PRE MEMORIAL DAY PORK BUTT

Discussion in 'Pork' started by gary s, May 22, 2015.

  1. I wasn't going to post this but I had several request so here goes.

    This is not a Step by Step, just a brief description and pictures

    I decided to smoke a little hotter than usual and Not Wrap. Used pecan

    all day no charcoal, except 1/2 chimney of lump just to get going

    Woke up at 5:00 AM with leg cramps, Since I was up and had a Pork Butt in the Fridge

    I said "Why Not"     8.5 lb Butt rubbed and waiting


    Decided to start out at 275 º instead of my usual 225 º


    Butt after about 6 hours


    I had 3 pork chops that needed cooking and left over roasted chicken from last night.

    That will teach my wife to leave me alone all day.


    Pork chops after about 2 to 2,5 hours  seasoned with SPOG and Tatonka dust

    First time using it. I pulled the chicken after about an hour  (Lunch)


    Started at 6:30 AM  and pulled at 4:30 PM   10 hours  -  5 hours at 275 º remaining

    5 hours at 225 º  Covered in foil and a couple of towels and rested on the counter for about an hour


    You can see the bone is loose


    Bone sliding out


    Bone slide out clean


    Pulled and ready to Eat


    That's it  Real flavorful, juicy and tender   GOOD STUFF

    Thanks 
     
    Last edited: May 22, 2015
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Oh Yeah!!![​IMG]

    That last pic is Money!!!--------[​IMG]

    Awesome looking Pulled Pork.[​IMG][​IMG]

    I'll be waiting at my mailbox!!![​IMG]

    Bear
     
  3. Thanks Bear, and for the point,   No mail delivering your by Drone !!!

    Gary
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That looks amazing.

    That bark. :drool

    How was it different from a 225 cook?
     
  5. I think it just finished up a little quicker, instead of taking the usual 12 or so. But Never had one go 18 or 20 

    Gary
     
  6. That is some fine looking grub. I normally go 225° or so to get a little more smoke but I have gone 275° with good results.

    Happy smoken.

    David
     
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    My first smoke using the "Dust" was a Butt also. I think I washed too much of mine away doing low and slow in an electric on a long smoke. It was good though. I can see how hot and fast on a firebreather would make it much much better.

    Great Job Gary!

    I want to try hanging a 260 degree brisket and then wrap in paper.
     
    Last edited: May 22, 2015
  8. b-one

    b-one Smoking Guru OTBS Member

    Looks great! Glad you didn't let us down by not posting your great smoke!:grilling_smilie:
     
  9. Thanks guys

    gary
     
  10. joe black

    joe black Master of the Pit OTBS Member

    Looks great, Gary. Did the 275 help get thru the stall better? The last pic looked like it was coarse pulled. That's the way we like ours. Pork chops looked good too. Have a good weekend, Joe. :points:
     
  11. Joe I never even checked the temp at all. Only time I opened the door was to take out the chicken and pork chops

    And right before they were done, just wiggled the bone. Yep I always do a pretty coarse pull. I was real moist and great flavor.

    Gary
     
  12. welshrarebit

    welshrarebit Master of the Pit

    Looks great Gary! How'd you like the pork chops with the tatonka dust?
     
  13. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Hey Gary

    Great smoke--glad you posted.  I'm curious too--how did you like the Tatonka Dust?  I've never tried it--not even sure if it would work in an AMNPS.

    Gary
     
  14. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Nice butt Garry. Solid proof that it's not always all about the brisket in Texas.  I heard pulled pork is great for leg cramps! 

    Brian

    [​IMG]
     
  15. Hey Thanks Brian, and for the point. Must not have eaten enough had them again last night

    I didn't sample the pork chops, we will eat them today  Firs time using the Tatonka dust 

    Glad I smoked yesterday, we are supposed to get more rain !!!

    Gary
     
    oldschoolbbq likes this.
  16. joe black

    joe black Master of the Pit OTBS Member

    That's right, BD. But your rub needs to be magnesium and finish with a banana glaze. Works every time.
     
  17. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Way to go , Gary [​IMG]   Just goes to show a Butt s hard to goof - up [​IMG]  .

    Have fun and . . .
     
  18. Thanks Stan, you been feeling OK

    Gary
     
  19. It was hard to get lit but once I did it was fine

    Gary
     
  20. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

                                                                                                            [​IMG]  [​IMG]        [​IMG]
     

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