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10lb Butt for Pulled Pork, lots of QView!!

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smokefever

smokefever

Smoking Fanatic
Original poster
Feb 23, 2010
460
110
Martinsburg WV
Good morning everyone,

    I picked up a 10#er at BJ's because, well, you just cant have too much pulled pork 
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  I rubbed it down yesterday and let it nap in the fridge overnight. 

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Here's what it looks like after taking a nap. . .

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I wanted to have it on the smoker at 8am, but completely forgot about Daylight Savings 
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  So here we go with the new plan:

I've got the smoker fired up and am going to bring it up to 275-300.  I had originially planned for dinner at 6pm with hopefully very little stall and 10hr cook time.  For some reason, I have been extremely lucky as far as the stall goes lately.  I know I just jinxed myself but there's nothing wrong with a little wishful thinking right??

I'm using a combination of oak and peach wood for smoke.  I'm not going to mop at all and definitely no foil.  I'll probably sneak a peek a couple of times to get pics but that is it.  Glad I dont have company coming over cuz this could take a while.  I might end up not being able to pull it until 9pm tonight.  But that just means I'll have some awesome lunches this week for work!!

I made my BBQ sauce yesterday and will get the coleslaw made at some point today

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Stay tuned everyone, I'll have plenty of updates to come!!
 
Ok its update time.  Six hours into the smoke and it's coming along beautifully.  Smoker has been holding strong at 290 all day.

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Got some pretty nice bark so far, cant wait to see it when its done!!  I havent done anything while its been cooking, no mop at all.  I'll have more pics here in the next couple of hours!!
 
That butt looks gorgeous.

Did you take a temp? 10 pounds at 290° and it may be done at about the 8 hour mark, give or take.
 
tonelamb said:
Looks awesome. Keep coming with the pics!
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Thanks Tonelamb, I definitely will!!
cliffcarter said:
 
That butt looks gorgeous.

Did you take a temp? 10 pounds at 290° and it may be done at about the 8 hour mark, give or take.
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Thank you Cliff, havent temped it yet, am waiting for 5pm.  I was hoping to have this done in 10 hours and so far its right on track. 
themule69 said:
 
It is looking good so far. Keep the lid closed or
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.

Happy smoken.

David 
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I know, I know. . . . but I have to open the lid at least a couple of times or there wouldnt be QView 
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SmokeFever said:
 
Thanks Tonelamb, I definitely will!!

Thank you Cliff, havent temped it yet, am waiting for 5pm.  I was hoping to have this done in 10 hours and so far its right on track.

I know, I know. . . . but I have to open the lid at least a couple of times or there wouldnt be QView 
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Don't worry about opening that ceramic cooker, it should recover very quickly.
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cliffcarter said:
 
Don't worry about opening that ceramic cooker, it should recover very quickly.
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Thats one thing I love about ceramic, they recover beautifully!!  I remember first starting out, I couldnt stay away from the smoker.  It's definitely nice not having to babysit like I had to do with my offset
 
Carney said:
 
Looks like it coming along nicely.   
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Thank you, it most certainly is.  Just temped it for the first time and it is at 190 already.  Not too bad considering its been on for 7 hours at this point.  Gonna let it ride for another hour and then I'll double wrap it in foil and let it rest.  Cant wait, it smells sooooo good!!
 
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Carney said:
 
Looks great.  what was your final IT?

Enjoy. 
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I took it off the smoker at 197 and wrapped in foil, placed in the oven (off) for an hour to rest.  Didn't take a temp when I was ready to pull it because there was no need to.  The bone just slid right out.  Meat was so juicy and most of the fat had completely rendered.
 
Thanks for all the pics!! Looks delicious!
I smoked one yesterday as well! Wife claims it was the best she ever had. The help and tips from this forum made it possible.
Happy smoking!!
 
Wow  Looks Fantastic, great job    wish I had one of those sandwiches    
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Gary
 
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