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So I picked this up tonight on my trip to Sobeys...not what I was looking for, but it was on sale so I picked it up.

I plan on smoking it for use as pulled pork tomorrow. As per Nash, I'm going to use a basic salt, pepper, garlic seasoning on it. Should the excess fat on the outside be trimmed, or should I leave it on? How long should I be hitting this with smoke?

A rub would be nice on that, actually so would an injection Salt, pepper and garlic is always awesome too though.

Put a good load of fuel in the cooker and mix in ~ 3 - 5 wood chunks. Pork butts can take a long time so I'd put it on early and maybe run at ~ 275 F (as opposed to ~ 225 F or so that's more typical for a low'n slo) then foil when you get up to 150 - 160 F internal temperature range. The foil will help power it through the plateau, without foil sometimes the meat can hang around 170 F for hours without moving. If it finishes before meal time foil it then wrap in towels and throw it in a cooler if you have one, it'll stay HOT for hours. It should rest for minimum 1/2 hr before digging in anyways. A little chunk o meat like that can easily take - 8 - 12 hrs at 225 so yeah, get it on early and crank it up a bit.

Do you plan to cook it indirect with the firebricks? If so a foil drip pan on top of them works well. As for the fat-cap, If it's thick trim it down but you don't need to remove it all, most of it will render anyways. Then there's the old debate about fat-cap up or down I'm a fat-cap up guy, the fat continuously bastes the meat through the cook.


Quick'n dirty cajun rub recipe:
4 tablespoons Kosher (coarse) salt
1/4 cup black pepper, coarsely ground
3 tablespoons basil, dried
3 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons oregano, dried
2 tablespoons cayenne pepper
2 tablespoons white pepper
2 tablespoons thyme, dried


Lots more reading:

http://virtualweberbullet.com/porkbuttselect.html" onclick="window.open(this.href);return false;

http://www.ns4sale.com/gourmet-kitchen/ ... -pork.html" onclick="window.open(this.href);return false;

Sounds good... I guess I can put those bricks to use and throw some of them in there. I picked up a couple foil pans while I was at Sobeys, so I think I'm all set.

I think I have the ingredients to make that rub, if not, I'll just use the salt-pepper-garlic mix.

Did the salt-pepper-garlic, and tossed it on about 15 min ago with a few chunks of the wood from Nash. My temperature is high (~300), but I said screw it. Less charcoal next time I guess

You should be able to trim that temp back. It will take a bit of time, but regardless of the amount of lump in there, it should go back to 250f.

Just came home, and after 3 hrs it's sitting at 143*. I managed to get the cooking temp down to 250-275 after about 1.5hrs.

Lookin good!

LeafMan66_67 wrote:Lookin good!

Thanks! I'm thinking I might make some smoked beans to go along with it. Something simple from whatever I have on hand. It will probably include bacon, molasses, brown sugar, onion, red/yellow/green peppers..not really sure what else though.

Right on, looks good so far. Keep in mind the higher the temp of the butt is, the slower the temp will rise so don't be shy about running it at 275 if you plan to eat it for dinner

Looking good.

Jimmy wrote:

LeafMan66_67 wrote:Lookin good!

Thanks! I'm thinking I might make some smoked beans to go along with it. Something simple from whatever I have on hand. It will probably include bacon, molasses, brown sugar, onion, red/yellow/green peppers..not really sure what else though.

Hammer a little bourbon and mustard in there along with a little chopped up pulled pork

How's that beast coming along? What time is dinner?

All done. 7hrs in total

Nice job for your first pulled pork!! Looks damn tasty. I'm with Nash, when is dinner!

Well congrats on your first real BBQ sir! Looks right some tasty

Dinner has come and gone, and now I feel like sleeping

I'll leave the leftovers at the front door

That looks like it turned out really well.

FWIW, this is what I use for a finishing sauce. My in-laws who lived in South Carolina say it's bang on.

1 1/2 cups apple cider vinegar
1/2 cup hot water
2 tablespoons brown sugar
1 tablespoon paprika
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon cayenne

Preparation:
Combine water and brown sugar and stir until dissolved. Combine with remaining ingredients. Add slowly to pulled pork while mixing. The pulled pork should be lightly and evenly coated, neither dry nor soupy.

Great job, Jimmy. Looks awesome.

Sent from my GT-I9100 using Tapatalk 2

Thanks fellas..I was pretty happy with the outcome. I'm sure there will be plenty more to follow!

Great job!

Looks awesome ... will have to try the bourbon in my next batch of beans.

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Sandy