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Best butt yet with Q...

post #1 of 10
Thread Starter 
Hey everyone. Made this today. Tatonka dust and old pork rub. Took 12 hours, smoked at 225 until it hit 160, then I wrapped and put it in the oven at 240, as old friends of ours wanted to meet for Italian with great news. (Baby on the way). Came home, she hit 203 at 11pm. Rested for an hour and pulled and harvested juices. Best pulled pork I've ever eaten. Thanks to this site, my smokes just keep getting better and better.thank you all and thanks for looking!
Edited by beefy bill - 1/18/15 at 5:15am
post #2 of 10
Congrats, sounds like it turned out great ! Makes for some good eatin ! icon14.gif
post #3 of 10
Great looking bark on that butt!
post #4 of 10
Thread Starter 
Thanks guys. I just edited the temp. It hit 203 i.t. at 11 pm. I usually pulled them off the heat at 198,199, but 4 or 5 degrees more on the i.t. really did make a difference. They were always very good, but this one...oh man...
post #5 of 10
Practice makes perfect! (Although no 2 smokes go the same)......beautiful bark on this one
post #6 of 10
Quote:
Originally Posted by beefy bill View Post

Thanks guys. I just edited the temp. It hit 203 i.t. at 11 pm. I usually pulled them off the heat at 198,199, but 4 or 5 degrees more on the i.t. really did make a difference. They were always very good, but this one...oh man...

It looks GREAT! You will find that 200° - 205° will be much better.

Happy smoken.

David

post #7 of 10
Thread Starter 
Quote:
Originally Posted by raastros2 View Post

Practice makes perfect! (Although no 2 smokes go the same)......beautiful bark on this one
Thanks! You are right. Everything just seemed to align yesterday. No wind, steady temps, even the door thermometer was reading correct with my maverick...almost don't want to devour it...I can't wait to try the Au jus I saved. First time doing this...and the separation of fat even looks textbook..
post #8 of 10
Its a beautiful thing when it all goes your way
post #9 of 10
Thread Starter 
I skimmed the fat off the juice and tried a little jelly ball...Holy cow...I suppose I'll warm it and mix it all in today..I'll never do it any other way!
post #10 of 10

Nice, very tasty looking to me  good job

 

Gary

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