Pork Butt

[adp32]

Started with a rub on Wednesday afternoon, and wrapped it up, and put it into the fridge for 2 days.

Rub: Garlic powder, onion powder, oregano, thyme, pepper, hot chilli peppers, chilli powder, brown sugar, cajun spice, and cyan pepper.

I just grabbed whatever I could find at the time.

I cut fat into diamonds / squares, depends how you look at it. Rubbed it and wrapped it.

This morning I got up and got the old smoker started...still dark outside.

So this is what it looked like:

Pork Butt.JPG

• adp32
• Jan 11, 2013

This is the meat at 167* at 3 pm:

Pork Butt 2.JPG

• adp32
• Jan 11, 2013

Yes I added Italian Hot Sausage...might as well since I was smoking already.

So I'm at the stalling stage, I will post a picture when done.

 

[toby bryant]

Looks great so far, can't wait to see the finished product. 

 

[linguica]

Looks great.

 

 

[themule69]

looks great.

 

[rtbbq2]

I like it.......

 

[adp32]

Ok after 14.5 hours it reached an IT of 198*.  I took it off and wrapped it with tin foil fot 1 hour....here is the proof:

Pork Butt 3.JPG

• adp32
• Jan 11, 2013

Pork Butt 4.JPG

• adp32
• Jan 11, 2013

Going to let it rest for a while longer, end then gert it ready for tomorrow....too late tonight....well not really sure about that part yet.

Looks great, bark is thick on bottom and lighter on top.  It just wants to fall apart...update tomorrow on taste.  Used Hickery and Cherry wood, and a little Misq.  Smoke was great all day. Oh and sprayed apple juice on it every hour after it reached 160*, and did the same with the sausage.  Sausage was good.

I want to thank this forum for getting me started, and giving me the confidence to start having fun with my meat....pun intended...

 

[rollin smoke]

 

[themule69]

Ok after 14.5 hours it reached an IT of 198*.  I took it off and wrapped it with tin foil fot 1 hour....here is the proof:

Pork Butt 3.JPG

• adp32
• Jan 11, 2013

Pork Butt 4.JPG

• adp32
• Jan 11, 2013

Going to let it rest for a while longer, end then gert it ready for tomorrow....too late tonight....well not really sure about that part yet.

Looks great, bark is thick on bottom and lighter on top.  It just wants to fall apart...update tomorrow on taste.  Used Hickery and Cherry wood, and a little Misq.  Smoke was great all day. Oh and sprayed apple juice on it every hour after it reached 160*, and did the same with the sausage.  Sausage was good.

I want to thank this forum for getting me started, and giving me the confidence to start having fun with my meat....pun intended...

their is no stopping you know. you will be smoking anything and everything you can get in the smoker. glad you can have fun with your meat and tell.

remember if your not smoken something. you should be.

david

 

[wes w]

I agree with mule.  Smoking gets in your blood bad.   I even started buying groceries after I got hooked.   I hadn't done that in 28 years of marriage.