Pork Butt # 5 and 6

[garbadee]

So I decided to do Pork Butt for the wife's birthday Tuesday.  Sent the daughter to the store and she brought back a 2 pack that was almost 15 pounds.  So I put the rub on them and set them in the frig.

Started doing some math and told the family the plan and timing.  Basically I said if I let the butts sit overnight and start in the morning, I would expect the smaller one to be ready late the next night.  No way they were going to Wait to eat this meat.

So I hooked up my brand new Auber (love this thing) and got everything ready.  Started cooking at 11:30 PM.  First butt was ready almost 13 hours later.  Second butt took 18 hours.  Cooked at 210 with 4 hours Oak but wind kept cabinet temp at 200 until the wind direction changed.  Cooked smaller butt (guessing 6-7 pounds) on second shelf from the bottom and larger on 3rd rack up.  Did not rotate racks since I wanted one done in time for dinner.

Things that I think I learned on this smoke:
- Juice from upper butt drains onto the lower butt making spices more of a goo than a bark.  Not necessarily bad but definitely messy.
- Pulled first butt out at IT of 186 degrees.  FTC  (well didn't have a C so I used an extra towel) for 2.5 hours.  Came out nice.  Moist and great flavor.
- Pulled out second butt at IT of 195 and FTC for 3 hours.  This seemed to be much moister.  Better flavor to me.
- I really want to add the extra heating element for better heat recovery and faster warm up.

I know the differences between the 2 butts could be caused by amount of fat, IT, Size of the butts, etc... but next time I think I will stick with IT of 195 and 2-3 hours FTC.  Liked the oak too but will try a different flavor next time.

Doing Ribs and ABTs today with apple wood.

Sorry, No pictures.  Rushed into it so I wasn't thinking about a camera.

Ed

[FLBentRider]

Congrats on the butt!

No pictures  :'(

I've not had the goo bark, All mine seem to come out the same no matter how I stack 'em.

[classicrockgriller]

The first one could have had a softer bark from the lack of air space between the two.

If you used the 2nd and 3rd rack, I would imagine that there wasn't a lot of room between the two.

The heat and air rolled off the bottom one right on to the sides of the second one.

That is one of the benefits of adding some extra rack holders in your Bradley. Spacing of your

product you are cooking.

Congrats on a good cook.

[garbadee]

Interesting point Classic.  I'll definitely keep that in mind for the next time.  Right now I could kick myself for not buying the 6 rack model in the first place.

BTW, Ribs I'm cooking today are doing well.  Using 3 2 1 method with Ginger Honey Pineapple glaze.

[classicrockgriller]

Interesting point Classic.  I'll definitely keep that in mind for the next time.  Right now I could kick myself for not buying the 6 rack model in the first place.

BTW, Ribs I'm cooking today are doing well.  Using 3 2 1 method with Ginger Honey Pineapple glaze.

Sounds like you might have some Pork Candy on a Bone.

Be sure and let us know how that taste.