PORK BUTT ----- Again !!!!

Discussion in 'Pork' started by gary s, Jul 14, 2015.

  1. Pork Butt and Beans

    I decided at the last minute to smoke the Butt I was going to do tomorrow. I was later than I really like to start, But decided to smoke @ 275 ° instead of my usual 225 °.

    Got my smoker going with about a chimney of charcoal then a split of pecan, I used my weed burner to get it going and heat up the smoker.

    I went a little different on my Rub today. I went more Brisket Style, Salt, Pepper and a little of my rub (Mostly S&P)

    I don’t inject, no need Butts have plenty of fat and I want to taste Pork, not Beef broth, Dr. Pepper Fruit Juice or anything else just pork. Not to say that sometimes I will do a different flavor profile, But not today.

    Got it going at 9:00 AM  (Pretty Late)

    Put Beans and Hot Links (Homemade) on at 11:00 AM

    (Link to my Beans) http://www.smokingmeatforums.com/t/201533/garys-smoked-baked-beans

    Pulled Links off after about an hour and a half.

    I Maintained 275° throughout the first 5 hours.

    Pulled Butt after 5 hours and wrapped in foil then back on.

    Added another couple of splits and now waiting.

    Pulled it at 5:00 PM   Perfect

    Let it rest for about 45 min.    Great bark, super juicy and great flavor.

    Lite on my rub Heavy on the S&P


    Smoking at 275 º


    2 hours in, just put on the beans


    Beans are Ready


    Hot links are ready too


    Butt after 5 Hours   Great Bark


    At 5 hours cooking at 275 º  IT was 158 º - 160 º    I never check the temp

    Just did it for the post.  I know when its ready when I can wiggle the bone.


    After 8 hours


    Bone pulled out clean


    You can see how juicy and tender it is


    Pulled with the bark mixed all through


    And Finally  MY PLATE   Pulled Pork Sandwich, beans and cole slaw


    Thanks for Looking
     
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Nice smoke Gary, all looks real tasty ! :kewl:
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Another great cook.

    I wish I had that plate right now.
     
  4. bryce

    bryce Smoking Fanatic

    Man that looks excellent Gary. As I sit here eating an iron skillet chicken breast, I can only imagine how great your meal tastes.

    I've never smoked beans before. I'll have to give that a go sometime.

    Nice job!
     
  5. b-one

    b-one Smoking Guru OTBS Member

    Nice looking smoke!Thumbs Up
     
  6. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Hey Gary

    [​IMG]

    Beautiful job.  That bark looks great, and so much of it. Mix that in with all that juicy meat, and I'm guessing the PP was real delicious.  Good thing we just finished eating, or I would be drooling all over my computer.

    Pulled Pork with coleslaw is one of my favorite foods.

    That's one advantage of your smoker over my MES--the bark.  I can get some, but nowhere like yours.  Great job.

    Gary
     
  7. floridasteve

    floridasteve Smoking Fanatic

    Boy does that look good!

    I just the last of my pulled pork tonight in some chilli. I noticed yesterday at Sam's that they had pork shoulder/Boston butts on sale at $1.69. Quests there I going tomorrow! Don't know when I'll cook it, but it won't be to far in the future -- I love my porkie sans witches for lunch!
     
  8. Lookin good! Did you notice any difference in the taste/texture of the meat cooking at 275 instead of 225? 
     
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Nice looking pulled pork, we had PP sandwichs for lunch today. I always forget how good it is till I take that first bite, then I wonder why I even have sanddwich meat in the reefer.

    Great looking meal.
     
  10. aggie94

    aggie94 Smoking Fanatic

    Another wonderful looking meal!
     
  11. No I didn't notice any difference in taste or texture 

    Gary
     
  12. Thank guys for the nice comments and thank you WHB and Farmer for the Point  very much appreciated

    Gaey
     
  13. Come on down I can fix you up.
     
  14. chef willie

    chef willie Master of the Pit OTBS Member

    now, THAT'S a sammich......monster size, just the way I like 'em. Great job on a new twist of doing them for you....and the Hot Links look awesome as well......Willie
     
  15. Thanks Chef

    Gary
     
  16. sqwib

    sqwib Smoking Guru OTBS Member

    Looking good, gotta love that bone wiggle!
     
  17. Looks awesome. How many pounds was that bad boy? 
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    Now that's an Outstanding Looking Pork Butt !![​IMG]

    Beautiful Pulled Pork & Perfect Plate!![​IMG]

    Nice Job, Gary!!!---------[​IMG]

    Great Thread!![​IMG]

    Bear
     
  19. Thanks guys and you Bear for the point   Did you ever get up and running on your smoker.?

    Gary
     
  20. inkjunkie

    inkjunkie Master of the Pit

    Pulled pork is on the menu for Sunday....if I remember to thaw a butt....
     

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