9 1/2lb Pork Butt

Discussion in 'Pork' started by meatsmokin, Nov 9, 2013.

  1. I prepped a 9 1/2 pound pork butt Thursday night, wrapped it up and put it in the fridge. Prepped the smoker yesterday morning and stuck it in at 9am, at 11pm it had finally reached 165 deg so I wrapped it and stuck it in the oven to finish. So here I sit at 7;45 in the morning still waiting...internal temp just hit 190 as i'm typing lol. Only 10-15 degrees to go. I'll post up a q-view as soon as I pull it out.
     
  2. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Ya sometimes you hit them stalls good luck and remember what they say [​IMG][​IMG]
     
  3. Sittin at 199 right now, 26 hours in. Made some SoFlaQuers finishing sauce & Carolina mustard sauce while i was waiting. Crock pot has scratch baked beans simmering now. Now it's time to make some fresh cole slaw to put on top. I'll start taking some pics soon, be patient like the pork ;)
     
  4. dburne

    dburne Meat Mopper

    Sounding really good, I bet it will be well worth the wait. I sure hope the one I am doing today does not go anywhere near that long - I got a a10 lb butt , but deboned , laid it open,  and cut in  half ( butterflied), so have two probably around 4.5 lbs each or so.

    Look forward to seeing the pics!!
     
    Last edited: Nov 9, 2013
  5. holy cow...26 hrs and only at 199°, what temp are you cooking at...I would have to give up smoking if mine took that long....and I would be really grumpy from being up that long...the meal sounds fabulous...get some hawaiian rolls to put that butt on, slaw, finishing sauce, all equals scrumptious...

    what part of CO you from?  Sitting here at work and feeling some hunger pains....
     
    Last edited: Nov 9, 2013
  6. It's been in the oven at 250 since 11:00 last night. Just using cwb's this time. Can't get pics t upload from my iphone since the last update WTF I'm in Pueblo, CO
     
    Last edited: Nov 9, 2013
  7. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Have you checked you thermometers to see if they are working correct?
     


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  9. Pulled and finished with SoFlaQuer's sauce

     
  10. dburne

    dburne Meat Mopper

    Looks good! Dang I am hungry!

    Congrats on finally getting done!
     
  11. I have to say that finishing sauce is really good on it, thanks to SoFlaquer's for that recipe. I tasted a bit of the mustard sauce and that #@!#'s good too. Now if the beans would finish.....
     
  12. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great very nice job
     

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