about to try my first pork butt

[tri 5 ron]

I've never done pork butt so did a little searching/reading.

Seems most of you here do a brine or mustard/spices overnight wrap, or a vinegar bath for a couple of days beforehand ?

I am hoping it can be done with just a straight dry rub, (or mustard coating and dry rub), and toss it in. is this NOT a good idea?

I've got 14 lbs (two 7 lbs pieces) of regular old Farmer John's Bone-in Pork Butt. The package says "square cut".

IMG_7107_zps5af8ab7f.jpg

• tri 5 ron
• Jul 5, 2013

IMG_7110_zpsd024f137.jpg

• tri 5 ron
• Jul 5, 2013

56f0ece3-4666-4ca3-ab8a-164a061bcafc_zps6c09a017.j

• tri 5 ron
• Jul 5, 2013

My smoker is a propane GOSM,

 and I was planning on using a mixture of Hickory and Mesquite.

Any advise or tips ?,.... (translation,... can someone please hold my hand so I dont mess this up? )

 It's the wifes birthday, so I can't afford to screw it up.

I've got it sitting on the counter just as the pic shows, waiting for your expert guidance and directions

so the questions are,

Can I just do a mustard / spice rub and toss it in ? ,.... or do I HAVE to wait a day or two ?

Recommended temp of the smoker ?

 any trimming of fat ? and/or fat side up ?

 any deep slices before smoking ?

Thanks

Ron

 

[tri 5 ron]

Well I decided to just give it a go, shoot from the hip,

 use what I had handy, and see how it turns out...

IMG_7112_zps0a85ff48.jpg

• tri 5 ron
• Jul 5, 2013

And I know how you guys like a pic heavy Q-vue

 So here ya go...

IMG_7113_zps4ee781b0.jpg

• tri 5 ron
• Jul 5, 2013

IMG_7116_zps07840e90.jpg

• tri 5 ron
• Jul 5, 2013

I got it going about 10:30 this morning, and for the first 60-70 minutes the smoker was sitting pretty steady at 240*.

 Then it started to climb pretty rapidly, and I had to do some vent and flame adjusting to keep it from going too high.

Now I'm off to go read some more threads and see if I can figure out what is the best temp suggested to try and keep the smoker at.

 

[Bearcarver]

Lots of different temps to smoke a butt at.

I like 225*-230*-------Then foil at about 165*, and pull at 205* IT.

Bear

 

[tri 5 ron]

ok, this is about 3 1/2 hours into it,

TBS is constant and flowing,

Cabinet has been holding a 250*-255* temp,

 there is water in the pan,

 Pork Butt IT is now at 137*

any opinions ?

IMG_7122_zps887c7d1d.jpg

• tri 5 ron
• Jul 5, 2013

also I have another question,

In regards to the basic 2 hours per pound rule,....

( I realize this is a rough estimate time wise,.... and Internal Temp is the real target),...

When doing two 7 pounders at the same time,... does that count as 14 lbs ? (I wouldn't think so, due to an estimated 28 hours would be NUTZ !)

 or is it more of a 14ish hour guess-timate ?

 

[Bearcarver]

I would say 2 butts, 7 pounds each will take a little more than one 7 pound butt, but not much.

You're looking real good so far!!!

Bear

 

[rdknb]

Looking good so far, Bear is giving you good advise.  If you want to experiment foil 1 at 165 and let other stay uncovered and wee which you like better.  Unfoiled will take a bit longer to finish but yummy good bark.

 

[tri 5 ron]

Thanks guys,

 Yes I was thinking about doing a foil on one of them @ a 165ish IT .... (but I'm not so sure it would be a fair comparison due to them being seasoned differently).

 Benn havin' a bit of fun with it, bouncing between here (and my other favorite forum), just hanging out for a lazy day, after a long "work party" day at the 4H ranch.

 My 12 yo daughter is in her 2nd year of 4H Swine Project, and County Fair, and Showmanship/Market Competitions start next week !  YAY !

 Then the following week, if we have not yet secured a buyer, we go into the Livestock Auction. 

 Here's a pic of her with this years project pig. It's a Hampshire breed, and his name is "Ham-let" LOL!

 He weighed in yesterday at 255 lbs. ,... (which is just about as Perfect as it gets !)

IMG_7001_zps56b560cc.jpg

• tri 5 ron
• Jul 5, 2013

You want Pork Butt ? ? ... We got Pork Butt ! !

Here's all the girls in our 4H club, practicing for their Showmanship Competitions

 (they can get a bit squirrely sometimes)

IMG_7039_zps57c135ac.jpg

• tri 5 ron
• Jul 5, 2013

IMG_7040_zps9141984c.jpg

• tri 5 ron
• Jul 5, 2013

IMG_7034_zps5c5b966b.jpg

• tri 5 ron
• Jul 5, 2013

MMmmmmmmmmm,......

Homegrown, Grain fed, No hormones, No chemicals or enhancers, All pure and natural,....

 Smoked on the "slow" out on the patio,....

 Being washed down with a couple of nice cold Amber Ale, and IPA Homebrews !

 Oh YEAH !!!

 Bring it ON !!!

Ok,.. Gotta go check the rig... then go back to my other passion's forums.

 Let's see if anyone here, can take a shot and guess what that might be.

 you've been given a clue...

(hint), nope,.... it's not a Homebrewers forum.

I will check back in here in a little while, and give an update.

 

[Bearcarver]

Ham-let looks mighty tasty to me!!!

I'm gonna guess camping.

Bear

 

[tri 5 ron]

Hey Bear,

Thanks for all the help today.

 Yes we are into camping, and I do frequent a couple of camping/off-roaders groups,... but my other Hobby / Passion latey is Air Rifles.

 Yeah, yeah, yeah,... I know,... "but why would you shoot those, when a "real" gun has more power ?...

 The answer to that is ACCURACY !

 It's absolutely insane what modern day Airguns have developed into.

I'm not talking about some upscale variation of Ralphie's Red Ryder,...

 I'm talking about some serious shooting with a Surgically Accurate, Field Target Rifle, that has some rather respectable power.

 (Sure I've got all the "real guns" a guy could ever want),... but these new airguns are absolutely Over The Top !

 I am just your average shooter who grew up with guns, and can generally hit what I'm aiming at.

BUT,...

With my customized and tuned Air Gun, (AG), I can literally put 50 shots inside inside of a dime sized pattern, @ 50 yds !

 that's pretty crazy !

but like I said, this is not the BB gun we had as kids. It's a bit beyond that...

IMG_6904_zps0278e42e.jpg

• tri 5 ron
• Jul 5, 2013

IMG_6395.jpg

• tri 5 ron
• Jul 5, 2013

ok,.. enough of that,... back to the 'Que...

Here's a pic of my Butt today,... (boy that just doesn't sound right, does it ?),... at 7 hours into it.

I think it has now stalled at 161* IT, and has been holding that for about 90 minutes or so.

IMG_7124_zpsf3642e58.jpg

• tri 5 ron
• Jul 5, 2013

I'm thinking about pulling it out now, doing a foil wrap, and letting it go a few more hours to finish in the kitchen oven.

 what are your thoughts ?

Oh yeah,.... if anyone is interested,... Ham-let has his own FB page, LOL!

Check it out, and give my daughter Cameron, some nice comments.

She loves reading them. Here's a link...

https://www.facebook.com/Hammipower

I gotta go grab another cold one ;-)

 

[Bearcarver]

You could do that---You're almost at 165* anyway. Foil it---throw in oven keep the therm in & pull it at 205.

I never did that, but once it's foiled the meat doesn't know if it's in the smoker or the oven. Foiling it will get it moving faster too.

Awesome air gun!!!

Bear

PS:  Enjoyed the video!!!  They don't heel quite as good as dogs, eh??

 

[tri 5 ron]

Hahaha, well let's see,... 250+lbs of solid muscle,.... only about 2' tall,... "4 wheel (leg) drive",... and a mind of their own.

 Yeah,... they pretty much just go wherever they want to,

 and it's basically your job, just to try and not get stepped on !

LOL ! ! !

OK,

 so my Butt may not be quite as PRETTY as some of your butts,...

IMG_7130_zps9cb21f2e.jpg

• tri 5 ron
• Jul 6, 2013

 (Man,... that STILL just doesn't sound right to me ! lol)...

IMG_7135_zps48d7cd98.jpg

• tri 5 ron
• Jul 6, 2013

But ya know what ?...

  ... I cant see it anyway,.... when it's in my mouth !

   hahaha !

I made up a batch of JJ's Finishing sauce, and dribbled it all over,

 Taste sooooo good it'll make you close your eye's and SAVOR, anyhow !

IMG_7144_zps45c9ffb0.jpg

• tri 5 ron
• Jul 6, 2013

Yummy Mouth Watering Scrumptious Delicious !

Thanks for all the help Bear !

I'm tilting a cold brew in your honor

 

So is anyone here local to Orange County, Calif. ?

If so,... come on down to the County Fair and meet up with us.

 We will be there from the 11th to the 20th of this month.

 We will be in the west end of the Steer Barn, and the NE corner of the Swine Tent.

 Our 4H club is called the " Orange Valley Handlers ".

We've got a few Steers, a bunch of Pigs, and a bunch of Goats that will be going to auction.

 The kids have worked very hard all year, and it shows.

 and we are looking pretty good for taking the Market class Grand Champion's AGAIN this year, for a REPEAT of Last Year ! !  !

Woo-Hoo ! ! !

 If you've never tasted a 4H project animals meat,....

 ...you simply don't know what you've been missing !

 Hope to see some of you guys there !

Ron Stephen and Cameron

 (and Ham-let too)

P.S.

Now I've got to give a buddy of mine a call. From what I understand, he has a bit of a Squirrel and Rabbit problem at his place,

  and he needs "someone" to come and take a few of them out.

Looks like me and the Marauder may have "a Date" today...

squirrelincrosshairs2_zpsd616067f.jpg

• tri 5 ron
• Jul 6, 2013

 HMmmmm,... Smoked Squirrel or Bunny ?

 Heck,.... I'll give anything a try !

 

[Bearcarver]

That Butt looks perfect !!!

Good luck at the Fair!!!

Bear

 

[disco]

Wow, that is a great looking butt. My first one didn't turn out near that well. Congratulations!

Disco