Made a 14 pound pork butt for easter. It fed 10 people and still had half left that lasted the rest of the week. So tasty and easy to make!
Used CYM (cheap yellow mustard) and then a rub.
My rub recipe.
1/8 cup black pepper
1/4 cup paprika
1/4 cup kosher salt
1/4 cup raw natural sugar
1 teaspoon Cheyenne pepper
1 tablespoon mustard powder
2 tablespoon garlic powder
2 tablespoon onion powder
Put it into the smoker and gave it 4 hours of hickory smoke. When done smoking, changed the water in the dish and that's all I did. Then left it in the smoker over night (no mop or anything else was done to it), then finished it in the oven, wrapped in heavy foil with a splash of apple juice at 220 degrees fahrenheit, until internal temp was 190 degrees fahrenheit. Then did the FTC (foil, towel, cooler) for about 3 hours.
It was so tender and tasty and a big hit. Served it with assorted buns, coleslaw, my home made secret sauce, and many other dishes.
Didn't take too many pics this time because I was too busy serving food.
14 pound whole pork butt. CYM and rubbed with rub.
(http://i262.photobucket.com/albums/ii103/geofite/IMG_2128.jpg)
Into the smoker for four hours of hickory smoke, then left over night in smoker to cook.
(http://i262.photobucket.com/albums/ii103/geofite/IMG_2138.jpg)
Half of it left after dinner. We ate this over the week. It was very delicious!
(http://i262.photobucket.com/albums/ii103/geofite/IMG_2148.jpg)
Made 2 lemon cheesecakes with strawberry sauce for desert.
(http://i262.photobucket.com/albums/ii103/geofite/IMG_2133.jpg)
Looks great. Congradulations on the great smoke.
Just gotta Love it when a plan comes together.
Looks good!
so shiny smoker...
Cheesecake... good...
That looks fantastic! The places I shop rarely have a butt over 7 pounds.
Everything looks good. That looks like a whole shoulder; butt and picnic.
I have two 9 pound B Butts in now. I mixed the rub ingredients in with 2 cups mustard. Painted it on. I will start a new thread with pictures after it's done.
Made another 15 pound pork shoulder pulled pork. It turned out fantastic!
In the wrapper.
(http://i262.photobucket.com/albums/ii103/geofite/IMG_2342.jpg)
Cleaned of skin and excess fat.
(http://i262.photobucket.com/albums/ii103/geofite/IMG_2344.jpg)
Rubbed with CYM and my rub mix.
(http://i262.photobucket.com/albums/ii103/geofite/IMG_2345.jpg)
Into the smoker for 4 hours of hickory, then left over night to slowly roast in the smoker so total of 16 hours in the smoker, came out at internal temp of 151 F.
(http://i262.photobucket.com/albums/ii103/geofite/IMG_2348.jpg)
Out of the smoker. Put it into a baking tray, splash or apple juice, covered with tin foil and roasted at 225 F for 3 hours. Reached internal temp of 185 F.
(http://i262.photobucket.com/albums/ii103/geofite/IMG_2349.jpg)
Then it was put into the cooler wrapped in a towel but left in the baking dish and was transported to a birthday party. This is what is left of it. So delicious served on soft onion and cheese buns with sauces, coleslaw, other salads and fixins.
(http://i262.photobucket.com/albums/ii103/geofite/IMG_2355.jpg)
Now thats a big butt
Just had to say it
Ditto. I think I'd call that a shoulder. However ours around here would have more of the shank end on it. I like the looks of that cut. Pretty even in size and thickness. Don't matter as that thing looks GOOD and TASTY! even the leftovers!
Now thats the way a Bradley smoked butt should look..........Outstanding ;D
nepas
Quote from: NePaSmoKer on May 11, 2009, 05:31:33 PM
Now thats the way a Bradley smoked butt should look..........Outstanding ;D
nepas
EXACTLY!!!! What he SAID!!!
Why not leave it on the smoker with no smoke and pump up the heat to 250° to finish it?
-Mark
Geo,
That looks so good, I am going to try it this weekend. I have only tried Brisket and Ribs. How do you apply the rub/mustard combo and do you let it sit overnight.
LOOKING GOOD, REAL GOOD!
Quote from: Thunder Struck on May 20, 2009, 04:39:57 PM
Why not leave it on the smoker with no smoke and pump up the heat to 250° to finish it?
-Mark
The ovens temp is better controllable than the Bradley so when it is almost time to serve it, such as a few hours away and it is still 20 or so degrees short of the desired internal temp and I need to get the temp to where is should be in a more reliable way quickly, so that dinner is not served late, this is when it goes into the oven to finish and bring up the internal temp in a more reliable way.
These large cuts of meat turned out fantastic, tender and delicious.
Quote from: Daranator on May 23, 2009, 06:05:07 AM
Geo,
That looks so good, I am going to try it this weekend. I have only tried Brisket and Ribs. How do you apply the rub/mustard combo and do you let it sit overnight.
I just coat the meat with CYM, cheap yellow mustard, then I sprinkle some rub on it and rub it all in. I used about a cup of the rub mix on these large butts. I did not let it sit over night. I just seasoned it and put it into the smoker. But you can leave it overnight.