Pork Butt, Simply Done

[Pork Belly]

I used Tony's Brine for for a twelve hour soak on a nice size butt. It was pulled dried, coated in mustard and dusted when I got home from work at 2:30 AM. I used two 2.5 oz blocks of sugar maple and set it for 225. Prior to going into the smoker I weighed the butt to calculate smoking time. it was 10lb 11oz. I have not replaced my probe thermometer so I planed on checking it after ten hours. At 12:25 the shoulder bone pulled free. I transferred to a foil pan and double wrapped it for the cooler. I pulled it nearly two hours later. We had carnitas with flour tortillas, onions, lettuce and fresh tomatoes from the garden.

 

[swthorpe]

Looks great!  That was  fast smoke time for such a large BB...I normally experience 1.75 to 2hrs per pound to get to 200IT.

 

[tbcop-is-smokin]

Looks really awesome...
Thanks for the pic's...
I have a small pork roast in now...
Waiting on results...
Tony

 

[Pork Belly]

I thought it was quick also. My ribs are done in 3.5 to 4 hours consistently. My unit may be running hot but I haven't worried about it too much, I'm getting good food.

 

[swthorpe]

That could be, Brian.  My #2 uses every bit of 5+ hours to get the ribs to fall off the bone.  I have a 10# but going in tonight and I am allowing for 20 hours to finish!

 

[DivotMaker]

Man, you're making me hungry, Brian!  Your cook time is pretty much inline with what I get on brined butts - about 1 hour per pound is normal, for me.  Looks incredible!

 

[swthorpe]

Well, maybe I should put this in the be careful what you wish for category...started a 10# butt last night at 7pm and based on past practice, expecting 1.75 to 2 hrs per pound.  At 7am this morning (12 hrs), the IT was 203!  Wow, didn't see that one coming!  Now comfortably resting and will be pulled a bit earlier than expected...

 

[WeekendWarrior]

I started a 8# butt at 6:30 last night as well, and at 12 hours in, it was just starting to push through the first stall at 170. 

Currently it's in a mini stall at 183 at 14.5 hours.

 

[Pork Belly]

Leftovers, Flour tortilla, sour cream, iceberg lettuce, garden tomato, feta cheese, Pulled pork (No Sauce)

 

[DivotMaker]

Nice looking leftovers, Brian!

 

[Smokster]

Hey Brian, that wrap looks great.  As an alternative to sour cream, you can use tziziki (strained yogurt with chopped garlic, olive oil and lemon juice).

 

[Pork Belly]

I will mix some up for the next batch. We are getting 2.5 hogs in a few weeks, lots of work and smoking going to be happening.

 

[JSRFrench]

I'm doing a beer marinaded medium size pork butt smoked with apple wood today. Cajun seasoning is home grown & made. Variety of Hot Peppers, onions & garlic all home grown dehydrated & powdered added to an old pepper flake 2lb shaker.
Lots of good college football games today 8) & an 80" TV in the Cave. Love my #3 Smoker - makes it incredibly easy & always predictable results.

Thanks everyone for all the good ideas & the wonderful PGF guide which I keep on the desktop for reference.

 

[DivotMaker]

Sounds good, J!  Start a new thread under "Pork" when you get it done; that way, you can post the whole recipe and pictures! 8)