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16 hours, Butt worth every nano second

post #1 of 19
Thread Starter 

Made my first pulled pork for today and everyone is still wanting more.

 

the smoker is ready

 

 

needed something for breakfast and to fill the extra space

 

 

then came THE PULL

and the payoff!!!

post #2 of 19

looks great, I want to be at your house for breakfast too, good job

post #3 of 19
Everyone's eatin good at your house, nice smoke ! icon14.gif
post #4 of 19

That looks great , i once had a 3 butt cook take 22 hours no regrets .

post #5 of 19

Nice job...

post #6 of 19
Looks great. Try no foil some time. The bark is great.
post #7 of 19

I can almost smell the smoke!

 

Looks great!

post #8 of 19
Thread Starter 


The foil was from a rest.  Other than that it was full smoke the whole way.

post #9 of 19

Looks great , how big was it , and how about the stall .

 

Details . . . have fun and . . .

post #10 of 19

Looks Great! The breakfast looks fantastic!

Happy smoken.

David

post #11 of 19
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post
 

Looks great , how big was it , and how about the stall .

 

Details . . . have fun and . . .

The butt was 81/2#.  The stall started about 2 pm (170 degrees) after a start at 6 am.  It stayed there until 6 pm and started to rise and hit 205 at 10 pm!  Smoker temp stayed very constant at 240 -250 throughout.

post #12 of 19

post #13 of 19

bravo.png

 

How did you prep it?  Can you share the rub recipe, unless you used Jeff.  Then just let me know that if you wouldn't mind.

 

BTW, Excellent use of extra space.  FATTY's might be my new favorite thing.

post #14 of 19
Thread Starter 

Rob,

 

I used the basics…..Jeff's rub.  Prepped it like for his ribs and used a layer of mustard to hold the rub.  Just plain good.

post #15 of 19

Looks like great Q!     Don't ever think you need to do 16 hours for great PP, 6-8 hours will blow your mind as well trust me.    My first PP was about the same time and was incredible, now they are done in 7 hours and even better!   Keep Q'ing and experimenting. 

post #16 of 19

Mark,

From what I've heard, you can't go wrong with Jeff's rub.  I have been trying to create my own for years.  It's a constantly changing recipe.  lol  Which is why I keep forgetting to buy Jeffs.  I want to buy it to show support.  I just keep putting it off.  Thanks.

 

BTW, can someone tell me what PP means?

post #17 of 19
Quote:
Originally Posted by Rob Sicc View Post
 

 

BTW, can someone tell me what PP means?

Pulled pork

post #18 of 19

DUH!  Thanks.  I should have got that one.  lol

post #19 of 19

Looks real good...nice plate with all my favorites....well done, sir.....Willie

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