Pork butt taco meat

[philpom]

Started a butt today specially for taco meat. Hit it with fajita Rojo and Montreal. Smoking in the Primo with small hickory splits and mesquite pellets. I want a bold smoky flavor. When it's done I'll shred and vacuum seal in 1lb portions. It's a big one.

The fire setup.

Now we wait! While I do that I'll put some beef short ribs on another smoker for dinner.

I'm sure I'll post updates.

 

[jcam222]

Looks good. When I'm doing Mexican profile butts I like to inject mine with Better Than Bullion Chipotle stick too.

 

[philpom]

Looks good. When I'm doing Mexican profile butts I like to inject mine with Better Than Bullion Chipotle stick too.

That sounds good, I've thought about playing around with a multi day brine in beef stock, just haven't gotten around to that yet. One day...

 

[philpom]

3 hours in, first look. Coming along nicely, I smoking this guy at 275°, I wanna be able to get it off, rested and shredded tonight.

 

[philpom]

5 hours in, average probe is about 190°f with some spots 199°f and closer to the bone at 179°f. Another hour is my guess.

 

[Compulsive Smoker]

I’m following! Looks great so far!

 

[philpom]

Done, a bunch of taco meat! Won't get around to vacuuming it tonight.

Can't wait for Tuesday!

 

[philpom]

Oh man, forgot to post a pic when I first cracked it open. Always my favorite moment and it tells you all you need to know about the cook.