Another Successful Smoke!!!

[Creolo25]

Stopped at the butchers friday, picked up a 9 pound boneless boston butt. Brined it in Tony's (DivotMaker) brine for about 12 hours, pulled it out rinsed and put some Killer Hog's the BBQ RUB on it. I wrapped it and put it back in the fridge for about 9 hours. Took it out the fridge, unwrapped it, put a little more rub on it and into the #3D at 225 until 200 internal. I used 6 oz hickory and cherry wood, and an aluminum pan with apple juice. I put it on at 1100 Saturday night and went to bed, slept like a baby. Something I couldn't do with my WSM. Woke up this morning and it was at 167, stayed there for a while then stalled again at 185. At around 3pm I bumped the heat up to 250 so it could power through this second stall (almost dinner time). Took it out at 199, wrapped it and in to the cooler it went for about an hour. Took it out the cooler shredded and went to town. It was super moist and delicious, it was a hit with the hole family even the dog!!!

 

[DivotMaker]

Looks great, Richard!  Next time, save yourself a lot of time and pull it out when it hits 190.  Once it climbs out of the stall, and hits about 190, it's done.  199 dries more than you think.  I've experimented with different temps on butts quite a bit, and 190, for me, seems to be the magic number for tenderness and moistness.

 

[Creolo25]

Thanks Tony, sounds good I will try that next time. It did take a lot longer then I was expecting

 

[DivotMaker]

Saves a bunch of time, and the results are great!

 

[Creolo25]

Now if I can figure out how to post pictures with the correct orientation!!!! The pork was moist as is, I can only imagine if I pull it out at 190 like you said.

 

[DivotMaker]

Not sure how you're uploading your pics, Richard, but you may need to edit them in something like MS Paint, to make sure the orientation is right before uploading.

 

[Creolo25]

It's all on my phone, I will edit them before posting next time.

 

[DivotMaker]

The sideways pics are usually ones from phone uploads.  Not sure why, but seems to be the case.

 

[jcboxlot]

+1 looks great,

I agree on the 190, this is how I do it now and works fine.

 

[DivotMaker]

Glad to hear that works for you, John!  I've even pulled them about 188 and they were perfect.  Seems all the heavy lifting for cooking and tenderness get done during the stall, so a short climb out of that does the trick.  (At least that's my theory).

 

[40 caliber]

HI Richard, it looks great.  I am a newbie to this and this is my next challenge on the list. I have a couple questions.
1. what size smoker did you use?
2. what was total cook time?  I had heard 1.5 hours /pound was a good guess for butt but it sounds like yours went longer. (9X1.5= 13.5 hours). yours seems to have gone 17 hours?  I understand you could have pulled at 190. I am just trying to get an idea of how long  to plan.

Killer hogs rub! one of my favorite.

thanks for the report, keep them coming. they are appreciated.
Tom

 

[Creolo25]

Hey Tom, thanks. I have a #3 D, it has the extra temp probe that I used for monitoring the meat temperature. My total smoking time was about 17 hours for it to reach 199 internal temperature, after I bumped the smokers temperature up to 250 at around 3pm it took another hour or so for it to get up to 199. I have always smoked by temperature or look/feel of the meet never time, but the 1.5 hours per pounds is a good general guideline to go by. I never pulled it at 190 before, but I will do it next time and try it thanks to Tony and John for chiming in and sharing their experiences. It's all about experimenting until you find what works best for you in terms of taste, time, ect... I'm new to this forum but love it for all the information sharing by a great group of people with a common interest. This was my first time using the Killer hogs rub and I liked it, can't wait to try it on ribs.

 

[40 caliber]

i just did ribs this weekend. I used the killer hogs and did it no peak. they were great. my post is under pork.
the only thing I did different was put the mustard binder, add some salt , then honey then the rub.
the honey stayed with the ribs for the whole cook and added a sweetness that was great. I didn't think I would like the honey as I don't like things too sweet but it didn't overpower the meat at all.

no peek gave me a bark that 2-2-1 does not do

use a little honey !

 

[Creolo25]

Nice Tom, I just checked out your post. The Ribs look great. I noticed you have a Victory, I have a highball and love it!!!

 

[40 caliber]

Nice Tom, I just checked out your post. The Ribs look great. I noticed you have a Victory, I have a highball and love it!!!

Yup Victory and Smokin it are both two awesome machines!