Another fine Butt you've got me into, thanks Bear !

Discussion in 'Pork' started by smoked alaskan, Feb 8, 2015.

  1. Big thanks for the schoolin' Bear.  [​IMG]     Following your steps (mostly) on a pork butt today.

    Initial smoking goin' on at 225* using apple wood and Sunny D in my water pan.

    Rubbed my butt last night. A tad over 4 1/2 lber                      Into the smoker at 7 a.m., 3 1/2 hrs later hit 134*

    4 1/2 hrs in IT at 156*

    Time to prep the beans.  [​IMG]   Lightly sauteed some onions, green pepper and garlic. Added some leftover smoked beef I had in the freezer, some brown sugar, mustard, pepper and salt. Used Bush's beans and black beans.

                                                                                              A splash of Sammy's for moisture

    More pics as things happen.  Hope y'all havin' a smokin' good day ! - Ed
    Last edited: Feb 8, 2015
  2. b-one

    b-one Smoking Guru OTBS Member

    Looks great especially those beans! I also think you need a bigger butt who doesn't love leftovers.
  3. bear55

    bear55 Master of the Pit

    Oh man that looks tasty.  [​IMG]
  4. Thank ya B-One !
  5. Thanks Bear !

    Currently stalled at 156*. That's OK though, gives the beans a chance to catch up [​IMG]
  6. OK at 8 hrs 15 min. finally got to 165*.  My butt is now in the foil pan, wrapped, bumped the heat up a lil.  So hard to be patient sometimes haha [​IMG]
  7. bearcarver

    bearcarver Smoking Guru OTBS Member


    All Looking Mighty Tasty From My House!!![​IMG][​IMG]

    Nice Job, SA !![​IMG]

    Let's see a plate full !

  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That is looking very good.
  9. Nice Job, Great Smoke !

  10. b-one

    b-one Smoking Guru OTBS Member

    Looks like it went well! Hope there are samples in the mail for all of us!
  11. Thanks for the kind words everyone !  Patience paid off, dinner was great.  Wish I could share it with y'all. Still waiting for the techies to invent food sharing [​IMG]

    10 hours to reach 208*

    Wrapped the butt and rested it about 45 minutes, saved the juices.  Then pulled enough for tonight's dinner.

    Here's your plate shot Bear [​IMG]

    Happy smokin' everyone and thanks again for the tutorial ya posted Bear ! - Ed
    bearcarver likes this.
  12. Nice Job, Looks Great

  13. bearcarver

    bearcarver Smoking Guru OTBS Member


    Beautiful Dinner for the Bear!!![​IMG]

    Thank You So Much, Ed !! [​IMG]

    That really hit the spot !!![​IMG]----------------[​IMG]

  14. That's a pretty tasty looking plate

  15. Your very welcome Bear, very much my pleasure, leftovers tonight, bound to be even better the second night [​IMG] Thanks also for the points !

    Thanks much Gary ! Couldn't have done it without the schoolin' I get here.

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