Smokin’ a pork butt

Discussion in 'The Smokehouse' started by The Wood Wolverine, Sep 15, 2019.

  1. The Wood Wolverine

    The Wood Wolverine

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    Haven’t done a pork butt in a long time so I’m due! This one is a bone in weighing in at about 2 3/4lbs.
    Out of the fridge and rubbed about an hour before.
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    Got to use my new tool to chop some oak chunks for smoke. About a third went into water to soak.
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    Meat went in at 10:30a.
     
  2. The Wood Wolverine

    The Wood Wolverine

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    Added wood chunks every so often to keep the smoke up.
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    At about 2:30 my charcoal was getting weak so I had to light more. Internal temp was about 155-160.
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    Every hour to hour and a half, it gets a pat of butter on top.
     

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  3. The Wood Wolverine

    The Wood Wolverine

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    Back to ideal temp. Had to add some water to the tray as well.

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  4. The Wood Wolverine

    The Wood Wolverine

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  5. Chaz

    Chaz

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    That bone oughta slide out of there easily.
    :drool:
     
  6. The Wood Wolverine

    The Wood Wolverine

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    Meat temp stalled a little on me so I decided to wrap.

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    Brown sugar and butter.


    If you all could only smell/taste...
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    7382BC5B-D40A-4E09-99E1-11E583DF9569.jpeg Sooo juicy! Yum!
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    That crust/bark is the bomb! We will need to get more of that rub.

    That concludes this episode of smoking pork butts.. you have to take my word on how fantastic it turned out! Now about that pie...
     
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  7. FatBoy85

    FatBoy85

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    I used that same rub, boy is it good!
     
  8. WeldrDave

    WeldrDave Military Outpost Moderator

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    That looks Fabulous!!! :drool::yes:
     
  9. Hoytman

    Hoytman

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    This thread is the bomb!!!!
    Very nice!!!!

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