Pork Butt 10-2010 with Mustard Slather

waterkc · October 06, 2010, 01:52:01 PM

Hey there everyone,
I am going to run a 9lb pork shoulder/bone in. I have put a mustard slather on it with a little bit of vinegar, and some hot sauce.

Here are the starting of the venture.

Pork shoulder in Bad Byron's Rub and Vac-n-Seal'd.

Out of the pack and on the rack

hit it with some slather

Magic Box to 240 as that gets me to the 220 temp in the cabinet. Meat sat on the counter for about 1.5 hours. Internal Temp on meat prob was about 54 ish. O well she is going in anyways. I am going to hit it with smoke for 5 hours. I have a mix of Hickory and Oak. Should be nice when its done.

More shots when it comes out of the smoker.

waterkc · October 06, 2010, 04:13:06 PM

So while I am waiting on the Pork Butt thought I would do a few bacon wrapped chicken breasts, stuffed with honey ham and swiss cheese. I hit them with a bit of granny dust's and smoke them for about an hour. then finish them on the grill for about 15 mins to crisp them up.

These will be dinner tonight.

classicrockgriller · October 06, 2010, 05:22:47 PM

I'm coming to your House.

Sounds good.

hal4uk · October 06, 2010, 05:33:00 PM

Mmmm... how's that chicken coming along?

waterkc · October 06, 2010, 10:05:49 PM

The chicken was nice, could have used some dry mustard, maybe next time. hehe.

The Pork is at 162 at 10:00pm

So when I am going to get to bed and check it in the morning.

classicrockgriller · October 06, 2010, 10:13:18 PM

Baby Sit that thing so you know you don't have to do it next time.

If you Butt just went in to stall that could last 3 hrs.

After the stall you are looking at 3 or more hours to get to 190*

Go now and set clock for a 6 hr rest.

You can't hurt it ..... it's dead.

waterkc · October 07, 2010, 07:46:35 AM

So went to be last night at 2200hrs and it was 162°. When I got up and checked it at 0400hrs it was at 174°. Set the smoker for another 4 hours and asked the wife to yank it at 190°, FTC, etc. I will get to it when I get home tonight and get it all pulled and packaged up. Looks like Pork Sam'is tonight.

waterkc · October 07, 2010, 10:18:43 PM

ok so here it is in the bowl all pulled and ready, man this thing is awesome. I took some to the brewery with me to give to boys. Nothing but positive comments.