Butt two ways on the WSM

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b-one

Legendary Pitmaster
Original poster
OTBS Member
Aug 31, 2014
8,954
1,562
Michigan
Smoking two butts overnight one for pulled pork the other for carnitas. Pulled pork butt seasoned with Plowboys BBQ yardbird rub. For the carnitas a recipe found online and slightly altered it contains garlic,dehydrated onion,cumin,salt,oregano and cracked black pepper. Pulled butt to go no foil all the way,most likely. The carnitas one will be panned and foiled at some point and will get the juice from two oranges and a chopped jalapeño on it,may add chicken broth to keep liquid in the pan.
 
Love letting them roll overnight! Just wrapped the one for carnitas poured ice from two oranges on it and added the chopped jalapeño as planned butt was at an IT of 172*.
 
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Hi B-one, good looking food there.

Please talk a little more about when you put them on,

when you took them off.

I tried a couple yesterday that didn't get done in time.

Thanks.

                                Ed
 
Morning Ed, I put them on at 8:00 last night and just wrapped one this morning and the other is going no foil all the way my IT is currently 170* it will be awhile before there done! The WSM has been holding steady around 230 most of the night it dipped some this morning about the time I panned and wrapped the one butt so I kicked it to shake some ash and opened a second lower vent and opened the one I had set at half all night long. As you learned butts take along time lots of us have made time mistakes with them!
 
Up to 183*IT tossed on some johnsonville brats,should have plenty to eat today!
 
Missed seeing this,so I pull my chair up and watching.
Richie

I tell you I need a chair as well,was trying to finish them on one load of charcoal had to add more to get it cooking!:biggrin:
 
Good stuff, can't wait to see the finale!

Al

If you catch a plane you might make it before there done. Foolishly I let the coals go down to far but I added some more so I can turn the corner and finish these without putting them in the oven,I hate having to smell them in the house as they finish.:drool
 
Okay 19 hours later there done! Maybe someday I'll try a higher heat.:biggrin:

The one in the pan is carnitas style,the one on foil is for BBQ pulled pork. They are resting the small hunk I had of each was tasty.:biggrin:
 
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And when your the Pitmaster you get what you want! I call it the barkanator,admit it you gotta love the Kraft single on there! I was hoping Al would be here by now so I would have a better bun!:biggrin:
 
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