Smoked Pork Butt

Discussion in 'The Iron Chef' started by Joshua, Sep 9, 2017.

  1. Joshua

    Joshua pilgrim

    She's on the smoker, Fellers.

    pb2a.jpg
     
  2. Scott Bushey

    Scott Bushey Puritan Board Doctor

    i have one defrosting for tomorrow.
     
  3. Joshua

    Joshua pilgrim

    About 3hrs in, adding temp probes.

    pb3hrsa.jpg
     
  4. Scott Bushey

    Scott Bushey Puritan Board Doctor

    What temp do you stabilize at and how long do u smoke?
     
  5. Joshua

    Joshua pilgrim

    This is only my second attempt. While the first attempt turned out fine, I didn't like the bark consistency. I wrapped it in foil when the fat split wide. This time around, I believe I'm gonna skip wrapping, and spritz it with Apple Cider Vinegar. I'm lookin' for 195 to 200 before I pull. The smoke time, I guess, depends on the size of the butt. This one is about 7lbs. But, really, I'll just be going by looks and temperature. I'll let it rest for about 2hrs before pulling.
     
  6. Scott Bushey

    Scott Bushey Puritan Board Doctor

    I generally smoke, using a Green Egg, of course dependent on size, for 8 hrs at least. 190 to 200 degrees.
     
  7. Joshua

    Joshua pilgrim

    I'm smokin' on a WSM.
     
  8. Joshua

    Joshua pilgrim

    Spritzed and wrapped now. Here's how she looked before wrapping.

    spritzed.jpg
     
  9. Scott Bushey

    Scott Bushey Puritan Board Doctor

    One of my rules is not to look at it too much.....
     
  10. Joshua

    Joshua pilgrim

    Of course. Only when necessary. However, I have a twist today that's warranted to me opening it up some and, hence, drawing out the cook later.
     
  11. Joshua

    Joshua pilgrim

    She's ready to rest.

    PBRest.JPG
     
  12. Joshua

    Joshua pilgrim

    Rested, pulled, and plated on my fine china.

    rested.JPG
    pulled.JPG

    plate.JPG
     
  13. Ask Mr. Religion

    Ask Mr. Religion Flatly Unflappable Staff Member

    I gained a pound just lusting after this. God help me.
     
  14. BGF

    BGF Puritan Board Sophomore

    I'm not sure which of the ten I haven't broken looking at this.
     
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  15. Joshua

    Joshua pilgrim

    Having given occasion to y'all's stumbling might explain the current sickness/chastisement with which I'm currently being afflicted. It's at least an opportunity for application, meditation, and reflection.
     
  16. jwithnell

    jwithnell Puritan Board Post-Graduate

    Cheese shells with pulled pork? You Texas boys should stick to beef. Horrors :)
     
  17. LilyG

    LilyG Puritan Board Freshman

    Now you need a sous vide machine!
     
  18. Joshua

    Joshua pilgrim

    Got no room, or I'd consider it!
     
  19. Joshua

    Joshua pilgrim

    Last I checked, we got hogs here too. :D Nuthin' scary 'bout them cheesey noodles. To each his own.
     
  20. Edward

    Edward Puritan Board Doctor

    First of all, Pulled Pork isn't Texan. It's really hard to get good pulled pork around here.

    Second, the most expensive side at Lockhart's is the mac and cheese. That does appear to be Texan.
     
  21. ZackF

    ZackF Puritan Board Senior

    Have you ever just wrapped in foil and dropped it in the coals?
     
  22. Joshua

    Joshua pilgrim

    Can't say that I have with pork. I have made "fried" tators in foil, but they were still on the grate.
     

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