I like Pig Butts...

[ecto1]

and I can not lie..first pulled pork of the summer coming up tomorrow More q-view to follow.

 

[realtorterry]

Tease:biggrin:

 

[meateater]

I can tell this is gonna be good already. 

 

[venture]

A tease for sure.  But already a beautiful tease.  Dang, what was the name of that girl again?  Getting so old I just remember her and not her name.  LOL

Good luck and good smoking.

 

[mco]

absolutely my favorite

 

[ecto1]

Well I report back to school on Thursday so I am trying to get two good smoked in before then.  And my wife loves it when I rub down a nice butt.  We both now what is coming up next a juicy mouthful.

 

[SmokinAl]

Talk about food porn!

"And my wife loves it when I rub down a nice butt.  We both now what is coming up next a juicy mouthful."

 

[ecto1]

You saying my Pulled Pork Samiches aren't juicy?

 

[Bearcarver]

You teasing this old Bear???

Tongue's hanging out already!!!

And Merv-----------Her name was Barbara---I knew her too!

Bear

 

[ecto1]

I thought her name was Suzy...but her mom's name was Barbara.

We were up bright and early this morning...cooking at 225-240 with kingsford blue and Pecan.  Hmmmm Pecan smoke....

 

[SmokinAl]

Looking good!

 

[ecto1]

4 hours in not worried about the temp just yet.  The smoker has crept it way to 250 with all that beautiful pork fat dripping int the fire.  I think of all meats the Pork Butt is the most made for a Drum Smoker.  Just like the old pits in the south with the pork dripping into the fire.  I will probably probe and foil at 6 hours thinking this will be done by 4-5 my time maybe sooner maybe later it is done when it is done.

 

[jrod62]

Looks good . Took me 16 hours to get a butt and brisket up to temp. Yesterday.
Thinking about building a UDS .

 

[ecto1]

Looks good . Took me 16 hours to get a butt and brisket up to temp. Yesterday.
Thinking about building a UDS .

You will be glad you did even if you only use it a couple times a year.  I hope my smoke isn't that long or we gonna have some hungry people here at the Garcia household.  Once i double wrap in foil the temp should go through the roof real fast.  It is also the reason I am not worried about the temp of this smoke it could get to 300 and you will be fine.  Even though i trimmed most of the fat off this sucker she is not going to dry out.  Pork butts are the best to learn your smoker on because they are so hard to get wrong.

 

[ecto1]

right before the double foil

 

[Bearcarver]

 

[SmokinAl]

It looks beautiful Ecto!

 

[ecto1]

OK this was a real fast smoke no stall what so ever.  I have had it happen before but I really think the Texas Heat had something to do with it.  The poor pork butt just got tired of being outside and wanted to come inside.  So inside she is waiting in a cooler for about 4 hours till I pull it.  Wife making the slaw today I already made some of SoFla Finishing Sauce letting it cool so I can put in a squeeze bottle.  But went in at 6:30 am foiled at 12:30 took off at 1:45 was a little shy of 9 pounds before I trimmed I am thinking was right at eight pounds after trimming the fat off.  That would put this smoke at almost 1 hour per pound.  In my MES I know it would have taken a bit longer I am convinced butts cook faster in a drum but then again I always let my temps rise by not using a heat shield to catch the grease.  I just like the steamed smoke flavor on pork butts.  More pics to come later.

 

[SmokinAl]

I gotta tell you Ecto I like the idea of the grease dripping on the coals.

My next smoker may be a UDS just for that reason.

If I can find a place on the patio to put it.

 

[backyardsmokin]

You can always find space for another grill.  Put it in the center with 4 chairs around it and call it the conversational fire pit.