Pork Butt in progress - Full day of Q-View!

[chef jimmyj]

The Low and Slow in a smoker is all about Smoke penetration and Smoke flavor accumulation on the surface of the Pork. The Proteins that make up the Muscle and Connective Tissue react pretty much the same at a range of temps from 200*F to 400*F. So the texture and juiciness will pretty much be the same, you just get more Smoke Flavor at the lower temps...JJ

 

[gators2000]

The Low and Slow in a smoker is all about Smoke penetration and Smoke flavor accumulation on the surface of the Pork. The Proteins that make up the Muscle and Connective Tissue react pretty much the same at a range of temps from 200*F to 400*F. So the texture and juiciness will pretty much be the same, you just get more Smoke Flavor at the lower temps...JJ

I do realize that.  

 

[gators2000]

So, here we go.  Unwrapping from the resting...

butt 8.JPG

• gators2000
• Aug 26, 2012

First peak.

butt 9.JPG

• gators2000
• Aug 26, 2012

Bone fell right out

butt 10.JPG

• gators2000
• Aug 26, 2012

Decent color!

butt 11.JPG

• gators2000
• Aug 26, 2012

One more of it pulled.  

butt 12.JPG

• gators2000
• Aug 26, 2012

The meat has a nice smoke flavor and great texture.  Honestly, it came out GREAT.  Love the taste!  I'll take a plate pic in a few...  

 

[jarjarchef]

Looks yummy.... I'll be over shortly and we can talk some college football over a drink or two and eat that amazing Q...

 

[bomftdrum]

Looks yummy.... I'll be over shortly and we can talk some college football over a drink or two and eat that amazing Q...

x2

 

[gators2000]

Thanks guys! 

Final pic!  Rave reviews from all the family.  I think it was just a hair less smokey (due to the shorter time), but still plenty of flavor.  I do think the fat rendered out a little better.  Anyway, thanks for watching! 

Plate View! 

butt 13.JPG

• gators2000
• Aug 26, 2012

 

[chef jimmyj]

Very nice looking finished pork. The plate looks great...JJ

 

[smokinhusker]

That looks delicious! Great job at the higher temps!

 

[kathrynn]

Looked good!  Hoping yall don't get any major problems with Ivan.  We are doing some prep work today around here for the rain and Thunderstorms we usually get from these things.  Hope all are safe in Florida!

 

[gators2000]

Thanks all.  It really did come out great.  The only thing I'll change next time is going back to using some Hickory.  I had planned to, but had some left over Orange laying around and decided to use it and cherry.  Good flavor, but very mild smoke.  Next time, I'll use Hickory and Cherry.  

Isaac ended up not being a big deal.  Never rained hard throughout the smoke.  I was cooking hot enough that the light showers we had did no effect the temp much.  Within 30 minutes of pulling the butt, the heavens opened and it started pouring.  That would have ended the smoke early.  Good thing I cooked it hotter. 

In the future, I'll probably split the difference temp wise and cook around 275.  That will give the smoke a little more time and I think the heat will help render the fat better than at 225.  It is nice to know that it IS possible to cook the butt fast and still have an excellent product when finished.  

Thanks, 

 

[sqwib]

Plating looks great, I like your pull texture.

 

[rdknb]

Looks very good

 

[dragonmaster194]

Lookin' good!  I am waiting on the taste and pull test I may try higher temps for a short smoke.  Steve

 

[lowbass]

Looks good. I usually always smoke in the 250-300 range.

 

[gators2000]

Lookin' good!  I am waiting on the taste and pull test I may try higher temps for a short smoke.  Steve

Thanks!

I really don't think there was any difference in taste or tenderness cooking this butt at 300 compared to doing it at 225.  The only difference I saw was a bit less smoke flavor due to the shortened time in the smoke.  Next time I will use some Hickory, since it seams to be a little more potent than some woods.  That should add to the smoke flavor.  But really, I didn't mind the mild smoke flavor.  

I'll probably smoke future butts at 275-300 from here on.  It was awful convenient to be done that fast.  

 

[cabrego]

Thanks!

I really don't think there was any difference in taste or tenderness cooking this butt at 300 compared to doing it at 225.  The only difference I saw was a bit less smoke flavor due to the shortened time in the smoke.  Next time I will use some Hickory, since it seams to be a little more potent than some woods.  That should add to the smoke flavor.  But really, I didn't mind the mild smoke flavor.  

I'll probably smoke future butts at 275-300 from here on.  It was awful convenient to be done that fast.  

thank for sharing!

 

[bullfrog1108]

Looks great, I smoked a butt about the same size this past weekend and went with 270 degrees due to bad weather. Mine turned out great as well, thanks for sharing!

 

[startedsmokin]

Great info. Appreciate the details and the pics too Thumbs Up