My Memorial Day Butt - first time for foiling

Discussion in 'Pork' started by retread, May 30, 2011.

  1. retread

    retread Meat Mopper

    Actually started several months ago when I got a good deal on a butt.  Kept it in the freezer for an "opportune time" and friday evening I decide this was it so I hauled it out and started the defrost in the fridge.  Sunday night, I had this:


    built my rub:


    I don't use mustard so this is what it looked like, opened up and ready to rub:


    It had a heavy duty fat cap on the other side which I finally decided just to score and leave on:


    2 shots of the rubbed butt:



    Wrapped up and rested in the fridge from about 8:00 PM Sunday night to 6:30 AM Monday morning:


    Threw him in the GOSM big block with hickory and let him go. Temps (Mav 732) 230 - 250 until about 3:00 PM when he hit 165 internal.  I've never foiled before, but i tried it today.  At 6:00 PM he hit 205 and I wrapped a second layer of foil around him and followed that with a towel.  Rested him in a smll cooler for just about an hour when his IT went first to 207 and then started dropping.  I opened him up at 7:00 to find this:


    Started pulling, but there were only two of us so I stopped half way:


    You see the bone there.... and the final meal:


    Tastey, tastey and a bunch of leftovers!  Thanks for looking.
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Nice!  It's a great moment when that bone falls out clean like that!  Good eats!!
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Great job, you know they are gonna be good when you can just pull the bone out!   [​IMG]
  4. africanmeat

    africanmeat Master of the Pit OTBS Member

    yah it looks good

  5. Looks great!
  6. johntroxel

    johntroxel Fire Starter

    So which way is better?  I have been debating not foiling which I have always done in the past.
  7. sqwib

    sqwib Smoking Guru OTBS Member

    Great Job
  8. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    I'll take the other half that you didn't shread!
  9. fpnmf

    fpnmf Smoking Guru OTBS Member


     Great money shot!!

  10. retread

    retread Meat Mopper

    I really miss the crusty bark, but a 7.8 pound butt was done in 12 hours.  The other really good thing was that a lot of the "pan gravy" was held in the foil.  I added that to the leftover meat, once I pulled it and my bride hasn't stopped raving.  I'm torn. I like em both.

    To everybody else, thanks fro your compliments!
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great from  my house!

    Sorry about your bone falling out.

  12. Wow im hungry for some pork looking good.
  13. happy2meatu

    happy2meatu Fire Starter

    Looks quite tasty... gonna try my first pork shoulder for shredding soon. Thanks for the post!
  14. raptor700

    raptor700 Master of the Pit OTBS Member

    Great job on the pork Retread,

    Nice pics too[​IMG]

    Thanks for sharin'
  15. hmcm

    hmcm Smoke Blower

    Way to go!  That's awesome eats there!
  16. ugaboz

    ugaboz Smoking Fanatic


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