Smoke #2 Pork Butt

[Brisket Lover]

Visited Nicks in Calvert today to pick up some pork butts.  A little over 14 lbs total for $32 and some change.  Wallyworld had picnic for about $1.50/lb but I wanted butt.

I did some trimming of the false cap and some nastys on the side and tied up the one that was all over the place. 

The rub was mostly from the Renowned Mr Brown just less pepper.

1 TS ground black pepper
1/4 cup paprika
2/3 turbinado sugar (Hawaiian kind)
2 TS kosher salt
2 ts dry mustard
1/2 ts cayenne pepper
1/4 ts cumin

In the fridge until tomorrow night. Go in the smoker around 6pm or so. The plan is to smoke for 4 hours or so, at 200-220 using 3 pecan and the rest maple.  Im also planning on doing 10.5's Sheekin Roll Ups for the first hour of the smoke.

Then into the oven at 210 after the smoke.  I haven't decided if I want to wrap it in foil and boat it or just in a pan without liquid.

Should be better than tonights burnt pizza I just made while typing this up.  That burnt up way to fast!

[IKnowWood]

BL, that looks great.  I would be concerned on wrapping up in oven or last cook.  The fat content is much higher then the brisket.  It will make some intense Goo and could flow over your container if you don't watch out.  Read a bit on these boards for how to do this.  When I do this in the smoker I leave it there for the entire time and FTC with juice once done.  At the end of the entire cook, the water pan is filled to the top, if not a bit over with Fat from the butts, and a lot in the v-pan.

Also keep an eyes on temps and times, this one has a nasty float time in the 160 to 170 temps that last hours.  For this cook, you are looking at about 21 hours total time.

Have fun.

[Gizmo]

The 11 x 9 x 2.5 foil pans have worked great for me for briskets, butt, and ribs.  I use a little apple juice or Jack Daniels in the bottom just to keep the meat from burning on the bottom of the pan until the fat starts rendering out and it provides some steaming moisture.  I start with a foil lid on as well but sometimes remove it for the last hour or so just to rebuild a little crust on top if needed.

[Smoking Duck]

That's the awesome thing about butt......many ways to do it and it all comes out great!  I don't ever foil or put into a boat.  Just do the entire thing uncovered in the Bradley.  However, now my buddy Giz has me geeked up to give his way a try.

Too may butts.....not enough time  ;D

SD

[Brisket Lover]

Im thinking I may set it in a pan but on an inverted rack so it is up a bit. I may foil one and not the other just to compare them. It is going in the oven because of how cold it will be and also for ease of cleaning.

Im out of foil pans so if I don't stop I will just have to use the brownie pans  ;D.

[KyNola]

I finish butts in the oven all of the time.  I place them on a rack in a roasting pan with absolutely no liquid and uncovered the entire time.  They come out great and are very moist.

KyNola

[HCT]

I finish my butts, ribs, briskets etc in the oven also. Just don't want to keep running back and forth to the garage. Always comes out great. :)

[Tenpoint5]

I finish my butts in the Bradley, Double wrapped in foil with a splash of Apple/Raspberry juice in there.
How did the Sheekin turnout?

[Brisket Lover]

Smokin tonight! I've made this before on the grill but never pounded the chicken out. This should be so much better.

[Brisket Lover]

Well the wind is gusting at 50 mph, but they say it should stop by 7.  I really want to make this garage friendly soon. Ill have to do some thinking on that though since I don't plan on living here for more than 5 years.

[Brisket Lover]

Well the wind hasn't stopped but it is gusting a little over 30.  Temp is around 30 but 19 with the wind chill.

Hope no one minds that I use this kind of as my journal to keep track of my smokes.

Preheated to 225 or so  Outside temp was 38.

At 630 I put in the 2 pork butts totaling around 12-13 lbs I gather after the trim.  Bigger one was on bottom rack, up from that was the other.

1 hour pecan 3 of maple

Sheekin also went in on the top rack.

It has been 1 hour so time to pull the  Sheekin and into the oven under the broiler.  To windy for the grill.

I used a bit of creativity to block the wind.  Also some old license plates to level the BS.

At the pull of the chicken

[Brisket Lover]

IT is at 106 box is holding strong at 200 outside temp is 27.  1 hour to go then into the oven and Im off to share new years with some friends. 

Sheekin was good but not great. My fault though not the recipe I'm sure because I've made them on the grill and they are great. I think I had the vent a little less then 1/2 open so that may have been the issue.  The bacon had to strong of a smoke flavor.  The chicken was actually good, just the bacon a bit strong.

[Smokin Soon]

That is all lookin soo good! Yer gonna love those sheekin roll-up thingies, it's on my rotation list now with a lot of possible changes. Keep us posted!

[Tenpoint5]

That is all lookin soo good! Yer gonna love those sheekin roll-up thingies, it's on my rotation list now with a lot of possible changes. Keep us posted!

Smokin I hear you completely!! I made another batch X-Mass Eve and rehydrated some onions and garlic and mixed in with the cream cheese added some of the KCM BBQ Seasoning. Much better than the premixed store bought CC.

[Brisket Lover]

Here is the Sheekin which was good, but I think it could have been better if I opened the vent more during the smoking.  The bacon had too much of a bad smoked taste.

Now here is the the pork going into the oven last night around 10:45pm

And then at 4:45pm the alarm went off at 190. So if my math is right 4 hours in the smoker, 18 in the oven.  I was between 190 and 197 depending on where I put the instant read.  I FTC'd this bad boy, but I did sneak a piece or five off of it and it was great!  We are going to enjoy one of them here shortly, the other will stay in FTC until I feel like pulling it apart.