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Catching up with some Pork pics.

post #1 of 6
Thread Starter 

 

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Two Boston Pork Butts from Sam's Club, just under 6 lbs. each. Rubbed both with mustard olive oil then granulated garlic, onion, Willinghams Wham seasoning and brown sugar. Then in the fridge until morning.

 

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The next morning was a great day to smoke. I had them on the smoker by 7:30 am. Here is they are after three hours. Sprayed with apple juice every hour to keep them nice and moist. I love my Kamado kooker. I can keep the temperature at 225° to 235° for 20 hours without adding lump coal if I want.

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Another lift of the cover to spray with apple juice. Close it fast...

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Eight hours into the smoke the stall begins. It took about three hours to go from 170° to 185°. When the temp hit 170° or so it dropped back by 10° then stalled for about three beer worth of waiting. Patience is a virtue and a few beers helps.

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We finally got through the stall and these bad boys are looking good. At 9 hours or so 175° I pulled them and foiled them.

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Here is a close up just before I foiled them. I put them in foil trays from Sam's Club. You can buy thirty pan there for under 7 bucks. About .25 each. Good value to say the least. When I foiled these butts, I added about 2/3 cup apple juice, Captain Morgan spiced rum about 1/4 cup and 1/4 cup honey, 1/4 cup garlic butter and 1/4 cup balsamic vinegar. I use paste garlic. You can buy it in pint jars at any asian or Indian grocery store. mixes well in any liquid. I mix up all this and heat it on the stove to blend all ingredients. Pouring it in the foiled pans hot keeps the smoking time lower. Your smoker doesn't have to heat up the liquid, it saves time. Topped the pans with aluminum foil them finishes them off back on the smoker. I take them off when I hit the magic temperature of 205°. These butts took about 14 hours. They turned out super tender with the best taste. The rum, balsamic vinegar and honey is awesome when foiling. After they came off I let them rest for almost an hour. I retained the juice from the foiled pans to mix with the pork after I pulled it.

 

I FELT LIKE A FAT KID EATING A WHOLE CHOCOLATE CAKE...sausage.gif

 

If you don't have any rum in the house you can use bourbon, dry wine, red or white. Merlot, or Pinot Noir works good or chardonnay for the white wine. I have used them all and it comes out great.

 

THANKS FOR LOOKING AND IF YOU SEE SMOKE, IT COULD BE JUST ABOUT ANY ONE OF US.........grilling_smilie.gif

post #2 of 6

Those are a couple of beauties right there.  

post #3 of 6

Looking good !

post #4 of 6
drool.gif lookin good icon14.gif
post #5 of 6

Nice indeed!

post #6 of 6

Nice job!

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