Another butt

[smokingearl]

image.jpg

• smokingearl
• Oct 10, 2015

11 pm I put a 10 pound pork shoulder in, rubbed with honey mustard. Brown sugar, paprika,cumin, onion powder, garlic powder, celery salt, salt and pepper.

image.jpg

• smokingearl
• Oct 10, 2015

Will smoke with pitmasters choice pellets in the amps.
At 6am I will throw in a breakfast fatty with bacon weave, sausage, mushrooms, an orange pepper, hashbrowns, hardboiled eggs, and cheddar cheese.

image.jpg

• smokingearl
• Oct 10, 2015

 

[GaryHibbert]

Sounds like the makings for a great day.

Gary

 

[smokingearl]

The butt's been in for 11 hours, it's IT is 157
The fatty has been in for 2 hours. It's IT is 155.

image.jpg

• smokingearl
• Oct 11, 2015

image.jpg

• smokingearl
• Oct 11, 2015

 

[smokingearl]

image.jpg

• smokingearl
• Oct 11, 2015

I've never made a sausage fatty. Wife says it's cooked since it went to 165 IT. But the red scares me. It sure tastes great.

 

[smokingearl]

image.jpg

• smokingearl
• Oct 11, 2015

Finally after 18 hours in the smoker, IT of 205 on the butt. This was the most argumentative butt I've ever smoked. I thought I'd try using a pan for the first time to catch the juices but I think it was so big that maybe it was blocking some heat? 18 hours for a 10 pound bone in picnic roast at 250 seems kinda a long time. I foiled it at 180 and cranked the smoker to 275 and two hours later I pulled it out at 199. Rested it in towels for an hour and it reached 205.