Pork Butt - First Time (with pictures)

Discussion in 'Pork' started by angusmcintosh, Jul 21, 2013.

  1. So, after much reading, and visiting a local Barbecue competitor, I decided to try a pork butt! ( I can honestly say I have never even eaten pulled pork once in my life) so this will be a trip....

    On Wednesday I talked to a local butcher and he told me he could get me a good pork butt. I told him I wanted to pick it up Saturday for a Sunday smoke. No, problem...he said he would have it ready for whenever I wanted to pick it up! When I went today, he said he cut it this morning. (I assume that's a good thing) it worked out to $26.96 for a 3.4kg piece of meat. (7.5 pounds) I figure that's decent as well!

    I rubbed it tonight with a simple recipe of Paprika, brown sugar, salt , pepper, ceyanne, and dry mustard. I did NOT put yellow mustard on the butt prior to rubbing it...I hope that won't be a problem.

    It's in the fridge for the night, and my alarm is set for 4:30 am. As soon as I figure out how to add pictures from my ipad.....
     
    Last edited: Jul 21, 2013
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Sounds like you've got your bases covered. Looking forward to seeing your progress.
     
  3. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Sounds like a plan!

    Can't wait to see those pics!

    Bill
     
  4. So.....i overslept the alarm a little, but still managed to have the Masterbuilt Pro Dual Fuel Smoker ready to go by 5:30 this morning. Outside temperature was about 12* C ( around 53* F) and there was plenty of thunder, lightning, and a little rain for "ambience". I don't have a fancy thermometer, just a $15 Walmart special stuck in the meat, and the faulty one that came with the smoker! I know from experience where I need to be on those thermometers.

    Have been struggling to get consistent smoke. At one point a few minutes ago, two of my wood chunks were on fire and the temp spiked to around 375 in the smoker. Got that under control ( for now).

    The big question.... Do I need to turn this little pig over, or do I keep it fat side up the whole time? Been going for just over 5 hours, and I think I am at " the stall" around 160* IT.

    If anyone knows how to post pictures from an iPad I would be thrilled to share what I have done so far....
     
    Last edited: Jul 21, 2013
  5. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    I just keep fat side up the whole smoke. At 7.5 pounds you may want  higher temp if you plan on having it today.  Mine always take 1.5 to closer to 2 hours a pound.  your looking at 11 to maybe 15 hours or more cooking times.  Take pics and have fun
     

  6. From the butcher

    Rubbed and ready!


    5 hours in....
     
  7. kathrynn

    kathrynn Smoking Guru OTBS Member

    Your q-views did show up.  Good Deal!  Everything is looking good so far!

    Kat
     
  8. 9.5 hours in and we are still locked in at 160* IT. Opened up the baffles a bit to increase the smoker temp by about 15 degrees (which is now running at about 240* F)
     
  9. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looking great so far!  Be patient and hang in there...it'll push through that stall eventually.

    Red
     
  10. Trying this again.... A picture of "the Stall"
     
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looking good. I've started smoking my butts in a 265* smoke chamber. Takes a bit less time and still a great product!
     
  12. I have found that after a good day of getting smoke... just wrap it in foil and in the oven to finish.  Believe me... you have plenty of smoke "goodness"!!

    enjoy...

    twingi
     
     
  13. The stall can be annoying , I always just wait it out , I cooked 3 butts yesterday , and 1 of them stalled for 2 hours , it was the largest of the 3 , its worth the wait
     
  14. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Patience my friend, Patience. It will be rewarded. I don't know why people always think you are weird when you tell 'em to cook it a day in advance. Besides I really like it to have a little time to steep in the finishing sauce. You just can't rush perfection, its just so dang hard to wait though. I just thought, OMW what if we were women and PREGNANT!  That's enough perspective for me...... I can wait!
     
    Last edited: Jul 21, 2013

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