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Butt for breakfast

post #1 of 14
Thread Starter 
I dropped the butt in the smoker around 4 this evening, should be ready when I wake up. The first 2.5 hours at 175° then 250° until internal of 190° is reached. Once the internal is temp is reached the control will roll back to 150° and hold until I get there.

I also have a pork loin marinading in Dijon & honey for tomorrow. That will go in when the butt comes out.

Will have more pics tomorrow.

post #2 of 14
Looking good chef...I have been eating pulled pork for breakfast myself lately.PDT_Armataz_01_23.gif
post #3 of 14
Thread Starter 
So it's like Butt and eggs?PDT_Armataz_01_22.gif

I have 4lbs of sausage to make fatties with also, don't know if it is really needed with me being the only one home!
post #4 of 14
Oh at least 1 fatty is a given. Try adding pulled pork and swiss to scrambled eggs for a hearty breakfast omlette. Good stuff I tell ya!!!
post #5 of 14
Thread Starter 
Heck yeah, will give that a try in the morning. PDT_Armataz_01_37.gif
post #6 of 14
What if it's not done at 190*??? PP is best at 195+..
What are ya cookin on with that much control?? Pellet pooper? PDT_Armataz_01_20.gif
post #7 of 14
Thread Starter 


To answer your first question: Haven't had any issue with previous butts pulling hard at 190, can't say for sure it doesn't reach 195 or higher. The control I use just switches temp at 190. That is the set-point I program.

That leads to your second question: I am running custom electric. icon_smile.gif

Here is the butt this morning right out of the smoker and then pulled. I season the butt when it's pulled, no sauce for me.
The pork loin is waiting to go in, can't wait for this one.
post #8 of 14
Great lookin vittles! Sounds like a neat controller you have there. My old smoker was set up similar, more like an Alto-Sham prime rib cooker, you set the high temp and then it kicked down to warm at a certain point. Miss that old girl!PDT_Armataz_01_09.gif
post #9 of 14
Thread Starter 
Thanks, the pork loin just came out now, can't wait to slice it.

I've worked on Alto sham stuff before, mainly the fryers. Yes my controller works that way. I can set a two stage cook then it will switch to the probe set-point. This is hands free for sure.

post #10 of 14
Sounds interesting, whatever your doin, it looks good! PDT_Armataz_01_34.gif
post #11 of 14
Damn good looking grub......Interesting control unit you have, would love to know more about it......
post #12 of 14
Thread Starter 

Q-view of Dijon&honey loin

Man does this marinade taste good. It's made by Lowry's, just enough pepper spice to give it a little kick. I will definitely use it again, maybe add a little cayenne.
Thanks for all the info on pork loins. I also made up some of Flaquer's finishing sauce and used it on a small portion of pulled pork. Definitely worth trying if you haven't, it has a good "Tang"!!!PDT_Armataz_01_34.gif

post #13 of 14
Good looking grub, even if you do "cheat"!icon_eek.gif

just kidding/jealous.wink.gif
post #14 of 14
Thread Starter 
I consider myself "lazy" biggrin.gif

I am considering an offset setup, maybe with the cash from Bush!

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