First Pork Butt

[okiedave]

All, I'm smoking my first butt today.  It's about a seven-pounder, rubbed with a commercial rub (Bilardo Bros.; it was given to me some time ago by a friend and I figured I'd try it).  I rubbed yesterday, let it sit in the fridge overnight, and started today around 1300 local (yes, I got a late start).

Going on the grill:

butt.jpg

• okiedave
• Nov 26, 2016

 

[okiedave]

T+3 hours:

Temperature holding stable:

20161126_160802.jpg

• okiedave
• Nov 26, 2016

Butt looking good:

20161126_160652.jpg

• okiedave
• Nov 26, 2016

 

[dirtsailor2003]

Looking good! Should be a tasty meal!

 

[okiedave]

T+5.5 hours: IT now 155°, smoker temperature still steady.  Minor spikes to 300° when I take the lid off and admit air, but it falls back down to 250° within just a few minutes.

It's now too dark here to take pictures, so no more Qview until I pull it off.

 

[okiedave]

T+7.5 hours and 160°.  Seems to be into the stall.

 

[mike5051]

Looking good! That butt could take up to 14 hrs at 250.  Well into the wee hours.

Mike

 

[SmokinAl]

It's going to be a long night brother!

Al

 

[redheelerdog]

Is it done yet? LOL 

 

[okiedave]

 
Is it done yet? LOL 

Ha!  Yeah, it's done and gone.  I snapped a pic, then forgot to post it.

20161127_001128[1].jpg

• okiedave
• Jan 1, 2017

Some sampling may have occurred.

It turned out okay; most of it was fork-tender, but there were spots that weren't quite there.  I suspect it could have used another hour, and better temperature regulation (it swung between 175° and 300° toward the end as I got tired and the wind kicked up).  Still, it tasted good, and packaged off into individual servings, made great sandwiches and burritos on and off for a few weeks.  The burritos were especially good; my local grocery has a sweet-and-sour cole slaw that went great with it.