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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-14-2011, 01:11 PM
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#1 |
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is One Chatty Farker
Join Date: 08-01-10
Location: Roseville, CA
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Best Pork Butt Yet, Long Low Smoke...
Just got done with my best pork butt cook to date. With a 6lbs butt, I went 180 from midnight to 7am, 225 till an IT of 160, foiled with apple juice till IT of 195, then wrapped in a towel and rested in a cooler for 1 hour. Total cook time was close to 16 hours...long, huh! But that's how long it took to come up to temp. With a set temp of 180, I truly don't know what my actual grate temp was...I've never measured it.
I must say that I spell out exactly how I cooked this butt because to many in the BBQ world, I'm playing Russian Roulette with these cook temps and durations. I asked a lot of questions and did a lot of research before going ahead with this long of a pork cook, at this low of a temp. I can't say that I wasn't a bit concerned before the first few bites, but once I dug in, my concern faded. Why did I do it...because many consider this the only way to do a pork butt. My wife wasn't in town that day, but she did call and ask how my cook came out. I told her I'd let her know in 24 hours if it was the best butt I'd ever made or the worst. The meat was moist, tender and very flavorful. Using Cookinpellets Perfect Mix, I got a nice gentle smoke flavor. As far as the long and low cook temp goes, the jury is still out. Until I see good hard evidence either way, I will continue to question whether or not it is safe to cook pork like this. All I can say for now is, this time, it produced the best pork butt yet.  Uploaded with ImageShack.us  Uploaded with ImageShack.us
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NorCal Smoker...MAK2, Masterbuilt 560 GF, WSM 22, SnS Grill, Weber Kettle, Weber Summit Charcoal. |
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02-14-2011, 01:19 PM
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#2 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Sure looks delicious!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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02-14-2011, 01:21 PM
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#3 |
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is one Smokin' Farker
Join Date: 01-05-11
Location: Santa Barbara, CA
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mmmmmm looks good!
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Jim Bob BBQ - 18.5" WSM - 22.5" Weber Master Touch *Green* - UDS - RED Thermapen |
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02-14-2011, 01:23 PM
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#4 |
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Quintessential Chatty Farker
  Join Date: 12-17-10
Location: Pleasanton, Ca
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Hey that looks real good! Is your concern with the temperature when you've got it at 180degs? I am a 220 person and have never had a problem. I don't get much smoke if I go below that.
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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02-14-2011, 01:25 PM
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#5 | |
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is One Chatty Farker
Join Date: 08-01-10
Location: Roseville, CA
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Quote:
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NorCal Smoker...MAK2, Masterbuilt 560 GF, WSM 22, SnS Grill, Weber Kettle, Weber Summit Charcoal. |
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02-14-2011, 01:29 PM
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#6 |
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is Blowin Smoke!
Join Date: 08-13-08
Location: San Antonio TX
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Nice pork! Don't worry I've known people who cook stuff for 22 hours!
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22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010" |
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02-14-2011, 01:31 PM
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#7 |
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Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Wonderful job! To me, L&S is the only way to go, unless I'm in a time crunch.
And... resting at least an hour, as you did, is critical. Congrats on a top-quality job!
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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02-14-2011, 01:33 PM
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#8 |
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Full Fledged Farker
Join Date: 01-15-11
Location: Louisiana
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Sounds like it worked to me, looks like it too :D
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02-14-2011, 01:36 PM
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#9 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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That looks Great
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02-14-2011, 01:36 PM
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#10 |
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somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Looks great - nice work!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? 
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02-14-2011, 01:50 PM
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#11 |
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somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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That is one moist looking butt right there. Great job.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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02-14-2011, 01:53 PM
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#12 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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That does look good. I am one who considers 180 too low for that long, but, you got some great looking pork there.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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02-14-2011, 02:02 PM
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#13 | |
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Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Quote:
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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02-14-2011, 02:51 PM
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#14 |
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On the road to being a farker
Join Date: 12-10-10
Location: Waverly, TN
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It looks great, but did you get the internal temp to 140° within 3 1/2 to 4 hrs max?
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Lang 84 Deluxe-CookShack SM150 Smoker,TN orange thermopen OL' Timer's BBQ. .bbq-brethren.com |
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02-14-2011, 03:49 PM
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#15 |
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Babbling Farker
Join Date: 06-05-08
Location: Council Bluffs, Iowa
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That is a long time for a 6 lb butt. I know a BBQ joint that cooks his beef at 190 F and the pork 215 F..smoker temp!
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Stumps XL Baby/UDS |
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