Good Day to Smoke!!

Discussion in 'Pork' started by tolarius, Nov 5, 2011.

  1. tolarius

    tolarius Fire Starter

    Hey everyone....

    Having our opening night of "poker night" for our third season.  Seems like the pork butts I smoke never last the entire night.   Anyway I typically got my pork butts from Wal-Mart (Where I live there isn't really a butcher close to us).  Well anyway the wife and I were at BJs and I saw them selling pork butts in the 8 1/2 pound to 9 1/2 pound range.  So I picked up about an 8 1/2 pound to smoke for the poker game.

    The night before I cleaned the butt and injected it with apple juice mixed with salt and brown sugar.  This is the second time I have done injection, I have heard the debate that some people don't like it, some people don't taste the difference, some people live by it.  After smoking about 15 butts with no injection, and 2 butts with injection, I notice a difference.  Below is my prep for the night before.  I rub store brand mustard on the butt and let that sit in for about 5 to 10 minutes, and then I drop the rub on it.  

    [​IMG]

    We do rub all the sides, this is just the pic that I took at the time.  We wrapped it up in foil for about 6 hours in the fridge.  You can also tell I am of the "you can't overrub a pork butt...".  I am using a mixture of hickory and mesquite today for the wood, with some apple chips thrown in.  Im on the east coast, and we had a wicked wind hit us last night, and today its in the low 50s, with the wind howling, not much sun, so my smoking ability is being test....I will have more pics :).  

    Currently, smoking about 235 on hour 2 right now....
     
  2. tolarius

    tolarius Fire Starter

    [​IMG]
     
  3. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    it is perfectly safe to inject a butt after the surface temp of the meat gets above 140 if using sterilized equipment and marinade.  Personally I prefer to use a good finishing sauce and bit of rub after pulling the pork.  That allows me to determine just how much moisture is in the final product and just how well it is seasoned.

    Looks gook, look forward to seeing more Qview.  A strong wing makes a simple smoke challenging
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks great so far!
     
  5. Tasty lookin butt there. 

    Now for just the wait...........
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    It looks good so far.
     
  7. I might let you win a little money off of me in poker if that's the eats!
     
  8. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Pull the bone and pull it apart, that looks good[​IMG].

    I always wonder why anyone would want to poke hole in thier meat and lose all the juice[​IMG]

    Just sayin'
     

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