The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   First butt w/ pics (http://www.bbq-brethren.com/forum/showthread.php?t=165973)

1jkemp 07-15-2013 10:53 AM

First butt w/ pics
 
Some pictures of the butt I smoked on Saturday, this is the first one I have ever done (got my smoker on Friday). 6.5 lbs, bone in, fat cap left on facing up. I'm pretty sure the butcher had already removed the gland, because I couldn't find it and there was a cut near the bone. Didn't get a pre-rub picture, but here it is pre-smoke. Rubbed and refrigerated overnight. I used a homemade rub over mustard and Chigger Creek apple chips.
https://lh6.googleusercontent.com/8e...k=w687-h515-no

I don't have my remote therm yet, so I had to open the smoker to peek at the temp. I didn't crack the door until 10 hours in and it was only at 175 IT (smoker set to 225). Bumped the smoker up to 240, went to dinner, and it was only at 190 when we got back. I put it in foil at around 195 and threw it in a cooler for an hour. Here it is after an hour in the cooler. I was trying to get a bark, I guess I did but maybe it was burnt? Either way it tasted very good with no burnt or kerasoty flavor.

https://lh5.googleusercontent.com/-8...3+23.00.01.jpg

It fell apart from taking it off the smoker and the bone pulled 95% clean. Bone and fat cap:

https://lh5.googleusercontent.com/-2...3+23.18.56.jpg

It pulled very easily by hand, I added a little bit of the left over rub as I pulled. I really like the little bark pieces mixed in there. It turned out very tender and pretty moist. It was not papery or dry.

https://lh5.googleusercontent.com/-S...3+23.18.18.jpg

All of my smoking technique for this was taken from the internet and mostly from this site and the all powerful google search bar at the bottom, there wasn't a thing I looked up that wasn't covered here. This was a purely rookie pulled pork and I think it turned out really well. Thanks for the help! And if anyone has any suggestions, or if there is anything you would have done differently, let me know, I appreciate any advice.

Smokeoholic 07-15-2013 10:58 AM

Looking Good...:clap2:

John Bowen 07-15-2013 11:41 AM

Nothing wrong with that - good job!

shagnasty 07-15-2013 12:00 PM

nice looking butt. Congrats!

aawa 07-15-2013 12:01 PM

great looking pulled pork

Gilstarr 07-15-2013 12:06 PM

:thumb: The things you learn on the internet.. Nice job ...looks good!!

Teamfour 07-15-2013 12:16 PM

Nice!

Nut 07-15-2013 02:01 PM

Looks good. Next time, just start cooking at a little higher temp. See what your smoker likes to settle at. Mine likes to start around 250 and 'creep' up to 300. I don't fight it. Speeds things up a bit 8-)

KSroadliner 07-15-2013 02:06 PM

Ditto

Mrfish 07-15-2013 02:31 PM

Looks fantastic. My family now fights over what they use to call burnt pieces in the mix.

1jkemp 07-15-2013 02:32 PM

Thanks for the input. Seems like a lot of people run higher than 225 for pulled pork. I'll try my next one at 250.

1jkemp 07-15-2013 02:33 PM

Quote:

Originally Posted by Mrfish (Post 2552497)
Looks fantastic. My family now fights over what they use to call burnt pieces in the mix.

It was really hard not to pick all the burnt pieces out and eat them as I was pulling it.


All times are GMT -5. The time now is 05:22 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.