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Must have been a Pork Butt Weekend

post #1 of 11
Thread Starter 
Well over on the Florida Sportsman Forum, it seemed to be pork butt weekend. One guy showed how to do two pork butts using his awesome Big Green Egg. Put on at 6 AM, taken off at around MIDNIGHT. Dang if that is low and slow. PDT_Armataz_01_08.gif I am going to take you 180* and show you a pork butt done in the ECB (El Cheapo Brinkman)

While Bodine (member on FS Forum) does the fat cap up method, I have started using the fat cap down one. Both give you wonderful pulled pork and it is up to you to find which one YOU like the most. I find I get better bark covering on the meat with the fat cap down.

After about 3 hours at 250*

Was also wanting to try Dutches Wicked Bake Beans and stay true to his recipe. So this time a red habenaro pepper was diced and seeded, then added to the beans, along with the other goodies.

Had to use my Great Outdoor Smokey Mountain smoker for this stuff. Also included 5 chicken thighs and two big Sweet Potatoes. Had not done this type of potatoes before in the smoker. Wife said they are much firmer than baked potatoes, so put them on with the beans and chicken for around 3 1/2 hours. Always remember to place the chicken at the BOTTOM below any other food you have in the smoker.
Potatoes got wrapped in foil about 1 hour and 15 minutes into the smoke.
Thanks PeculiarMike. PDT_Armataz_01_28.gif

The Butt was wrapped in foil after reaching 175* internal. After 7 1/2 hours, my pork butt reached it's targeted temp....200* internal. Bone slide right out. I let it rest in the cooler again for around 1 hour. Then I took the photo above. Waiting to be pulled.

Pulled easily with two forks. Man, that bark is the best I have done yet

Dinner is served. The Sweet Potato was done perfectly. That fork pierced it like butter.
Beans.....well alittle hot for mine and my wife's taste. Off course we left the seeds and membrane in the pepper. We'll try without the seeds next time and maybe half a pepper. Has anyone tried this with Cayenne or Tobasco peppers instead?

Mike, I am hooked on smoked taters now. Again Thanks!!
And yes, that is ice in my Red Rose wine icon_mrgreen.gif

And the super best news of all. My Cholesterol dropped from 217 to 187.
Go figure.
post #2 of 11
That all looks GREAT!! Do you score the fat on the butt?
post #3 of 11
Thread Starter 
No, I did not this time, but did do the meat side, as shown by the photos. Bodine did score that fat side during his some. In some ways, I think leaving the fat cap alone, might try the juices more in the meat and insulate it from the heat.
post #4 of 11
So what is the reason for scoreing either side?
post #5 of 11
Great looking meal Flash. There's only one other Brinkman anywhere near that established around here. Thanks for making me hungry already.
post #6 of 11
You got to love it when you can pull an awesome meal out of a smoker that loks like that...........The neighbors probably think your crazy till they smell the goodness coming over the fence.
post #7 of 11
Thread Starter 
It allows more area for rub and marinades to get deeper into the meat.
You don't score too deeply. Around 1/2 inch tops. Or atleast that is all I do.
post #8 of 11
Thread Starter 
Yes sir and I know exactly who that is. Mine has to be pushing 30 years now. I've got an old buddy who will verify that. I'll have to drop him an email.
post #9 of 11
heheheh.......Flash......i got 3 of em

2 like yours........and a gourmet model.........like a wsm clone

i agree on fat cap down.........really makes the bark...........

i did one firday.........thread is around here somewhere

good job

post #10 of 11
Now that is one great looking smoke. Thanks for sharing.
post #11 of 11
Great Pics! Awesome smoke!

Take care, have fun, and do good!


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