1st Pork Butt Started

Discussion in 'Pork' started by devildawg, Apr 18, 2015.

  1. devildawg

    devildawg Newbie

    Hello Gang,

    Got started on my first ever PP based on info gleaned from here. Since it is only HH6 and myself we are using a smaller 3.5lbs picked up at HEB. I am using Mesquite and Apple for this one to try the mix out.

    I rinsed and patted it dry, then applied a liberal amount of rub. Using Salt Lick rub as it was something we both liked when visiting them in the past. Next trip to Coopers and I will pick up a tub of theirs. Wrapped and rested in fridge overnight.

    Thanks to the suggestions here I am using a Maverick with remote and able to determine my MES reads about 25deg off. I will let it run for about three hours prior to inserting the meat probe to let it get past the danger zone.


    Now for the Q-View. These are just two shots of the butt right after I dropped it in, more to follow. Plan on doing this one naked instead of using the crutch given the smaller size. Guesstimating about 3:30 this afternoon might be at the right IT and then wrap and set in cooler to rest for another hour.

     
  2. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Looking good so far! I'll be grinding one for meatballs and breakfast sausage.
     
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  3. drewed

    drewed Meat Mopper

    Is the thinking on this that you could push some bad stuff from the surface of the meat to the interior?  I have just slammed my probs in whenI place the meat in the smoker.
     
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  4. devildawg

    devildawg Newbie

    Drewed,

    Yes, that and pork might not be out of the danger zone temp wise yet. Since it is raw and not being either refridgerated or cooked faster it is exposed to this for a longer period.

    The temp probes are cleaned between cooks, but never with peroxide or alcohol so I would assume potential for cross contamination is always present.
     
    Last edited: Apr 18, 2015
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Looks like  fine start, hope that trap saves ya......We are supposed to see the sun Monday, but it did sneak out for a while yesterday. I think I have had probably 15 inchs this week. When sun does come out the humidity will be like a brick wall. LOL

    And a recomendation, I really like "Pig Squeal" Rub right now and I usually don't use any. If ya happen to see a bottle grab it. Its really great on pork, although once you see the ingredients you'll make your own.

    OK, kicked back watching that brisket now.

    [​IMG]
     
  6. devildawg

    devildawg Newbie

    Ok so three hours in and just put the meat probe from the Maverick in. The IT shows 159deg so we should be good to go for dinner for sure.

     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Start & Great Plan!![​IMG]

    Be Back for finale!!

    [​IMG]

    Bear
     
  8. devildawg

    devildawg Newbie

    Nine hours and going. Just wrapped it in foil to hopefully speed it up. Still only 180's for Imternal Temp. Dinner might be something else. Haha.
     
  9. devildawg

    devildawg Newbie

    Ok so it finally finished resting


    And here it is pulled and ready for Sammiches tomorrow.

     
  10. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That looks great ! Nice smoke ! Thumbs Up
     
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  11. devildawg

    devildawg Newbie

    Thanks WHB, took longer than anticipated for the smaller size. But it was dense, which I didn't account for. I will also get some claws for any future butts, I don't like the way the forks pulled it. Won't hurt the taste, just not pretty and presentation has to count for something. Knowledge gained for the next one.
     
  12. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Yep, some of them can be real stubborned... How long ya smoke it ?
     
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  13. Congrats on a very nice smoke    Great Job  Looks good    [​IMG]

    Gary
     
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  14. devildawg

    devildawg Newbie

    Had it in the smoker 9hrs give or take. Let it rest 1-1/2hrs then pulled it apart.

    Thanks Gary, hopefully tastes as good as it looks. Brisket is the next item to try out in a couple weeks for Mothers Day.
     
  15. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Nine hours, not bad... Again, very nice job ! Thumbs Up
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    You Did Great, Dawg!!![​IMG]

    Looks Mighty Tasty!![​IMG]-------------------[​IMG]

    Won't last long though, so better get another one going![​IMG]

    Bear
     
  17. b-one

    b-one Smoking Guru OTBS Member

    It looks great,what didn't you like about pulling with the forks? I just pull by hand seems easier to get the junk out and snacks in my belly!
     
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  18. carbine1koos

    carbine1koos Fire Starter

    Looks mighty fine! 

    [​IMG]
     
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  19. devildawg

    devildawg Newbie

    b-one,

    Didn't like how it pulled the meat. Guess I just expected more of strands versus little clumps. Either way it should eat just fine.
     
    Last edited: Apr 19, 2015
  20. b-one

    b-one Smoking Guru OTBS Member

    If you pull by hand you can really pull of separate chunks and they can be nice and long strands,at least in my experience! Good luck with the Mother's Day brisket!
     
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