Pre-Super Bowl Pork Butt

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pgsmoker64

Master of the Pit
Original poster
OTBS Member
Apr 23, 2010
3,402
82
Prince George, Va.
Next weekend we are having a few friends over for the Super Bowl and I plan to have a few dishes for them featuring pulled pork.  So I decided to go ahead and smoke the pork butt this weekend so I would have plenty of time to make pulled pork chili, pulled pork pizzas and pulled pork sliders next weekend.

It has been a while since I posted a decent Q-view and I had been getting the itch for a long smoke.  

I got up at 0500 this morning and got started by mixing up a batch of rub.



Next, trimmed and rubbed the butt for smoking.  It's about a six pounder.


Here it is rubbed and ready.


The AMNS filled with Pit Master's Choice dust from Todd, ready for the MES.


Got the butt in the smoker about 0630.


I will continue to post as I progress through the day.  I also plan to whip up a batch of Dutch's Baked Beans, so stay tuned.

Bill
 
Looks like you're off to a perfect start!  I'm in - better get a big one 
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Alright, it's noon and time to install the meat probe.  The butt is looking good, developing some nice color and the IT is 154*.


Collecting some nice juices, but I may have to reload the AMNS.

Back soon - Bill
 
Time to pull together some of Dutch's Wicked Baked Beans - the fixins are below (minus the brown sugar which was still in the cabinet)


Onion, bell pepper, and jalapeno diced up


Buckboard Bacon scraps from my New Year's smoke - We don't waste bacon around here!


Everything saute'd and everyone in the pool 
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Ready for the smoker - 225 for about 3 hours or so.


After putting the beans in the smoker I realized I had forgotten the pineapple!  The meat is not loving me right now because I keep opening the door and letting out the heat...
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Okay...time for a beer or six....
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  Now we wait.  

We usually freeze the beans in small batches because Steph and I are the only ones who will eat them.

Be back in a  few hours....
 
Thanks Craig & Wes!

Ever experience a double stall?  Happened to me today.  The butt stalled at 156 for about 2-1/2 hours then at 176 for about 2 hours.  Luckily I have developed a lot of patience since I began smoking meat!!!!!

Here are the beans.  They came out great but before I separated them into individual containers...I sampled them, liberally!!!!  
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At 1925 hrs (7:25 p.m. for you civilians) the IT of the butt is 185*.  I'm thinking 200* by around 2000 (8:00 p.m.).

I will save the final post until after I have pulled the pork and can provide a more comprehensive Q-view.

Bill
 
I usually wrap at 160-190.    With this smoker  I've never tried to get through the stall.  If I wrap I can predict being done in 10-11 hrs.

I've had popcorn, Drank beer,  Made sausage,  had almost to many drinks. made pork skins.   I'm ready for some pork man!  :-)

Now, i'm watching Carolina get there ass kicked......
 
Sorry Wes, I'm not a foiler when pork butts are involved.  I love the bark man...what can I say?

Hang in there buddy, I missed the 2000 hr spot but I'm convinced It'll be done by 2200.

I'm at 192* now.  Of course, it will need to rest foiled for a while, but just to satisfy the pork butt junkies I will post some pics of the removal of the butt and the erotica of the "removal of the bone".  Look out!!!!

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