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Easter Pork Butt (and my chicken dinner) are done! W/QView

post #1 of 12
Thread Starter 
Tomorrow (or later today) we are spending Easter at Rangers ballpark to watch 'Real Texas Baseball' with the family! biggrin.gif My brothers decided they wanted to tailgate with a crawfish boil, but since baby sister (me!) doesn't eat mudbugs (don't tell my Louisiana Landry family..shh!) I decided to smoke a bone-in boston butt for those that may want it. Picked up these beauties buy one get one free last weekend that ended up being about $1.30lb. Great price around Dallas.



I haven't messed with any brining or injection so far.. Just pulled out & rubbed it down with mustard, Salt Lick dry rub, Grub Rub, smoked paprika, granulated garlic, and cayenne. Here is is ready to go..and then on the bottom rack of the brinkmann smoker. I anticipated it taking at least 12 hours. In reality it was 14 & a half K




About an hour in, I threw a chicken in so I would have something for dinner. Also did the bacon-wrapped asparagus I love to smoke.






The chicken was awesome as always! Nice, moist dinner.

Here's a shot of the butt after a few hours.


Here it is in all is 7 1/2lb glory after 14 1/2 hours. Then I pulled out the bone & pulled some big pieces for it to cool. Then I pulled it and covered in JJ's finishing sauce. Couldn't help but try it out - a bite or 2, here and there. Lol.






Enjoy the view! Can't wait to eat it tomorrow!
post #2 of 12

looks good, but who doesn't like ditch crickets lol

post #3 of 12
Thread Starter 
Leftovers.. Street tacos with pulled pork & chicken. Yum!

post #4 of 12
Great looking food. Don't think the chicken should be on the top rack dripping on the butts thou.
post #5 of 12
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Great looking food. Don't think the chicken should be on the top rack dripping on the butts thou.

Thanks for the heads up, and I already looked into that. The pork butt cooked for 2 hours before I put the chicken on and another 8 hours after I took it off. Seems to me that it would kill off any bacteria. I've done it several times and have had no problems. :) I wouldn't do it if I was cooking the meat underneath for a short time though. Everything turned out good.
post #6 of 12

Hey gal

Food looks great.  Pls tell me about the bacon wrapped asperagus--never heard of it.  How, how long, how hot,etc etc

Thanks

Gary

post #7 of 12

Nice looking variety there!  :grilling_smilie:  Looks like you ate really good  :icon_mrgreen:  As far as the chicken on top goes - yeah you're perfectly fine with the way you did it... 

post #8 of 12
Quote:
Originally Posted by texasgal81 View Post

Thanks for the heads up, and I already looked into that. The pork butt cooked for 2 hours before I put the chicken on and another 8 hours after I took it off. Seems to me that it would kill off any bacteria. I've done it several times and have had no problems. :) I wouldn't do it if I was cooking the meat underneath for a short time though. Everything turned out good.

Makes since to me. Sorry.
post #9 of 12
Thread Starter 
Quote:
Originally Posted by GaryHibbert View Post

Hey gal
Food looks great.  Pls tell me about the bacon wrapped asperagus--never heard of it.  How, how long, how hot,etc etc
Thanks
Gary

Gary, I just coat the asparagus in olive oil, sprinkle with salt and pepper, then wrap little bundles (4 or 5 pieces) in a piece of bacon. I put it in a roaster pan with holes on the top rack and smoke at least an hour on about 240-250.. Really whatever my smoker is running at. You can go longer too. Sometimes I finish it up under the oven broiler for a few minutes to crisp up the bacon more. Really good!
post #10 of 12
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Makes since to me. Sorry.

No need to be sorry. I did a bit of searching on here before I did it the first time. :)
post #11 of 12
Great smoke! Really like the looks of those street tacos, nice!
post #12 of 12

Everything looks very tasty!!  I like anything bacon wrapped!!!  Reinhard

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