 

[smokin' joe]

Oh at least 1 fatty is a given. Try adding pulled pork and swiss to scrambled eggs for a hearty breakfast omlette. Good stuff I tell ya!!!

 

[minichef]

Heck yeah, will give that a try in the morning.

 

[bbq bubba]

What if it's not done at 190*??? PP is best at 195+..
What are ya cookin on with that much control?? Pellet pooper?

 

[minichef]

To answer your first question: Haven't had any issue with previous butts pulling hard at 190, can't say for sure it doesn't reach 195 or higher. The control I use just switches temp at 190. That is the set-point I program.

That leads to your second question: I am running custom electric.

Here is the butt this morning right out of the smoker and then pulled. I season the butt when it's pulled, no sauce for me.
The pork loin is waiting to go in, can't wait for this one.

 

[travcoman45]

Great lookin vittles! Sounds like a neat controller you have there. My old smoker was set up similar, more like an Alto-Sham prime rib cooker, you set the high temp and then it kicked down to warm at a certain point. Miss that old girl!

 

[minichef]

Thanks, the pork loin just came out now, can't wait to slice it.

I've worked on Alto sham stuff before, mainly the fryers. Yes my controller works that way. I can set a two stage cook then it will switch to the probe set-point. This is hands free for sure.

Later

 

[bbq bubba]

Sounds interesting, whatever your doin, it looks good!

 

[kookie]

Damn good looking grub......Interesting control unit you have, would love to know more about it......

 

[minichef]

Man does this marinade taste good. It's made by Lowry's, just enough pepper spice to give it a little kick. I will definitely use it again, maybe add a little cayenne.
Thanks for all the info on pork loins. I also made up some of Flaquer's finishing sauce and used it on a small portion of pulled pork. Definitely worth trying if you haven't, it has a good "Tang"!!!

Later

 

[capt dan]

Good looking grub, even if you do "cheat"!

just kidding/jealous.

 

[minichef]

I consider myself "lazy"

I am considering an offset setup, maybe with the cash from Bush!

Later