12 1/2 hour Pork Butt Smoke with ABTs (Q View)

Discussion in 'Pork' started by cid79, Aug 12, 2013.

  1. cid79

    cid79 Smoke Blower

    A 8.31 pound pork butt, I got up at 4 a.m. in the morning and had it on at 5:30 a.m., that includes injecting it with a marinade I made up that had a fresh habanero from the garden in it and seasoning it with a rub I made.

    After 5 1/2 hours into the smoke I took a quick peak at it to see how it's doing.

    After 12 1/2 hours of smoking it finally hit 195° - 197° mark, I let it rest for about 30 minutes, I had some hungry people lol wanting to eat, otherwise I would like to let it rest a little longer.

    The sandwiches tasted awesome and I used a best odds sauce on it with some sweet coleslaw that I picked up from local store, I have to admit that, the best odds sauce is very good.

    I also did some ABTs, I cored out the center of course. (not shown in picture)

    I fried up some pork chorizo (Mexican Sausage).

    I put cream cheese on first.

    Added a nice layer of chorizo.

    Put a hefty amount of fresh mozzarella cheese on.

    And wrapped some apple wood bacon around them and cooked them indirect medium heat for about 35-40 minutes (until bacon was done) and they were excellent. I didn't get a chance to get a picture of the finished cause they were all gone.
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    Looks great....congrats on a nice smoke!

  3. seenred

    seenred Smoking Guru Group Lead OTBS Member

    That all looks great!  Nicely done!

  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great looking meal. Thanks for all the great Qview.

  5. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    Looks fantastic! Great Q view!

  6. cid79

    cid79 Smoke Blower

    Thanks everyone, it turned out really fantastic, and the poppers they were delicious with that chorizo in it.
  7. Looks really good! What temp were you smoking it? 
  8. rong

    rong Newbie

  9. cid79

    cid79 Smoke Blower

    I maintained a constant 225° throughout the day, and the last hour, hour and half I kicked it up to about 300° because of the stall and wrapped it in foil and just kept checking the temp till I got to the 195° - 197° temp and pulled it immediately, and let it rest, I would of preferred not to foil it at all, or kick up the heat any so it could of just naturally cook, but do to timing and people getting hungry I hurried the process up. Overall I am pleased with the flavor and the outcome, I think next time I will just do one for me and my family and start it about 2-3 hours earlier than I did, so I don't have to raise the temp or foil it.
    Last edited: Aug 12, 2013
  10. I FORGOT , what are ABT's??
  11. Atomic Buffalo Turds! (Bacon wrapped stuffed jalapeños)
  12. looks amazing. whats this best odds sauce all about?
  13. cid79

    cid79 Smoke Blower

    @ Cajun Smoke

    The Best Odds sauce is suppose to compliment the pulled pork really well.

    This is what I used to make mine.

    1 1/2 Cups Apple Cider Vinegar

    1/2 Cup Ketchup

    2 Tablespoons Prepared Mustard

    2 Tablespoons Brown Sugar

    1 Teaspoon Black Pepper

    1 Teaspoon Salt

    1 Teaspoon Cayenne

    1 Teaspoon Smoke Paprika

    Combine all ingredients in a sauce pan and simmer while stirring until the sugar dissolves. Remove from heat and serve warm. This sauce is for people to add to pulled pork if they wish, it is also good cold after been refrigerated.

    Thanks I hope this Helps.

  14. Sounds pretty good. I think I'm gonna whip some up for my pulled pork this weekend.

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