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Very nice juicy Butt W Q-Views

post #1 of 14
Thread Starter 

Marinated in rub for a day and a half

Simmering the finishing sauce

Drippings!

Fat cap just breaking off... I sacrificed some bark to capture some drippings. Right now i'm at about the 13 hour mark(198 IT on a 10lb butt @ 250ish.   The butt went all night with a water/drip pan to capture some drippings that will be mixed back in after the pull. Going dry for the remainder of the smoke 3-4 hours. Next i made up a finishing sauce..mmmmm goooood!    Probably take it to 205 IT and pull it, it'll  most likely be hard to pull with out falling apart!    More Q View after

post #2 of 14
Thread Starter 
Still smoking away..201 IT8ene4e7y.jpg

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post #3 of 14

Looking good!  Show more q-views!

 

Kat

post #4 of 14

Looks Real Good from here, FWI !!!

 

You don't have to sacrifice bark to get drippings. Just trim the fat cap off, and put it above the butt, in a pan with holes punched in the bottom.

 

 

Bear

post #5 of 14

Tasty!!

 

  Craig

post #6 of 14
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

Looks Real Good from here, FWI !!!

 

You don't have to sacrifice bark to get drippings. Just trim the fat cap off, and put it above the butt, in a pan with holes punched in the bottom.

 

 

Bear

I did a water/drip tray inches from the butt more to keep it moist and take on more smoke/ then shifted to all dry chamber....a slight loss of bark was the bi product but it'll still have a good one.  I'm stalled at 201...means it's plenty wet in that butt!   

post #7 of 14

FWI that looks great.

Happy smoken.

David

post #8 of 14
Thread Starter 

Here's the money shot of the other side...Crispy bark!  Woof Woof!

A little over 15 hours, no mopping...just smoking!

post #9 of 14
Thread Starter 
Quote:
Originally Posted by themule69 View Post

FWI that looks great.

Happy smoken.

David

Thanks David...the drum did 15 hours on lump and still chugging along over 225.  

post #10 of 14
Thread Starter 

Could be the best pulled pork i've ever had....The sauce...oh my.  Will share the recipe later.   Thanks for the rub ideas!   Keith

post #11 of 14

Looks great. Yup 15 hours is no problem. I wonder how long it would go on one basket?

happy smoken.

David

post #12 of 14
Looking great!!!
post #13 of 14
That looks killer , bro. Nice work. Like that big poppa smoker.grilling_smilie.gif
post #14 of 14
Thread Starter 
Quote:
Originally Posted by themule69 View Post

Looks great. Yup 15 hours is no problem. I wonder how long it would go on one basket?

happy smoken.

David


David it pretty much capped off at 16 hours...it was hitting down toward  225 at that point but stayed 250 for 15 hours.   I'd imagine if i used KB it would do 18 ish but i wanted to use lump for the PP.  It's not that big of a basket, the dimensions are 13-3/8" diameter by a heigth of 7-1/2"

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