Pork butt first attempt Mes 40

Discussion in 'Pork' started by shortgame247, Jan 30, 2016.


  1. Coated with olive oil because I didn't have any mustard....rubbed with off shelf rub ready for smoker
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hi Shortgame!!

    You might find a tip or two at my Pulled Pork Step by Step (Below):

    Pulled Boston Pork Butt         
    Bear
     
  3. Hi Bear, thank you I did check your post out as well as many others of yours 👍 Your wealth of knowledge is greatly appreciated. It's been on now for 3 hours at 250.
     

  4. Hated to open the door but had to get an updated shot of it and the glass is too dirty
     

  5. Smoking in the heated shop nice and cozy
     
  6. smokinal

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

    The butt looks good so far!

    I love the setup you have!

    Smoking in the heated shop!!  AWESOME!!

    Al
     

  7. Smoking in the heated shop nice and cozy
     

  8. Thanks al! Now 5 hrs in looking pretty good so far
     

  9. 7 hours in now at 170 it
     
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    That is a good looking butt ya got there!
     
  11. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Looks great. Are you foiling it?
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks better every time I see it !![​IMG]

    [​IMG]

    Bear
     

  13. 7 hours in now at 170 it
     
  14. Almost 9 hours in now and stalled out at 170, bumped the temp to 265 hoping to break the stall
     


  15. Hit 189 it. Smoker temp at 275, gonna let it sit and finish in apple cider for 30 minutes, then pull and wrap in foil and towel and rest. Have to run to town to evict a dead beat tenant then will shred when back. Will update when back.
     
  16. johnmeyer

    johnmeyer Smoking Fanatic

    Make sure you get it to at least 195 before you pull it. The foil will immediately break the stall.
     
  17. That's some good looking pork.
     

  18. Hit 196 it, wrapped in foil and towel and in cooler, shred time in a few hours
     


  19. Looks, feels, and tastes good. Will try on a Sammy tomorrow
     
    bearcarver and foamheart like this.

Share This Page