Pork Butt overnighter.

Discussion in 'Pork' started by jzampier, Apr 14, 2012.

  1. jzampier

    jzampier Smoke Blower

    I have another free weekend and decided earlier in the week to do a butt this weekend.  Well I purchased a 6.7lb butt yesterday and decided to have it for lunch today.  Last night I slathered it up with mustard and an Applewood dry rub, saran wrapped it and put her back to sleep for a few hours.  Packed the AMNPS with Pecan and headed to bed.  Set my alarm for 2AM, woke up at 1:30 a little excited, used the MES remote from Bed, turned the smoker on and slept till 2.  Got up, shoved everything in the smoker and let her rip.  Reading about the 40-140 in 4 rule I ended up waking up around 6 and we were at 156 so all was good.  Since it was my first time smoking over night, I was excited and the wife was worried, lol.  Got up at 7AM this morning and we are looking good.  Second pic is of 5 hours in.  There's really no bark yet so I'm wondering if I shouldn't have used mustard as the adhesion or is it too earlly.  Got about 6ish hours or so left.  Oh and I'm ordering a maverick today for ease of mind with the next overnighter


  2. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Looking pretty good, you should still get a pretty good bark using mustard just have to give it time. 
  3. jzampier

    jzampier Smoke Blower

    Was hoping and figured it would bark up with time.  Just sitting at my kitchen table watching the TBS come out of the vent.  I love it when a plan comes together. 

    Oh and I used about 6 cups of Apple juice and 1 cup of SoCo in the water pan.  Heated it all up before I poured it in the pan. 
  4. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    I can almost smell the sweet porky goodness from here!!!
  5. As indicated above, the bark will come. I smoke mine until I hit 180° then foil. I give a better bark then foiling at 170°. Some people don't even foil...I prefer foiling though. I t keep more moisture in the meat and some of the juice from the rub get to go back in the pulled pork since I add the foil juices back to the pork...[​IMG]
  6. whittling chip

    whittling chip Meat Mopper SMF Premier Member

    Great post. I never thought about hitting the remote from bed! What a great idea! I honestly think mine is close enought to do it. I have a 6 pounder that I've been preping since last night and plan to start it early in the a.m.. I was planning on using my stick burner but laying in bed and pre-starting the MES is priceless!  I may have to rethink my plan.  Looking forwar to the Qview and Bear View too!

    Thanks for posting and happy smoking!

  7. jzampier

    jzampier Smoke Blower



    Well it never barked up like I see pics here.  Cooked for 12 hours until it reached 207* on the MES probe, *195 on a mechanical thermo.  I foiled it for the last hour as well.  Left in foil and let sit for 45 minutes, unfoiled and pulled apart easily.  Very moist, good flavor and not over powering of smoke.  Added some bbq sauce and threw some slaw on top and had a sandwich.
  8. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Bark or not that look good!!!
  9. s2k9k

    s2k9k AMNPS Test Group

    I agree! That really looks great!
  10. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Looks pretty tasty to me.
  11. whittling chip

    whittling chip Meat Mopper SMF Premier Member

    Don't forget the pickle!

    Great job,

  12. jzampier

    jzampier Smoke Blower

    I give my pickle to the wife, pun intended.... lol
  13. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Your butt looked great! [​IMG]

    Small suggestion that might save a little bit of $ for ya on future smokes: go with straight water in your water pan, skip the apple juice. The flavor of the butt will come from the rub/wood smoke, not the water vapor.
  14. Looks great.........[​IMG]

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