Pork Butt hottish and fastish

landarc · 04-20-2013, 08:24 PM

Well, decided at the last minute to do a pork butt, fired up the UDS with a load of Royal Oak lump and tiny chunks of hickory and apple. The butt got mostly a rub of dregs from Dizzy Pig, Smokin' Guns Hot, Simply Marvelous Spicy Apple and a little of my Maple rib rub. Then onto the cooker at 200F, vents wide open.

10:30 - Pork on
12:30-Pit was at 295F, closed off one vent, settled it at 300F, with valve half closed.
1:30-Wrapped in paper and in pan, raised temps to 315F
4:30-Removed from paper
5:30-Removed from pit

Looked like this...

landarc · 04-20-2013, 08:26 PM

whoa that image is big!

Mark Warren · 04-20-2013, 08:29 PM

I would love to see a pic after you tear it up.

landarc · 04-20-2013, 08:33 PM

I'll try to remember to post one. It will be broken down tonight to 6 to 7 pieces, to be reheated tomorrow on a grill. Then pulled. I can say, it tastes really good.

Smoothsmoke · 04-20-2013, 08:40 PM

Looking tender

certified106 · 04-20-2013, 09:07 PM

Looks pretty good!

1911Ron · 04-20-2013, 10:35 PM

So if i get on an airplane now.......

looks good so far!

landarc · 04-20-2013, 11:00 PM

So, using my standard method of breaking up a butt, I took my palm and smacked down on the top, this is what I ended up with after a little moosh...

This will reheat tomorrow just fine. I'll probably put a coarse chop on it and a little finishing sauce.

Pyle's BBQ · 04-20-2013, 11:29 PM

Why not leave it whole until you are ready to pull? I find that the quality is better when you leave it whole and reheat it. That is how I do it everyday. Just askin'.

landarc · 04-20-2013, 11:37 PM

I feel it cools better this way. Plus, I will be reheating on a grill being used by others, and will not have time to heat the whole butt. I do agree with your statement though Bryan

BRBBQ · 04-21-2013, 01:15 AM

Nice looking Q

martyleach · 04-21-2013, 01:38 AM

Looks great Bob. I have never cooked a butt that hotish or fastish before. You even applied quite the variety of rubbish as well. Nice cook.

westy · 04-21-2013, 01:56 AM

Looks great

Jaberwabee · 04-21-2013, 03:31 AM

I've done my last few around 300 and been happy. You don't get the same bark, but it's still good bark.

Mason Dixon Bowhunta · 04-21-2013, 07:01 AM

looks fantastic!

04-20-2013, 08:24 PM	#1
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Pork Butt hottish and fastish Well, decided at the last minute to do a pork butt, fired up the UDS with a load of Royal Oak lump and tiny chunks of hickory and apple. The butt got mostly a rub of dregs from Dizzy Pig, Smokin' Guns Hot, Simply Marvelous Spicy Apple and a little of my Maple rib rub. Then onto the cooker at 200F, vents wide open. 10:30 - Pork on 12:30-Pit was at 295F, closed off one vent, settled it at 300F, with valve half closed. 1:30-Wrapped in paper and in pan, raised temps to 315F 4:30-Removed from paper 5:30-Removed from pit Looked like this... __________________ [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]
	1 members found this post helpful.

04-20-2013, 08:26 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	whoa that image is big! __________________ [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]

04-20-2013, 08:33 PM	#4
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I'll try to remember to post one. It will be broken down tonight to 6 to 7 pieces, to be reheated tomorrow on a grill. Then pulled. I can say, it tastes really good. __________________ [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]

04-20-2013, 09:07 PM	#6
certified106 Full Fledged Farker Join Date: 03-07-12 Location: Athens, Ohio	Looks pretty good! __________________ Kamado Joe Classic, Pellet Boss Pro Series 4 Vertical, Chargriller Kamado, Weber 22.5 Kettle

04-20-2013, 10:35 PM	#7
1911Ron is One Chatty Farker Join Date: 04-09-12 Location: Ft Mudge AT Name/Nickname : Ron	So if i get on an airplane now....... looks good so far! __________________ A bunch of Webers, a UDS and a Happy Cooker!

04-20-2013, 08:29 PM	#3
Mark Warren is one Smokin' Farker Join Date: 04-16-13 Location: here	I would love to see a pic after you tear it up.

04-20-2013, 08:40 PM	#5
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA	Looking tender

04-20-2013, 11:00 PM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	So, using my standard method of breaking up a butt, I took my palm and smacked down on the top, this is what I ended up with after a little moosh... This will reheat tomorrow just fine. I'll probably put a coarse chop on it and a little finishing sauce. __________________ [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]

04-20-2013, 11:29 PM	#9
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	Why not leave it whole until you are ready to pull? I find that the quality is better when you leave it whole and reheat it. That is how I do it everyday. Just askin'. __________________ Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ

04-20-2013, 11:37 PM	#10
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I feel it cools better this way. Plus, I will be reheating on a grill being used by others, and will not have time to heat the whole butt. I do agree with your statement though Bryan __________________ [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]

04-21-2013, 01:15 AM	#11
BRBBQ Babbling Farker Join Date: 06-05-08 Location: Council Bluffs, Iowa	Nice looking Q __________________ Stumps XL Baby/UDS

04-21-2013, 01:38 AM	#12
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	Looks great Bob. I have never cooked a butt that hotish or fastish before. You even applied quite the variety of rubbish as well. Nice cook. __________________ 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]

04-21-2013, 01:56 AM	#13
westy is one Smokin' Farker Join Date: 06-01-11 Location: valley village, ca.	Looks great __________________ John Kingsford COS Masterbuilt CES WeberQ 220 Santa Maria 30x20 WGA PBC

04-21-2013, 03:31 AM	#14
Jaberwabee is One Chatty Farker Join Date: 11-21-06 Location: Wichita, KS	I've done my last few around 300 and been happy. You don't get the same bark, but it's still good bark. __________________ Oct 2011 Update. (it changes) 2 WSM's 1 of each (18.5, 22.5) 2 UDS's Gone, (Brother in Law took them....FARKER) 1 Rib Machine Chargriller Pro Hella Mod (Retired) 2 Bubba Keg (One HOT MOTHER, One LOW N SLOW) 1 22" Performer Yoder YS-640 is the next cooking device.

04-21-2013, 07:01 AM	#15
Mason Dixon Bowhunta is one Smokin' Farker Join Date: 12-24-12 Location: Up a tree somewhere in MD	looks fantastic! __________________ [I]Perhaps this is the moment for which you have been created[/I] ~ Esther 4:14