1st Pork Butt

[casual smoker]

Trying my first long smoke today with a 9 pound pork butt. This is only my 3rd time smoking. I've just done chicken and a turkey both of which were great. I covered it with a layer of mustard and a generous amount of rub, then wrapped it and put it in the fridge over night.

2013-01-18_18-08-21_684.jpg

• casual smoker
• Jan 19, 2013

The rub I used is Jorghi's that I picked up at Alwan's in Peoria Illinois. I started smoking at 9 this morning (later than I should have). I have learned alot today and consulted the forum several times because I had a couple fires in my AMNPS. Everything seems to be going OK now since I repositioned the AMNPS and the tinfoil that was above it. I've had the smoker temp running between 225 and 270.

 

[bamafan]

Can't wait to see the finished product! I'm sure this will be the first of many.

 

[casual smoker]

I'm about 6 hours in right now and the IT is 160. Here's a look.

IMG_20130119_150841.jpg

• casual smoker
• Jan 19, 2013

 

[roller]

Looking good !

 

[kathrynn]

How is it going?  Wanna see the finish! 

 

[rgacat]

Looking good how did it taste? Q view's?
 

 

[casual smoker]

Well it went 15 hours. I pulled it out around midnight. I'll start these long smokes early from now on. Once I have more confidence in what I'm doing, I'll let them go over night. I had a reeeally dark bark on there when I pulled it out. I should have taken a picture. Here's a picture of the pulled pork right before I added my great grandmother's bbq sauce from her 80 year old recipe.

IMG_20130120_092551.jpg

• casual smoker
• Jan 20, 2013

What I found interesting was that when I tasted the meat before adding the sauce, I was a little disappointed because I thought it was a bit plain ( not quite smoky enough IMO) but after I added the sauce (which I used sparingly) it brought out the flavor of the smoke a bit. I guess it's the contrast. Plenty of pork for the playoffs today!!

 

[kathrynn]

Looks great! Glad you had a great smoke!