1st pork butt

iharris278

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Original poster

Jan 1, 2010

37

10

North of Denver

• Feb 6, 2010

• #1

Looks like a few of us cooking butts.
Mine is 8.5 lbs. Put it on at 8:30am. Planning on 12-13 hrs cooking. Will pull it and save to Super Bowl.

Pulled it out 30 mins prior to cooking. Injected with apple juice, worchester, and rub. Nice not too spicy mix from ruffs bbq in Denver. Put the same rub, with a mix of their sweet rub on the outside. Temps have been running in the 220-240 range. Using persimmon wood for the smoke.

Going to wrap in foil at the 165-170 range. Take to 200-205 before pulling.

Thanks for the great advice in other threads. I'll post pics when done.

 

the dude abides

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Jul 12, 2008

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Des Moines, Iowa

• Feb 6, 2010

• #2

Sounds like you're off to a great start. Hope it turns out perfect for you.

 

cheech

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Dec 19, 2005

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Beautiful Grand Rapids Michigan

• Feb 6, 2010

• #3

Make sure to add the finishing sauce at the end. It really makes a great difference

 

iharris278

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Thread starter

Jan 1, 2010

37

10

North of Denver

• Feb 6, 2010

• #4

I have a bbq sauce I really like. Not too sweet - www.headcountry.com
http://www.headcountry.com/Images/hickory.jpg

Here's a pic after the smoking. Temp was 170. Time for foil.


I'm getting excited.

 

denver dave

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Dec 13, 2009

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Frederick, CO

• Feb 6, 2010

• #5

That looks great. So when exactly is dinner

I thought I smelled smoke from that part of the neighbor hood.

 

werdwolf

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May 24, 2008

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Northern Ohio

• Feb 6, 2010

• #6

Looks like a great success for first time!

 

graybeard

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May 21, 2008

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Athens Ga

• Feb 6, 2010

• #7

I like the color.

beard

 

rdknb

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Jan 23, 2010

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Chester (Kent Island), Md

• Feb 6, 2010

• #8

That bark looked nice

 

iharris278

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Thread starter

Jan 1, 2010

37

10

North of Denver

• Feb 6, 2010

• #9

Dinner isn't till tomorrow. It's for super bowl and I didn't feel like getting up at 2 in the morning!!!! You are welcome to stop by. We'll have plenty. Only a couple friends stopping by and 8 lbs of pork. PM me if you're interested.

We do need to meet up. I'd love to see you prep the meat and the smoker one of these days. You have way more experience than me.

 

beer-b-q

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May 1, 2007

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• Feb 7, 2010

• #10

Looks Good...

 

iharris278

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Original poster

Thread starter

Jan 1, 2010

37

10

North of Denver

• Feb 7, 2010

• #11

After 2 hrs in the cooler I finally cut into it.

Tastes great. Very moist and pulled easily.

Will warm in crock pot tomorrow for the game.