Pork butt this weekend

River Rat · June 22, 2014, 07:53:24 AM

Rubbed up and in the smoker overnight IT is 163. Looks like I'm at the stall. But all is going as planned so far

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Saber 4 · June 22, 2014, 08:10:53 AM

Looks good, it's hard to wait out the stall sometimes.

tailfeathers · June 22, 2014, 08:31:12 AM

Patience definitely required!

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River Rat · June 22, 2014, 01:38:42 PM

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River Rat · June 22, 2014, 01:39:23 PM

All finished up. Turned out great

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Saber 4 · June 22, 2014, 02:48:45 PM

Looks like some good PP :)

waycoolcat · June 22, 2014, 03:01:57 PM

Wow thats making me hungry. I haven't made pulled pork in a while. What sauce did you use? Homemade or commercial?

River Rat · June 23, 2014, 04:36:55 AM

Thanks for the kind words. Waycoolcat, i used a home made sauce, it's a recipe from Jeff of Smoking Meat fame. i can get you the recipe if you would like, it's very simple and takes no time at all.

waycoolcat · June 23, 2014, 06:06:52 AM

Sure I'd like the recipe. I'm always experimenting with new recipes. If you can post it here.

River Rat · June 23, 2014, 10:07:57 AM

I'll get it to you this evening.

WoodlawnSmoker · June 23, 2014, 03:57:50 PM

That looks fabulous! And I would be interested in the recipe too, looks great.

pondee · June 24, 2014, 05:11:54 AM

Quote from: Saber 4 on June 22, 2014, 08:10:53 AM
Looks good, it's hard to wait out the stall sometimes.

I like to time my cooks so that the stall occurs when I'm sleeping. Start so that the smoke period ends just before bed time, clean out the sent pucks, replace the water with a baking pan of near boiling water, and off to dream land. Monitor IT upon waking and dinner sometime that day. FTC if things get done too soon. The butt needs to rest before pulling in any event. Cooking in the Bardley gives you lots of time to address sides and guests. Not in the same way.

Smoker John · June 24, 2014, 10:57:13 AM

Looks tasty

tskeeter · June 24, 2014, 11:03:39 AM

River Rat, can I make a suggestion?

Please note that I am fundamentally lazy. So I try to avoid working at things any harder than I have to. That includes cleaning up after a smoking session. Part of my minimizing the clean up is using a spare foil pan to catch drippings from products such as pork shoulder. By folding the sides of the foil pan in a bit, to allow smoke to circulate more easily, I can catch the drippings and avoid having them burn on to the v-tray. That means that I usually don't have to soak and scrub the v-tray. Just throw it in the dishwasher to clean it.

Note that I do put about an inch of boiling water in the foil catch pan. This helps keep the drippings from scorching so that I can chill the drippings, skim off the congealed fat, then use the drippings (usually with some water or chicken stock added, because the dripping have been reduced quite a bit and can be kind of strong flavored) to help moisten the meat when it is served.

River Rat · June 24, 2014, 12:10:56 PM

tskeeter,

Thanks for the suggestion, I will give it a try. I too am lazy by nature and always looking for an easier way of doing things.

WLS and WCC I'll get you the recipe tonight...I promise! Just got to busy last night.