or Connect
New Posts  All Forums:Forum Nav:

pork butt

post #1 of 9
Thread Starter 
My 2nd pork butt with the rub
It sat in the fridge till i got off work yesterday then smoked it with hickory and apple for about 7 hrs IT was about 150. Then put in the oven at 220° for around 10 hrs. Just took it out at an IT of 195. I got it wraped and resting.
post #2 of 9
Looks great. I used to do a similar method when I had my brinkmann bullet smoker. Always finished them in the house. It looks real nice , man.
post #3 of 9
Looks nice ! Just outta curiosity, why did ya put it in the oven for that long ? Again, just curious as to why if there's a reason ! biggrin.gif
post #4 of 9
Thread Starter 
Just long and slow in the oven till the meat got to the temp i wanted. I just pulled it and i can say i've never had such tender and juicy pulled pork. I was going to chunk some of it to kind of do some burnt ends while i smoke some chicken today but it was so tender it wouldn't cut into chunks, it just feel apart.
post #5 of 9
Awesome, like I say just was curious.... Looks real nice & glad it turned out great for ya ! Hard to beat a butt that just falls apart ! biggrin.gif
post #6 of 9
Quote:
Originally Posted by WaterinHoleBrew View Post

Looks nice ! Just outta curiosity, why did ya put it in the oven for that long ? Again, just curious as to why if there's a reason ! biggrin.gif

 

He might be a Canadian, and it be a temperature thing.? Wonder where he's cooking?

 

Rick if ya would, please take a min and click the "My Profile" Icon above and let us know from where ya hail please sir.

Its really helps with questions and discussions to know if you are in England or South Peoria. Thank ye Thank ye.

post #7 of 9
Thread Starter 
Sorry, always forget to add my location. It's added now. Olathe, ks is where i'm at.
post #8 of 9
Quote:
Originally Posted by rick83 View Post

Sorry, always forget to add my location. It's added now. Olathe, ks is where i'm at.

 

Thanks Rick, isn't Olathe where the big salt dome storage areas are? Beautiful country, is the Riverboat still across the river?

post #9 of 9
Quote:
Originally Posted by Foamheart View Post

Quote:
Originally Posted by WaterinHoleBrew View Post

Looks nice ! Just outta curiosity, why did ya put it in the oven for that long ? Again, just curious as to why if there's a reason ! biggrin.gif

He might be a Canadian, and it be a temperature thing.? Wonder where he's cooking?

Rick if ya would, please take a min and click the "My Profile" Icon above and let us know from where ya hail please sir.
Its really helps with questions and discussions to know if you are in England or South Peoria. Thank ye Thank ye.

Yeah Foam, I was just curious as to his method.... If I see somethin a little different than I do things I like to ask as to get another perspective.... Ya know just try learning somethin when I can ! This place is great as ya get to see how folks do things different throughout this Great U.S. Of A ! I think we have at least one person from each state on this forum.... As well as our other friends from Canada & other places too.... Now that's awesome IMHO !!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork