I smoked a pork butt for the first time yesterday, and, since I had a rack of BB ribs in the freezer those got thawed out and thrown on also. The butt was 6.84lbs in the package, I trimmed it a little but it didn't need much work, the fat cap was trimmed down but not completely removed. I decided to inject with Chris Lilly's recipe, about 1 cup of mix and let it sit in the fridge about 16hrs.
I fired up the pit at 9:30AM loaded with PitBoss Competition Blend (hickory/maple/apple) pellets. Pulled the butt out, patted dry and slathered with yellow mustard then liberally coated with rub. On the pit at 10:30.
Meanwhile the ribs got rinsed off and dried, pulled the membrane and did a very minimal amount of trimming. Coated with Five Pepper Rib Rub from the Pepper Palace covered and tossed in the fridge for 1.5hrs. Pulled out, sprinkled with light brown sugar and another coat of rub, on the pit at 12:30.
Early on:
The butt got mopped with soflquer's finishing sauce (find in the sticky section of the pork forum)[ I upped the red pepper up to a TBSP and black pepper to a half TBSP. Also used cajun shake in place of Tony Chachere's cuz it's what I had] at the 3 hour mark then every 2 hours after. At 4hrs the IT was at 140°F, at 5hrs 150°C where it appeared it was beginning to stall as at the 7hr mark it was only 160°C. At 7.5, I put it in a pan, inserted probe, covered with foil and tossed back on, then upped the smoker to 300°F.
I hadn't been ignoring the ribs, don't worry! :) Starting at 1.5hrs the ribs got mopped, then every 45min thereafter. Mop was half cup apple juice, half cup cider vinegar, half TBSP yellow mustard, half TBSP rub. The ribs appeared done at 6PM (5.5hrs) pulled, loosely covered while I panned the butt.
Ribs almost done:
I ate a wonderful rib dinner accompanied by johnmeyer's cole slaw recipe : https://www.smokingmeatforums.com/threads/coleslaw.259115/#post-1673706
Tasty slaw, I made a double recipe for a normal size bag of slaw mix from the local store. Only addition was a touch of cayenne. Really good if you don't like really mayonaisey slaw. The ribs could maybe have used another 20min, and a touch more brown sugar at the beginning but were darn good nonetheless.
Finally at 8:05PM, 9hrs, 35min after starting, wearing a headlamp, I checked the butt. Probe was reading 203°F. Carefully pulled back foil (steam alert!) checked several spots with my ThermoPop, all 203-205. Tugged the bone, it was ready it slip out! Yea! Took it in, removed from pan and wrapped, set in cooler with towels to rest. Went to the pub, had a couple beers.
Went home at 10, pulled, and into the fridge. One small container filled with pork, splashed with sauce, back to the pub, shared porky goodness with my friends who all declared it the most super awesomest most wonderful thing they ever ate! OK, slight exaggeration but it was really, really well liked. There were many "awesome" and "that's really really good" and "dude, that amazing" comments made. A friend who has family in the Carolinas said it was like what he has down there - I'll take that compliment any day.
I fired up the pit at 9:30AM loaded with PitBoss Competition Blend (hickory/maple/apple) pellets. Pulled the butt out, patted dry and slathered with yellow mustard then liberally coated with rub. On the pit at 10:30.
Meanwhile the ribs got rinsed off and dried, pulled the membrane and did a very minimal amount of trimming. Coated with Five Pepper Rib Rub from the Pepper Palace covered and tossed in the fridge for 1.5hrs. Pulled out, sprinkled with light brown sugar and another coat of rub, on the pit at 12:30.
Early on:
The butt got mopped with soflquer's finishing sauce (find in the sticky section of the pork forum)[ I upped the red pepper up to a TBSP and black pepper to a half TBSP. Also used cajun shake in place of Tony Chachere's cuz it's what I had] at the 3 hour mark then every 2 hours after. At 4hrs the IT was at 140°F, at 5hrs 150°C where it appeared it was beginning to stall as at the 7hr mark it was only 160°C. At 7.5, I put it in a pan, inserted probe, covered with foil and tossed back on, then upped the smoker to 300°F.
I hadn't been ignoring the ribs, don't worry! :) Starting at 1.5hrs the ribs got mopped, then every 45min thereafter. Mop was half cup apple juice, half cup cider vinegar, half TBSP yellow mustard, half TBSP rub. The ribs appeared done at 6PM (5.5hrs) pulled, loosely covered while I panned the butt.
Ribs almost done:
I ate a wonderful rib dinner accompanied by johnmeyer's cole slaw recipe : https://www.smokingmeatforums.com/threads/coleslaw.259115/#post-1673706
Tasty slaw, I made a double recipe for a normal size bag of slaw mix from the local store. Only addition was a touch of cayenne. Really good if you don't like really mayonaisey slaw. The ribs could maybe have used another 20min, and a touch more brown sugar at the beginning but were darn good nonetheless.
Finally at 8:05PM, 9hrs, 35min after starting, wearing a headlamp, I checked the butt. Probe was reading 203°F. Carefully pulled back foil (steam alert!) checked several spots with my ThermoPop, all 203-205. Tugged the bone, it was ready it slip out! Yea! Took it in, removed from pan and wrapped, set in cooler with towels to rest. Went to the pub, had a couple beers.
Went home at 10, pulled, and into the fridge. One small container filled with pork, splashed with sauce, back to the pub, shared porky goodness with my friends who all declared it the most super awesomest most wonderful thing they ever ate! OK, slight exaggeration but it was really, really well liked. There were many "awesome" and "that's really really good" and "dude, that amazing" comments made. A friend who has family in the Carolinas said it was like what he has down there - I'll take that compliment any day.
