First no foil pork butt w/Q-view!

Discussion in 'Pork' started by brentos260, Sep 4, 2016.

  1. brentos260

    brentos260 Fire Starter

    I haven't bored you all lately with my normal repetitive smokes but I thought I'd post for my first no foil pork butt.  I picked up an 8.5 lbs butt yesterday, put some kosher salt on and wrapped it up to throw in the fridge over night.  I pulled it out around noon today, added mustard and my usual Bad Byron's Butt Rub and back into the fridge for a couple more hours.  It hit the WSM around 3:50 PM this afternoon and I'm planning on it being done for lunch tomorrow after a brief rest.  

    One question for the no foil pork butt regulars:  How do you rest yours and for how long?  Same as a foiled pork butt?

    I should mention that I'm aiming for 225°-235° for the whole run.  

    Trimmed a bit and ready for a dry brine.

    Ready for a sleep over in the fridge.

    Time to roll smoke!

  2. b-one

    b-one Smoking Guru OTBS Member

    Let it rest as long as you can resist,I try an hour or two usally.

    You should get some nice bark for sure!
  3. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Nice, no foil, the only way to go! Rest at least an hour. Should be good.
  4. smokinal

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

    I agree no foil is the way to go.

    Rest at least 1 hour, I like to pull with my hands so it needs to cool down a bit.

    1 hour is about perfect.

  5. brentos260

    brentos260 Fire Starter

    Update:  I figured I'd be pulling finished product off the smoker right about now but no such luck.  I left ~1.5 hours after putting this on the WSM.  When I returned 5 hours later the WSM was only at 190° for some reason.  Not the end of the world.  I set the alarm on my Maverick and went to sleep.  Apparently I slept through the alarm because I woke up 5AM with the same issue and similar smoker temp.  Still not the end of the world.  I did lose a couple degrees on the pork butt, however it appears I also slept through the stall because it's currently at 189°.  Luckily this smoke is just for fun, no specific meal dead line - it'll be done when it's done. 

    Finished to pics to come eventually.  Enjoy the Holiday weekend everyone!
  6. brentos260

    brentos260 Fire Starter

    Pulled at 10:15AM at 201°.  I usually go to 203° but the "poke test" was passed with flying colors.  Bark looks like I hoped for, now to rest it for a couple hours.  A couple pieces stuck to the grate so I put them in with a can of baked beans and through on a chunk of apple wood for an additional snack with lunch.  Pulled pictures to come.

  7. brentos260

    brentos260 Fire Starter

    Here are some pulled pictures.  I wrapped the butt in foil and towels and rested in a cooler for ~1.5 hours.  This was by far the best PP I've made to date and I am the newest member of the no foil club!

    I hope you all had a great weekend!

    theelballew likes this.
  8. smokinal

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

    Looks delicious!

    Great job!

  9. 3montes

    3montes Master of the Pit OTBS Member

    Looks like a tasty great job! I like to pan mine at about 160 or so because I hate to miss all those juices. I will sometimes tent foil over the top if it's in a stall to help push it through.

    Once I hit my target temp off they come. Then I foil over the top of the pans and put them in the Cambro usually overnight. They will keep 12 hours in there and hold temp.

    After resting in the Cambro these things will almost pull themselves. I work through it to pull out anything that didn't break down.
  10. joe black

    joe black Master of the Pit OTBS Member

    That's an awesome looking butt. The bark is great. The no-foil must work pretty good for you. Thumbs Up

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