Overnight Butt Smoke and some extras. Tons of Qview

Discussion in 'Pork' started by wutang, Apr 9, 2009.

  1. wutang

    wutang Smoking Fanatic OTBS Member

    Getting things started for the overnight smoke.
    A couple of butts


    Hit them with some rub the night before.


    About 2 hours into the smoke. Using apple and pecan wood. Temps around 230-250.


    Put some brats on the top rack for dinner the first night.


    Covered the smoked brat with sweet kraut and spicy mustard.


    Butts have been on about 4 hours. Also put in 2 lbs of almonds.


    Threw together a fattie to munch on. Jimmy Deans hot sausage, filled with pepperoni and pepperjack cheese (cold smoked a couple weeks ago)


    All rolled up


    After a couple hours in the smoke


    A sliced open pic. Nice gooey cheese


    The butts about to be foiled.


    The butts didn't hit 200 internal til 5am and I was fighting rain and wind and tending to the fire a lot more that normal to try and keep temps up. Here is the first but out of the cooler after a 4 hour nap. I slept for the same 4 hours and nixed the breakfast fattie I was gonna make.


    Bone slid right out.


    First butt is pulled, second one is about to be. Another shot of the bone coming out clean


    Pulled heap of pork!!



    My wife wanted appetizers fresh off the smoker served Sunday afternoon so I fired the smoker up again on Sunday late morning. Even though this is what I woke up to.


    Gonna make some abts. Nice bigs jalapenos


    Smoker loaded up with abts, meatballs and 2 big batches of wicked beans (one batch with no jalapeno for the kids).


    Abts are done


    My plate. Pulled pork sammie, dressed the pork with SoFlaQuers finishing sauce and topped it off with some of DaBoys sweet slaw. Good stuff.


    Thanks for checking out my smoke!
     
  2. drlouis

    drlouis Smoke Blower

    nice! looks tasty.
     
  3. Dang Wutang! You've been busy! Sure looks good though! [​IMG]

    Gonna have to try doing a "Super Cheesy" Simple Fatty like that! All that cheese and the layer of peperoni to aid in holding it in!



    Yep! I'm Droolin!
    Looks good enough to make me wanna lick my screen!
     
  4. wutang

    wutang Smoking Fanatic OTBS Member

    Thanks for the points. I think the main difference to make the cheesey fattie was cutting it into cubes rather than using shredded cheese. It was awfully good.
     
  5. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    Ya know, it would appear you have been very busy prepering,cooking and taking pics, how bout i come over and help ya eat some of that, dont want ya to overexert your self, VERY GOOD[​IMG]
     
  6. wutang

    wutang Smoking Fanatic OTBS Member

    Anytime Buzz. Come on over.[​IMG]
     
  7. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    Ya know, I ain't that far out.
     
  8. wutang

    wutang Smoking Fanatic OTBS Member

    If you ever get to this side of the river, let me know. I will stock up on beer and meat.
     
  9. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    HMMMMM, you got a cabelas.............This may be a ROADTRIP!!.

    Ya know, there is getting to be a lot of Nebrakenites here, how bout a Nebraska gathering?
     
  10. wutang

    wutang Smoking Fanatic OTBS Member

    Cabela's is only about 5 minutes from my house. We could definately hit them up. Nebraska gathering could work.
     
  11. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    Dang Wutang,

    That is a seriously awesome smoke. Fantastic variety and darn tasty lookin' grub. That pulled heap of pork was a pulled heap-O-goodness is what that was. Points to you! [​IMG]
     
  12. firewillie77

    firewillie77 Fire Starter

    do you always let your butts cool for 4 hours? Does it make it easier to pull? Thanks.....Man it looks GREAT
     
  13. wutang

    wutang Smoking Fanatic OTBS Member

    After they hit 200 internal temp I put them in a cooler wrapped in towels. I usually let them rest like this for at LEAST an hour. But they can go longer. After 4 hours they were still too hot to handle with my bare hands. They pulled easily.
     
  14. bigsteve

    bigsteve Master of the Pit

     
  15. firewillie77

    firewillie77 Fire Starter

    Thanks man. Im wanting to smoke a butt now.
     
  16. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Nice...kept yourself busy there...great lookin' smoke!

    Keep 'r thin n blue!

    Eric
     
  17. the dude abides

    the dude abides Master of the Pit OTBS Member

    Did you have an army over for dinner? Dang that's a lot of Q. Looks great. I saw that snow last weekend and decided to lay on the couch and watch golf. You're quite the overachiever. [​IMG] on everything!
     
  18. morkdach

    morkdach Master of the Pit OTBS Member

    great looken q ya got going on there and thanks for the qview it was super.[​IMG]
     
  19. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Everything looks absolutely great, Wutang! Somehow I missed your post yesterday. Thanks for all the pics. Makes me hungry at 5:30 in the morning.[​IMG]
     
  20. ol' smokey

    ol' smokey Smoking Fanatic SMF Premier Member

    Them's some good lookin' vittles Wutang. Congrats [​IMG]
     

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