17 lbs of Pork Butt

5oclocksomewher

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• Jul 22, 2014

• #1

Got two 8+ pound pork buts. I seasoned them with Jeff's rub, some Lawrey's, and mustard. Got them on the smoker at 8 am. I'm going to be cooking around 300. The plan is to be done by 5pm and rest the meat till 7pm. Going to be some good eats tonight.

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• 5oclocksomewher
• Jul 22, 2014

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• 5oclocksomewher
• Jul 22, 2014

 

pc farmer

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• Jul 22, 2014

• #2

I will be watching.

You going to foil?

 

5oclocksomewher

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• Jul 22, 2014

• #3

Yeah. Going to foil, otherwise I'll be sleeping by the time it gets done. Cooking with kingsford competition charcoal. I'm also using apple and cherry chunks of wood.

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• 5oclocksomewher
• Jul 22, 2014

 

Last edited: Jul 22, 2014

ps0303

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• Jul 22, 2014

• #4

That's a pretty fast cook time.  I'll be watching to see if you can pull it off. Good Luck!

 

5oclocksomewher

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• Jul 22, 2014

• #5

ps0303 said:

That's a pretty fast cook time.  I'll be watching to see if you can pull it off. Good Luck!

Click to expand...

As long as I can keep my temps between 300-315, I should be ok with the time. Working with a cheap offset smoker sometimes requires a little extra attention and effort to achieve those temps for that amount of time, but when I do, it usually takes about an hour a pound (will be wrapping with foil to get the quicker cook time).

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• 5oclocksomewher
• Jul 22, 2014

 

Last edited: Jul 22, 2014

5oclocksomewher

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• Jul 22, 2014

• #6

2 hours into smoke. Spritzed with 50/50 mix apple juice & apple cider vinegar. Keeping temps between 300-315.

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• 5oclocksomewher
• Jul 22, 2014

 

knifebld

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• Jul 22, 2014

• #7

Looking good, look forward to seeing the final shots!

 

5oclocksomewher

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• Jul 22, 2014

• #8

Thank You! 3 hours into smoke and still cruising a little over 300. Spritzed with AJ/ACV. Added a lit chimney of briquettes to basket.

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• 5oclocksomewher
• Jul 22, 2014

 

5oclocksomewher

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• Jul 22, 2014

• #9

4 hours into smoke. Spritzed again. 157 on both butts with the Thermapen. Will wrap in about an hour.

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• 5oclocksomewher
• Jul 22, 2014

 

Last edited: Jul 22, 2014

5oclocksomewher

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• Jul 22, 2014

• #10

4 hrs 45 min into smoke and thermapen is reading around 167 on both butts. Pit temp 315. Wrapping.

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• 5oclocksomewher
• Jul 22, 2014

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• 5oclocksomewher
• Jul 22, 2014

 

Last edited: Jul 22, 2014

5oclocksomewher

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• Jul 22, 2014

• #11

After 6 hours at 300-315 butts at 195. Unwrapped and put back on the smoker to firm up the bark.

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• 5oclocksomewher
• Jul 22, 2014

 

rgautheir20420

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• Jul 22, 2014

• #12

I've been watching each picture come as these butts have been on and I must say I'm hungry again after eating lunch 10 minutes ago! Looks great. I wonder if they'll pull just like a butt at 235 or so will? Never seen them go so high and fast.

 

ps0303

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• Jul 22, 2014

• #13

Looking good so far.  Lets see how it pulls. 

 

5oclocksomewher

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• Jul 22, 2014

• #14

rgautheir20420 said:

I've been watching each picture come as these butts have been on and I must say I'm hungry again after eating lunch 10 minutes ago! Looks great. I wonder if they'll pull just like a butt at 235 or so will? Never seen them go so high and fast.

Click to expand...

Thanks so much!!! I had to be careful it didn't rip it apart when lifting. I had to use a long spatula. It super tender.

 

foamheart

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• Jul 22, 2014

• #15

5oclocksomewher said:

As long as I can keep my temps between 300-315, I should be ok with the time. Working with a cheap offset smoker sometimes requires a little extra attention and effort to achieve those temps for that amount of time, but when I do, it usually takes about an hour a pound (will be wrapping with foil to get the quicker cook time).

 

Click to expand...

Just take the beer out of the reefer and put in the ice chest by the pit. It'll keep you checking that smoke more often!!

 

5oclocksomewher

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• Jul 22, 2014

• #16

Foamheart said:

Just take the beer out of the reefer and put in the ice chest by the pit. It'll keep you checking that smoke more often!!

Click to expand...

Thanks for the tip. It's 2:30 pm here in PA, but hell it's 5oclocksomewher!!! A few beers will help get me through a 2 hour rest!!!

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• 5oclocksomewher
• Jul 22, 2014

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• 5oclocksomewher
• Jul 22, 2014

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• 5oclocksomewher
• Jul 22, 2014

 

Last edited: Jul 22, 2014

5oclocksomewher

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• Jul 22, 2014

• #17

Thanks for all the nice comments from everyone. I did these butts hot and fast. Myron Mixon uses this meathod. I've done a few butts in the past using this style and they turned out really good, so hopefully this will be the same. I'll probably let it rest 2-3 hours and pull. I'll posts more pics later.

 

5oclocksomewher

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• Jul 22, 2014

• #18

3 1/2 hour rest. When I say butter, I mean it was like butter!!! They are great. I used Jeff's bbq sauce on
one, the other is not sauced.

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• 5oclocksomewher
• Jul 22, 2014

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• 5oclocksomewher
• Jul 22, 2014

 

5oclocksomewher

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• Jul 22, 2014

• #19

Buster waited patiently for those bones!!!

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• 5oclocksomewher
• Jul 22, 2014

 

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driedstick

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• Jul 22, 2014

• #20

Dang it man that looks good, Nice post!!!! 

A full smoker is a happy smoker. 

DS