Not just another pork butt

[nozzleman]

Well I know everyone has seen tons of Qview on pork butts so I thought I would share the plated finished version. This butt was done low and slow using a mixture of pecan and hickory. Smoked in my trusty MES for 14 hours, pulled at an IT of 190 and hand pulled with a moderate mix of bark throughout for a nice flavor profile. Made into street tacos served with spanish rice and refried beans, it was sure good.

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• nozzleman
• Nov 14, 2012

 

[humdinger]

Awesome pic! Those cantina street vendor style tacos are really catching on in my neck of the woods and I love em. Thanks for the inspiration!

 

[diggingdogfarm]

Cool!

Pulled pork tacos are real popular in this family.


~Martin

 

[smokinhusker]

Looks great!!!

 

[driedstick]

Those look great. good job.

 

[fpnmf]

Looks fabulous!!

 

[rdknb]

those look good, lots of uses for pulled pork

 

[vegassmokeout]

awesome!!!!!!!!!!!!!!

 

[samuel trachet]

YUMMMMMMM!

 

[ddt79]

Looks amazing! Good Job.

 

[grimm5577]

well i think i'll have that for dinner. Thanks!!!

 

[mbogo]

Oh God, those look awesome!!!   You could sell those for a fortune in Minnesota- the food is ....ahem..... boring up here to say the least!!

BUT, I just finished my 1st Butt, with a few leftovers, I now know where they're going! 

BTW, I used my MES 30", did a 10 lb. Butt in 12 hours @225- thought that was pretty fast. I smoked it for almost 4 hours, and got a good flavor, but could stand more.  How long do you usually smoke?

Off to the store for some Cilantro, thanks!

Mark
 

 

[bruno994]

Looks great.  We do alot of enchiladas with leftover pulled pork. 

 

[humdinger]

Oh God, those look awesome!!!   You could sell those for a fortune in Minnesota- the food is ....ahem..... boring up here to say the least!!

BUT, I just finished my 1st Butt, with a few leftovers, I now know where they're going! 

BTW, I used my MES 30", did a 10 lb. Butt in 12 hours @225- thought that was pretty fast. I smoked it for almost 4 hours, and got a good flavor, but could stand more.  How long do you usually smoke?

Off to the store for some Cilantro, thanks!

Mark
 

Mark,

As you know smoking is very subjective with a lot of variables that affect each smoking experience. The general rule of thumb is four hours. However when I was new at smoking and still learning, I unknowingly smoked my first few pork shoulders for almost the whole cook time. I didn't realize I was doing anything "wrong" because it always turned out realy good n' smokey.

However, one day back in 2011 I smoked it for only five hours and then asked the family what they thought after they dug in. At first it was the usual cordial compliments, but after some prodding they confessed that the outer crust was good, but the inside meat wasn't as smokey as it normally had been. That was all I needed to hear.

Many folks will debate what the right amount of smoke is, but I tend to avoid that and just go with what I know. I found a method that worked which everyone loved, so I stick to it. Next time you do a shoulder, smoke it for longer and see if it makes the difference you are looking for.