Pork Butt for the family hord

Started by JohnM70, June 04, 2015, 05:01:36 PM

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JohnM70

June 04, 2015, 05:01:36 PM
We ventured to Long Beach CA. last month for my wife's aunt's 95th birthday. We stayed with my sister and the family asked me to bring pulled pork. All I can say is this is the best pork butt I have ever smoked! My bride is always in charge of the rub which is a variation of Jan's rub. Basically she used regular sugar. I slathered the butts with CYM and left most of the fat cap on... some trimmed off. The last picture will show the hordes left! BTW 22 hrs at 220F

The participants



The Stars





Only half+



Well there was a more butt in the bowel the family got to it first... more for the next day half more.
This is what was left Monday afternoon.



I think I finally got it right, not I have not had complaints.
Next vindication brisket and 18+ lbs for July 4.
Bradley 6 Rack BDS with cold smoke attachment, Maverick remote dual temp(2), Thermapen and,  Auber Dual Probe PID, 1300 Watt Mod, Weber Genesis E310

"I keep cutting it off and cutting it off and it is still too short"

Thompsoncentre

#1
June 07, 2015, 03:42:39 PM
Nice! So,etching I'd like to try sometime? But 22hrs is a long time!

JohnM70

#2
June 09, 2015, 03:20:18 PM
Quote from: ThompsoncentreNice! So,etching I'd like to try sometime? But 22hrs is a long time!
/quote]

Well it's not that long... you get the rub on, back in refrigerator overnight. The next morning you start, 12 noon+, watch what is going on, 20+  hours later FTC, then pull. Easy  :)

John
Bradley 6 Rack BDS with cold smoke attachment, Maverick remote dual temp(2), Thermapen and,  Auber Dual Probe PID, 1300 Watt Mod, Weber Genesis E310

"I keep cutting it off and cutting it off and it is still too short"

tskeeter

#3
June 11, 2015, 11:15:09 AM
Quote from: Thompsoncentre on June 07, 2015, 03:42:39 PM
Nice! So,etching I'd like to try sometime? But 22hrs is a long time!

Yes, pork shoulder can take a while.  Especially since I normally do more than 15 pounds at a time.  I usually do an over night smoke.  Put the pork into the preheated smoker about 8 PM.  Apply four hours of smoke.  Empty and refill the puck bowl after two hours and again after the smoke phase is done.  Then go to bed.  Then I'll get up about 6 AM and give things a quick once over.  Monitor temps until it's done (usually mid afternoon).  Then FTC and wait for dinner time.

There are some things you can do to speed the process along a bit.  Cut your pork into smaller pieces so the heat doesn't have as far to penetrate and so you have more surface area to absorb heat.  Smoke the pork in the smoker, them move the pork to the oven to finish cooking.  Or, add heat sinks (foil wrapped bricks) to your smoker.  The bricks will collect and store BTU's while your smoker is preheating, and release those BTU's to the meat when you put the meat in the smoker.

Pork shoulder is never going to be a one or two hour thing.  But doing the over night thing does make it seem like less of a hassle.   
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