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Post by ncsmoker on Mar 27, 2015 21:15:44 GMT -5
Did an 8+ lb. pork butt today. Used the rub I developed 15 or more years ago based on one from the Jamisons published in Bon Appetit. Today I forgot to take any pictures. The main thing today is the weather was windy and cool. It helped keep the SN up about 240 and the cook only took about 9 hours, so we had pulled pork for supper. The woods used were 1 hr. hickory, 2 hrs. maple, and 6 hrs. apple. Some would think of this as to much smoke but maple and apple are mild woods and it really adds to the sweetness of the pork.
I took the butt off at 190 covered it with foil and smoked some baked beans for 1/2 hour before pulling the pork. It pulled perfectly and then added my Carolina vinegar sauce to it to moisten it an cut the sweetness a little.
Again sorry for forgetting the pictures.
Tom
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craig
Junior Member
Posts: 14 
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Post by craig on Nov 24, 2015 9:44:21 GMT -5
This looks like an old post but hopefully you see this. I'm going to do my first pork butt for shredding tomorrow, I think I'm going to skip using the crutch and see how long it takes me to get through the stall. I'll try to keep my smokenator around 240 like you did. Do you find that a little over an hour/pound is common? Also, my butcher only has boneless butts in right now, does it matter whether I use boneless or bone-in? Should be the same muscle correct?
Here is a tip: If you are trying to get excited about your upcoming pork butt smoke, DONT search the instagram tag for "moneymuscle"....unless you're into that kind of thing
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craig
Junior Member
Posts: 14
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Post by craig on Dec 2, 2015 14:15:58 GMT -5
Nailed it! pics show it at 3,6, and 9 hours (it took longer than anticipated). Good smoke ring and bark. Dry brined 24hrs in advance, morning of I rubbed with yellow mustard then applied my rub (which did not have any salt)  |
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Post by 1luckytexan on Dec 2, 2015 14:46:06 GMT -5
awesome!
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Post by ncsmoker on Dec 2, 2015 17:06:08 GMT -5
Craig looks great, sorry I missed your post above, holidays and all. Timing always depends on the outside temp keeping it at 240 was great. Did you have any water in the pan under the butt or did you only use it to catch the drippings. If you had water in it that would have slowed your time down. What woods did you use? I like a couple of hrs of hickory then apple may throw in some maple in for an hour some time.
Keep on trying new things that's the fun of smoking!!!
Tom
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