Pork butt Q-view

Discussion in 'Pork' started by johnnie2130, Dec 30, 2007.

  1. johnnie2130

    johnnie2130 Meat Mopper

    We did two 5 pound pork butts yesterday. Both were injected with a Cajun Injecter mild sauce. Jeff's rub was used on both too.



    Picture of both pork butts.
     
  2. johnnie2130

    johnnie2130 Meat Mopper

    The finished product! We cooked one to 175 to slice and the other to 205 to slice. After the finished, we put both in coolers wrapped in foil and towels. It was so late when we finished the we finally put them in the fridge overnight. Pre-heated both in the oven to get the chill off and warm them up. Both were very tender. The pulled pork came off so easily with very little fat. The other one sliced really easy. I know most people don't use these steps, but it turned out great. After a few taste tests, both taste very good.

    Pulled pork butt.



    Sliced pork butt.




    A picture of both. It's time for lunch! [​IMG]
     
  3. johnnie2130

    johnnie2130 Meat Mopper

    A tried making a Pizza Fatty while the pork butts were cooking. I added cheese and Ragu sauce. When it finished on the smoker, I wrapped it in a pizza crust and put it in the oven for 15 minutes. I probably put too much Ragu. It's not pretty at all, but it tasted pretty good.

    Pizza Fatty
     
  4. ba_loko

    ba_loko Smoking Fanatic OTBS Member

    Very nice, Johnnie! I'll bet all of that tasted great.
     
  5. glued2it

    glued2it Master of the Pit

    Looks pretty good!

    Pretty doesn't always taste good!
     
  6. cheech

    cheech Master of the Pit OTBS Member

    If you ever want to create a smoke ring even if it is just for looks throw a couple of hot briquets in your wood pan.

    The food looks great.
     
  7. cowgirl

    cowgirl Smoking Guru OTBS Member

    Yum!! Looks great![​IMG]
     
  8. flyin'illini

    flyin'illini Smoking Fanatic SMF Premier Member

    Johnnie, Nice work. I am glad you have brought up the questions on temps for slicing vs pulling. I have always pulled but may try one for slicing sometime.
     
  9. johnnie2130

    johnnie2130 Meat Mopper

    The slicing was pretty easy and it tasted good too.
     
  10. ds7662

    ds7662 Smoking Fanatic OTBS Member

    [​IMG] Good job Johnnie. Everything looks like it turned out great.
     
  11. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Yum!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  12. gramason

    gramason Smoking Fanatic OTBS Member

    Looks great.
     
  13. seaham358

    seaham358 Smoking Fanatic OTBS Member

    Nice pics and Smoke!!!

    Looks real good
     
  14. brentman0110

    brentman0110 Meat Mopper

    In my experience, 180 for slicing and 195-205 for pulling...
     
  15. kookie

    kookie Master of the Pit OTBS Member

    Nice looking butts. lol. Looks like lots of good eats there. I might have to try smoking a pork butt sometime.

    Kookie [​IMG]
     
  16. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Great looking Q my friend, and a nice twist to the Fatty! Glad to see that you are enjoying the Whole Thing!
     
  17. Pizza Fatty...dang it why didn't I think of that ::smacks his head:: Thanks that's gonna be tried on the next smoke.
     
  18. bustedluckbarbq

    bustedluckbarbq Master of the Pit OTBS Member SMF Premier Member

    Looks great... good idea with the fatty too!!
     

Share This Page