Smoking pork butt roast for first time Saturday.

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Even with the pellet smoker I tell my wife I can't go far. It's just a good reason to sit around, throw dead fowl trainers for the wonder dog, and drink beef all day long! Then when she asks "what are you doing???" You say "cooking dinner babe".

Let's keep this hush, hush. Don't want the beans to get spilled or I'll pick up a boat load of new chores.
 
Ummm I meant beer. Lol! Drink "beef" all day!!! Lmao! That sounds better than chores to!
 
Here's the butt after two hours.
[ATTACHMENT=1965]image.jpg (234k. jpg file)[/ATTACHMENT]
The fatty was great, but a bit too salty.
Next time less salt
 
The fatty was in for two hours. The picture was taken at that point. The butt is still in. The IT is at 183 at the moment and it has been in now for 11 1/2 hours. I'm just being patient. I still have it at 250 for heat temp. Im wondering if I should lower it now?
Mike
 


Here's that mailbox mod I was telling you about. Pellet smoker goes in the mailbox. Easy, cheap, hands free smoking.
Wow! This is great. Thanks for showing me. I couldn't for the life of me imagine what you meant by mailbox. Lots of things to consider. You don't have to worry about the smoking going out the front of the mailbox?
Thanks again
Mike
 
Sorry for getting back so late Mike. Been a long 60 hour work week and then guests in saturday night....

No there's not to much smoke escaping the mailbox at all. The pictures I send was while it was actually running last night. You can see a shelve of ABTs in the smoker.

This system is really the best way to go for mes owners in my opinion.


No smoke going out the front of the mailbox buddy. I have a 1" hole drilled in the front door of the mailbox with a fridge magnet covering it as much as I want to control air flow. Has worked great for me on quick abt smokes like i did tonight or 20 hour, over night pork butt smokes.
 
The pork butt hit the IT 205 after 14 hours of being on the smoker. I took it out and it was perfect. I wrapped it for a few hours and then pulled it. I forgot to take pictures, sorry, but the whole family loved it. We had it for lunch and dinner. Thank you all so much for all your help and advise.
Mike
 
Patience is all it takes.  Did you know that originally John Lennons song was "All you need is Patience", Yoko took exception to it and he gave in and changed it.

Glad you enjoyed it. Pretty soon we'll get you making your own buns for that pulled pork! A little slaw and you'll have to get a home security system to keep the neighbors out when ya smoke!
 
Patience is all it takes.  Did you know that originally John Lennons song was "All you need is Patience", Yoko took exception to it and he gave in and changed it.

Glad you enjoyed it. Pretty soon we'll get you making your own buns for that pulled pork! A little slaw and you'll have to get a home security system to keep the neighbors out when ya smoke!
Ha :-)
Yes it was just patients, and it was well worth the extra time. I've never tried slaw on top of pulled pork. My wife and I were talking about wanting to try it last night. Here in Oklahoma we drizzle BBQ sauce over it. I currently am using "head country". It's a very nice sauce. What kind of any to any of you use or do you. Are your own?
Thanks again. It was so good. I'll be eating on this all week I imagine :-)
Mike
 
On Pulled pork I like mine a bit more Carolina tomato  vs. Texas Thick Tomato. You want to let the pork be the star, after cooking it for all day!

I'll send ya special recipe. Just remember not everyone will be as lucky as you this week.

Great job.
 
Ha :-)
Yes it was just patients, and it was well worth the extra time. I've never tried slaw on top of pulled pork. My wife and I were talking about wanting to try it last night. Here in Oklahoma we drizzle BBQ sauce over it. I currently am using "head country". It's a very nice sauce. What kind of any to any of you use or do you. Are your own?
Thanks again. It was so good. I'll be eating on this all week I imagine :-)
Mike
Mike I am glad you had a good cook. Typically the drippings are cooled during the rest then the fat is removed and the good juice is mixed back in with the pork. 

I live in Virginia. It is the land of pork. North Carolina is the same way. In western Carolina they like a tomato base sauce In eastern Carolina and Virginia We use a apple cider vinegar based sauce.  I like a finishing sauce called SOFLAQuers  sauce. Chef Jimmy also has a great finishing sauce. Use the search box to find one They are very popular and will come up on the first page.
 
The pork butt hit the IT 205 after 14 hours of being on the smoker. I took it out and it was perfect. I wrapped it for a few hours and then pulled it. I forgot to take pictures, sorry, but the whole family loved it. We had it for lunch and dinner. Thank you all so much for all your help and advise.
Mike
Did you ever mention how much that pork butt weighed when you put it in the smoker? I'm going to be smoking a pork shoulder (that's what they call it where I shop. Haven't decided whether it'll be bone-in or boneless) soon and for the first time. I think I can use your experience to give me an idea of how long to smoke it. I'm famous in my family for starting some dishes so late in the day it's 9-9:30 pm and the meal still isn't ready. Also haven't decided if I'll foil it or not.
 
Did you ever mention how much that pork butt weighed when you put it in the smoker? I'm going to be smoking a pork shoulder (that's what they call it where I shop. Haven't decided whether it'll be bone-in or boneless) soon and for the first time. I think I can use your experience to give me an idea of how long to smoke it. I'm famous in my family for starting some dishes so late in the day it's 9-9:30 pm and the meal still isn't ready. Also haven't decided if I'll foil it or not.
Hi daRicksta
On post 18 I did mention the weight. It was an 8 pound butt with the bone in. When it was finally finished the bone came out as clean as you could get it. I would not get a pork roast without the bone in my opinion as I think the bone gives it added flavor. Others my think otherwise, this is just my humble opinion. It sure is good. I decided not to have this until the next day and it made the smoking so much less stress because of it. But at 11 p.m. My wife and I were eating a bit of it :-)
Hope this helps.
Mike
 
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