It's all about the tail!
Early last week I thawed out 16 pounds of pork Butt. I made a critical error when I bought the cryopac, and didn't re-package the Butts separately prior to freezing. I originally planned on doing one Butt traditional style for pulled pork, and the other Pernil style. I also had planned to do both Butts in the mini-wsm, but as the weekend approached I determined that the weather and my responsibilities were going to be more than I could multi task and still enjoy myself! So I opted for using the GOSM and going with a store bought rub
My Fiancee makes an annual trip to Bama and brought this back, so I figured I'd give it a try.
I had planned on getting these two Butts into the smoker at 5 am. Well that didn't happen. I had 3 boys ages 6-11 and 3 dogs ages 3-10, so bedtime the night before was more like morning of!
At the crack of 8:30 these butts went into the smoker. Rubbed them just prior to going on.
The smaller Butt
I decided that I would run the smoker around 265* for the cook since I got a late start. Filled the 18" AMNTS with a 50/50 mix of apple and cherry. The weather was less than ideal with a bunch of cold wind. I was glad I wasn't using the mini-wsm! Around hour two I had a huge temp spike in the smoke chamber and found that the AMNTS was fa ull on blaze! I pulled it and dumped it. I put the 12" in waited for the 18" to cool down. Bad positioning on my part! Once the 18" cooled down I re-filled it and put it back to work along side the 12"
Later in the day.
At 12 hours this is where the Butts were. At hour sixteen they were done at 205* IT. I foiled and wrapped them and let them rest until the morning, oh wait until later in the morning to pull.
Right out of the smoker prior to the foil wrap.
Bit of rippage where I grabbed it with the tongs!
A few hours later it was pulling time. Notice one is already gone! Gloved pork hands don't get to touch the camera! I don't use those fancy bear claw things, just my hands!
And there it is!
The Bark!
The finishing sauce:
1-1/2 cups cider vinegar
1/2 cup water
1/2 cup catsup
1 teaspoon salt
1 chopped onion
2 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1/8 teaspoons red pepper
Couple shots of Jack Daniels
I doubled the batch and as always added some other spices for a larger flavor profile.
Since it was breakfast time, I went ahead and made some potatoes O'brien (St patties day and all) with pulled pork and scrambled eggs!
Early last week I thawed out 16 pounds of pork Butt. I made a critical error when I bought the cryopac, and didn't re-package the Butts separately prior to freezing. I originally planned on doing one Butt traditional style for pulled pork, and the other Pernil style. I also had planned to do both Butts in the mini-wsm, but as the weekend approached I determined that the weather and my responsibilities were going to be more than I could multi task and still enjoy myself! So I opted for using the GOSM and going with a store bought rub
My Fiancee makes an annual trip to Bama and brought this back, so I figured I'd give it a try.
I had planned on getting these two Butts into the smoker at 5 am. Well that didn't happen. I had 3 boys ages 6-11 and 3 dogs ages 3-10, so bedtime the night before was more like morning of!
At the crack of 8:30 these butts went into the smoker. Rubbed them just prior to going on.
The smaller Butt
I decided that I would run the smoker around 265* for the cook since I got a late start. Filled the 18" AMNTS with a 50/50 mix of apple and cherry. The weather was less than ideal with a bunch of cold wind. I was glad I wasn't using the mini-wsm! Around hour two I had a huge temp spike in the smoke chamber and found that the AMNTS was fa ull on blaze! I pulled it and dumped it. I put the 12" in waited for the 18" to cool down. Bad positioning on my part! Once the 18" cooled down I re-filled it and put it back to work along side the 12"
Later in the day.
At 12 hours this is where the Butts were. At hour sixteen they were done at 205* IT. I foiled and wrapped them and let them rest until the morning, oh wait until later in the morning to pull.
Right out of the smoker prior to the foil wrap.
Bit of rippage where I grabbed it with the tongs!
A few hours later it was pulling time. Notice one is already gone! Gloved pork hands don't get to touch the camera! I don't use those fancy bear claw things, just my hands!
And there it is!
The Bark!
The finishing sauce:
1-1/2 cups cider vinegar
1/2 cup water
1/2 cup catsup
1 teaspoon salt
1 chopped onion
2 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1/8 teaspoons red pepper
Couple shots of Jack Daniels
I doubled the batch and as always added some other spices for a larger flavor profile.
Since it was breakfast time, I went ahead and made some potatoes O'brien (St patties day and all) with pulled pork and scrambled eggs!
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