- Jan 6, 2011
- 26,255
- 4,705
Pork Butt and Beans
I decided at the last minute to smoke the Butt I was going to do tomorrow. I was later than I really like to start, But decided to smoke @ 275 ° instead of my usual 225 °.
Got my smoker going with about a chimney of charcoal then a split of pecan, I used my weed burner to get it going and heat up the smoker.
I went a little different on my Rub today. I went more Brisket Style, Salt, Pepper and a little of my rub (Mostly S&P)
I don’t inject, no need Butts have plenty of fat and I want to taste Pork, not Beef broth, Dr. Pepper Fruit Juice or anything else just pork. Not to say that sometimes I will do a different flavor profile, But not today.
Got it going at 9:00 AM (Pretty Late)
Put Beans and Hot Links (Homemade) on at 11:00 AM
(Link to my Beans) http://www.smokingmeatforums.com/t/201533/garys-smoked-baked-beans
Pulled Links off after about an hour and a half.
I Maintained 275° throughout the first 5 hours.
Pulled Butt after 5 hours and wrapped in foil then back on.
Added another couple of splits and now waiting.
Pulled it at 5:00 PM Perfect
Let it rest for about 45 min. Great bark, super juicy and great flavor.
Lite on my rub Heavy on the S&P
Smoking at 275 º
2 hours in, just put on the beans
Beans are Ready
Hot links are ready too
Butt after 5 Hours Great Bark
At 5 hours cooking at 275 º IT was 158 º - 160 º I never check the temp
Just did it for the post. I know when its ready when I can wiggle the bone.
After 8 hours
Bone pulled out clean
You can see how juicy and tender it is
Pulled with the bark mixed all through
And Finally MY PLATE Pulled Pork Sandwich, beans and cole slaw
Thanks for Looking
I decided at the last minute to smoke the Butt I was going to do tomorrow. I was later than I really like to start, But decided to smoke @ 275 ° instead of my usual 225 °.
Got my smoker going with about a chimney of charcoal then a split of pecan, I used my weed burner to get it going and heat up the smoker.
I went a little different on my Rub today. I went more Brisket Style, Salt, Pepper and a little of my rub (Mostly S&P)
I don’t inject, no need Butts have plenty of fat and I want to taste Pork, not Beef broth, Dr. Pepper Fruit Juice or anything else just pork. Not to say that sometimes I will do a different flavor profile, But not today.
Got it going at 9:00 AM (Pretty Late)
Put Beans and Hot Links (Homemade) on at 11:00 AM
(Link to my Beans) http://www.smokingmeatforums.com/t/201533/garys-smoked-baked-beans
Pulled Links off after about an hour and a half.
I Maintained 275° throughout the first 5 hours.
Pulled Butt after 5 hours and wrapped in foil then back on.
Added another couple of splits and now waiting.
Pulled it at 5:00 PM Perfect
Let it rest for about 45 min. Great bark, super juicy and great flavor.
Lite on my rub Heavy on the S&P
Smoking at 275 º
2 hours in, just put on the beans
Beans are Ready
Hot links are ready too
Butt after 5 Hours Great Bark
At 5 hours cooking at 275 º IT was 158 º - 160 º I never check the temp
Just did it for the post. I know when its ready when I can wiggle the bone.
After 8 hours
Bone pulled out clean
You can see how juicy and tender it is
Pulled with the bark mixed all through
And Finally MY PLATE Pulled Pork Sandwich, beans and cole slaw
Thanks for Looking
