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Pork butt Q-view

post #1 of 18
Thread Starter 
We did two 5 pound pork butts yesterday. Both were injected with a Cajun Injecter mild sauce. Jeff's rub was used on both too.

Picture of both pork butts.

post #2 of 18
Thread Starter 
The finished product! We cooked one to 175 to slice and the other to 205 to slice. After the finished, we put both in coolers wrapped in foil and towels. It was so late when we finished the we finally put them in the fridge overnight. Pre-heated both in the oven to get the chill off and warm them up. Both were very tender. The pulled pork came off so easily with very little fat. The other one sliced really easy. I know most people don't use these steps, but it turned out great. After a few taste tests, both taste very good.

Pulled pork butt.

Sliced pork butt.

A picture of both. It's time for lunch! PDT_Armataz_01_25.gif

post #3 of 18
Thread Starter 
A tried making a Pizza Fatty while the pork butts were cooking. I added cheese and Ragu sauce. When it finished on the smoker, I wrapped it in a pizza crust and put it in the oven for 15 minutes. I probably put too much Ragu. It's not pretty at all, but it tasted pretty good.

Pizza Fatty

post #4 of 18
Very nice, Johnnie! I'll bet all of that tasted great.
post #5 of 18
Looks pretty good!

Pretty doesn't always taste good!
post #6 of 18
If you ever want to create a smoke ring even if it is just for looks throw a couple of hot briquets in your wood pan.

The food looks great.
post #7 of 18
Yum!! Looks great!PDT_Armataz_01_34.gif
post #8 of 18
Johnnie, Nice work. I am glad you have brought up the questions on temps for slicing vs pulling. I have always pulled but may try one for slicing sometime.
post #9 of 18
Thread Starter 
The slicing was pretty easy and it tasted good too.
post #10 of 18
PDT_Armataz_01_37.gif Good job Johnnie. Everything looks like it turned out great.
post #11 of 18

Take care, have fun, and do good!


post #12 of 18
Looks great.
post #13 of 18
Nice pics and Smoke!!!

Looks real good
post #14 of 18
In my experience, 180 for slicing and 195-205 for pulling...
post #15 of 18
Nice looking butts. lol. Looks like lots of good eats there. I might have to try smoking a pork butt sometime.

Kookie PDT_Armataz_01_37.gif
post #16 of 18
Great looking Q my friend, and a nice twist to the Fatty! Glad to see that you are enjoying the Whole Thing!
post #17 of 18
Pizza Fatty...dang it why didn't I think of that ::smacks his head:: Thanks that's gonna be tried on the next smoke.
post #18 of 18
Looks great... good idea with the fatty too!!
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