Two and two half pork butts

Discussion in 'Pork' started by jeffesonm, Nov 23, 2009.

  1. jeffesonm

    jeffesonm Smoke Blower

    We're having a bunch of people over on Saturday for our annual after Thanksgiving turkey deep fry party. In addition to the deep fried turkey (and chicken, mozzarella sticks, oreos, cheesecake, etc) we usually do a ham, however this year I thought some pulled pork would be in order.

    Trying to get a head start I picked up three bone-in butts last night: 2 x 9.5 LB and 1 x 8 LB. I was hoping to fit one big and one small on a single rack of my ECB but there was no way they were fitting, so I ended up de-boning one of the big guys, cutting it in half, and then tying each half up with some butcher's twine. Rubbed them up and popped into the fridge overnight.

    Here's what they looked like just before going on at around 10 AM...





    ECB is up to temp and the TBS starts rolling...
     
  2. Nice, can't wait to see the finished product. What are you using for the smoke?
     
  3. alx

    alx Master of the Pit OTBS Member

    Nice start....Keep the Q-View rolling....[​IMG]
     
  4. jeffesonm

    jeffesonm Smoke Blower

    I'm using Royal Oak lump for the fuel and a few big chunks of hickory for the smoke.

    6 hours and later and the ECB is holding temps nicely... one of the halves is almost ready for foil and the other half is just behind it. No idea what the big ones are at but I suspect they're about 20-30 degrees behind.
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Things are looking good to me. I hope you the best of luck with your frying party and I hope they don't think of frying the cook.
     
  6. Looks like you got yourself a nice up and coming meal there.
     
  7. fire it up

    fire it up Smoking Guru OTBS Member

    Butts are looking nice, good luck!
     
  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great looking Butt...[​IMG]
     
  9. jeffesonm

    jeffesonm Smoke Blower

    Finally getting around to posting the completion of this smoke... the small ones finished up around midnight and the big ones weren't done until around 2:30 AM, so I stuck those guys in a cooler with some towels, took a nap and pulled them around 8:30 AM. Even after 6 hours they were still around 160 degrees! Anyhow they turned out delicious.
     
  10. fire it up

    fire it up Smoking Guru OTBS Member

    Nice shot of the meat pulling and that pink ring.
    Glad you enjoyed them, if you have any leftovers it is always chili season and pulled pork chili is great [​IMG]
     

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