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PapaDon's BBQ

post #1 of 28
Thread Starter 
I've always dreamed about having a restaurant, especially a BBQ restaurant.
Meanwhile, in reality, my oldest daughter graduated highschool this year and my wife planned a party next weekend. With money tight, it was assumed that I was making the main course.
We've had parties before but it's always been with fried chicken from the local store, hotdogs/burgers or pizza.
I've posted smokes on here before but have never cooked/smoked for non-immediate family. Well here we go!
Usually I try to buy local and my butcher did not fail. I bought two paks of four total pork butts. They average around 10 pounds each (22lbs on pak # 1 & 19.5lbs on pak # 2).
I've learned sooo much on this site and one of the things is that you have to be aggressive. Tell your butcher what you want!
With this smoke I'm doing something taboo when cooking for others. I'm trying something totally new without testing it.
After a year of using this site to my own benefit, I finally bought Jeff's rub recipe. I've been using store bought rubs this whole time but, like I emailed Jeff, "Real smokers don't buy store bought!"
I just finished prepping Jeff's rub which I've never used and chef Jimmy J's finishing sauce, again which I've never used.
I also prepped my pork injection that I've used several times but this time I mixed it up a bit.
Making Jeff's rub gave me a thrill and making Jimmy J's finishing sauce broke rules!!
In Illinois, vinegar based BBQ is unheard of.
I'm jumping in with both feet and anyone that doesn't like it can kiss my butts, pun intended.
I'm prepping the butts tomorrow and smoking Sunday.
Stay tuned!!
post #2 of 28

As we said in the Corps: "Kill 'em all and let God sort 'em out!"  Go for it!!  Good luck and don't forget the Qview!  Keep Smokin!


post #3 of 28
Thread Starter 
Thank you KC5TPY and thank you for serving.
post #4 of 28
Thread Starter 
I woke up at 04:00 then at 05:00 and finally got out of bed at 05:30. This is the part of smoking that's for the birds. I dig everything, but getting up early bites.
At 06:00 I got the kettle with Smokenator warming up. I'll put the first two butts on as soon as it gets up to temp.

2 Butts ready to rock and Roll.
post #5 of 28
Thread Starter 
Let the smoking commence!

post #6 of 28

Thin Blue Smoke, is in the air! Keep the pics rolling ;-) nice butts! 

post #7 of 28
Thread Starter 
Thanks bobank03!
2 hours in and I did the usdual Smokenator maintnence. I stirred the coals to knock the ash off, added a few coals and I added the last 2 chunks of wood. The kettle is running around 230-240 & the butts are sittin at 100 on #1 & 105 on #2.

post #8 of 28
Thread Starter 
OBTW, I'm spraying with apple juice each time I check on the butts.
Here's a pic of the extra rub, Jeff's recipe.

post #9 of 28

everything looks good. I see you did the criss-cross fat cap. Looking good. Gonna be some good PP for sure! 

post #10 of 28
Thread Starter 

I flipped the first two butts at 155 and took both to 165. I then wrapped in foil with apple juice and placed in the oven at 250. I'll take the one we are eating today to 200-205. The other one we are freezing till next weekend, I'll take to 190. Both will rest for 1 hr in a cooler with towels before pulling.
post #11 of 28
Thread Starter 
I cleaned the kettle and started from scratch.
Round two!

These two are bigger than the first two.
post #12 of 28

nice work! Doesn't get any easier than that does it? Sweet look pork butts. 

post #13 of 28
Thread Starter 
Yep. normally i would finish on the kettle but i could only fit two at a time. You only need to tend the the kettle every 2 hours or so. In my electric smoker it was similar. "If your looking you're not cooking" but you also need to keep an eye on everything.
post #14 of 28
Originally Posted by PapaDon View Post

I flipped the first two butts at 155 and took both to 165. I then wrapped in foil with apple juice and placed in the oven at 250. I'll take the one we are eating today to 200-205. The other one we are freezing till next weekend, I'll take to 190. Both will rest for 1 hr in a cooler with towels before pulling.

I've never done a pork butt on my kettle. How long does it take to 165? 205? approximate time is fine...

I'll prob do one soon just to try but now that my mini wsm is done most of my smoking will be on that!
post #15 of 28
Thread Starter 
It takes about 6 hours to 165.
These last two I have on we're started around 14:30. Just now at 20:04 they reached 167 but I'm pushing the temps. I was up around 290 - 300. It's been a long day so I wanted to speed them up. I'll be pulling these close to midnight tonight.
On my usual cooks, I keep the temps around 240 - 250. I pull at 165, wrap in foil and take to 205. I then sit them in a cooler for at least an hour. All in all it takes 10 - 12 hours to 205. The Smokenator is the way to go. As many times I smoke, the WSM was not worth it. I grill at least 2 times per week. You have to tend the kettle but the food is right there when I pop the lid.
post #16 of 28
Thread Starter 
Started at 05:30, ended now - 22:18. My longest smoke yet at just under 17 hours. i have three butts bagged and in the freezer. I cut a few corners at the end. I only took the last two butts to 189 - 190 and then I only let them rest for 30 minutes. They were a little tough but once we reheat next Saturday, they'll be fine. This way the meet won't mush. I left all the fat in the bags so it will render when I reheat and I'll go over it before guests show up. The other cut corner was that I threw the bags in the freezer hot. I've done this before and it worked out. The freezer was empty so no worries.

The forth butt was dinner and again lunch and dinner tomorrow.
I'll post pics next week.
post #17 of 28

I bet they will be fine for next weekend. It would be interesting if you continued with the reverse process for the big weekend! 

post #18 of 28

Nicely done PapaDon...how will you be reheating these?

post #19 of 28
Thread Starter 
I have a potable roaster that we're going to put all the PP in. We will put all the frozen PP in the fridge Thursday night or Friday morning. I'll start early Saturday and set the roaster to 250 or so. I shouldn't have to add any water since I left the fat and all the juices in.
post #20 of 28

Awesome...I am sure you will be the talk of the town....why go to any other party for hot dogs and burgers when this guy is serving smoked PP! Cheers!

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