2nd smoke.. 5# pork butt and ribs

Discussion in 'Pork' started by cdhofich6270, May 4, 2014.

  1. Finally had a decent day in MN so I'm trying out the smoker for a 2nd time.  Rubbed in Memphis dust and using hickory chunks.  Started at 10am.  

    And what I'm doing to pass the time... 

    finish product to come! 
  2. finished product. 

    Sorry, crappy phone picture. 
  3. deathdealer

    deathdealer Newbie

    How did it come out. What kind of wood did you use. How long was your smoke. Tell us more 
  4. my bad!  It came out delicious.  Between my family of four, gone in two days (makes fantastic taco's as well!)

    I used hickory this time, I much prefer this over the apple wood I used on my first smoke (first smoke was chicken, maybe apple wood would be better with pork).  Smoke was for 10 1/2 hours.  I got the temp up to 170, then foiled the butt until 195.  I also used SoFlaQuer's finishing sauce over it once it was shredded.  My god is that sauce awesome.  

    I kept the ribs on there as long as the pork butt (started it later though ~ 7hrs).  That was a fail, although I was all about the pork butt and the ribs were an afterthought. It was just something I threw on there because I had it laying around.

    I saw a thread on there where someone panned the butt's at 160 instead of foiling (capture juices).  I think I'm going to try that when I have to do this again in 2 weeks for a baby shower (30lbs of butt here we come) 

    all in all....  huge success over my first smoke. 
  5. deathdealer

    deathdealer Newbie

    For butts I love apple but I do a rub with a bit of heat and spray with apple and water. Smoke for 3-4 Hrs and then rap that sucker up and put it to bed. The one thing I love about Pork Butt its hard to mess up. Now ribs Im still working on that one. This weekend Im going to do some ribs going to try the 3-2-1 thing and see how they come out. Also doing a Pale Ale in the Am. 

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