cooking pork butt

[Nessism1]

11 hours later ...and the pork butt still has 20F to go (at 177F)..

Good thing my son is a night owl.

We put the last of the fuel (charcoal) in the hopper, and cranked the temp up some. Hope the fuel holds out until at least 190. I'm going to bed, so hoping for good news in the morning.

BTW, using Weber smoker.

 

[RoadDukie]

Gotta love a Smokey Mountain.

What wood did you use on the pork?

 

[daves87rs]

Nice!

 

[Lubener]

I hope the results are worth waiting for.

 

[rstsco]

Loved my Weber Smokey Mountain for smaller quantities of pork butt and brisket. My favorite way to cook on it was a brisket on the lower shelf and two pork butts on the top. The fat from the pork butts continually basted the brisket. Even on my big pit, this is how I cooked... pork butts over briskets.

If you haven't tried Chris Lilly's pork butt injection recipe, here's a link to it on the Virtual Weber Bullet website. 100% worth the effort. I haven't tried his rub, only the injection.

If your charcoal runs out before hitting your target temp, just finish in the oven. 99.9% of the magic has already happened, so don't sweat it.

Enjoy the pork butt! It's an often-overlooked delicacy.

 

[Nessism1]

Loved my Weber Smokey Mountain for smaller quantities of pork butt and brisket. My favorite way to cook on it was a brisket on the lower shelf and two pork butts on the top. The fat from the pork butts continually basted the brisket. Even on my big pit, this is how I cooked... pork butts over briskets.

If you haven't tried Chris Lilly's pork butt injection recipe, here's a link to it on the Virtual Weber Bullet website. 100% worth the effort. I haven't tried his rub, only the injection.

If your charcoal runs out before hitting your target temp, just finish in the oven. 99.9% of the magic has already happened, so don't sweat it.

Enjoy the pork butt! It's an often-overlooked delicacy.

Finished in the oven. Plenty of smoky goodness already in the meat, like you said.

On the smokers lower rack, we filled a cast iron dutch oven with baked beans, bacon, onions, and some peppers. Smoked for three hours. It's gonna be GOOD!

 

[TnT_M]

you hit the stall! FWIW, when I hit 165-170F on my butts, I wrapp them in foil and finish them at a little higher heat. I shoot for 205F for the finish. This makes them very tender and the pull apart like magic.

Brisket gets wrapped in butcher paper.

 

[rijndael]

Harris Teeter had them on sale for $1.29 / lb. It's tough to beat $24 for (2) 9# shoulders