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Pork Butt

post #1 of 15
Thread Starter 

So I got a 10lb'r from the butcher Thursday

 

 

 

Trimmed the fat cap

 

 

 

Rubbed it down

 

 

 

Wrapped it and put in the fridge

 

 

 

It sat there for 24 hours, didn't want to keep it in the rub that long but I was at work all day so no way to get it out.

 

Put in on the smoker last night at 8:30

 

 

 

Had a few cocktails with friends and went to bed around midnight....6am I checked my Mav and it was at 161 in the stall.  Been that way for the last 3 hours.  More pics to come

post #2 of 15

Interesting color. Just the Pic? Does not look like it has seen much heat. What temp are you smoking at?...JJ

post #3 of 15
L
Quote:
Originally Posted by Chef JimmyJ View Post

Interesting color. Just the Pic? Does not look like it has seen much heat. What temp are you smoking at?...JJ
Looks like its the pic of when he put it on. If not you're right doesn't look like its had any heat.
post #4 of 15
Thread Starter 

That was the pic of when I put it on last night....haven't opened it since.  Bout to put some ribs on so I will get the updated pics.  I'm past the stall I think at 176 and its been cooking at a steady 225 for 13.5 hours now.

post #5 of 15

Lookin' good, keep us posted...

 

Red

post #6 of 15

Whew!  The old saying goes...if you are looking you are not cooking!  I'm in for the ride too!

 

Kat popcorn.gif

post #7 of 15
Thread Starter 

Got some loin back ribs out ready to rub

 

 

 

And on the smoker...butt is at 178 and looking good.

 

 

 

Coming along.....

post #8 of 15
That butt is looking good!!!! Can't wait to see everything all finished up.
post #9 of 15

Progressing nicely...110.gif

 

Red

post #10 of 15

Looking good!!!!  Butt looks muuuuuch better!  Yummers!

 

Kat

post #11 of 15
Thread Starter 

Thanks all...progressing pretty good.  Ribs going into the foil.  Butt is at 190.

 

 

post #12 of 15

Any updates? 

 

Kat

post #13 of 15

Beautiful work!  Looks good from here.

post #14 of 15
Thread Starter 

Sorry guys....you know how it is once the guests arrive, mayhem.  I pulled the butt out at 200, at 2:30.  So it was a 18 hour cook.  Was expecting 20 so got done a bit early.  I towel wrapped it and put it into the ice chest for awhile and finished the ribs 3-2-1 style.  It all came out fantastic, used that finishing sauce from soflaquer and that was awesome.  I got a pic of a rib but got sidetracked with the pulled pork....

 

 

 

Next time I gotta get a plated pic.  Anyways, thanks for riding with me.

post #15 of 15

Those ribs look great!

 

Red

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