A Weekend Pork Butt (For the Heck of it)

Discussion in 'Pork' started by cid79, Dec 15, 2015.

  1. cid79

    cid79 Smoke Blower





    1 1/2 hour into it, time to sprits it.






    The Bush Light helped me cope with the long wait.






    I did a 4 1/2 pound pork butt bone in, and some baked beans, tied the pork butt up with some butcher twine, did a simple rub for it salt, pepper, garlic salt, smoked paprika, chili powder, brown sugar.

    I also brined it over night in some apple cider, salt water solution, with fresh squeezed oranges in it, and then injected it the next morning with a injection I made.

    I also did some baked beans, I smoked the bacon first for a bit, then I layered two pieces in the bottom and the rest on top.

    This is my fourth time cooking in my new brinkman vertical offset cooker (limited edition), it turned out pretty decent, all though it took forever for this small butt to get done like 11 hours, and I was pretty steady at 240°, so I don't know what up with that.

    I had a pretty decent smoke ring on the butt, using hickory and apple wood and very juicy.

    Thanks for looking
     
    crazymoon likes this.
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    C79, Great looking PP and the other goodies look excellent also. [​IMG]
     
  3. fanci

    fanci Fire Starter

    Wow, that looks amazing!  And the beans, I bet they had great flavor from that bacon.  I didn't know what an offset vertical smoker was, but now I do.  I'm newbie and I learn stuff every day!
     
  4. cid79

    cid79 Smoke Blower

    Thanks everyone for looking, I picked up this offset vertical while I was down in Florida visiting my brother, it's already has had 8 racks of ribs cooked on it, and a 13.5 lbs prime rib smoked on which was what he had for Thanksgiving while I was down there.  It's a temporary solution (basically gives me my fix of smoking) until my new Shirley Fabrication model gets done next year.

    And yes the beans were amazing, I let them sit with no top on for a bit getting some smoke, then I covered in foil and just let them sit inside the smoker, till everything was done.
     
  5. hardcookin

    hardcookin Master of the Pit

    Looks nice!! Your really got a nice smoke ring on the butt.
     
  6. gixxerfrk

    gixxerfrk Smoke Blower

    I too have the same smoker. Been using charcoal and the minion method for my first smoke. I must say you have me a little concerned as it took you 11 hours on a 4.5 lb butt and I am already 10 hours into a 7 lb butt and only at 175 IT. Hoping to make it to 205-210 IT in another 4 hours. Not sure if I'll make it the rate it's going. Good looking smoke! Any tips on using straight wood in this smoker?
     
  7. cid79

    cid79 Smoke Blower

    Gixxerfrk,

    Thanks for looking, Yeah I don't know why it took 11 hours for, I had water in the water pan the whole time, and I stayed pretty close to 240° the whole cooking time, I don't know what the butt's deal was, it stalled pretty early on and just stayed that temp forever, I finally wrapped it and put in back in there for a while, it was getting late when I checked it and it was like 180° IT, so I through it in the oven to finish it off, It came out really juicy and great flavor, I am actually taking the leftover and making pulled pork chili tomorrow with it, since it's going to be cold up here. As far as cooking with wood, I use a little bit of lump coal to get it going, and then pretty much straight wood, the only thing I didn't like about it was the bottom grate is to low once it get ashes in the bottom it's hard to keep a fire going, I will be raising that grate up a little, it almost needs another damper in there somewhere also.

    Thanks.
     
  8. cid79

    cid79 Smoke Blower

    Thanks Everyone looking, and yeah the smoke ring was very nice on this butt.
     
  9. gixxerfrk

    gixxerfrk Smoke Blower

    I am running the minion method with a double box setup. Was thinking about running charcoal in the first to start and then splitting splits for skinnier pieces and running them vertically in the other box switching off as one box gets low to minimize heat swings. I did discover that if you bump your CC temp to 260 around 170-180 you will be able to finish in decent time. Also, I didn't wrap and got great bark without drying out the meat. Hope this helps. If you want to see my setup check out the First Smoke... First Butt thread I posted yesterday.
     
  10. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Great looking food. Thumbs Up
     

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