PRE MEMORIAL DAY PORK BUTT

gary s · May 22, 2015

I wasn't going to post this but I had several request so here goes.

This is not a Step by Step, just a brief description and pictures

I decided to smoke a little hotter than usual and Not Wrap. Used pecan

all day no charcoal, except 1/2 chimney of lump just to get going

Woke up at 5:00 AM with leg cramps, Since I was up and had a Pork Butt in the Fridge

I said "Why Not" 8.5 lb Butt rubbed and waiting

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gary s
May 22, 2015

Decided to start out at 275 º instead of my usual 225 º

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gary s
May 22, 2015

Butt after about 6 hours

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gary s
May 22, 2015

I had 3 pork chops that needed cooking and left over roasted chicken from last night.

That will teach my wife to leave me alone all day.

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gary s
May 22, 2015

Pork chops after about 2 to 2,5 hours seasoned with SPOG and Tatonka dust

First time using it. I pulled the chicken after about an hour (Lunch)

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gary s
May 22, 2015

Started at 6:30 AM and pulled at 4:30 PM 10 hours - 5 hours at 275 º remaining

5 hours at 225 º Covered in foil and a couple of towels and rested on the counter for about an hour

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gary s
May 22, 2015

You can see the bone is loose

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gary s
May 22, 2015

Bone sliding out

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gary s
May 22, 2015

Bone slide out clean

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gary s
May 22, 2015

Pulled and ready to Eat

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gary s
May 22, 2015

That's it Real flavorful, juicy and tender GOOD STUFF

Thanks

Bearcarver · May 22, 2015

Oh Yeah!!!

That last pic is Money!!!--------

Awesome looking Pulled Pork.

I'll be waiting at my mailbox!!!

Bear

gary s · May 22, 2015

Thanks Bear, and for the point, No mail delivering your by Drone !!!

Gary

pc farmer · May 22, 2015

That looks amazing.

That bark. :drool

How was it different from a 225 cook?

gary s · May 22, 2015

c farmer said:
That looks amazing.

That bark.

How was it different from a 225 cook?

I think it just finished up a little quicker, instead of taking the usual 12 or so. But Never had one go 18 or 20

Gary

themule69 · May 22, 2015

That is some fine looking grub. I normally go 225° or so to get a little more smoke but I have gone 275° with good results.

Happy smoken.

David

foamheart · May 22, 2015

My first smoke using the "Dust" was a Butt also. I think I washed too much of mine away doing low and slow in an electric on a long smoke. It was good though. I can see how hot and fast on a firebreather would make it much much better.

Great Job Gary!

I want to try hanging a 260 degree brisket and then wrap in paper.

b-one · May 22, 2015

Looks great! Glad you didn't let us down by not posting your great smoke!:grilling_smilie:

gary s · May 22, 2015

Thanks guys

gary

joe black · May 22, 2015

Looks great, Gary. Did the 275 help get thru the stall better? The last pic looked like it was coarse pulled. That's the way we like ours. Pork chops looked good too. Have a good weekend, Joe. :points:

gary s · May 22, 2015

Joe Black said:
Looks great, Gary. Did the 275 help get thru the stall better? The last pic looked like it was coarse pulled. That's the way we like ours. Pork chops looked good too. Have a good weekend, Joe.

Joe I never even checked the temp at all. Only time I opened the door was to take out the chicken and pork chops

And right before they were done, just wiggled the bone. Yep I always do a pretty coarse pull. I was real moist and great flavor.

Gary

welshrarebit · May 22, 2015

Looks great Gary! How'd you like the pork chops with the tatonka dust?

GaryHibbert · May 23, 2015

Hey Gary

Great smoke--glad you posted. I'm curious too--how did you like the Tatonka Dust? I've never tried it--not even sure if it would work in an AMNPS.

Gary

bdskelly · May 23, 2015

Nice butt Garry. Solid proof that it's not always all about the brisket in Texas. I heard pulled pork is great for leg cramps!

Brian

gary s · May 23, 2015

Hey Thanks Brian, and for the point. Must not have eaten enough had them again last night

I didn't sample the pork chops, we will eat them today Firs time using the Tatonka dust

Glad I smoked yesterday, we are supposed to get more rain !!!

Gary

joe black · May 23, 2015

That's right, BD. But your rub needs to be magnesium and finish with a banana glaze. Works every time.

oldschoolbbq · May 23, 2015

Way to go , Gary

Just goes to show a Butt s hard to goof - up

.

Have fun and . . .

gary s · May 23, 2015

Thanks Stan, you been feeling OK

Gary

gary s · May 23, 2015

GaryHibbert said:
Hey Gary

Great smoke--glad you posted. I'm curious too--how did you like the Tatonka Dust? I've never tried it--not even sure if it would work in an AMNPS.

Gary

It was hard to get lit but once I did it was fine

Gary

foamheart · May 23, 2015

GaryHibbert said:
Hey Gary

Great smoke--glad you posted. I'm curious too--how did you like the Tatonka Dust? I've never tried it--not even sure if it would work in an AMNPS.

Gary

PRE MEMORIAL DAY PORK BUTT

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