Weekday Pork Butts

[duffman]

It is bright and early here in Nebraska and I have the pork butts back on the PitBoss that is running at 230. I put the fat cap down this time. I am planning probing them at the 4 hour mark and then tent them with foil at about the 8 hour mark. Now I just wait and watch.

 

[duffman]

Think about slathering the butts with mustard and then the rub.

Oh yeah, I have been doing that for years. It helps on so many ways.

You can also make your own rub (plenty of recipes on here) a tweak it to your taste.

I have done that a few times. I was looking for something new to try before I remembered I had the Joe's Kansas City run in the cupboard that I had not tried.

 

[Newglide]

Good luck on the cook today. I typically don't put mine in pans until I wrap around 6-8 hours. I put them in pans with a little apple juice wrap them tight and into the oven and I bump the temp up when I put them into the oven. Pleanty of juice and bark

 

[duffman]

Good luck on the cook today. I typically don't put mine in pans until I wrap around 6-8 hours. I put them in pans with a little apple juice wrap them tight and into the oven and I bump the temp up when I put them into the oven. Pleanty of juice and bark

I might try that next time. Before things ended up on the ground on Wednesday it was a pretty easy smoke with the pellet smoker. I have another butt in the freezer and I am watching the local groceries for some sales so I can do this a few more times over the summer and try some different methods.

 

[duffman]

Hot the 4 hour mark and probes the pork butts. They are about where I would expect at this point.

 

[duffman]

A little over 8 hours in and I wrapped the pans and turned the smoker temp up to 260 from 230. Things are looking good so far.

 

[duffman]

The butts hit 205 and 203 at about 10 and a half hours. Even better news I successfully got them from the smoker to a table, then wrapped and resting in the stove! Hope pull them in an hour or so.

Additional I got all the juices in a bowl and into the fridge. Now to see how long that takes to cool so I can skim the fat and mix it into the pulled pork. Does that need to happen right away or should I pull in an hour then add the drippings once they are cooled later this evening?

 

[duffman]

Got everything pulled last night and vacuum sealed in to bags this morning. 15# of raw but worked out to about 9# of pulled pork. We taste tested it while I pulled it last night and it tasted great. Thanks for following along!

 

[Jim_C]

Great attitude! Going right back at it.

I have never been a fan of the large aluminum trays. They feel flimsy when they get about half full. I always feel like I'm doing a juggling act to try and keep them from tilting to one corner or the other. I'd have a restaurant grade baking sheet handy to slide them on.

 

[912smoker]

Looks like the 2nd round was a success!
I also slide the pans on a tray to move around...for safety.

Keith

 

[millerbuilds]

Sorry to hear about your first cook, but your second cook looks like you hit a home run! Nice cook!

- Jason

 

[duffman]

I pulled out a 3# bag of pulled pork from this smoke for my wife's birthday today. We had my mother-in-law and two of my wife's family friends over for lunch. I warmed the vacuum sealed pork back up in my sous vide at 150 for about 2 hours. The meat came out hot moist and delicious. Everyone loved it and was very complimentary of pulled pork. Bonus we go to have it again for dinner and we have more for dinner tomorrow night as well.

 

[bigfurmn]

Not sure what's a better/more beautiful picture. The sunrise, the rig or the meat. Looks amazing.