Very nice juicy Butt W Q-Views

Discussion in 'Grilling Pork' started by fwismoker, Jun 16, 2013.

  1. fwismoker

    fwismoker Master of the Pit


    Marinated in rub for a day and a half


    Simmering the finishing sauce


    Drippings!


    Fat cap just breaking off... I sacrificed some bark to capture some drippings. Right now i'm at about the 13 hour mark(198 IT on a 10lb butt @ 250ish.   The butt went all night with a water/drip pan to capture some drippings that will be mixed back in after the pull. Going dry for the remainder of the smoke 3-4 hours. Next i made up a finishing sauce..mmmmm goooood!    Probably take it to 205 IT and pull it, it'll  most likely be hard to pull with out falling apart!    More Q View after
     
    Last edited: Jun 16, 2013
  2. fwismoker

    fwismoker Master of the Pit

    Still smoking away..201 IT[​IMG]

    Sent from my SPH-M830 using Tapatalk 2
     
  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    Looking good!  Show more q-views!

    Kat
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Real Good from here, FWI !!!

    You don't have to sacrifice bark to get drippings. Just trim the fat cap off, and put it above the butt, in a pan with holes punched in the bottom.

    Bear
     
  5. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Tasty!!

      Craig
     
  6. fwismoker

    fwismoker Master of the Pit

    I did a water/drip tray inches from the butt more to keep it moist and take on more smoke/ then shifted to all dry chamber....a slight loss of bark was the bi product but it'll still have a good one.  I'm stalled at 201...means it's plenty wet in that butt!   
     
  7. FWI that looks great.

    Happy smoken.

    David
     
  8. fwismoker

    fwismoker Master of the Pit



    Here's the money shot of the other side...Crispy bark!  Woof Woof!


    A little over 15 hours, no mopping...just smoking!
     
  9. fwismoker

    fwismoker Master of the Pit

    Thanks David...the drum did 15 hours on lump and still chugging along over 225.  
     
  10. fwismoker

    fwismoker Master of the Pit


    Could be the best pulled pork i've ever had....The sauce...oh my.  Will share the recipe later.   Thanks for the rub ideas!   Keith
     
  11. Looks great. Yup 15 hours is no problem. I wonder how long it would go on one basket?

    happy smoken.

    David
     
  12. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Looking great!!!
     
  13. hambone1950

    hambone1950 Master of the Pit Group Lead

    That looks killer , bro. Nice work. Like that big poppa smoker.:grilling_smilie:
     
  14. fwismoker

    fwismoker Master of the Pit

    David it pretty much capped off at 16 hours...it was hitting down toward  225 at that point but stayed 250 for 15 hours.   I'd imagine if i used KB it would do 18 ish but i wanted to use lump for the PP.  It's not that big of a basket, the dimensions are 13-3/8" diameter by a heigth of 7-1/2"
     

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