Pre-Super Bowl Pork Butt

[smoking b]

I'm still hangin with ya man - I like the bark too much to foil also. I can tell you this much though - the butt will be done when it is good & ready to be done & not a second before 

  

Oh yeah - your grandson really doesn't look very thrilled in that pic 

 

[wes w]

Sounds great.   Wife brought Krispy Kream doughnuts home.   I'm good now.  :-)

I'm usually smoking to a time.  I just got into the habit of wrapping through the stall.  

I've almost got a full load going in the smoker for super bowl Sunday.  I'll be firing the smoker at about 4am.   They'll have to be ready for people to pick them up.   I hope it warms up some.

 

[pgsmoker64]

Alright you pork junkies...

Here is a little pork luciousness for you!!!

Coming out of the smoker....

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• pgsmoker64
• Jan 26, 2013

In the pan

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• pgsmoker64
• Jan 26, 2013

GREAT BARK!!!!!  Here is me picking off a little piece...can you feel it?  Wishing you had smell-o-internet aren't ya?

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• pgsmoker64
• Jan 26, 2013

Look how clean that bone is y'all.  That doesn't happen by accident, this is good que!!!!

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• pgsmoker64
• Jan 26, 2013

Okay...the beautiful butt is wrapped and sitting in the kitchen.  It needs to rest a while and I need a drink or two.

I will post the final pics in the a.m. for all to see the finished product with my finishing sauce (posted in my BDSE thread).

Good night for now...

Bill

 

[wes w]

Trying to figure out how far you are away!  :-)

No no,  its awesome like it is.   Let the meat speak for itself!   :-)  NO SAUCE!!!!!   That's just me

Bill, that looks awesome!   I know for a fact its worth the time it took.  Great job!

Cheers! 

 

[kathrynn]

Everything is looking great!  Loving the pictures!  Cant wait to see the finale!

 

[pgsmoker64]

Okay, okay.  I know I said tomorrow for the pics but I couldn't wait!

I let it rest and then grabbed some gloves and started pulling.  Wow, tender, juicy, and tasty.

I went ahead and drizzled a little of my NC BBQ dip, mixed it up, and put it in small containers...all except for one little bit.

Which I ate...see below

Here it is before the dip

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• pgsmoker64
• Jan 26, 2013

...and after. Notice the slight color change!

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• pgsmoker64
• Jan 26, 2013

and here is my little sammich, with some home made slaw and my BDSE sauce.

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• pgsmoker64
• Jan 26, 2013

I hope you enjoyed today's journey.  I'll be posting more for Super Bowl weekend don't forget...sliders, pizza, and chili.

Bill

 

[pgsmoker64]

Trying to figure out how far you are away!  :-)

No no,  its awesome like it is.   Let the meat speak for itself!   :-)  NO SAUCE!!!!!   That's just me

Bill, that looks awesome!   I know for a fact its worth the time it took.  Great job!

Cheers! 

Wes, not too far...I live in SE Virginia. My dad & brother live in Cary, NC.

Everything is looking great!  Loving the pictures!  Cant wait to see the finale!

Thanks Kathryn!  The finale will be next weekend, Lord willing!

Bill

 

[pgsmoker64]

I'm still hangin with ya man - I like the bark too much to foil also. I can tell you this much though - the butt will be done when it is good & ready to be done & not a second before 

  

Oh yeah - your grandson really doesn't look very thrilled in that pic 

Thanks B!

Finally finished up.  Been a long day.

Yeah, the little man was not happy about naptime, but he definitely needed it!!!!

Bill

 

[kathrynn]

Everything looks wonderful! Good job!

Kids don't realize that sometimes...parents/grand parents really NEED for them to take a nap! :biggrin:

 

[pgsmoker64]

I have one thing to add here.

This is the first pork butt I have smoked on my MES and I chose it because it was below freezing for most of the day and I didn't want the aggravation of the WSM for this cook.

For the most part the temperatures stayed steady between 220 and 235.  I'm guessing the outdoor temps had an affect on my cooking time...this was the longest pork but smoke I have experienced, but all ended well as you can see above.

Thanks for everyone who followed along yesterday.

Bill

 

[mrlederman]

I saw this late last night when I was starving... Not a good idea. It looked great and I would love some of that bark, but just don't put any slaw on my sandwich :).

 

[pgsmoker64]

I saw this late last night when I was starving... Not a good idea. It looked great and I would love some of that bark, but just don't put any slaw on my sandwich :).

Glad you liked the post!  Not a slaw man huh?  LOL - well you know what they say...diffrnt strokes for diffrnt folks.  

 

[mrlederman]

Ha. Only on the side. Maybe next time I'll eat an extra sandwich to see what the slaw fuss is about. I also need to give those beans a try. I've been glued to this site over the weekend, and in that short time I have learned so much and didn't realize smoking goes well beyond butts and chicken. You guys and gals are awesome. This seems like a great community.

 

[maple sticks]

Sorry Wes, I'm not a foiler when pork butts are involved.  I love the bark man...what can I say?

Hang in there buddy, I missed the 2000 hr spot but I'm convinced It'll be done by 2200.

I'm at 192* now.  Of course, it will need to rest foiled for a while, but just to satisfy the pork butt junkies I will post some pics of the removal of the butt and the erotica of the "removal of the bone".  Look out!!!!

They say when you foil and your meats up to temp just unwrap and put it back in to dry the bark. Someday when I have the will power to do it (I hungry) I'll let you know if it works.

 

[wes w]

MrLederman, this is an awesome site.  I haven't been here that long and like you, I've learned a lot.  Now they got me making sausage.  I don't regret it at all!   Awesome stuff!  Store bought can't touch what you can make.   

No slaw?  Man that like a cat without a meow.  j/k!   

Hope everyone has a great day!

Off to fire the smoker.  I over slept.   Doing BB for whenever they get done.....

 

[pgsmoker64]

They say when you foil and your meats up to temp just unwrap and put it back in to dry the bark. Someday when I have the will power to do it (I hungry) I'll let you know if it works.

Hi Maple Sticks!  I've foiled in the past and the bark just isn't the same to me.  However, if I am more concerned with time than I am with bark I most definitely foil.  Foiling helps the meat get through the stall much quicker because of the lack of evaporation of liquids from the meat (evaporative cooling).

Here is the good thing about good que, if you do it the way you like you'll never be dissatisfied! 

And me...I love a good thick, crunchy bark  

Try both and let us know your thoughts!

 

[mvincent42]

Hey bill great stuff,

I too went through the anguish about 2 weeks ago of "its not even 20* outside. Why would my pork be taking an extra 3 hours...duh?" Well worth the wait but man its not fun.

I have only done the 1 butt for pulled pork but i did not foil and it was perfect. I have come to a few conclusions:

Bark good
finishing sauce good
cole slaw on sammie good
smoked meat good

Keep up the good work!

 

[pgsmoker64]

Hey bill great stuff,

I too went through the anguish about 2 weeks ago of "its not even 20* outside. Why would my pork be taking an extra 3 hours...duh?" Well worth the wait but man its not fun.

I have only done the 1 butt for pulled pork but i did not foil and it was perfect. I have come to a few conclusions:

Bark good
finishing sauce good
cole slaw on sammie good
smoked meat good

Keep up the good work!

Thanks Vicent!  The MES took a lot of the work out but I have the analog so I still have to make a temp adjustment occasionally.

It was definitely worth the wait!

Thanks again,

Bill

 

[deltaphi216]

ugh, i just stumbled onto this thread at work.  i am STARVING now.  I hope you are happy.

Great Q.  I am going to be following your ideas on my next pork butt

 

[pgsmoker64]

LOL DP!  Kinda makes you want a pulled pork sammich, huh...

Thank you for the comment.  I hope yours turns out as good as mine did and don't forget the beans!!!

Bill