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Another perfect big ol' juicy butt thread

kryinggame

Smoking Fanatic
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Joined Nov 16, 2007
Friends sorry about gloating but dang, I love smoking big ol' juicy butts.

First weekend this month, I hosted a BBQ for folks at my church.  I wanted to invite older folks, friends who don't get out much and folks who just moved here.  What's better than a nice BBQ (of course, I'll use any excuse to que).  Here's are some pics of my latest and greatest.

2 big ol' 9lbs butts, cleaned and ready for prepping


Rubbed down. I like using Jeff's rub for pork. 


My secret weapon of choice is my good ol' reliable WSM.  For the smoke, I used 3 pieces of Hickory and 3 pieces of Cherry.  Yes, I used 6 pieces. Normally, never use so much wood but since I smoked a larger quantity of meat, I decided to increase the wood.  Once my oven is up to the right temperature, I just put the meat in and I have the water pan filled with water.  After 4 or 5 hours, I'll open the smoker to insert my Maverick ET-732 into the thickest part of the meat.  And, since the top is off, I'll do a light mop.  Also, I never, ever foil.  The only time my meat sees foil is when it's removed from the smoker and in the resting period.


No, it ain't burned. My girlfriend was freaking out. She thought the meat was burned.  And was so concerned about what everyone was gonna think--rookies.  lol


All shredded up. 


Final product.  I put the shredded meat into my dutch oven and then add 2 servings of, "SoFlaQuer's Finishing Sauce".  I always add 2 servings. Once the meat cools off a bit, I refridgirate it.  I always let a day pass before serving it--in my opinion, it taste much better the second day.  The next day, I warm it up with a little apple juice and another serving of SoFlaQuer's Finishing sauce and then serve.


Honey hush, my guest went through all that pork in under an hour and a half. And, nearly all asked me to smoke a butt for them.  I need to start charging.

Thanks for looking!
 

bama bbq

Master of the Pit
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Joined Sep 24, 2011
You definitely have a cpl nice juicy butts there!  Can't beat the secret weapon of choice: good ol' reliable WSM.
 

mfreel

Smoking Fanatic
488
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Joined Sep 4, 2013
Looks good.  What was your total cooking time?  What temp did you keep the smoker at and what IT were you looking for?
 

kryinggame

Smoking Fanatic
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Joined Nov 16, 2007
Looks good.  What was your total cooking time?  What temp did you keep the smoker at and what IT were you looking for?
You know I don't recall the total cooking time but for butts, I usually cook btwn 225* - 235* and will take it up to 205* internally. I usually subsribe to the 2 hours per pound theory. That's the safer way of smoking (Instead of 1.5 hours per pound).
 

matt2tle

Newbie
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Joined Jun 28, 2013
I like the idea of serving the next day. What is the best way to re-heat it? Do you do it stove top in the Dutch oven? Good looking Q.
 

gary s

SMF Hall of Fame Pitmaster
OTBS Member
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Looks great, everybody likes a nice butt !!!!

Gary
 

smokerudrink

Newbie
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Joined May 14, 2013
Those look great.

I just did 2 myself for tailgaiting before a football game and people stopped using buns and sauce and just ate it from the tray till it was all gone. Got to love a well prepared butt.
 

ostrichsak

Meat Mopper
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Joined Oct 4, 2013
 
Those look great.

I just did 2 myself for tailgaiting before a football game and people stopped using buns and sauce and just ate it from the tray till it was all gone. Got to love a well prepared butt.
I had people over for the Broncos game Sunday and we forgot to get buns (my wife and I gave up bread a while back so these are things you don't think about) and people were pretty concerned before we started eating that there wasn't any buns to make sandwiches with.  After people got plates and some BBQ sauce it got quite really quick after people complimented me on how good the meat was.  The silence was because people couldn't stop eating long enough to get any words in.  lol  I'm still amazed that I'm able to make pulled pork that's better w/o sauce and I only just started a few weeks ago.

ETA: I plan to take some notes from this post for my next smoke.  The post-cook recipe and the rub will probably be better than what I'm currently using.
 
Last edited:

ches

Newbie
10
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Joined Jul 5, 2012
I just cold smoked two 9 lb butts last weekend. 6 hours on just apple smoke with a little light coat of seasoning salt and webber hickory seasoning. I sprayed them down ever 30 minutes with apple juice. Roasts were not cooked when finished, but had a great light brown to them. I cooled them then wrapped and froze them up for Deer camp and Ice fishing. Will send them to a slow cooker with potatos, onions and carrots for deer camp, then the second one will get foil wrapped and off set cooked on a charcoal Webber grill on the ice (if it lastes that long).
Ches.
 

gary s

SMF Hall of Fame Pitmaster
OTBS Member
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I was thing of doing Pork Butt this weekend weathering permitting

Gary
 

kevin adcock

Newbie
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Joined Apr 11, 2013
Looks wonderful! I don't wrap either. I love the bark you get without wrapping and I think you have a much better flavor!
 

elkmaster101

Smoke Blower
104
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Joined Nov 16, 2010
I grind those buts up and add them to my deer ,
then batch and stuff.

But your right always have a little time for a fine looking butt.

even enjoy just sitting there and stairing at it.
 

kclonn

Newbie
6
10
Joined Oct 12, 2013
Makes me want to smoke up some butts, even when I have several packages of pulled pork in the freezer (for emergencies).  I have never tried the finishing sauce.  I gotta do that.
 

dave17a

Smoking Fanatic
SMF Premier Member
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Joined Dec 23, 2012
Great bark! Got a good little jag of cherry I need to use. All I got is some chops, oh well
 

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