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19 lbs of Pork Butts Smoking
Posted on 4/14/20 at 5:41 am
Posted on 4/14/20 at 5:41 am
Yesterday morning I took these two butts which were right under 19 pounds and let them air dry in the fridge.
:ast night I rubbed 'em down with some honey and then seasoned them. This was the second one so there's a lil rub mixed in the honey. They were much better seasoned after the picture.
On the Traeger at 225° about 9:00 last night. I did get up one time during the night to let the dog out and added more pellets while I was up.
Looking pretty good this morning! Neighborhood smells awesome too.
:ast night I rubbed 'em down with some honey and then seasoned them. This was the second one so there's a lil rub mixed in the honey. They were much better seasoned after the picture.
On the Traeger at 225° about 9:00 last night. I did get up one time during the night to let the dog out and added more pellets while I was up.
Looking pretty good this morning! Neighborhood smells awesome too.
This post was edited on 4/14/20 at 6:29 am
9
Posted on 4/14/20 at 6:04 am to Cajunate
Looks good. Enjoy!!
Posted on 4/14/20 at 7:04 am to Cajunate
Looking GOOD! What temp. are you looking for before pulling?
Posted on 4/14/20 at 7:53 am to Ruxins Rascals
From about 10 minutes ago.
As far as the temp goes I really don't take them out until the bone like in the picture below pulls freely from the roast. Right now they are at 180 degrees but looking real good.
As far as the temp goes I really don't take them out until the bone like in the picture below pulls freely from the roast. Right now they are at 180 degrees but looking real good.
Posted on 4/14/20 at 8:13 am to Cajunate
Cap down and no pan? 225°? First time doing butts?
This post was edited on 4/14/20 at 8:14 am
Posted on 4/14/20 at 8:15 am to Cajunate
looks good
Posted on 4/14/20 at 10:20 am to List Eater
quote:
List Eater
quote:
Cap down and no pan? 225°? First time doing butts?
How do you do yours?
If his heat source is coming from the bottom, I would think cap down is a great idea(natural heat shield).
Posted on 4/14/20 at 10:36 am to SmokedBrisket2018
Some retards are advocating cap up and scoring the fat. These same Johnny come latelys are also the types to "smoke them" on a tin foil pan and then pour the drippings all over the shredded butt. LOL.i leave them to themselves...you can't help some people. Bless their hearts.
This post was edited on 4/14/20 at 10:40 am
Posted on 4/14/20 at 10:42 am to Tiger Ryno
Posted on 4/14/20 at 10:42 am to Cajunate
Nice!
I'm putting an 8 pounder on tomorrow night
I'm putting an 8 pounder on tomorrow night
Posted on 4/14/20 at 11:49 am to Cajunate
Have you noticed a difference at lower temps? I've smoked them at 225, 250, and 275 cap up/down and couldn't tell a difference other than time to finish. I pull at 203 IT and throw in a yeti for an hour.
Posted on 4/14/20 at 12:06 pm to Cajunate
I've got one in my freezer that is about 10 lbs. and will defrost it to smoke this weekend. Smoked pulled pork is a huge hit around my house-----------as it is around most of them.
They do look good.
They do look good.
Posted on 4/14/20 at 12:53 pm to gumbo2176
Never seen someone use honey as the base to apply the rub.
I've been using Korean BBQ(galbi or bulgogi) sauce a lot recently and it adds a really nice, but subtle fruity sweetness to it.
I also tried gochujang one time and that did not end up like I thought it would. Thought it would be spicy and savory, but it turned out really bitter.
I've been using Korean BBQ(galbi or bulgogi) sauce a lot recently and it adds a really nice, but subtle fruity sweetness to it.
I also tried gochujang one time and that did not end up like I thought it would. Thought it would be spicy and savory, but it turned out really bitter.
Posted on 4/14/20 at 12:56 pm to kage
quote:
Never seen someone use honey as the base to apply the rub.
+1 but I will next time
Posted on 4/14/20 at 1:25 pm to Cajunate
We did one a few days ago and I made homemade pickled purple onion to go with it and it was PERFECT.
One sliced purple onion
One cup water
Half cup Apple cider vinegar
One TB sugar
One and one half teaspoon salt
Cover, let sit, serve with pork.
One sliced purple onion
One cup water
Half cup Apple cider vinegar
One TB sugar
One and one half teaspoon salt
Cover, let sit, serve with pork.
Posted on 4/14/20 at 2:27 pm to Jimmy2shoes
There only thing I would think about the honey is if you do smoke at higher temperatures, 275-300, it might get dark a lot quicker or potentially burn if you go too high.
Nice looking butts though. It's almost impossible to not enjoy pulled pork.
Nice looking butts though. It's almost impossible to not enjoy pulled pork.
Posted on 4/14/20 at 5:46 pm to Loup
quote:
Have you noticed a difference at lower temps? I've smoked them at 225, 250, and 275 cap up/down and couldn't tell a difference other than time to finish. I pull at 203 IT and throw in a yeti for an hour.
I like doing the lower temp for a smokier flavor. Many think smoking them with the fat cap up makes for juicier meat but I forget who but someone did a comparison and there's no proof to that theory. I do find that the fat cap up makes for a softer, oilier bark. I prefer a little crisp(so to say)on my bark. Same goes for wrapping in foil in my opinion.
When these were done(the bone pulls out freely or with little resistance)which is usually from 203 degrees internal up.
Here's one of the fat caps which I find works as an insulator and keeps the meat from drying out.
Ended up with a 2.5 gal. container filled with juicy tender meat with bark scattered within. Also when pulling I like to sprinkle in some of the rub I used to give it more flavor.
Posted on 4/14/20 at 6:02 pm to Cajunate
What do you take your pictures with? They always look great.
Posted on 4/14/20 at 8:04 pm to TH03
quote:
What do you take your pictures with? They always look great.
I use a Sony 5n that I've had at least 6 years.
In anticipation of a pulled pork sandwich and I'm sure having a double gin and tonic(got to get my daily quinine in
)didn't help. I was pretty hungry so I had two. One with cole slaw and one without. 
One of the better batches of smoked pulled pork!!!
This post was edited on 4/14/20 at 8:11 pm
Posted on 4/14/20 at 8:08 pm to Cajunate
Credit where it's due. It takes a lot for people to post their mistakes on here. Hit the showers and get'em next time.
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