or Connect
New Posts  All Forums:Forum Nav:

Midnight Butt

post #1 of 15
Thread Starter 
This is my first attempt at a proper Boston Butt.

Picked this up from my Catering Butcher Supplier.


4.7 Kilo so about 10lbs, estimated cooking time 15 hours.

Butt trimmed up.



Jeff's rub applied and into the fridge, ready to smoke.



Looking at starting cooking this around midnight in my electric smoker set at around 250F.

Will post more as we get further into it.

Smokin Monkey
post #2 of 15
Should be tasty! What kind of smoke are you going to use?
post #3 of 15

I don't trim, but I also only rub cayenne, garlic, onion, and brown sugar. I love all that wonderful rendered fat.........

 

I understand cooking it low and slow removes all the calories and cholesterol anyway. 

 

The sugar breaks down and caramelizes then crystalizes forming a protective barrier that keeps that moisture in. Sort of like an M&M, makes it melt in your mouth......

 

That's a great start to a sweet butt!.

post #4 of 15
Thread Starter 
Will be using GMG Gold Blend,


A mellow blend of red oak, hickory, and maple subtly flavours your food without overpowering it. These are some of the hardest of the hardwoods and produce a long burn with modest smoke.

Smokin Monkey
post #5 of 15
Thread Starter 
The a Midnight Butt has just gone in. First check will be around 6.00. Into foil tray will Apple Juice. Roll on early start!!!!

Smokn Monkey
post #6 of 15
Thread Starter 
17 Hour Cook! Think during the night, the outside temperature dropped and Smoker struggled keeping temperature.


Right Hand Readout Smoker Temperature, Middle Readout Meat Temperature & Left Hand Readout Cooking Time.


Completed Butt in Smoker.



Not a lot of Bark, possibly to the temperature drop during the night, Another problem I had, was with the Smokai Unit. When I looked inside the Smokai, their was pellets left unburnt, but these had swollen and started to turn to dust. I think they absorbed moisture during the night. This caused the pellets to stick in the tube and not drop down to burn.


Bone pulled out real easy!



Pulled Pork!




Served with Salad :-( Homemade Wedges:-)

Meat was finished with Jeff's Sauce, and was so moist!

Thanks to Bear for his Tutorial on Pulled Pork


Smokin Monkey
post #7 of 15
Looks great, Monkey.
post #8 of 15
Thread Starter 
Thanks Geerock
post #9 of 15

Lookin good Mr. Monkey!!

post #10 of 15
Thread Starter 
Thanks Foamheart, it's all down to the masters like you and Bear Carver, who share their knowledge.

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

Thanks Foamheart, it's all down to the masters like you and Bear Carver, who share their knowledge.

Smokin Monkey

 

I just follow all these guys around begging for what drops! 5 sec. rule....Pfft!

post #12 of 15

:Looks-Great:

post #13 of 15
Thread Starter 
Thanks for the icon14.gif Duffman
post #14 of 15

Looks great to me.  You never know when these mounts of pork will be done and then the resting time/pulling/finishing sauce with sides etc.  I think the midnight run on smoking butts is the way to go.  My favorite way is to smoke them the day before or when you can so you can enjoy the time with family and friends without dragging ass during the party.  th_wsmsmile0ly.gif

post #15 of 15
Thread Starter 
Thanks Dr K. Midnight smoking is the only way to do it. As I said in my original post, the Smokai Unit, let me down a bit. The pellets swelled with moisture in the air, and became stuck, so they did not feed down. Will go with my AMNPS next night smoke.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork