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Late Winter Storm Boneless Butts

post #1 of 15
Thread Starter 

Cryo-pak boneless @ GFS $1.69/lb, 17.75lbs.  Trimmed, tied and rubbed Thursday evening.  Western style rub. 

Hollow Smoke ES (HSES) pre-heated.  Cooking @ 230-240F today.  AMNPS loaded with hickory / maple mix.  

 

No-foil butts on @ 5:30am.  Will check in 4 hours

 

 

 

 

Gonna be a good Day!

 

RG

post #2 of 15
Thread Starter 
Just over 4 hours in. Looking good! Still learning ins/outs of this little box.
Apple juice spritz and rotate top to bottom. First time I've had 2 butts in this one.

post #3 of 15
Thread Starter 
7.5 hours IT @ 150F.

post #4 of 15
Looking good so far
post #5 of 15

Looking great! Are you going to slice the butts or take them to 205 F and pull them?

 

Disco

post #6 of 15
Thread Starter 
At 11 hours now, hit stall @ 165 a while back.

Disco. These will be pulled. Taking out @ 200 foil towel and in cooler for at least an hour.

Thanks for the comments.... These are going to be good eating.
post #7 of 15
Quote:
Originally Posted by RadioGuy View Post

At 11 hours now, hit stall @ 165 a while back.

Disco. These will be pulled. Taking out @ 200 foil towel and in cooler for at least an hour.

Thanks for the comments.... These are going to be good eating.
 

 

Oh man, do I love it pulled. You are in for a great meal.

 

Disco

post #8 of 15
Thread Starter 

14 hours in and still creeping up the stall.  IT is @ 174 F, both butts are within a couple degrees of each other.  I've been swapping them top to bottom and apple juice spritz every couple of hours.   Made a double batch of SoFlaQuer's finishing sauce.  Tried that last time and Radio Gal really liked it.   I'm using my red pepper flakes made from my hot garden mix, Thai chilies, Serrano, cow horns, that really give it a good kick.  Want to try JJ's sauce next. 

 

RG

post #9 of 15

My last butt I saved enough pulled pork to make my first Hot Tamales. There were so good that even I couldn't mess 'em up.

 

Those are some pretty butts.

post #10 of 15
Thread Starter 
Finally got through the stall and on to 200 degrees. Whew...... Long cook 18hours! Foiled and wrapped tucked away in the cooler. Got to go to work for emergency..... Long day. Starting to storm...pretty good timing.


post #11 of 15
Quote:
Originally Posted by RadioGuy View Post

Finally got through the stall and on to 200 degrees. Whew...... Long cook 18hours! Foiled and wrapped tucked away in the cooler. Got to go to work for emergency..... Long day. Starting to storm...pretty good timing.


 

It will be worth it! Looks great!

 

Disco

post #12 of 15

just keep thinking bout coming home to a pulled pork sammy...it will get you through it haha

post #13 of 15
Thread Starter 

Thanks for all your comments. 

 

Foamheart -- I have some tortillas so we'll be having tamales or burritos later this week, thanks for the suggestion

 

Sorry I didn't post results earlier, I needed some well deserved rest.  Early Sunday morning I got home and pulled these.

We had good dinner Sunday with pulled sammies, have much to share with friends at bible study and bowling groups!. 

 

This was a good learning experience for me.  Parts were mushy, over cooked a bit.  Tasting good though. 

I'll have to rethink about these boneless butts, maybe pull out at IT 195?  Rest them a shorter time?

Trim them in 2 pieces, and cook separately?  Can't beat the price and availability on these boneless ones though.

Still looking for a good source for bone-in butts.   

 

FYI on weight loss, these were 17lbs 2 oz to start and I ended with 11lbs 1 oz total >> about 35% weight loss. 

 

Two bowls all pulled, got my fill in the middle of the night....well worth the wait!!!

Love burnt ends!!

post #14 of 15

Looks fine for me!

 

Disco

post #15 of 15

Looking good... pass me a plate!

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