One more butt

bryce

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Original poster

Jun 15, 2012

595

112

Olympia, Wa

• Jan 12, 2013

• #1

Smoking another pork butt today. It's a 6 lb'er and i'm going to try and not foil and not spritz; two things i've always done in the past. I'm at 7 hrs in. Had an IT of 169 and it has since dropped to 165. I just gave it more fuel as we took off for a bit and the grill temp dropped to 199. 20 minutes later and its at 250'ish.

No Qveiw for this one until it 's done (too much football to pay attention too.) I'm hoping for heafty bark and an IT of 200 soon as i'm frickin hungry! Going to try and wait out the stall without foiling. Sure is a lot of juice dripping when you don't foil you really notice it.

 

bryce

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Jun 15, 2012

595

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Olympia, Wa

• Jan 12, 2013

• #2

8.5 hours in and no spritz or foil. I think i'm through the stall now that i'm back up to an IT of 174. Without foiling, this is the darkest butt i've had at this time into the smoke. This should yeild a heck of a bark.

PP 1-12-13.jpg

• bryce
• Jan 12, 2013

 

bama bbq

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Sep 24, 2011

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Rocket City (Huntsville) AL

• Jan 12, 2013

• #3

I especially like them when they look like a meteorite.  Good looking bark there.

 

bryce

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Jun 15, 2012

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Olympia, Wa

• Jan 12, 2013

• #4

There you go Bama BBQ - nice analogy!

The bottle got me today as well and i'm going to try Stubbs BBQ sauce for the first time. Got the original.

 

kathrynn

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Jun 13, 2012

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Madison, AL

• Jan 12, 2013

• #5

I wanna see the final pics!  Looks great to me!  Love that PP!

 

chef jimmyj

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• Jan 12, 2013

• #6

Your Pork looks good so far but you should be catching all that juice that is dripping. You are wasting liquid gold...JJ

http://www.smokingmeatforums.com/t/...drippings-from-smoked-meats-flavor-in-a-spoon

 

bryce

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Jun 15, 2012

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Olympia, Wa

• Jan 12, 2013

• #7

Here's the final shot. Not the best pull job as my in-laws were standing the kitchen as i was pulling this thing. They came at the perfect time to enjoy it freshly pulled. Not the best pull job but i was completely rushed and didn expect this butt to take as long as it did. Anyhow, this is by far my best one to date. The non-foil, non-spritz is it for me from now on. I did notice without foiling i have to watch out for drying the meat out but wow, that bark is something else! If i have to foil in the future i will wait as long as i can to build that bark.

PP 1-12-13 3.jpg

• bryce
• Jan 12, 2013

I used a modified version of this rub again:

Chris Lilly's championship recipe for pork butts

RUB

1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper

Got to love the pulled pork....yum! This will make for perfect leftovers for the Seahawk game tomorrow.

Thanks,

Bryce

 

Last edited: Jan 13, 2013