Pork Today ... Pulled Tomorrow

[bdskelly]

I was walking through the store this morning and seen this Butt. 7 3/4 pounds with the bone. 15 bucks...  So I'm thinking  

 " Hey! I've got 15 bucks in my pocket.  ...And this will give me something to fuss over today and tomorrow. Cheap entertainment!!! " 

 I'll put it on tonight... 

Brian

rawbutt.JPG

• bdskelly
• Apr 6, 2013

 

[seenred]

Yep...it's a win-win!  Cheap entertainment for you today, good eatin' for everyone you feed tomorrow. 

 

[supercenterchef]

don't forget q view tomorrow!

 

[pgsmoker64]

YES!  Love pulled pork!

Be sure to check mine out from today Brian!

PGSmoker's Jr. Pitmaster cook

Bill

 

[bdskelly]

I'll post some pics as I go. I just took it out of the fridge and made a batch of injection and mop solution.

1 Tbls Angelo's Rub

1 Tbls Tony Chachere's  

1 tsp Red Pepppa Flakes

2 cups Apple Juice

2 cups Cider Vinegar

Simmer on the stove.

Strain and cool.

PG  I'll be over to your thread in a sec. B

 

[bdskelly]

Powdered and injected. I'll put it on at 220 degrees. We eat tomorrow at 3pm.  So I have Plenty of time to cook this piglet. 

P1010001.JPG

• bdskelly
• Apr 6, 2013

 

[bdskelly]

Okay... I put the Butt on at 10pm last night. It's now 8am the next morning. Good bark forming. Internal temp is still a bit low at 156 degrees.  I'll wait it our until it hits 165. Then wrap it in the pan with about an inch of my mop solution in the bottom. It will continue cooking in the smoker until the internal temp hits 185.  Then I'll take it our for a rest before pulling.

P1010002.JPG

• bdskelly
• Apr 7, 2013

 

[pgsmoker64]

Hey Brian,

If you plan to "pull" this pork you want at least a 195 IT better at 200 - 205. 

It's a difficult pull at 185 but great for slicing or mincing as folks here in Virginia like their pork.

Good luck, I''' be watchin

Bill

 

[bdskelly]

Thanks for the heads up Bill. I'll give her a little test at 190. If I get too much resistance I'll stoke it up to 195 - 200.  

That picnic of yours looked great.  Did you take the skin off before the smoke?  I love butt because of the ease of smoking and pulling.  But think the picnic have more hammy flavor. And they just look great coming off the smoker.  Leg o pig.... 

 

[pgsmoker64]

Thanks for the heads up Bill. I'll give her a little test at 190. If I get too much resistance I'll stoke it up to 195 - 200.  

That picnic of yours looked great.  Did you take the skin off before the smoke?  I love butt because of the ease of smoking and pulling.  But think the picnic have more hammy flavor. And they just look great coming off the smoker.  Leg o pig.... 

Hey Brian,

I smoked two bone-in boston butts, it was Weedeater that did the picnic.  Mine didn't have skin...

I have done picnics with the skin on but unless I brined in a cure they don't tend to have much of a "hammy flavor".  I love them for pernil.  

Bill

 

[bdskelly]

 Sorry for the meat mix up my friend.  Lots of pork going on this weekend. Cant keep track who's doing what.  

 Its noon and this butt has hit the wall at 160...  I place the probe in another area just to check my electronics  Same reading.  Should break out soon though. 

 

[supercenterchef]

eek!

still planning on a 1500 dinner?

 

[bdskelly]

Doc... Dinner has been postponed to 1800 hours.

Please stand by.  This program will resume momentarily.

... LOL

(This butt is kickin my butt today)

pleasestandby400.jpg

• bdskelly
• Apr 7, 2013

 

[bdskelly]

It's been said here before. " The meat is ready when it ready. This was an 18 hour smoke for a 7 3/4 pound Butt.  Who would have thought?

Folks... below is the pull.

P1010004.JPG

• bdskelly
• Apr 7, 2013

 

[bdskelly]

And lastly... I humbly present the plate.  Enjoy the rest of your Sunday. Have a safe and prosperous week!

Brian

P1010006.JPG

• bdskelly
• Apr 7, 2013

 

[davidhef88]

Nice looking sammich. I had an 8 pounder go over 20 hrs. a couple weeks ago.

 

[bdskelly]

Thanks Hef

Im still new to these things. Brisket / ribs / chicken I think I know. But when this butt hit that 165 plateau and took that long...  I went out today and bought a secondary temp probe because I didn't believe what I was seeing.  

 

[pgsmoker64]

Very nice Brian!

Great job on that pulled pork.

Bill

 

[bdskelly]

Thank you Bill.  I appreciate the feedback my good friend. 

 

[demosthenes9]

Thanks Hef

Im still new to these things. Brisket / ribs / chicken I think I know. But when this butt hit that 165 plateau and took that long...  I went out today and bought a secondary temp probe because I didn't believe what I was seeing.  

WIth Butts specifically, I always allow for plenty of extra time before dinner.   For example, if I plan to eat at 5:00, i'll "schedule" the Butt to be done around noon. I then work backwards and start at least 14 -16 hours before that.  If butt gets done way early, that's fine, it's a forgivng piece of meat that holds well and reheats easily. 

Like others, I have had larger butts finish in 14 hours while smaller ones have taken 20 or so.