Pre-Super Bowl Pork Butt

pgsmoker64

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Apr 23, 2010

3,402

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Prince George, Va.

• Jan 26, 2013

• #1

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.

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• pgsmoker64
• Jan 26, 2013

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• pgsmoker64
• Jan 26, 2013

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

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• pgsmoker64
• Jan 26, 2013

Here it is rubbed and ready.

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• pgsmoker64
• Jan 26, 2013

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

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• pgsmoker64
• Jan 26, 2013

Got the butt in the smoker about 0630.

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• pgsmoker64
• Jan 26, 2013

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

 

smoking b

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Sep 20, 2012

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Middle of Nowhere, South Central PA

• Jan 26, 2013

• #2

Looks like you're off to a perfect start!  I'm in - better get a big one 

 

wes w

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Jul 31, 2012

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NW North Carolina

• Jan 26, 2013

• #3

Looking good!

Cold outside too.    I'll hang out with you today!  

 

themule69

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Oct 7, 2012

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live north of fort smith arkansas between alma and

• Jan 26, 2013

• #4

i'm in.

 

kathrynn

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Jun 13, 2012

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Madison, AL

• Jan 26, 2013

• #5

Me too! 

  With all the popcorn.....we will need a drink too!

 

lu1847

Smoking Fanatic

Feb 19, 2010

365

15

winona mn

• Jan 26, 2013

• #6

Off to a great start. I'll be checking back on this butt.

 

mrlederman

Smoke Blower

Jan 25, 2013

88

12

The Big Easy

• Jan 26, 2013

• #7

I'm pumped to see how this turns out. Vicariously smoking here.

 

roller

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Mar 10, 2010

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N.E. Louisiana

• Jan 26, 2013

• #8

Good start.

 

pgsmoker64

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Apr 23, 2010

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Prince George, Va.

• Jan 26, 2013

• #9

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*.

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• pgsmoker64
• Jan 26, 2013

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

Back soon - Bill

 

wes w

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NW North Carolina

• Jan 26, 2013

• #10

Lookin good.  Ok its after 12 time for a drink.

Your making me hungry!

 

pgsmoker64

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Prince George, Va.

• Jan 26, 2013

• #11

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)

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• pgsmoker64
• Jan 26, 2013

Onion, bell pepper, and jalapeno diced up

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• pgsmoker64
• Jan 26, 2013

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

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• pgsmoker64
• Jan 26, 2013

Everything saute'd and everyone in the pool 

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• pgsmoker64
• Jan 26, 2013

Ready for the smoker - 225 for about 3 hours or so.

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• pgsmoker64
• Jan 26, 2013

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...

Okay...time for a beer or six....

  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....

 

smoking b

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Middle of Nowhere, South Central PA

• Jan 26, 2013

• #12

Looking good! Now you have me hungry 

 

wes w

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NW North Carolina

• Jan 26, 2013

• #13

Looks awesome!

I want to try some baked beans some time.   Yours look great!

.....waits......

 

fpnmf

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Fl

• Jan 26, 2013

• #14

Looks great!!!

  Craig

 

pgsmoker64

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Prince George, Va.

• Jan 26, 2013

• #15

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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• pgsmoker64
• Jan 26, 2013

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

 

smoking b

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Middle of Nowhere, South Central PA

• Jan 26, 2013

• #16

Beans look good!  Will stand by for the finished pics of the butt.  I had a double stall myself one time - mad me sad lol

Did you make a cake for dessert?

 

pgsmoker64

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Prince George, Va.

• Jan 26, 2013

• #17

Hi B...no cake, no desert tonight!  My grandson came over today and he sort of rearranges our plans a bit!

In this pic he's not too happy that Paw-Paw said it was naptime!

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• pgsmoker64
• Jan 26, 2013

 

wes w

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NW North Carolina

• Jan 26, 2013

• #18

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......

 

californiadan

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Dec 30, 2012

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11

Bakersfield CA

• Jan 26, 2013

• #19

Yea waiting on those last few degrees can be agonizing!

 

pgsmoker64

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Apr 23, 2010

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Prince George, Va.

• Jan 26, 2013

• #20

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!!!!