I went to a golf tournament with a good friend of mine and on a proxy hole he sunk a long putt to win a prize. At the awards ceremony the prize for the hole was a case of New York strip steaks...seeing his girlfriend is a vegetarian {sure is tough even typing the word} he gave me half of his case of steaks...Bonus!!!
Knowing how much he enjoys Pulled Pork I thought the one way to repay the steak gift was smoking him up a butt.
I headed to the butcher shop and came home with a 8.7 lb. victim...trimmed off the fat cap...then rubbed the butt with 2 different rubs. Lately i have been doing this, rubbing one half of the butt with one rub then the other half with another. I didn't think this would make much difference but you can really taste the difference in the two types of bark.
Here is the butt rubbed and ready for a overnight nap.
..
After the overnight rest i preheated my MES to 235 and the butt headed to the smoker for it's 13 hour ride. I used hickory dust in my AMAZEN Pellet smoke generator and it took two loads of dust to reach 167 when i foiled it. I expected this butt to take longer but there was no stall involved here it just coasted right along. I don't know for sure if it makes a difference in cook time.... but since i have been buying fresh...never frozen...non enhanced butts from my local butcher... i have experienced shorter stalls and quicker cook times.
At the 3 hour mark i headed to the smoker to probe my butt and here is the roast at probing...
It is already taking on nice color and was at 131 degrees after the 3 hour mark. Things continued to sail along with the butt and at 167* i went to the smoker and removed the butt and foiled it. Here is the butt then...
I put the butt in a foil pan and added 4 oz. of apple juice...covered with foil then sent it back to the smoker until it reached 205 IT. Once reaching 205 I opened the pan after a 45 minute rest and snapped a quick picture....
Note the bone is falling away from the butt...this should be easy pulling!!! The butt was removed from the foil pan to my favorite pulling platter...and let the pulling begin
.
Note how clean the bone came out of the butt...At this time i poured the juices from my foil pan into a large measuring cup and put it in the freezer to separate the fat from the juices so after the pull they could be added back to my pulled pork. This butt pulled real easy and made quite a pile of pork...
Gotta throw in a closeup for those who love shots of meat!!!
I put the pork in a large bowl...layering the meat ...a few ounces of juice...layer...juice...until done...cover and let it sit in fridge overnight. In the morning i vacuum packed the pork in 1 pound packs and ended up with just over 5 pounds of pork. I can't wait to see my buddies face when i give him the pulled pork...I'm going to throw in 2 pounds of my homemade belly bacon also!!! Every good deed deserves one in return!!!
Thanks for reading my Q-View and i hope you enjoyed it...Len
I headed to the butcher shop and came home with a 8.7 lb. victim...trimmed off the fat cap...then rubbed the butt with 2 different rubs. Lately i have been doing this, rubbing one half of the butt with one rub then the other half with another. I didn't think this would make much difference but you can really taste the difference in the two types of bark.
Here is the butt rubbed and ready for a overnight nap.
..
After the overnight rest i preheated my MES to 235 and the butt headed to the smoker for it's 13 hour ride. I used hickory dust in my AMAZEN Pellet smoke generator and it took two loads of dust to reach 167 when i foiled it. I expected this butt to take longer but there was no stall involved here it just coasted right along. I don't know for sure if it makes a difference in cook time.... but since i have been buying fresh...never frozen...non enhanced butts from my local butcher... i have experienced shorter stalls and quicker cook times.
At the 3 hour mark i headed to the smoker to probe my butt and here is the roast at probing...
It is already taking on nice color and was at 131 degrees after the 3 hour mark. Things continued to sail along with the butt and at 167* i went to the smoker and removed the butt and foiled it. Here is the butt then...
I put the butt in a foil pan and added 4 oz. of apple juice...covered with foil then sent it back to the smoker until it reached 205 IT. Once reaching 205 I opened the pan after a 45 minute rest and snapped a quick picture....
Note the bone is falling away from the butt...this should be easy pulling!!! The butt was removed from the foil pan to my favorite pulling platter...and let the pulling begin
.
Note how clean the bone came out of the butt...At this time i poured the juices from my foil pan into a large measuring cup and put it in the freezer to separate the fat from the juices so after the pull they could be added back to my pulled pork. This butt pulled real easy and made quite a pile of pork...
Gotta throw in a closeup for those who love shots of meat!!!
I put the pork in a large bowl...layering the meat ...a few ounces of juice...layer...juice...until done...cover and let it sit in fridge overnight. In the morning i vacuum packed the pork in 1 pound packs and ended up with just over 5 pounds of pork. I can't wait to see my buddies face when i give him the pulled pork...I'm going to throw in 2 pounds of my homemade belly bacon also!!! Every good deed deserves one in return!!!
Thanks for reading my Q-View and i hope you enjoyed it...Len
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