Mothers Day overnighter Pork Butt

Discussion in 'Pork' started by jzampier, May 13, 2012.

  1. jzampier

    jzampier Smoke Blower

    Pulled another over nighter thanks to the Maverick.  Dry rubbed it with a Sweet & Savory dry rub, let it soak in saran wrap over night and put her on the smoker about 16hrs ago.  Used the AMNPS filled with Hickory.  Temps are sitting at 196* right now and slowly climbing. 

    On a side note, last butt I did I used Pitmaster Blend.  I notice a good amount more of TBS than I do with the all Hickory.  That seems to be the case with any other wood I use.  Also, Pitmaster lights so easy and I don't have to worry about it and re light it a few times.  Hickory took about 4 tries of lighting it to finally get it going.  I'd use the torch for about 15 seconds and get a flame going, let the flame smolder out and i'd blow on it to get the embers going, after about 4 times of this, it finally kept going.  All the dust I have is kept inside in a zip lock bag.  Does pitmaster just have the right ingredients to work best?  I'm curious on this all hickory flavor.

    Gonna glaze it at about 200* and pull it out at about 208* and wrap it until for a hour or so, Time permitting of course.  Then after I pull it, I'll do the finishing sauce.


  2. africanmeat

    africanmeat Master of the Pit OTBS Member

    Nice color. how is the taste
  3. jzampier

    jzampier Smoke Blower

    I did a glaze about an hour prior to taking it off consisting of 1/3cup of Brown Sugar, 1/3cup of Mustard and 1/3cup of Apple Cider Vinnegar. Pulled it off at 203* and wrapped it for about a 1/2 hour. Applied a finishing sauce I copied from here, let it rest for a little bit then dug in. Family of 8 destroyed it. Doubles and triple plates from the guys. Taste was great, Lil dry to me but I'm a critic, all loved it.
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I never tried a Glaze on PP, sound and looks good...JJ
  5. jzampier

    jzampier Smoke Blower

    Glaze was good, bark was good. It had some tough bark at points though.

    I do notice when I foil, it does retain a lot of moisture.
    The first butt I did was good and moist but not so much bark (with foil @ 185*).
    The second one I cooked in a pan, little bark and still was a little dry, no foil.
    Third, no foil, directly on the rack, great bark but a little dry.
  6. Great color! Never thought of glazing, nice idea!

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