Pork Butt prepped for the weekend!

[WaterRat]

About 13lbs of Boston Butt minimally trimmed, injected, and napping in the fridge until tomorrow morning. The butts will be joined by a slab of SLC spares and a trial run of some beef spares I picked up on a whim.

 

[oddegan]

Sounds like you have a full weekend planned. Looks great. Look forward to seeing the pics of the smoke.

 

[RiversideSm0ker]

Excellent plan WaterRat. You can never go wrong with pork butt for a holiday weekend BBQ.

George

 

[Smoke23]

Looking forward to some q view!

 

[WaterRat]

I'll try to do plenty of pics! Gonna try to get up at 5, fire the pit, meat on at 6!

 

[oddegan]

What temp do you plan on running?

 

[brent b]

I'm watching working tomorrow. the storm (alberto)might put my fire out for smoking Sunday and Monday no fun. I'll live by q view for a few days

 

[WaterRat]

What temp do you plan on running?

225 is the plan. Last time at that temp ran 9.5hrs, hoping for similar. (Also hoping I can drag my butt out of bed after closing down the pub later this evening ;)

 

[WaterRat]

I'm watching working tomorrow. the storm (alberto)might put my fire out for smoking Sunday and Monday no fun. I'll live by q view for a few days

I'll try to help you live vicariously ;)

 

[oddegan]

hoping I can drag my butt out of bed after closing down the pub later this evening

Oh yes. We've all been there. Look forward to the Q view.

 

[WaterRat]

Goooood moooorninnggg SMOKING MEAT PEOPLE!!!!! Well, I did manage to get out of bed and fire the pit at 5AM. Pulled out the butts, dried off, slathered with mustard and generously rubbed with Central BBQ Rib Rub from Memphis (my parents drove through a month ago and sent me a jar). On the smoker at 5:40AM @225°F (ish). I'm not going to do a much of a how to in this post, as I'm not changing much (so far only the rub) from last time which can be seen here: https://www.smokingmeatforums.com/threads/first-pork-butt-and-some-ribs.273648/

 

[WaterRat]

Fast forward a couple hours. Butts have been on for 3hrs. Meanwhile (after going back to bed for a bit) Pulled out the SLC pork ribs, rinsed, pulled membrane, rubbed, fridge for an hour, out, brown sugar, more rub. As for my beef spare rib experiment just very generous SPGO (not sure about these, not much meat at all on them). So the ribs go on and the butts got their 1st mop!



Big happy meat pile

 

[WaterRat]

5 hrs on the butts. The color is looking good!

 

[SmokinAl]

It looking real good so far!
Hope the weather holds out for you!
Al

 

[WaterRat]

It looking real good so far!
Hope the weather holds out for you!
Al

Thanks Al! Weather here is looking solid, might get a little wet if it goes into the evening. I'm at 157°F right now which is on track with my previous smoke so I think it's looking good.

 

[WaterRat]

Ok! The pork ribs are done and turned out great. I took a little nibble of the beef spares and they are quite tasty though I went a little heavy on the salt. Maybe a little "beefier" than short ribs? To be determined. Upped the temp to 250 and it looks like the butts are coming out of the stall.

Beef ribs:

Porky goodness:

 

[oddegan]

You could definitely send a few of those my way. Nicely done!

 

[jbellard]

Nice pile of bones there. Must have come out pretty good

 

[WaterRat]

Thanks for the compliments, they were very good, probably the best I've done.

 

[WaterRat]

At 11.5hrs I am declaring my cook done! Color is great, internals are all high 190s to 205. Letting it rest before the pull! Took a couple chunks out to test and and it's good!