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Unread 04-03-2010, 09:18 AM   #1
Newbquer
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Default The Meat is ON! My first Pork Butt w/pron

I'm doing my first pork butt for pulled pork today. Picked up a couple ~7 lb butts from a local butcher on thursday and used Bad Byron's Butt Rub on them after rubbing fresh crushed garlic on them and kept them in the fridge until this morning.

I thought I was going to freeze to death getting the "Portable UDS" fired up since it was only 40 degrees out at sunrise this morning...
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Unread 04-03-2010, 09:51 AM   #2
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Sorry about the "freezing" temperatures down there! It's in the 50s up here right now

Good luck with the butts and don't forget more pictures!
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Unread 04-03-2010, 10:15 AM   #3
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My wife is asking if anyone has tried added anything like garlic, onions, herbs, etc in the foil with the meat when it gets to the foiling/wraping stage of the smoke?
We are kind of aiming at a southwestern style of pulled pork like carnitas. I'm using mesguite lump charcoal.

Also wondering about using the the cheap disposable aluminum roaster pans to put the meat in at foiling time and then cover with foil. I'm thinking that this will more safely contain the juices when it's done instead of the foil ripping open when trying to move the meat from the smoker to a pan on the way to the cooler.
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Unread 04-03-2010, 10:24 AM   #4
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That's looking delicious. Enjoy your smoke, pork butts are incredibly forgiving, they'll turn out delicious! I'm a relative newb myself, but I've done several pork butts to rave reviews!
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Unread 04-03-2010, 10:37 AM   #5
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Quote:
Originally Posted by jmilleronaire View Post
That's looking delicious. Enjoy your smoke, pork butts are incredibly forgiving, they'll turn out delicious! I'm a relative newb myself, but I've done several pork butts to rave reviews!
Thanks for the support!
I'm not only new to smokeing, I've only ever grilled about a half dozen times in my life. To date I smoked one whole brisket (didn't realize I was starting off with not the easiest cut for my first smoke), a total of 4 fatties, and 3 pastrami's in two different smokes.
I've had various results in the learning process, but so far it's all been very edible and all the friends and family that have tried it have all loved it!
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Unread 04-03-2010, 10:45 AM   #6
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Looks like your on the right track, good luck..
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Unread 04-03-2010, 10:55 AM   #7
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Looking forward to the finished pics!
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Unread 04-03-2010, 11:15 AM   #8
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Quote:
Originally Posted by Newbquer View Post
My wife is asking if anyone has tried added anything like garlic, onions, herbs, etc in the foil with the meat when it gets to the foiling/wraping stage of the smoke?
We are kind of aiming at a southwestern style of pulled pork like carnitas. I'm using mesguite lump charcoal.

Also wondering about using the the cheap disposable aluminum roaster pans to put the meat in at foiling time and then cover with foil. I'm thinking that this will more safely contain the juices when it's done instead of the foil ripping open when trying to move the meat from the smoker to a pan on the way to the cooler.
The foil pan is fine ( I do it all the time)...as far as the other ingredients... I'm not sure how much flavor you'll get unless you mix the aujus (after cooking) in with the pulled pork (my suggestion). Never used mesquite before on pork...but you never know. Good luck!
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Unread 04-03-2010, 11:41 AM   #9
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Quote:
Originally Posted by JD McGee View Post
The foil pan is fine ( I do it all the time)...as far as the other ingredients... I'm not sure how much flavor you'll get unless you mix the aujus (after cooking) in with the pulled pork (my suggestion). Never used mesquite before on pork...but you never know. Good luck!
I had trouble with ripping the foil when I did my first brisket so I bought heavier foil this time and then thought about the foil pans last night...
My wife is on her way back from the store right now with a couple of the foil pans.

Mesquite is very common down here in the southwest. I haven't been successful in finding lump locally in any other specific hardwoods, only some raw chunk smoking wood. The only thing so far for hardwood lump charcoal was mistery wood, it didn't specify what was in it. I think that would be hard to have consistancy in a cook not knowing what was in it.
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Unread 04-03-2010, 12:07 PM   #10
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Looking good.... can't wait to see the finished cook
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Unread 04-03-2010, 12:34 PM   #11
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Wont be long before you will have to change your screenname. :)
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Unread 04-03-2010, 01:00 PM   #12
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Wont be long before you will have to change your screenname. :)
I just got a "told you so" from my wife about my first pick of a screen name...
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Unread 04-03-2010, 01:13 PM   #13
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Ok, just got to 165F so my wife chopped up some onion, selantro and some garlic cloves into one of the foil pans and we transfered one of the butts into that and the other without. It will be interesting to see the difference in the juices to add back after pulling. ??
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Unread 04-03-2010, 01:25 PM   #14
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Freeze to death at 40 degrees?
I don't think you would enjoy some of my smoke sessions.

I do the foil pan sometimes, it works out. I like to take the drippings in the pan and make a sauce out of it like JD said. Some onions, peppers and garlic in the pan during the cook is good as they will get some brown goodness and mingle with the pork drippings making for a better sauce.
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Unread 04-03-2010, 01:36 PM   #15
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Quote:
Originally Posted by deez butts View Post
Freeze to death at 40 degrees?
I don't think you would enjoy some of my smoke sessions.

I do the foil pan sometimes, it works out. I like to take the drippings in the pan and make a sauce out of it like JD said. Some onions, peppers and garlic in the pan during the cook is good as they will get some brown goodness and mingle with the pork drippings making for a better sauce.
I lived in south central Oklahoma in my teens and decided I don't like cold weather much. And yes, I do know that Okla. weather is mild compared to areas farther north.
I'm ok now, it's up over 70 degrees and all sunshiny now!

The extra onions and stuff is the seasonings my wife uses when she does pulled pork in the oven. Looking foward to the added smokey flavor to it all.
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