Pork Butts 9-10 of 12

[Bowfineater]

Smoker Model 3D-Digital WiFi

Even though the 3D can hold 4 pork butts, I am trying 2 to see if they get a better bark.  When I did 4 there wasn’t much of a stall, I think this was due to having so much moisture in the cabinet.

Trimmed to approximately 1/8-1/4 inch fat cap

1/2 cup of rub on each, wrapped tightly in plastic, and in the fridge for 24 hours

Sprinkled 1 Tbl more rub right before going in the smoker

Using 7oz of hickory, and 2.75oz cherry

Smoking at 235F

A full size 2 inch deep hotel pan under the meat to catch the drippings

 

[EFGM]

Awesome, can’t wait to see pictures!

 

[old sarge]

Let us know how it all turns out!

 

[es1025]

Looks good, you must like the smoke seems a lot of me. I usually go about 3oz for a butt.

 

[Bowfineater]

At 12.5 hours I checked doneness with an instant read thermometer, and some rings, repositioned the “food” probe which is the back larger butt, and put them back in the smoker.

I do like smoke, and haven’t figured out the right amount for me yet.  I am also using smokalicious wood, maybe it takes more, idk.

 

[barelfly]

This is great! Always love following how cooks go.

I also tend to use more wood on my smokes. I don’t want to b overwhelmed but I feel it’s to light at times.

As for better bark, do you have any sugar in your rub? That seems to help a bit. I usually use Meatheads Memphis Dust on my butts and it has brown sugar and I’ve always been able to get good bark. I smoked 2 in my dads #2 while I had 2 briskets going in my 3D, and had good results. Only other difference was I didn’t use a drip pan. Not sure if that would create different results or not.

Hope it all turns out well! Enjoy!

 

[Bowfineater]

Changed my mind, decided against cooking any longer, turned off the smoker, opened the door, and let them rest for about 30 min while I made breakfast.

So the cook time was 12.5 hours at 235F and they were pulled at 187F

Very happy with the bark, smoke level, and moistness.

Something I have always done, is to make a stock with the bones, and anything I separate out when shredding the meat.  I will also save the fat for cooking, and possibly deglaze the drip pan after removing the fat, and add that to the stock, if it is not too, cooked down tasting.

Butts 11-12 of 12 will be going on this evening.  I am not sure what I will do different, to experiment with.  I can’t use mustard as a base before the rub, because I already rubbed them last night. 

To Barelfly, I posted a pic of the rub recipe, at the top, it is 1/4 sugar, maybe more would help.

 

[LuvMyQ]

I see nothing wrong with that bark.