Smoking the butt

Discussion in 'Pork' started by jseymour84, Apr 27, 2013.

  1. Hey guys and gals, good morning.

    Today I am smoking up a pork butt and grilling salmon on alder planks.  The pork just hit the smoker about two hours ago (got sidetracked with my coffee before posting) on two parts of cherry. and one part apple wood.  I coated the pork with a layer of yellow mustard and then rubbed it with my dry rub.

    Here is the recipe:
    • 1 cup white sugar
    • 1 tbsp black pepper
    • 1 tbsp salt
    • 1 tbsp garlic powder
    • 1 tbsp dried minced onion
    • 1 tbsp paprika
    • 1/2 tsp nutmeg
    • 2 tsp chili powder
    • 1 tsp cumin
    • 1 tsp cayenne pepper
    I am planning on smoking for three hours, then slow cooking on just heat until done.  After that, I am going to pull the pork and add barbeque sauce for pulled pork and slaw sandwiches.

    Here is a pic of the pork butt pre-smoking.

  2. roadkill cafe

    roadkill cafe Smoking Fanatic

    Looks like you're off and running...errr, walking (low & slow). [​IMG]

  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    Keep showing the q-views!  We are watching for updates!  [​IMG]

  4. Here is the latest update, after 4.5 hours in the electric smoker

    The bark is looking pretty good on it, but the temp isn't as high as I expected.  I am going to throw it in the oven at about 300 degrees for a couple of hours to finish up.  After that, I am going to toss the electric smoker out in the garbage, doesn't seem to be able to get meat up to temp like it used to. 

    Once it is done, I am going to pull it for pulled pork sandwiches with cole slaw.  I'll throw more pics up as we progress.
  5. kathrynn

    kathrynn Smoking Guru OTBS Member

    Unfortunately my Electric Brinkman doesn't get the temps it used to as well.  I am thinking the element is going out on it.  BUT...she still works for quick things.

    Looking good so far!  Keep it up!

  6. Ok, this butt has got me all confused.  I put it in the oven at 350 degrees for 2 hours and the thermometer is stuck at 145 degrees.  I did a boil test and it checked out fine, could it be that this is just a really big piece of meat and is just taking longer to cook?  I put it back in the oven after taking the pics at 400, so hopefully it gets done soon.

    When I put it back in I did not cover in tin foil.  I am thinking that maybe slowed down the cooking process.  Either that or I need to start these things at 3:00 in the AM next time.

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