The Pork Butt Party

JohnM70 · February 17, 2013, 05:40:23 PM

I was going to do a brisket for my next smoke but I decided to to a butt. Mainly because I have read that the brisket is more sensitive to temp fluctuations and since the BDS is not too accommodating to constant temp...

I was chastised severely the last time I posted with out pictures so here they are!.

But first some background I decided to try the molasses treatment. The temp outside was 13 degrees and the wind was about 15MPH +. I figured that the butt would be ready about 0800 to 0900 Friday. I smoked for 3 hours and 40 minutes alternating Oak, pecan and, hickory. Seemed like the thing to do. I kept the remote temp with me so I could monitor progress. All went well and I hit the sack about 2300. I checked the temp a couple of times during the night and all seemed well. At 0630 the meat temp was at 185 and decided I had time for my treadmill workout. When I came up stairs I heard the alarm going off and I figured timing is everything. Up jumped the devil I had forgotten to increase the oven temp time on the BDS. The butt was at 145 and the oven was at 100 degrees. I reset the temp time on the BDS and turned on kitchen oven and set to 250. Cleaned up then then moved the butt to the convection oven. the butt got to 160 and stayed for about 30 to 40 minutes before it started to increase. The butt was in the oven until 1145 when it reached 190. I figured that was going to be one dried out peace of meat. Now for the pictures, I would have posted this sooner but I could not figure how to embed the pictures..it is a rather convoluted process. OK now for the pictures:

The Honored Guest

The Usual Suspects: Please don't ask about the ingredient quantities... some of this a little of that and of course I really like a little heat.

I decided to try using molasses to bind the rub. I also used to racks to make it easier to pack the rub down. Of course I got the ideas from the forum.

Our hostess! I forgot to pick up a brick to act as a heat sync... so I had some steel plates which worked great but I will use a brick next time.

About 13 hours in when I discovered the oven timed out! :'(

We did eventually triumph. I was a little concerned that the Butt would be dried out.

After a 2 hour FTC Super success it is great. :)

beefmann · February 17, 2013, 05:44:36 PM

looks great any way and at times it does take some effort

SmokinSignals · February 17, 2013, 05:53:32 PM

Very cool. Looks like my kind of party!

KyNola · February 17, 2013, 06:03:29 PM

Nice save. At 185 you could have removed the butt and pulled it. I do have one question. The IT of the butt was at 185 at 0630 and when you went back to check after your treadmill workout it was at 145. Just how long were you on your treadmill? :o

mikecorn.1 · February 17, 2013, 07:20:22 PM

Nice looking butt :)

Sent from my iPhone 5 using Tapatalk

classicrockgriller · February 17, 2013, 07:24:53 PM

Killer bark. looks mighty nice.

JohnM70 · February 17, 2013, 08:44:39 PM

Quote from: KyNola on February 17, 2013, 06:03:29 PM
Nice save. At 185 you could have removed the butt and pulled it. I do have one question. The IT of the butt was at 185 at 0630 and when you went back to check after your treadmill workout it was at 145. Just how long were you on your treadmill? :o

Because I am new at this and from what I have read I wanted to be sure all would work out well. Remember, we are in South Dakota and it was 13 degrees; my treadmill workout is 45 minutes then 15 min of various leg and back manipulations. Look at my logon name, I/we want to make sure we have time to spend a lot of the kids inherence! :P I did have a blanket around the box. I am going to look at a PID and a 1000W element.

See what happens when you get that 4 letter word out of your life!:D Now we do not have time to do what the things we worked for... but we are going to try!!!8)

Sent from my TF700T

JohnM70 · February 17, 2013, 08:47:01 PM

Quote from: classicrockgriller on February 17, 2013, 07:24:53 PM
Killer bark. looks mighty nice.

Thanks I am working on it. And it is good!!:D

Sent from my TF700T

JohnM70 · February 17, 2013, 09:09:22 PM

Quote from: SmokinSignals on February 17, 2013, 05:53:32 PM
Very cool. Looks like my kind of party!

Amen

SouthernSmoked · February 18, 2013, 05:43:04 AM

Dude that looks good! Nice job!!!

Keymaster · February 18, 2013, 06:44:03 AM

Nice job and great Pics!!

drano · February 18, 2013, 05:50:56 PM

Looks great!
Glad it turned out good. Pork butt is more forgiving than brisket, so good to work out your smoking routine.
How was shredding it with that net on? I did that once--what a headache. Next time I removed the net before smoking it.
But now I only use bone-in, since I always felt the boneless ones were dryer than bone in.
But we all get to choose what works best for us.
Gonna get chilly in SD tonight!

JohnM70 · February 26, 2013, 03:57:15 PM

See you all catch me. When we did our first PB my wife just bought what they had at the local marker (HI-VEE). I did not realize that it is not necessarily one piece of meat. We have smoked two like this, they are good. They are a pain to remove the netting without removing the bark! >:( Last week my wife picked up a 15.5lbs PB Boston Butt (AKA pork shoulder) at Sam's. I did not realize that it had a bone in, actually 2 bones. I put it in the freezer until the outside temp warms up a little. I did not realize there were two butts in the cryo pack.

I was going to wait on this question but, is it problematic when you place the temp probe. I don't want it too close to the bone. I plan to smoke both at the same time.

John

STLstyle · February 26, 2013, 06:11:22 PM

Try to keep the probe away from the bone. Will give you inaccurate readings.

Sent from my iPhone

KyNola · February 26, 2013, 08:04:41 PM

Yes John, a butt is one piece of meat. Sam's typically packages two separate butts in the same package. Don't worry about it. Smoke 'em both at the same time. It won't go to waste! :) I don't think I have ever smoked just one butt before. ;D

The Pork Butt Party

beefmann