Smoked Pork Butt

[Pop_Rivit]

We had our employees out to the house today for a get together. I did a pork butt in the smoker, along with grilled potatoes, sautéed shrimp, and salad. I pulled a couple bottles of 2005 Barolo Riserva Monfortino from my cellar.

My own rub, 14 hours on the smoker at 180 degrees using mesquite, 3 hours wrapped in foil, in a towel, in a cooler to marinate in it's own juices.



Yes, it was that moist.




I'm sure it would have been just as good as leftovers for sandwiches, but there were only a couple slivers left by the time everyone was finished.

 

[Lead Shoes]

Wow that looks amazing....

My college diet does not contain such beautiful things

 

[CharlieW618]

What kind and weight of oil did you make the rub from?

 

[BigBuck]

Originally Posted By: Brenden

My college diet does not contain such beautiful things

Makes two of us.

Mouth is watering. Haha.

 

[Rolla07]

Lookinnn delicious.

 

[JHZR2]

Looks great. I made two racks of ribs nearly the same way today, with our own custom rub and they came out moist and tender. Love pork!

 

[daves87rs]

Man that looks good!

 

[BISCUT]

Sweet! Last year I built a cooker. Brisket is the bomb! I's love to receive a PM with your rub!!

Beer can chicken in a cooker is awesome as well. Drink 1/2 the beer and use the can and cut top off. Drop thyme, rosmary, and some fresh squashed garlic and ground black pepper. That easy. Wood fired heat does the rest.

 

[GreeCguy]

And I had two peanut butter sandwiches for supper and a bag of chips

That looks fantastic!

 

[67lemans]

looks good. has a nice smoke ring. A few years ago I got hooked on Oak for smoking. Cherry and apple a great too. I use them mostly on poultry.
one of these weekends I'll fire up my grill and do some pork. Guess I'll be making my own mustard sauce too since I can't find it up here.

 

[HTSS_TR]

Originally Posted By: Pop_Rivit
We had our employees out to the house today for a get together. I did a pork butt in the smoker, along with grilled potatoes, sautéed shrimp, and salad. I pulled a couple bottles of 2005 Barolo Riserva Monfortino from my cellar.

My own rub, 14 hours on the smoker at 180 degrees using mesquite, 3 hours wrapped in foil, in a towel, in a cooler to marinate in it's own juices.

I'm sure it would have been just as good as leftovers for sandwiches, but there were only a couple slivers left by the time everyone was finished.

If I was at your place, nothing this good will be on the table when I leave.

I love smoked pork butt, the problem is I don't have smoker, gas grill just doesn't do it.