Best butt yet with Q...

Discussion in 'Pork' started by beefy bill, Jan 17, 2015.

  1. beefy bill

    beefy bill Meat Mopper

    Hey everyone. Made this today. Tatonka dust and old pork rub. Took 12 hours, smoked at 225 until it hit 160, then I wrapped and put it in the oven at 240, as old friends of ours wanted to meet for Italian with great news. (Baby on the way). Came home, she hit 203 at 11pm. Rested for an hour and pulled and harvested juices. Best pulled pork I've ever eaten. Thanks to this site, my smokes just keep getting better and better.thank you all and thanks for looking!
     
    Last edited: Jan 18, 2015
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Congrats, sounds like it turned out great ! Makes for some good eatin ! Thumbs Up
     
  3. b-one

    b-one Smoking Guru OTBS Member

    Great looking bark on that butt!
     
  4. beefy bill

    beefy bill Meat Mopper

    Thanks guys. I just edited the temp. It hit 203 i.t. at 11 pm. I usually pulled them off the heat at 198,199, but 4 or 5 degrees more on the i.t. really did make a difference. They were always very good, but this one...oh man...
     
  5. raastros2

    raastros2 Smoking Fanatic OTBS Member

    Practice makes perfect! (Although no 2 smokes go the same)......beautiful bark on this one
     
  6. It looks GREAT! You will find that 200° - 205° will be much better.

    Happy smoken.

    David
     
  7. beefy bill

    beefy bill Meat Mopper

    Thanks! You are right. Everything just seemed to align yesterday. No wind, steady temps, even the door thermometer was reading correct with my maverick...almost don't want to devour it...I can't wait to try the Au jus I saved. First time doing this...and the separation of fat even looks textbook..
     
  8. raastros2

    raastros2 Smoking Fanatic OTBS Member

    Its a beautiful thing when it all goes your way
     
  9. beefy bill

    beefy bill Meat Mopper

    I skimmed the fat off the juice and tried a little jelly ball...Holy cow...I suppose I'll warm it and mix it all in today..I'll never do it any other way!
     
  10. Nice, very tasty looking to me  good job

    Gary
     

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