1st Pork Butt

HawkeyeSmokes · June 29, 2009, 10:39:06 AM

Hi all,

Just got done with my first butt this morning. It got done earlier than expected so decided to have pulled pork for breakfast. Smoked it at 220 for 4 hours using hickory and apple pucks. Then boated it and into the kitchen oven at 210 at 9 last night. When I checked it this morning at 6, I had overshot the internal temp, it was up to 202. But it all turned out great. Falling apart tender and very moist. Pulled it and served with coleslaw and some of the Mustard Vinegar Sauce form the recipe that Mr Walleye had posted. That sauce is a real keeper.

Rubbed and bringing up to room temp.

In the smoker.

After 4 hours of smoke.

Out of the oven with a temp of 203.

Pulled and ready to serve.

Breakfast is ready. ;D

Thanks for all the help on this forum.

justpete · June 29, 2009, 10:54:22 AM

That's a fine looking breakfast.
Congrats on your first butt.

Peter

Margareeman · June 29, 2009, 11:11:04 AM

looks great, congrats!

Mr Walleye · June 29, 2009, 11:20:06 AM

The breakfast of champions, Hawkeye!

Congrats! ;)

Mike

mikecorn.1 · June 29, 2009, 12:41:19 PM

What kind of rub did you use on it? Looks mighty good. Wow.

Smokin Soon · June 29, 2009, 06:06:50 PM

Really hard to think about a normal boring breakfast when your kitchen smells like a perfectly done butt! Glad your first one is a winner......Whats next?

KyNola · June 29, 2009, 07:05:18 PM

Nice going Hawkeye!

That 203 IT didn't hurt a thing as you certainly figured out after the first bite. Congrats on your first butt. Looks really good.

KyNola

seemore · June 29, 2009, 08:30:42 PM

damm that looks good send some my way
seemore

HawkeyeSmokes · June 29, 2009, 08:45:36 PM

Hi all, Thanks for the comments and all the posts. It's because of those is why the butt turned out so good.

And Mike aka Mr Walleye, thanks for the recipe for the Mustard Vinegar Sauce. It is the BOMB!! Hope you don't mind me showing the link to it. http://forum.bradleysmoker.com/index.php?topic=8363.0

Mikecorn.1, I'm sorry I don't have a recipe for the rub. What I did was rub it with CYM, then salt, black pepper, garlic powder, onion powder, cumin powder, cayenne pepper and paprika to taste.

SS, you are right. Eggs for breakfast will never be the same. Brisket will be next if I can find a good one here in WI. We are the land of cheese, brats, beer. Not so much brisket. >:(

Thanks Ky, your right. The 203 IT didn't hurt a thing. Sure did pull easy. Even the blade bone fell apart. :D

Seemore, send your addie and I will get some dry ice and send it on it's way. Might have to make some more sauce to go with it though. ;D By the way, enjoy the pics of your Dobie.

Thanks again to every one on this site. Best forum I have ever seen.

easyridinole · June 30, 2009, 03:28:21 AM

Hello HawkeyeSmokes! Welcome to the forum, that butt looks awesome! I am also from Wisconsin, west central, and I either get my briskets from the local butcher, Wal-Mart or Sam's club. The last time I was at Wal-Mart they didn't have any the size I wanted though. What part of the state are you from?

Ole

HawkeyeSmokes · June 30, 2009, 05:34:51 AM

Good morning Ole, I live near Eau Claire so I'm guessing might not be to far from you. Might have to check out Sam's Club. Haven't seen a brisket I liked at Wally-Mart. But if I don't find one, I can always get some spares out of the freezer. Stocked up the last good sale. :D

easyridinole · June 30, 2009, 05:47:32 AM

Yeah, you're not far at all, probably only about an hour away. I live in the Baldwin, Woodville area if you know where that is. Straight west on I-94 from Eau Claire and you will about run me over! :D If you ever get up by Barron there is a meat distributer that a friend hooked me up with and he has about everything you could possibly want and the prices are really good also. The name is Frisinger Distributing, Inc. If you want more info on this I can give it to you. Have a good day!

Ole

NePaSmoKer · June 30, 2009, 07:28:19 AM

Thats what i'm wanting for lunch ;D Great job.

nepas

Caneyscud · June 30, 2009, 08:37:54 AM

Now that is what I am talking about!!! Yummy

mikecorn.1 · July 08, 2009, 06:21:24 PM

Newbie here, got a question. After the 4 hours of smoke in the Bradley, when its going in the over, do you cover it for the remainder of the time until it gets to the i.t. temp or do you leave it uncovered. and can you put anything else in the bottom of the pan you have it in. thanks. sorry for the dumb question. ???

1st Pork Butt

NePaSmoKer