Thursday Pork Butt

Discussion in 'Pork' started by tumbleweed1, Nov 19, 2015.

  1. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Here in Chicagoland the weather is starting to cramp my smoking style. I guess I shouldn't complain as we've had it pretty mild so far (thank you El Nino) & it's been up in the '60's lately. Nice enough in fact, that I took a pork butt out of the freezer Monday, rubbed it up yesterday with the Dizzy Dust & got it going late this morning. Of course today it is 44 degrees, overcast & windy. Almost like it was for my first pork butt earlier this spring. This is my third one this year.

    I got my butt out of the 'fridge this morning & got going on the smoker. I used mostly hickory with a little peach for the first several hours & then switched over to all-peach for the mac & cheese I'm about to add. Got the butt in the smoker, let her go & wrapped it at 160 degrees a little while ago, as this one is being a little more stubborn than the other two I did this summer & the wife will be home from work in another couple of hours. I also maxed out my smoker to 275. I still plan on letting it rest for at least 30 minutes before pulling & adding my pig dip (finishing sauce) with just a little bit more of the rub.

    I'm about to add my mac & cheese in a little bit, so I thought I'd post a few pics. I also smoked up some fajita-marinaded shrimp for lunch, a recipe Chef Jimmy J supplied. It was great & I have a thread on it over in the seafood section.

    Dizzy Dust applied-


    150 degrees-


    Mac & cheese going in-


    TW
     
    Last edited: Nov 20, 2015
    disco likes this.
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Wow I got the best seat I'm in

    [​IMG]

    Richie
     
  3. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Looks like you're riding shotgun, Rich. Welcome aboard my friend.

    Well all turned out uneventful, which around here means good. Good might be an understatement. After we hit 205 IT I pulled the butt & toweled her up & put her away for about 45 minutes. When we unwrapped it, the bone popped out about halfway on it's own (nice). I shredded it, removed a little fat, added some au jus I caught in the drip pan, a little bit more rub & then my dip. It was heavenly. For me, this is comfort food.

    And the mac & cheese were very good, as usual. I really like this smoked, no-boil recipe.

    Out comes the foil-


    Unwrapped-


    Pulled-


    Mac & cheese-


    Supper-


    TW
     
  4. dukeburger

    dukeburger Master of the Pit OTBS Member

    Beauty job on your butt. Mac n' cheese looks delish as well! How long did you smoke it for?
     
  5. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Nice lookin smoke TW ! Thumbs Up
     
  6. tumbleweed1

    tumbleweed1 Smoking Fanatic

     
  7. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Thanks DB. This usually goes anywhere from an hour & 45 minutes to about 2 hours. I stir it after the first 60 minutes.

    TW
     
  8. tumbleweed1

    tumbleweed1 Smoking Fanatic

     Thanks WHB. I appreciate it.

    The wife & I will both have lunches & dinners for a few days now. I plan on freezing the leftover au jus in ice trays tomorrow so that even if I have to crock pot (gasp) or stovetop something this winter I can add my own "liquid smoke".

    TW
     
  9. b-one

    b-one Smoking Guru OTBS Member

    Looks great! The weather has been nice for the time of the year, I even got the plow blades on my work vehicles and didn't need gloves!
     
  10. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    TW that looks great I am going to take a look see,at the no boil way.Thanks for sharing

    Richie

    [​IMG]
     
  11. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    TW1, Nice looking smoke !   [​IMG]
     
  12. muralboy

    muralboy Smoking Fanatic

    Nice looking meal TW. I see you are a Southern neighbor of mine. This will be my first winter with the pellet grill. So I'm a little curious how winter smoking plays out.
     
    Last edited: Nov 20, 2015
  13. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Thanks for the points. Rich.

    I rarely ever boil pasta anymore for mac& cheese- even when making in the oven. Done inside, it's ready in an hour or so at 350.
    Thanks B. It IS nice to have a heads-up this year on the weather. They were supposed to get our lot truck's plow on yesterday while I was off. We're supposed to start getting snow late this afternoon.
    I really appreciate the compliment & points CM. I'm still a novice but learn something on every smoke it seems like. Usually what I learn is what NOT to do!
    Thanks MB. The coldest I've used my smoker has been about 39 degrees. If there's no wind it holds temps fine. I've never used a pellet grill, hell I never even once broke out my Weber this year after getting this smoker last winter. If you're north of me, get ready- snow's coming tonight!

    TW
     
    Last edited: Nov 20, 2015
  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    The only problem with this meal is I wasn't invited.

    Looks great! Points

    Disco
     
  15. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Thank you & "sorry"! 

    TW
     
  16. tumbleweed1

    tumbleweed1 Smoking Fanatic

    I thought I'd post a few pics of my "homemade" liquid smoke. 

    Can't wait to use them in something.

    Pics are in reverse order

    Finished & ready to go-


    Frozen-


    Ready to freeze-


    The gelatin-


    TW
     
    Last edited: Nov 23, 2015

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