No Foil Pork Butt - shortest smoking time for me!

[roller]

Very nice !!!!!

 

[smokinhusker]

No I've never tried the sand, I don't even put the water pan in anymore. Just an aluminum foil pan whenever I need to for drippings. I've only smoked a few times and this was the first long smoke with the new body unit

 

[smokinhusker]

Very nice !!!!!

Thank you!

 

[mickey jay]

I've never foiled pork butts, and people eat it like crazy, although to my picky taste buds, it might end up a little drier than if I did foil as evidenced by my experiences foiling ribs.  I started out not foiling ribs, and they ended up with way too much chew for me and what seems like possibly a regional preference (NW) that prefers fall off the bone ribs.  I would try foiling pork butts, but that would mean getting up at O'dark thirty, and I'd rather just sleep through it at this point (lazy).

I've even been contemplating the need for water, although I do notice with jerky that the extra moisture allows the spices I use (mainly course ground pepper) to almost congeal to the meat, which may contribute to nice bark on a pork shoulder.  Sometimes I'll wake up late and the water has run out and it smells like burning fat.  I can't tell that it hurts the flavor of the meat, but it smells a bit bitter for my tastes, so I try to keep that water pan filled.  Not sure if it really matters though.

I'll tell you one thing though, disposing of nasty pork butt smoker water is a pita.
 

Your mileage may vary.

 

[mickey jay]

Oh! also, that rub looks like it's more herb based than my traditional paprika base.  Never really thought of leaving out the paprika.  How was it?
 

 

[25mike87]

Makes me hungry for sure. good lookin meat.

 

[jarjarchef]

Looking' good!!

 

[smokinhusker]

Thank you!

Looking' good!!

Thank you Mike! We normally have Gates Original on PP, but this time we used a Carolina Style Mustard and Vinegar Sauce, which was pretty good! And don't forget the steamed buns.

Makes me hungry for sure. good lookin meat.

Yes, it was Sportsman's Warehouse Southern Pecan and Honey Rub - Sugar, Honey, Garlic, Sea Salt, Pecans, Butter, Herbs and Thyme. We've had it on grilled pork chops and it's not overpowering and a subtle taste of the herbs? and thyme. We really like it so of course I'll attempt to duplicate it.

Oh! also, that rub looks like it's more herb based than my traditional paprika base.  Never really thought of leaving out the paprika.  How was it?
 

 

[sam3]

Excellent job Alesia. Best of luck to you both this coming Rifle season!

 

[smokinhusker]

Excellent job Alesia. Best of luck to you both this coming Rifle season!

Thanks Sam! We had a dusting of snow this morning and temps have been much cooler the past couple weeks. Bow season was a bust, too darn hot and no bugling, herding up etc. So hopefully with the cooler weather and looks like the rut was later by the time we're there (10/20-27), should be some decent hunting. We did see 5 bulls during Bow season and a few cows.

 

[diggingdogfarm]

Looks great!!!!


~Martin

 

[smokinhusker]

Looks great!!!!


~Martin

Thanks Martin!