First butt on the Warthog (Lots of Q-View)

[smoke happens]

First butt on the new Warthog (a.k.a. Smokin-It # 3) went pretty well. Love the set it and forget nature of these rigs, sooo easy.

Started with a 9.19lb butt. VERY thick cap on this guy so I trimmed it down a bit and scored it.

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All rubbed down, modified version of Jeff's rub

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Good penetration on the rub, mmmmm

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Wrapped and into the fridge

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Into the Warthog at 11:30pm, this is at 6:30am the next morning

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Had some issues with the AMNPS staying lit. Threw in some oak to finish the smoke. Problems with the AMNPS in the Smokin-It are detailed in this thread: http://www.smokingmeatforums.com/t/136168/amnps-in-the-smokin-it-3-hot-smoke

Now for the side dishes....

Slaw

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Cornbread with smoked pepper jack, smoked colby jack and diced jalapenos added

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Mac and cheese

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Pulled the pork off at 6:30pm the next night, 20 hr smoke.... No wrap, bark was awesome

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Also did some baked beans, but no pics of those. Served with King's Hawaiian rolls and hamburger buns.

Thanks for looking

Andy

 

[smoking b]

Looks great man!  

  I love bark - good job! 

 

 

[so ms smoker]

  Looks awesome Andy! Great smoke!

  Mike

 

[duffman]

Wow that looks great!!!

 

[Dutch]

Andy great job on that butt.  The side dishes look delicious too. I love cornbread with jalapenos mix in.

 

[jp61]

 Very nice! Everything looks delicious!

 

[pgsmoker64]

Great lookin' PP!!

Good job!  I like the sides too.

Bill

 

[crvtt]

Looks amazing. Can I ask why you're using AMNPS? I just ordered the small smokin it and I'm trying to figure out how much wood to use. Do you use the AMNPS for smoke instead of the smokin it, or in addition to?

 

[linguica]

The best looking food to ever come out of a warthog but still not as scary as an A-10.

 

[dirtsailor2003]

Looks fantastic!!!! Your smoker looks like it's going to off and fly. love it!

 

[smoke happens]

Thanks everyone.

crvtt - I really like the AMNPS for smoking, ever since I got it. I have lots of pellets, many flavors and am just plain comfortable using it. I don't even have chunk anymore, just pellets. I used the chunk that came with the SI3 to finish it off. The SI3 generates awesome smoke with very little chunk, no AMNPS needed on hot smokes. This was a combination of some experimenting I was doing with Chef Willie and me sticking with what I know.

 

[kathrynn]

Looks great!  Yummmm

 

[crvtt]

Thanks smoke happens. I have aork butt sitting in the freezer waiting to be smoked. I have mesquite chunks and hickory chunks. Can I get your recommendation on which wood to use and how big of a chunk? I'm very comfortable with brining, dry rubbing, cooking to temp etc but how much wood to use , what temp, and approx time are the things that are getting me anxious about smoking.

 

[smoke happens]

I don't care for mesquite, so I would use hickory. A 2-3 oz piece is all you will want to start with. I would not brine a butt, rub and cook at 225* to 250* until internal temp hits 205*. Wrap in foil and a few old towels, let it rest in a cooler for 1 - 2 hours, pull and enjoy. Estimate 1.5 to 2 hours per pound cooking time, but cook to temperature and not time in the smoker. The bigger the butt, the more time per pound. You can hold a finished butt for 4+ hours wrapped in a cooler and it will still be piping hot when you go to pull it, so start early. Don't be nervous, there is so many resources on SMF it's hard to screw up good 'ol pulled pork.

 

[old sarge]

First butt, like a first love.  Always memorable. One way or the other.

 Congrats.  Looks real good.  Love that bark!