Pork butt

[es1025]

Acquired a 9lb butt from bj's.
Minimal trimming

Put on some memphis dust, 5oz of cherry wood, water pan, and away we go.

Real cold in nj this moring. 240 will be the smoking temp. Fat side down.

Updates to follow..

 

[Coyote]

Sounds good.

 

[es1025]

It took nine hours to get to 199.

Let rest for an hour.

Best one I ever made.  Unbelievable bark.

 

[DivotMaker]

Stellar, Ed!!  Great looking butt you got there!!

 

[es1025]

I tried something different with fat side down. I cant believe the bark. Very different from past butts. I read on web site, if the heat is on top of the meat, fat side up, if not fat side down. Go figure.  Www.howtobbqright.com.

 

[DivotMaker]

Interesting, Ed.  I know there's a lot of opinions on the fat side up/down issue.  I've actually tried both ways on briskets, and can't tell a difference.  I haven't tried it with butts because I trim almost all the external fat off a butt. 

Hey, if you could tell a difference, and like the results, then go for it!  Sounds like cap-down may be your new technique!

 

[BedouinBob]

Ed, that's just plain porkilicious....

 

[es1025]

Absolutely Bob!

Heaven of the pig....

 

[swthorpe]

Well done, Ed!  I wondered a bit from your first post about fat side down (I always put it up), but this alternative sounds like it is worth a try!  I always thought it was good to have the fat render through the meat, so this will be a new technique for me.

 

[es1025]

Just wanted to share a thought.  I brought some of the pulled pork to work.  I had to microwave it to get it warm.  The tray was gone in 5 minutes.  I told them about the smoker and how easy it is to operate. I may have some people ordering a smoker.  By the way, the pork was still fantastic.

 

[DivotMaker]

I may have some people ordering a smoker.

If you have some friends that order, be sure they tell Steve you sent them!  I'm sure he'll take care of you!   I need to hit him up, again, about a "referral program!"

 

[es1025]

I will sir!!

 

[NDKoze]

I referred a guy to Steve (emailed Steve the name and let him know that he would be ordering) and he ordered the smoker the next day, and I never heard anything back from Steve. Its not a big deal. But a formal referral program would be a cool thing.

 

[DivotMaker]

I'll mention that, Gregg!  I think everyone should be appreciated for promoting our great smokers!!

 

[TARDISgirl]

I referred a guy to Steve (emailed Steve the name and let him know that he would be ordering) and he ordered the smoker the next day, and I never heard anything back from Steve. Its not a big deal. But a formal referral program would be a cool thing.

A referral program would be nice...I had two people buy a #1 based on my Q!

 

[Pork Belly]

The Pork looks good. Is that the fat side in those pictures?

 

[Smokster]

9lbs in 9 hours, that's impressive, especially when you factor the outside temperature. Do you have an auber to keep a consistant temperature?

Btw, the pork looks great. Making me hungry.