BIG Butts on the Smokin'-It #3

Discussion in 'Pork' started by dert, Apr 12, 2016.

  1. dert

    dert Master of the Pit

    Costco boneless butts, two pack:






     
  2. dert

    dert Master of the Pit

     
  3. dert

    dert Master of the Pit

    Almost 17#- boneless...also down to $1.79/ lb!

    Hit with a homemade rub of black pepper Kickin chicken seasoning, granulated garlic, granulated onion, Tony centuries, salt, sugar and paprika with a touch of sodium nitrate cure #1.
     
  4. dert

    dert Master of the Pit



    Smoked in this:



    On this:

     
    Last edited: Apr 12, 2016
  5. dert

    dert Master of the Pit

    Here's the plan: into the smokin it number three at 10:00 PM Tuesday and smoke all night and all day Wednesday and have dinner ready at 6:00 PM...


    More to come...
     
    Last edited: Apr 12, 2016
  6. b-one

    b-one Smoking Guru OTBS Member

    That's a well seasoned smoker! Good luck with the butts!
     
  7. b-one

    b-one Smoking Guru OTBS Member

    Is 1.79 a good price for you? We're down to 1.19 last time I looked,not to rub it in just amazed it's that high.
     
  8. dert

    dert Master of the Pit

    I think the best I've ever paid over the last three or four years was $1.69 for a pound and as high as $2.39 but of course these are boneless and well trimmed .
     
  9. dert

    dert Master of the Pit

    8:00 AM today, 10 hours in:



     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good so far!

    Al
     
  11. dert

    dert Master of the Pit

    at 6:00 PM, at 20 hours:







     
    Last edited: Apr 14, 2016
  12. dert

    dert Master of the Pit

    JJ's Finishing Sauce

    2C Apple Cider Vinegar
    2T Worcestershire Sauce or more to taste
    1/4C Brown Sugar
    1T Smoked Paprika
    2 tsp Granulated Garlic
    2 tsp Granulated Onion
    2 tsp Fine Grind Black Pepper
    1 tsp Celery Salt
    1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.
    1/2 tsp Grnd Allspice

    Combine all and whisk well. Let rest, at room temp, 30 minutes for the flavors to meld together.
    Makes 2 1/4 Cup. This is enough for an 8-9 Lb Butt with approx half mixed in and half served at the table.
     
  13. dert

    dert Master of the Pit








     
  14. dert

    dert Master of the Pit



     
  15. Hello,
    looks great, sure wish I could smell it. I have two questions, thirty hours on the Si 3, and at what temperature? Ok one more question Just the one pan of wood chips? 

    Keep on smoken

    Mike
     
  16. dert

    dert Master of the Pit

    Sorry, 20 hours and only one pan of chips.
     
  17. Thanks, I kept adding hours and could not quite figure it out. now how about your cook temp. I would hate to put one in the smoker and over cook it. nothing worse than dried out meat.

    mike
     
  18. dert

    dert Master of the Pit

    225!

    Or at least that's what the dial said...I think pp is pretty forgiving.
     
  19. dok m

    dok m Newbie

    Looks great. I'm going to try that finishing sauce. Did you just mop it on at the end?
     

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