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BIG Butts on the Smokin'-It #3

post #1 of 19
Thread Starter 
Costco boneless butts, two pack:



post #2 of 19
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post #3 of 19
Thread Starter 
Almost 17#- boneless...also down to $1.79/ lb!

Hit with a homemade rub of black pepper Kickin chicken seasoning, granulated garlic, granulated onion, Tony centuries, salt, sugar and paprika with a touch of sodium nitrate cure #1.
post #4 of 19
Thread Starter 

Smoked in this:


On this:

post #5 of 19
Thread Starter 
Here's the plan: into the smokin it number three at 10:00 PM Tuesday and smoke all night and all day Wednesday and have dinner ready at 6:00 PM...

More to come...
post #6 of 19
That's a well seasoned smoker! Good luck with the butts!
post #7 of 19
Is 1.79 a good price for you? We're down to 1.19 last time I looked,not to rub it in just amazed it's that high.
post #8 of 19
Thread Starter 
I think the best I've ever paid over the last three or four years was $1.69 for a pound and as high as $2.39 but of course these are boneless and well trimmed .
post #9 of 19
Thread Starter 
8:00 AM today, 10 hours in:


post #10 of 19

Looks good so far!



post #11 of 19
Thread Starter 
at 6:00 PM, at 20 hours:



Edited by Dert - 4/14/16 at 12:23pm
post #12 of 19
Thread Starter 
JJ's Finishing Sauce

2C Apple Cider Vinegar
2T Worcestershire Sauce or more to taste
1/4C Brown Sugar
1T Smoked Paprika
2 tsp Granulated Garlic
2 tsp Granulated Onion
2 tsp Fine Grind Black Pepper
1 tsp Celery Salt
1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.
1/2 tsp Grnd Allspice

Combine all and whisk well. Let rest, at room temp, 30 minutes for the flavors to meld together.
Makes 2 1/4 Cup. This is enough for an 8-9 Lb Butt with approx half mixed in and half served at the table.
post #13 of 19
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post #14 of 19
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post #15 of 19

looks great, sure wish I could smell it. I have two questions, thirty hours on the Si 3, and at what temperature? Ok one more question Just the one pan of wood chips? 

Keep on smoken


post #16 of 19
Thread Starter 
Sorry, 20 hours and only one pan of chips.
post #17 of 19

Thanks, I kept adding hours and could not quite figure it out. now how about your cook temp. I would hate to put one in the smoker and over cook it. nothing worse than dried out meat.



post #18 of 19
Thread Starter 

Or at least that's what the dial said...I think pp is pretty forgiving.
post #19 of 19
Looks great. I'm going to try that finishing sauce. Did you just mop it on at the end?
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