All night Pork butt

[jbellard]

One of the high school guys I work with asked me to cook him a pork butt for him to share with his friends and a secretary at the school.
So I’m cooking him a pork butt and will deliver it to him at school in the morning.
Here is the first pics of it when I put the rub on it. I really put my rub on thick because it makes that bark oh so good.
I’m doing this one on my weber genesis gas grill so am waiting for it to stabilize at around 225 and then I’ll be heading to bed. It’s been on since 8:30pm and it’s got an IT of 100.
I’ll leave it unwrapped and check it in the morning. I have a bible study to lead in the morning so I’ll be up around 5:50am and will see how the pork butt is doing. If it’s still too low, I’ll wrap it in foil so it can be done by 9:00am.

 

[jbellard]

Going to bed at 11:30pm and IT is at 133.

 

[gmc2003]

Good luck, hope all turns out well

Chris

 

[hillbillyrkstr]

Looks great already! I’m sure people will be singing your praises today!

Scott

 

[SmokinAl]

Good luck, it sure looks good so far!
Al

 

[jbellard]

Hey guys!
Just got up and we are at an IT of 172. I foiled it up and cranked up the heat a bit.
My friend needs the meat by 9:10am so we’ll be cutting it close.
Hopefully that temp just starts flying up. now.
I didn’t take any pics cause I was trying to be stealthy and our door creaks a bit and I had just woken up so sorry, no pics just now.
I’ll get more later.

 

[lemans]

Everyone look at that Butt before it hits the smoker.. That is a PERFECTLY seasoned piece of meat..look at the rub coverage!! Well done brother...

 

[jbellard]

Thanks lemans!

I really try hard to get coverage everyone. Thick rub equals a great bark
And looks great too!

 

[jbellard]

We were at 178IT when I left the house. Trying to get to at least 200 but prefer 205.
We’ll see where we get to by 8:30 or so.

 

[BKING!]

Looks good! What Rub is that and do you put a base of oil, water, or mustard on before applying?

 

[jbellard]

BKing, it’s my “secret” recipe that I’ll send you if you like. It’s got the normal ingredients but then I add in ginger. I know, not a normal seasoning but don’t knock it until you try it. Gives the pork another great flavor without taking away the pork as the main event. It’s really good.
Nothing else on there. I usually cut the plastic wrap off, rinse it off and season that bad boy thick with rub. If fires hot I’ll throw it right on or let it sit for a bit if it’s not hot enough yet.
I did this on the weber genesis gas grill. Talk about set it and forget it. Got good sleep last.
I got back home from Bible study and the IT was at 198. In less than 2 hrs it went up 20 degrees!!! Thank you foil. Final IT was 201.

Here’s some pics. Came out looking good.
Bone lifted right out and didn’t even upset the structure of the meat.
Last shot was the other side.
Not too bad for a gas grill. Convenient especially for overnight cooks.
I will say not as good flavor wise that on my stickburner for sure.
If this pork butt is a 7, ones I cooked last week on stickburner were 11+ I could tell that much difference.

 

[hillbillyrkstr]

Nice pics! Looks great!

 

[BKING!]

I’d like the recipe! I like ginger in bbq rubs. I agree that nothing compares to the flavor of a stickburner.

 

[browneyesvictim]

Everyone look at that Butt before it hits the smoker.. That is a PERFECTLY seasoned piece of meat..look at the rub coverage!! Well done brother...

I was thinking the same thing. I mean... I don't think I have ever seen such perfectly even coverage of rub on anything else like that before. Like you intentionally placed each individual granule!

Your end result speaks for itself. Great looking bark, moist and juicy!

But...Did you not have any smoke at all going in your Genesis? No wood box or pellet tray/tube? If not, why not?

 

[jbellard]

I had smoke going with a cast iron wood box filled with pecan/oak pellets. I walked outside and the smell just hangs in the air off my back patio. Smells so good.
Put more in it once around 3 hrs into cook.
Works great for when I can be lazy.
Was only 1 pork butt compared to 23 I did last week on my stickburner.

 

[jbellard]

And thanks browneyesvictim! I was please with how the rub looked too. Aaron franklin has a bunch of videos and he says it’s really and art to applying rub.
He says to shake the shaker just so because the salt will settle to the bottom so I’ve tried to do that as well.