Can you smell that?!

Discussion in 'Pork' started by papadon, May 24, 2014.

  1. Injected, lathered with mustard and coated with rub. Wrapped in fridge at 9pm last night, placed on my Weber 26" kettle with smokenator at 6:30 this morning. I used apple and hickory for the first 4-5 hours (around 6 chunks total) I've been spritzing with apple juice every hour. Running the temp at around 250 - 260 no troubles holding temp. 7 hours in and I'm sitting at 176 for the 8 pounder and 181 for the 9 pounder. Today I started with Kingsford blue bag but I've only been adding Royal oak lump. (I've never tried Royal Oak, seems decent so far.)

    Last edited: May 24, 2014
  2. I have always wrapped at 160-170 but my last smoke I did one without wrapping and everyone loved it. Once I reach 205 I'll wrap in foil then towels and rest in a cooler for 2 hours.

    Last edited: May 24, 2014
  3. Pulled after 10 hours when each roast reached 205. Both wrapped in foil and placed in cooler for one hour. I have to shorten the cooler time or my family will revolt.
  4. Dude that's what I'm talking about! Enjoy!!!
  5. I know, I could do this every weekend!!
  6. brooksy

    brooksy Master of the Pit

    Great looking butts!
  7. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Now that you mention it...I think I CAN smell it!  [​IMG]

    Looks delicious...nice job!  [​IMG]

  8. Thanks everyone.
    In-laws coming over today. My father-in-law served in the army. I'm grilling hamburgers and these huge hotdogs I got from Costco.

    Of course there's still tons of pulled pork left over!
    Last edited: May 25, 2014
  9. Awesome! Looks fantastic!
  10. danbury

    danbury Smoking Fanatic

    Very Nice!  I stopped wrapping my pork butts years ago until they are done, then I wrap to rest for minimum one hour. 
  11. Thanks to all that responded. As many here know, we are all still working towards that perfect smoke. I liked the bark on these. They were dryer than I would like but my better half likes it dryer. I'm going to experiment with Chef JJ's finishing sauce. One thing I have to say is, "I'm digging the smokenator and using charcoal in my kettle to smoke". Very easy cleanup and quick conversion from smoker back to grill. Oh, the Royal Oak lump charcoal was a winner.
  12. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Lookin great ! Thumbs Up
  13. Looks good man!  [​IMG]   Nice smoke  [​IMG]   & Chef Jimmy J's sauce is some good stuff!

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