Pork Butt Sunday

[es1025]

I thought I was making a brisket tomorrow but my daughter suggested a pork butt.  Found a 7# untrimmed butt at BJ's.
I am actually psyched to make one, been a while. 

Using the Meathead's Memphis dust as the rub.

I did something a little different, I put the rub into the coffee grinder and pulsed a couple of times because the brown sugar was lumpy.  Well, the lumps are out and the rub has a powder consistency.  The flavors seem more intense.  I put the rubs on the butt and letting it absorb until tomorrow early am.  I plan on adding more rubs right before going into the smoker. 

Same recipe as always

5 oz of cherry wood, chopped into 4 chunks.
Temp: 240
Water pan
Foil after 5 hours
Cooked in foil until IT of 200.
Rest one hour and then pull.

I'll post some pictures tomorrow!

 

[DivotMaker]

Bet it will be great, Ed!  The grinder trick will probably intensify the flavors, for sure.  That's why you're supposed to rub/grind dried spices between your palms when you add them to something.  It "reactivates" the true flavor of the spice.

 

[es1025]

Almost 4 hours in and the butt is 135 degrees.

Cant tell what the smoker temp is the maverick probe is not working.

 

[es1025]

Took 9.5 hours to get to 201. Currently resting in the cooler for 75 minutes.
Forgot to take the before pictures. Will post the after pics.

 

[DivotMaker]

I assume the "after" pics will be an empty plate?  lol. ;D

 

[es1025]

Here are the after pictures.

Had pulled pork with baked beans and cole slaw.

I put in a picture of the amount of juice I get from foiling.  Pretty amazing.

 

[DivotMaker]

Looking great, Ed!  You know I'm a "no peeky" guy, so I see that amount of juice left in the pan as drippings anyways (it's not in the meat anymore, is it?).  If it's going to drip out, why not go for the dark, chewy bark?  Try a no-peeky butt and you'll never go back!  Worked on ribs, didn't it? 

 

[es1025]

Next  time, i just worry about the stall.

 

[DivotMaker]

No worries, Ed.  Lots of good, slow-cooking happening during the stall. 8)

 

[NDKoze]

I agree with Tony. It is a shame that that liquid gold is not still inside the meat.

I am a firm believer in starting early and riding it out through the stall.

Plus, I love the harder bark that the no-peak method provides.

It's all preference I guess though. You do what works for you and your family.