Gettting hungry for some pork..finally done pic

[wthr_dude]

Got my first ever pork butt in the smoker.  Been in for 13.5hrs and the temp is starting to climb again, up to 150F!!!  Cant wait to try this puppy out, didn't do anything fancy with it, rubbed it down with some CYM and a Cabela's wild game rub (didnt feel like making my own up)  Maybe i'll have to post a picture when its done!!

Well it tooks its sweet time but she finally hit 187 after just over 20hrs.  I got it FTCin for a while before dinner. 

[KyNola]

Sounds like you just went through the "stall". 

Congrats and yeah, let's see a pic of the finished product.

[mikecorn.1]

Congratulations. Post pics if ya can


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- Mike.
Sent from my iPhone using Tapatalk

[beefmann]

yep you made it through the  stall and take it to 185 to 195 for pulled pork

[classicrockgriller]

If you hit a stall at 140*+, then you might hit a stall again.

Is not to worry.

I have had several butts that have had two stalls.

[muebe]

From my experience the stall is over once it gets past 160F...

[wthr_dude]

Well the first try at this came out pretty tasty!!  Now I have a whole pot of BBQ to hold me over for the big Tropical Storm/Hurricane Lee, Its supposed to start raining up her in N MS later tonight, should be an interesting storm for a South Dakota guy

Ready to come out of the smoker at 187 after 20+hrs



Here it is all pulled, made a little more than I expected hence the 2 bowls  ;)



And the money shot 8)

[mikecorn.1]

Congrats. 20 hr marathon down


---
- Mike.
Sent from my iPhone using Tapatalk

[classicrockgriller]

Ya Done GOOD!

Easy Peasy!

Hope you took some notes that will help you next time.

Very Nice.

Just one word of caution, The last pic of the butt in the smoker looks

(now it may not be like that, but it looks like) the water pan had hardly

or no water in it and a lot of grease from the pig. Need to keep water in that.

We don't want anything bad to happen.

[ccfdmike]

Nice work! Still have a little weekend left!

[wthr_dude]

I had a water pan in the bottom of the smoker that isnt visible and that pan to catch the drippings but I can see how it would be a good idea to keep some water in both, thanks for the tip

[OzSmoker]

Nice looking pork.  I hope you enjoy eating your way through that.

I am always a fan of some pork on my fork.  If you want to make anything taste good wrap it in pig.

[SiFumar]

Great looking pork!  Most of us use a drip pan also, but definitely keep liquid in it. Water, beer, soda or  juice works.  Then you can pour off into a container when butt is done, While the butt is in the FTC stage, the juices can separate from fat, and you can use the end result to mix back in meat. 

[classicrockgriller]

Plz don't take this as bad vibes, I am only trying to help.

If that is a catch pan for drippings, then next time make it smaller.

Nothing the size of your racks. That could be some of the reason

your butt went so long and stalled at 140*

The heat got blocked.

[OzSmoker]

Great looking pork!  Most of us use a drip pan also, but definitely keep liquid in it. Water, beer, soda or  juice works.  Then you can pour off into a container when butt is done, While the butt is in the FTC stage, the juices can separate from fat, and you can use the end result to mix back in meat.

I am going to have to try a drip tray next time I do some pork, thinking that apple juice will be the liquid of choice.