Pork Butt

S

smokey steve

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Jul 27, 2006

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douglas,georgia

• Aug 12, 2006

• #1

7lb butt smoking since 9 am I will post some pics later

 

smokemack

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Jul 21, 2006

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Erie Colorado

• Aug 12, 2006

• #2

I'm here. Waiting for the pictures. How did you prep it, what wood are smoking with?

 

S

smokey steve

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Jul 27, 2006

121

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douglas,georgia

• Aug 12, 2006

• #3

I injected it with a half cup apple juice, then I gave it a yellow mustard rub, used some bad byrons butt rubb from the local harveys then I wrapped it up in some cling wrap and let it set overnight and as for wood i am using a hickory/mesquite mix.

 

S

smokey steve

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Jul 27, 2006

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douglas,georgia

• Aug 12, 2006

• #4

Internal temp at 160, time for foil
[img=http://img234.imageshack.us/img234/8547/dscf0003ui0.th.jpg]

 

tommy c

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Jun 23, 2006

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Wisconsin

• Aug 12, 2006

• #5

My My :shock:
That is one fine lookin' butt 8) You've done yerself proud :D

 

smokemack

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Jul 21, 2006

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Erie Colorado

• Aug 12, 2006

• #6

I agree, that is a nice looking butt. Great color on that bark! Looks like you're in for some very good eating. Will you rest it when it's done? If so, what's your method?

 

S

smokey steve

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Jul 27, 2006

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douglas,georgia

• Aug 12, 2006

• #7

I am finishing it up in a 250 oven since the storm clouds are rollin in :( I am gonna bring the internal temp up to 200, wrap in foil then put it in the cooler for hour or so.

 

S

smokey steve

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Jul 27, 2006

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douglas,georgia

• Aug 12, 2006

• #8

9 hours later and the internal temp is upto 200 here she is next to my mustard sauce from earlier post. going into the cooler
[img=http://img232.imageshack.us/img232/5615/dscf0007yh9.th.jpg]
[img=http://img224.imageshack.us/img224/2122/dscf0008es9.th.jpg]

 

smokemack

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Jul 21, 2006

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Erie Colorado

• Aug 12, 2006

• #9

Very nice job! It's time for me to head home. Great looking brisket. Enjoy with the family. Until next time...

 

cajunsmoker

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May 21, 2006

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Monroe, La

• Aug 12, 2006

• #10

Looks great Steve, how does it taste, did it pull well? Looks like a good mustard sauce. :D

 

S

smokey steve

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Jul 27, 2006

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douglas,georgia

• Aug 13, 2006

• #11

has a great smokey flavor, and meat just fell apart. I will post my last pics tomorrow morning. I have done many butts and this one was my first injection, with that said I wont ever do another one with out the injection very moist and delicous meat.

 

icemn62

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Jun 20, 2006

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Long Beach, California

• Aug 13, 2006

• #12

That is a good looking Pork Butt. Can you explain that mustard sauce? the glimpse of the meat in 1 pic looked very good to eat, I would have just picked up a bun, 1 slice of that roast, a beer, Football on TV. Wake me when the TV goes off, cause I will not want to be disturbed.

 

Dutch

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Midvale, UT

• Aug 13, 2006

• #13

Steve, Excellent job. Makes me wish that I was having pork butt. Since I'm working today, dinner is up to the wife and she's fixing pot roast. What to do, what to do-it's a toss up between a pork butt or a packer brisket for next weekend. It's been a long while since I did my last brisket so I leaning towards that as my choice. :D

 

S

smokey steve

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Jul 27, 2006

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douglas,georgia

• Aug 13, 2006

• #14

thanks for the kudos iceman, the mustard sauce recipe is in the sauce thread under mustard sauce.

 

cheech

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Dec 19, 2005

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Beautiful Grand Rapids Michigan

• Aug 13, 2006

• #15

That does look great. I have always made my injections more complicated than apple juice. I will definately try that on my next Q.

Thanks for the idea

 

jcoll2345

Newbie

Aug 19, 2006

2

10

• Aug 19, 2006

• #16

I was wondering all the info I have read aboout pulled pork is it takes anywhere from 8 to 12 hours for it to reach 195 in a 180 to 220 degree smoker. and that was for a 6 to 8 pound butt. but mine only took about 6 or seven hours. I had 2 themometers so i know that the temp in the smoker was correct. does any one have any ideas on what happened.

 

cajunsmoker

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Monroe, La

• Aug 19, 2006

• #17

All meats don't cook alike. That's why everyone says to cook by internal temp and not by time. If your meat is a real tender cut to begin with then it may skip the long plateau and will finish quicker. The time thing says 1 to 1.5 hours per pound. If you had a real tender butt and it weighed 6 - 7 # then 6 -10 hrs would be about right.

 

icemn62

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Jun 20, 2006

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Long Beach, California

• Aug 21, 2006

• #18

Did you do any triming of the butt prior to cooking.

 

jcoll2345

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Aug 19, 2006

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10

• Aug 21, 2006

• #19

No triming.