Pork Butt

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Noseoil

Fire Starter
Original poster
Oct 19, 2020
30
36
1st time this season with last years fall project, the home made smoker, a nice 8# pork butt. Nice to have a higher temperature outside, finally. Winter is gong away now & spring's just around the corner in northern New Mexico. It got into the 70's yesterday, so cooking was in order for Sunday dinner. Ran the heat at about 250 degrees, give or take a bit, so it cooked pretty well.

PB-1.jpg


Here's a shot just before wrapping it up in foil for the next few hours. Didn't want too much smoke this time, so it's mostly charcoal with just a bit of apple & white oak for smoke.

PB-2.jpg


Sorry, after it was pulled, we ate it so no pulled picture this time. We took it off of the heat at 201 degrees, drained it, then wrapped it in butcher paper, into the cooler to sit & waited 2 hours to start work. Made sandwiches with a bit of sauce & freshly made cole slaw. It was great!
 
nice looking butt! Hard to get he final pulled pics out when you just wanna chow down. I get it, happens alot here too
 
Nice looking butt! Good color on the bark. I'm sure it tasted great. Looking forward to warmer temps here to be able to get smokin. Thanks for sharing.
Like!!
 
1st time this season with last years fall project, the home made smoker, a nice 8# pork butt. Nice to have a higher temperature outside, finally. Winter is gong away now & spring's just around the corner in northern New Mexico. It got into the 70's yesterday, so cooking was in order for Sunday dinner. Ran the heat at about 250 degrees, give or take a bit, so it cooked pretty well.

View attachment 494149

Here's a shot just before wrapping it up in foil for the next few hours. Didn't want too much smoke this time, so it's mostly charcoal with just a bit of apple & white oak for smoke.

View attachment 494150

Sorry, after it was pulled, we ate it so no pulled picture this time. We took it off of the heat at 201 degrees, drained it, then wrapped it in butcher paper, into the cooler to sit & waited 2 hours to start work. Made sandwiches with a bit of sauce & freshly made cole slaw. It was great!
Lookin good
 
This must have been a LONG winter waiting to try out your smoker. Looks like you got great results! Tell us more about your build.
 
55 gallon drum, had to add a 2nd top with rock wool insulation, as the fire box was too small for that volume of cooking space, but it's working pretty well in the warmer temps. I'm at 6,500' in northern New Mexico in a small town, so there's not as much oxygen to burn with here for making heat.We used to live in Tucson, so a smoker in the sun in summer didn't need too much heat for slow cooking, not here.

Anyway, it works well enough but if someone is going to build with a 55 gallon drum, a bigger fire box would be better. Or maybe have the heat in the bottom with some baffles. I did a side fire box because I was concerned about how thin the sheet metal is on a drum, so that's why I did it the way I set it up. Here's what the inside looks like, turned out ok with just angle & expanded metal.
Front.jpg
 
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