Pork butt

[drano]

Decided to take a butt out of the freezer and smoke it today.  It was a 4 lb portion of a full butt, and this had the bone in.  First butt with my 900 watt element.  Box recovered much quicker than the factory element, but I thought it would have gotten done quicker because of it.  Still worked well though.
Put on rub last night, and let it take a nap in the fridge. 
On at 8 am, 230 deg, with 2 hours of cherry smoke.
Bumped temp to 245 at 3:30.
At 6:30, it was 185 IT, and decided its time to eat.  I like going to 190 to make them fall apart.  Was still able to pull it with a pair of forks. 
Cherry gives it a light, sweet smoke.  Family said it was great, so who can argue?
Enough rambling.  Here's the pics. ;)



And some for a Saturday lunch sammy.

[squirtthecat]

Nice butt!   ;)

[classicrockgriller]

Killer looking Bark. What was the rub?

[drano]

Thanks for the comments everyone. 

Rub is Wild Willy's Number One-derful rub from the Smoke and Spice book.

[classicrockgriller]

Thanks for the comments everyone. 

Rub is Wild Willy's Number One-derful rub from the Smoke and Spice book.

Have made and used it and it is a good one.

[mikecorn.1]

Nice smoke!


Sent from my iPhone 5 using Tapatalk

[hal4uk]

Dat gonna be a GOOD sammie  ;D

[sailks]

that's what I'mooking to duplicate Sunday, thanks for sharing.

[dirt1008]

Looks great man. I just did my first smoke yesterday and it looked very similar to yours. Can't wait to do another! Did you leave the bark on when you pulled it, or take it off?

[classicrockgriller]

Looks great man. I just did my first smoke yesterday and it looked very similar to yours. Can't wait to do another! Did you leave the bark on when you pulled it, or take it off?

Gulp! Take the bark off?

Pull with bark on, then mix all the pulled pork together.
The bark will help spread flavor thru out the unsmoked
portion of the pulled pork. Leave the bark on, it has a job
to do. The harder bark will before softer after a short while.

[dirt1008]

That's what I did, I thought it tasted excellent! I used "Jan's Rub" and it was amazing

[KyNola]

Looks great man. I just did my first smoke yesterday and it looked very similar to yours. Can't wait to do another! Did you leave the bark on when you pulled it, or take it off?

Gulp! Take the bark off?
Pull with bark on, then mix all the pulled pork together.
The bark will help spread flavor thru out the unsmoked
portion of the pulled pork. Leave the bark on, it has a job
to do. The harder bark will before softer after a short while.

^^^What he said!^^^

[hal4uk]

Looks great man. I just did my first smoke yesterday and it looked very similar to yours. Can't wait to do another! Did you leave the bark on when you pulled it, or take it off?

Gulp! Take the bark off?
Pull with bark on, then mix all the pulled pork together.
The bark will help spread flavor thru out the unsmoked
portion of the pulled pork. Leave the bark on, it has a job
to do. The harder bark will before softer after a short while.

^^^What he said!^^^

^^^Uh HUH^^^

[Pachanga]

Put me in the same camp as my distinguished colleagues, CRG, Kynola, and hal4uk.  In low and slow smoking, the bark is the condiment for the pork.  Leave it on; mix it in.

Good luck and slow smoking,

Pachanga

[drano]

Looks great man. I just did my first smoke yesterday and it looked very similar to yours. Can't wait to do another! Did you leave the bark on when you pulled it, or take it off?

Gulp! Take the bark off?
Pull with bark on, then mix all the pulled pork together.
The bark will help spread flavor thru out the unsmoked
portion of the pulled pork. Leave the bark on, it has a job
to do. The harder bark will before softer after a short while.

^^^What he said!^^^

^^^Uh HUH^^^

Yep, pull the pork, mix it all together to let that bark goodness spread its flavor.