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Today's Smoke: Pork Butt qview coming

post #1 of 9
Thread Starter 
Hey guys,

I'm smoking a pork butt today and a batch of wings a little later on. I'm in the process of getting photos now and will update with qview later today.

I'm using a rub that I'm trying to have packaged for resale, and this is the sample blend they sent me to check out. Not that I needed a reason to get on the smoker, but that's my excuse for today. :)

Stay tuned for more.
post #2 of 9
Thread Starter 
Hope you all check out the thread now that I have pics for you. The smoke went well, I ran the pit a little hotter today than normal, but with Pork butt, it's awfully forgiving.

Here's the breakdown for you:

Rubbed with my Cinnamon Chipotle Blend, just hitting the smoker.

Here it is after about 4.5 hours, ready to go in the pan covered with foil for the rest of the cook. Temps around 150 - 155 right now on the meat

And here's the bone coming out just prior to letting it rest so I can pull it and serve it up later with some of my BBQ Beans and Mac Salad.

There's more photos on my blog at: www.blackeyedpigz.com and I'll have photos of the beans and the wings I did today later on. I don't have the time right now to get them all posted online just yet. But have faith. More Q-View is on the way!
post #3 of 9
nice looking bark on that butt. PDT_Armataz_01_37.gif
post #4 of 9
Nice looking, did you foil or not foil?

What was the poundage, and how long did the cook go, at what mean temp?
post #5 of 9
Yes sir thats one fine looking butt there Bill. I really like the bark on that one too. I have 3 in the smoker as we speak.
post #6 of 9
Thread Starter 
Thanks Guys

I ran this thing anywhere between 275 and maybe as high as 310 throughout the day. I did foil it, but I use the foil roasting pans, and then cover with a sheet of foil. The heat increased a bit once I threw it in the pan, to help render down that fat a little quicker. It was just shy of 7lbs when I got it, and I put it on the smoker around 900am and took it off at right around 5:00pm. So it was on there for nearly 8 hours The higher heat after foiling up makes it go quicker for me and the family doesn't like waiting longer than absolutely necessary.

The bark is actually a byproduct of my rub more than anything. And I have to say, it's one of the tastier butts I've made in a while. The seasoning went on the night before and it got into the meat a decent bit before cooking.

I've got more pics to post from the other dishes, but here's one of the meal all plated up last night:

post #7 of 9
Man, you gotta great lookin butt.....pork butt that is. Makes me wish I would have done a butt today instead of ribs!
post #8 of 9
Thread Starter 
I'd have done ribs, but I'm not allowed to eat those on the couch. LOL So I did what I could get away with. I love me some spares.
post #9 of 9
Great looking butt...PDT_Armataz_01_37.gif
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