Help an old guy...

Discussion in 'Pork' started by dduncan, Mar 29, 2012.

  1. dduncan

    dduncan Newbie

    I had a friend go to the store a buy me a pork butt..he came back with this:

    [​IMG]W/out the fancy trim.  How do I smoke this thing?  [​IMG]   I was gonna do up some pulled pork, but now I'm lost; I've done some good work on several butts but thats all I've ever smoked.  I have Jeff's rub on it already and it's in the frige; I would like to smoke it tommrow.  Thanks

  2. chefrob

    chefrob Master of the Pit OTBS Member

    since that cut is so lean you only need to take it to 150-155 and let it rest for about 5 min tented with foil. i have not smoked any chops or bone in loins but i'm sure it would be good as heck. one thing i would do is try a hotter around 275- 300 deg to develop more flavor  on the outside.
  3. I would smoke it to 145ºF then rest it. Maybe some bacon on top to keep it moist. Or go buy a pork butt and roast that one in the oven with garlic, onion, rosemary and thyme.
  4. larrym

    larrym Meat Mopper

    Slice it up and smoke like thick pork chops :)
  5. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    D Duncan ,

     Check your PM.
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    They are great smoked. Just be careful to not go over 155*F IT. I don't mind a little pink so I shoot for 140-145* tops...JJ
  7. jalan43

    jalan43 Smoking Fanatic Group Lead

  8. Thick smoked chops!!!! MMMMMM!
  9. dduncan

    dduncan Newbie

    Thanks guys,

    I feel better now;  I'll smoke it like it is, and let you know how it tastes!  [​IMG]
  10. venture

    venture Smoking Guru OTBS Member

    Not a pulling candidate!

    That is a prime piece of meat.  I would pull that at 135 Internal temp to 140 tops.  It will rise to 145 while resting.  You will be rewarded with tender and juicy meat!

    Good luck and good smoking.
  11. thoseguys26

    thoseguys26 Master of the Pit

    x2 on that. I've never smoked one but I've cooked many in the oven. Rub it with salt and pepper, maybe some garlic powder if you prefer. I like to cook mine on the upper middle rack at 450° until the outside has a nice crispy brown, then turn it down to 225° until the IT is 137°. Rest for 8 minutes. 
  12. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Cure it, then smoke it and make Bone-in Canadian Bacon-type roast!  Well, probably too late, but next one you get, lol!  You can bone it out and make boneless Canadian Bacon and cure and smoke the ribs and backbones too.... yum!  Or, you can split it half way up the ribs across the rib bones and make country style ribs too with the rib portion cutting between the ribs, and a bone-in roast on the chine part.
  13. dduncan

    dduncan Newbie

    Well guys,

    I smoked it @ about 280F till it got to 145F tented it for 15 min. and it was great!  It just dripped with juiceness, as you can see...and the taste..Wow.

  14. bigfish98

    bigfish98 Smoking Fanatic

    Looks amazing!!
  15. chefrob

    chefrob Master of the Pit OTBS Member

    nice lookin piece of pork!

  16. I like this idea! [​IMG]  But your smoke looks scrumptious! 
    Last edited: Mar 30, 2012
  17. jalan43

    jalan43 Smoking Fanatic Group Lead

    That came out perfect! Bet it tasted even better!

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