10lb Pork Butt

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fish killer

Smoke Blower
Original poster
Nov 18, 2012
101
12
Central Virginia
I bought a bunch of butts last month on sale and have been making something every weekend. Last week I made ss. This weekend its pulled pork.


This is is just shy of 10lbs. Nice fat cap. The rub is a very basic version. Paprika, brown sugar, salt, a little cayenne and a few other things that I can't remember right now. It's really good n ribs also.


Put in the my fridge built smoker at 225. Got amnz smoker going with a mix of oak and hickory. I have been using the Auberins 1800 watt smoker pid for awhile now and really like it. Keeps temps within 1 degree. I put the butt in at 7:00 pm Friday night.  Figured 2 hours per pound that should have it down around 3:00 in the afternoon or so on Saturday. I have read that you should plan anywhere from 1.5 to 2 hours per pound. I would rather have it done a little earlier than later. Going to wrap it for a bit anyhow.


Well I got up around 7 on Saturday to check the smoker and was surprised to see that the butt already had an internal temp. of 188.  We'll see how long she stalls. I doubt its going to work out to 2 hours per pound.  My smoker is relatively new to me so I am still working the timing thing out. She is insulated very well so I don't think outside temps are much of a factor.  I keep learning things every time so eventually I should have it nailed down. One thing I can say however, everything I have made so far has turned out really good. Mostly luck I suppose.

I'll be sure to post final results today once the butt is done.

Thanks for looking.
 
Well you are talking twelve hours. Without wrapping that is probably about right. I know with my quick cook method, I would be done around 11 1/2 hours, but I foil and increase the temps for a while. As long as your temp gauge is accurite, go for it.
 
Ok,

Here are the final results.

Put in at 7pm Friday night pulled it 2 pm Saturday. So that was 19 hours.  IT was 200 when I pulled.



It had an amazingly good bark on it. 


I had to bring the whole rack in because I was falling apart as I tried to pick it up.


The meat came out great. Lots of yummy bark, I had to keep stopping myself from picking out and eating it. It seems a little dryer than usual but I like to add my own vinegar finishing sauce so thats not really a problem. Recently bought the meat rakes and used them for the first time today. I had everything shredded in less then 10 mins and no burned fingers. I am very happy with how they performed. A huge time and finger saver.

.

Running low on pellets so I put another order in with Todd.  Oak, Hickory, PMC, gonna try the bourbon barrel and the corn cob too.

Next weekend I'm thinking about some 3-2-1 ribs.

Thanks for looking.
 
That is some gorgeous looking pork FK!!

I can almost taste it from here....
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Great job!

Bill
 
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... Looks great! 

Just had some PP from the freezer.......good stuff. Head of Security/Quality Control & four-legged friend is still licking his chops 
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Yep,

Most of mine goes in the freezer as well. My daughter doesn't like the "texture" whatever that means and my wife doesn't like smoked meat so I cook basically for myself and my friends. My daughter will eat the jerky, ss, and chicken that I make. Thats fine though, the way I see it, its more for me.
 
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