More pork butt on the smokin-it #3

Discussion in 'Pork' started by dert, Jun 17, 2013.

  1. dert

    dert Master of the Pit

    Made 2 pork butts for Father's Day...

    Into the smoker at 10:00 PM...

    Full load of hickory chucks and apple chips

    Foil panned and cranked it to 250 for the last couple of hours as we were trying to make a baseball game...

    Pulled 13 hours after start

    Let it rest for about 5 hours in a cooler while we were at the game, it was still just above 140...pulled/ chopped...

    Very good!!
  2. Hey Dert your pulled pork looks awesome,  I am planning some for this weekend, just curious what stlye of smoker you use, do you brine your pork first, do you rotate the meat as you go, I will be smoking on a master forge two door propane smoker that will be my third smoke by this weekend, anyway any information will be very helpful. Thanks Rick
  3. dert

    dert Master of the Pit

    It's a smokin-it model 3, electric. Just set it to 225 for 9 hours and upto 250 for the last 3. Didn't do any rotation... Only opened the door once to foil it and then again to pull it out.

    No brine, just a good coat of pork barrel rub from Costco.
  4. looks great!
  5. seenred

    seenred Smoking Guru Group Lead OTBS Member

    That PP looks outstanding, Dert...Nicely done!

  6. PP looks great!

    Happy smoken.

  7. chef willie

    chef willie Master of the Pit OTBS Member

    Nice job Dert. Noticed the Costco boneless butt...guess that's all they carry. Did the skewer help hold it together? and did you notice any difference in taste minus the bone? I had planned to get some from Costco for sausage making but was wondering about it holding together in the smoker as a butt.
  8. chef willie

    chef willie Master of the Pit OTBS Member

    I used to use a MF gasser....never brined, injected nor rotated but did use a disposable pan with a rack to keep butt outta the grease. I did heavy dry rub and allowed to rest overnight in the fridge. MF's are notorious heat leakers so allow plenty of least 2 hours per pound plus a coupla hours for resting. IT should be around 200-205 for pulling. Hope this helps...enjoy the butt smoke
  9. claregirl

    claregirl Fire Starter

    Looks great but I just have to say that two pork butts from a Costco in Connecticut would run about $40.  I should move!
  10. dert

    dert Master of the Pit

    The skewer does hold them together nicely. Never tried a bone in as this is all Costco carries!

    Taste was great.
  11. cmondo84

    cmondo84 Newbie

    Well done, I'll have to go to Costco the next time I am looking for Pork Butts.
  12. smoke slinger

    smoke slinger Smoking Fanatic

    That PP sure does look mighty tasty, just had some couple of weeks ago.
  13. Thanks for the info Dert I will throw some pictures up this weekend
  14. Thankyou Chef Willie I have disposable pans, but never thought of putting a rack in them, great idea.  I guess there is a rope (gasket) type kit for the mf doors do you think its worth the time or if you have any other tricks for keeping the heat in i am all ears
  15. Hey dert

    I see that you loaded your wood tray all the way up

    I did not think you needed to with the Smoking It

    How was the flavor?

    I am going to do a Shoulder tonight in my #3


  16. Looks mighty good!!!!
  17. old sarge

    old sarge Master of the Pit ★ Lifetime Premier ★

    I also thought that it was a lot of wood.  But smokiness and flavor is a matter of personal taste.  And the pork butts looked mighty tasty.
  18. dert

    dert Master of the Pit

    It was only four plugs of hickory and a couple of handfuls of apple chips, far from full.

    It was still smoking till the end of the 13 hours.
  19. old sarge

    old sarge Master of the Pit ★ Lifetime Premier ★

    In my early days, I once used 12 ounces of wood. I had assumed the chunks did not weigh more than an ounce or 2. But they did and it ruined a very long smoke.  The meat, a butt, was completely  inedible.  The exterior was covered with a very thick and gummy black layer of what is referred to as creosote, and in shredding/pulling it, it transferred to the interior meat.  Yours however looked like good tasty bark. I'll bet it did not last long!

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