Trying Butt in Smokin-it #3

[bordercollie]

Hi everyone, This is my second attempt to smoke a pork butt in my recently acquired Smokin-it model 3. The first one was quite small and did turn out well. (No leftovers) Today though , I am trying something a little different. First off  yesterday evening, I made up a soaking brine using cure #1 and a little salt, soy sauce, and sugar. This morning I took it out of the brine, rinsed it off applied a little mustard and  southwestern rub ( a gift from my Aunt and Uncle). I just put it in the smoker , put in the probe and set the smoker for 225. I used 2 small pieces of  hickory wood in the smoking box. I am thinking about spraying with apple juice later into the cook although there is a lot of "fat"  I may also just add a small pan of juice if it needs some moisture.  Opinions appreciated  .  I will keep ya'll informed. ( It sure smells good out there) 

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• bordercollie
• Jul 29, 2012

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• bordercollie
• Jul 29, 2012

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• bordercollie
• Jul 29, 2012

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• bordercollie
• Jul 29, 2012

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• bordercollie
• Jul 29, 2012

 

[bordercollie]

I  decided to leave the smokin-it closed and only opened it to place the meat in a  covered dish while I did some work . It stayed in the smoker at 225 for about 7 hrs and the last additional hr was spent in the pyrex  dish with a lid.. The meat is very tender and moist with a nice bark.  The bone pulled out easily and the shredding was effortless.  Now I need some buns and sauce.   The butt weighed 7.5 lbs when smoking began. and cooked about a total of 8 hrs @225. I used 2 small chunks of hickory wood in the smoker box and the meat is lightly smoked.

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• bordercollie
• Jul 29, 2012

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• bordercollie
• Jul 29, 2012

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• bordercollie
• Jul 29, 2012

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• bordercollie
• Jul 29, 2012

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• bordercollie
• Jul 29, 2012

  Thanks for looking.     bordercollie

 

[smokinhusker]

Looks good! 7.5 lbs in 8 hours...wow that's pretty darn quick.

 

[bordercollie]

Thank you SmokinHusker.  I put the butt in the dish at 186 and removed the probe then for some reason . Almost all fat had cooked off at that time though so I think I ended up in the neighborhood of 5 lbs cooked meat.. The following hr in the smoker the temp rose but not sure how much. Letting it rest  was the hard part.

It is going to be so hot here today that I will make sure the cows all have shade and water then may experiment on sauces this afternoon- that way I can try some of the great  recipes mentioned on the forum. I also want to go back and research the vacuum bags and see about putting some goods aside  for when needed.

 I have to thank the Boss Jeff and  all of the members for the encouragement and such a great forum with such good ideas . I have never had a port butt turn out so tender so Good Bye to the bought 2 lb, $40" to go box" of pulled pork less than half the size of what I smoked for $1.69 a lb.

 Even with the shrink, it won't take long to have this smoker pay for itself. Thanks again,   bordercollie