Pork butt Saturday

Discussion in 'Pork' started by gnarbrah, May 30, 2015.

  1. gnarbrah

    gnarbrah Meat Mopper

    Good morning - WD had pork butts on sale again so we're having some friends over this afternoon. I was "smart" this time and got everything set up last night and set an alarm for 4:00 to get it started. Too bad I didn't hear the alarm. Luckily the wife woke me up at 5. Butt was on the smoke around 5:30-5:45 so hopefully it'll cooperate for a 6ish dinner time. Loaded the mini up with Stubbs charcoal and pecan chunks. Bad Byrons butt rub on the meat. It's 6:30 now and we've settled in around 240. I'll be back throughout the day for progress reports. Have a smokey weekend!






     
  2. gnarbrah

    gnarbrah Meat Mopper

    Oh and if you have Aldi in your neighborhood they have these for $6.99!

     
  3. gnarbrah

    gnarbrah Meat Mopper

    Think I need to make hot sauce today too...


     
    carbine1koos likes this.
  4. gnarbrah

    gnarbrah Meat Mopper

    So it decided to pour rain at 9:40 for some reason. That's summer I guess. So my temp stared dropping around 9:30 so I took the top off to give the coals a stir. I seem to have a problem with about one third of the basket burning down and the other half or two thirds hardly being warm. Not a huge deal but does anyone else have this issue?
    I shift everything around including un burned wood chunks. Of course at that point I get the dreaded white smoke again. Seems to calm down pretty quickly though. I guess it'll be alright in the long haul.


    Looks like I hit 40-140 in 4 hrs ok

     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Here's how I light my mini.

    1. Fill your charcoal basket full with your charcoal. Add (3-4) 2"-3" chunks of smoke wood on top.

    2. Place your pot and lid back on the smoker, open all your vents.

    3. Light a propane torch and stick it in one of the side vents (smokey joe gold or modified silver) or the lower vent (non-modified silver).

    Leave the torch in running in there until you are 25-30 degrees above your targeted pit temp. Remove torch. The mini should drop below your targeted temp. Once it starts climbing use your lower vent to set the temp.

    I can get a 12-16 hour burn at 265 using this method. No adding fuel stirring ash, it's set and almost forget.


     
    Last edited: May 30, 2015
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    It appears you have a silver, do you have an ash deflector for the lower vent?
     
  7. gnarbrah

    gnarbrah Meat Mopper

    Yep it's a silver. I have an ash deflector. Not as shiny as these pics anymore but should still work the same. Not really sure why it's doing the weird burn thing.


     
    Last edited: May 30, 2015
  8. gnarbrah

    gnarbrah Meat Mopper

    Definitely in stall mode. Just about flat lined at 170. Sure am glad I started it at 5:30 this morning! Hopefully it'll start climbing within an hour or so so I can pull it and let it rest for perfect timing to eat. Temp is in the 250-260 range in the smoker. Any higher and I'll choke it down a bit. Figure while its in stall mode an extra 10-20 degrees won't hurt it.
    What's the consensus on wrapping after pulling it out and resting? I plan on 200 - 203 to take it off then wrap in foil stick in a cooler for an hour?

     
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yes you'll want to wrap for at least 45 minutes prior to pulling.
     
  10. gnarbrah

    gnarbrah Meat Mopper

    Hot sauce. Just sampled it on my daughters left over Mac and cheese lunch. Yum...
    Good use for an old sriracha bottle too



     
    Last edited: May 30, 2015
  11. timtimmay

    timtimmay Action Team

    Lookin good!
     
  12. gnarbrah

    gnarbrah Meat Mopper

    This stall is killing me! 2 hours and counting...


    Just started hearing some drips sizzle on the pan down below. Does that mean anything?
     
    Last edited: May 30, 2015
  13. gnarbrah

    gnarbrah Meat Mopper

    Upward movement! Woo hoo!

     
  14. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Looking great so far.  You know that it doesn't hurt a butt to let the chamber temp get upwards of 300 ?  Speeds things up too !!  [​IMG]
     
  15. gnarbrah

    gnarbrah Meat Mopper

    Yeah I've heard that butts are indestructible but at this point it's about the principle! Low and slow and I think I've officially made it past the stall! Onward and upward!!

     
  16. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    All good Gnarbrah.  We were just talking about this in another thread.   Sometimes you have to cast principle aside and go into scramble mode.  Just wanted to give you a heads up in case that was needed.    I'd rather kick temps up or even move something to an oven rather than having people over and missing a dinner deadline by 3 hours (or having to order pizza).   [​IMG]
     
  17. gnarbrah

    gnarbrah Meat Mopper

    Ahhhhhhh!!!! Scramble mode it was. Thing refused to get over 188! Oh well. Wrapped it and let it sit for an hour and I had zero complaints. Have to say it was delicious and other than the bone there was hardly any waste. As frustrating as these butts can be there's nothing better than a pulled pork sandwich (or 3) on a potato bun. Everybody was happy as can be. Hope ya'll had a great day as well. This is what's left in the fridge:

     
  18. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Looks good.  Nothing wrong with scramble mode.   Finished product is what counts.  Congrats on the smoke!
     
  19. Man that's a full day, glad it was worth it. Good job.

    Smell Smoke
     
  20. gnarbrah

    gnarbrah Meat Mopper

    LONG day for sure but honestly I can think of worse ways to blow 13 hours. Pulled pork sandwich leftovers all week! I am not waking up early tomorrow that's for sure.
     

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