Just another Pork Butt

[SecondHandSmoker]

A nice 8.8 lb shoulder for some PP. Rubbed with mustard and a homemade rub.


At 8:45 PM Thursday, placed in the smoker at 225* with a mix of apple, pecan, and cherry chips.


5 hours in and a quick photo through the window.


14 hours in and it's getting there. The wind is kicking up and stealing some heat.


Finally the IT reaches 204* after 22 hours. Someone just couldn't wait and took a nibble. Wrapped it in foil and into a towel lined cooler for a rest before pulling.


I apologize for not having any pics after pulling the meat or plated shots. It was late and we were hungry.
Thanks for looking.

 

[SonnyE]

My dog and I were in Lowe's yesterday and I felt like browsing. So the BBQ section was calling my name.
I was looking over the seasonings and one caught my interest: Rub Some Butt!
It's ingredients began with Mustard.
Some day I'm going to have to try Mustard. Never have, yet.

I was looking at some posts on YouTube, and this one had a good explanation for resting meat. Said that when meat first comes off the fire, it is tensed from the heat. And that resting it allowed the meat to relax and made it more tender.
I've never been a "rester", I want it hot, and now. But the reasoning made sense to me.

 

[mike243]

No such thing as just another butt lol looking great,cant always predict time till done

 

[SecondHandSmoker]

My dog and I were in Lowe's yesterday and I felt like browsing. So the BBQ section was calling my name.
I was looking over the seasonings and one caught my interest: Rub Some Butt!
It's ingredients began with Mustard.
Some day I'm going to have to try Mustard. Never have, yet.

I was looking at some posts on YouTube, and this one had a good explanation for resting meat. Said that when meat first comes off the fire, it is tensed from the heat. And that resting it allowed the meat to relax and made it more tender.
I've never been a "rester", I want it hot, and now. But the reasoning made sense to me.

I've read a few recipes for rubs that call for tsp or so of mustard powder. I haven't tried mustard powder in a dry rub yet.
I just use a light smear of good old French's Yellow to get the rub to stick to my butt.
The mustard does not leave an overpowering taste in the final product.
Plus, pork and mustard pair well.

I was pleasently surprised at how well the faux cambro worked for resting the meat. The meat stayed hot and juicy.
The bark really did not soften up that much either.

 

[SecondHandSmoker]

No such thing as just another butt lol looking great,cant always predict time till done

That is for sure. I really had to resist the urge to crank up the heat.
I was in no real rush for this butt to get done.
The majority of the PP will be vacuum sealed and frozen for when my son and grand daughters visit two weeks from now.
One of my grand daughters is vegan so I decided to spare her the trauma and spare myself the drama and do this butt ahead of time.

 

[mike243]

Don't be afraid to crank up the heat,you just have to be careful of the bark and internal temps,no set way to cook any thing dispite what you read,sauces are not included in that statement lol

 

[SmokinAl]

Looks real good!
I bet it was tasty!
It's always tough when everyone is standing around saying "Is it done yet?"
Al

 

[SecondHandSmoker]

Looks real good!
I bet it was tasty!
It's always tough when everyone is standing around saying "Is it done yet?"
Al

Thank you Al.
Yes, it was mighty tasty.
I have done plenty butts on gassers over the years. This was the first one done in the smoker.
The smoker is, hands down, the winner here.

 

[gmc2003]

Well if that's your first on the smoker then you did an excellent job. Looks mighty tasty to me.

Point for sure.
Chris

 

[SecondHandSmoker]

Well if that's your first on the smoker then you did an excellent job. Looks mighty tasty to me.

Point for sure.
Chris

Thank you Chris.
Much appreciated.
While the gasser will turn out an alright butt, the depth of smokiness is lacking.

 

[Preacher Man]

22 hours for a 9 pounder? I'm not disagreeing with anything here, but for some reason my butts rarely take more than 10-12 hours. I would honestly like to take them longer sometimes, but they just don't. My thermometer probes are all tested, too.

The other day, I had a 14 pound brisket get done in 9 hours...at 225º!

I know, I know...when it's done it's done.

 

[Preacher Man]

I was looking at some posts on YouTube, and this one had a good explanation for resting meat. Said that when meat first comes off the fire, it is tensed from the heat. And that resting it allowed the meat to relax and made it more tender.
I've never been a "rester", I want it hot, and now. But the reasoning made sense to me.

I used to be the exact same. But my brother challenged me to let a brisket rest a couple of years ago and I've never even thought about not doing it now. It really does make a difference.

 

[SecondHandSmoker]

22 hours for a 9 pounder? I'm not disagreeing with anything here, but for some reason my butts rarely take more than 10-12 hours. I would honestly like to take them longer sometimes, but they just don't. My thermometer probes are all tested, too.

The other day, I had a 14 pound brisket get done in 9 hours...at 225º!

I know, I know...when it's done it's done.

I hear you.
I estimated it should have taken 18 hours at 225*
Well that wasn't the case here.
My smoker is dead nuts on with both the chamber probe and meat probe.
I thought the chamber temp may not actually be 225*, but a sanity check with the TP20 confirmed the temp was good.
Perhaps my butt was just being stubborn?