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I Smoke Big Butts and I Can Not Lie

So I've done some small to medium smokes on the new grille, but I picked up a 9 pound pork shoulder I plan to smoke up tomorrow. It's tucked away in the fridge getting comfy with its rub tonight

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I hope it ends up as great as it smells now
 
I’ve done 2 pork butts since getting a smoker in August, 4lb and 9 lb (bone in). Both turned out great, they just take a lot longer. Seem to be much more forgiving than brisket.


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kelbro

Alfred Spatchcock
Pork also helps 'season' the inside of a smoker. Don't be afraid to crank it up to 275° or so. Pork can take it and it knocks hours off the smoke.
 

kelbro

Alfred Spatchcock
No need to check tenderness on a butt. 190° if you plan to slice, 200-205° if you're going to pull it.

You've inspired me to smoke a butt tomorrow!
 
No need to check tenderness on a butt. 190° if you plan to slice, 200-205° if you're going to pull it.

You've inspired me to smoke a butt tomorrow!
You've inspired me to sing " I smoke big butts and I can not lie" every time I go to the grill
 
So my temp started to drop, I opened vents and it started to drop again... Dang it, didn't put enough charcoal in. Had to pull the meat, the grill, the defelcter pan gathering juice (which I stole while I was there) to add more. It all went well and is back in business thank goodness.

Anyway, here's some crack from where we're at
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oc_in_fw

Fridays are Fishtastic!
I may be wrong (someone correct me if I am), but by that point you could have moved to the oven. The pork likely had taken all the smoke it was going to.
 
I may be wrong (someone correct me if I am), but by that point you could have moved to the oven. The pork likely had taken all the smoke it was going to.
I could have. Millard or whatever it is is done, it's just the whole feel like cheating thing
 
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