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Smoking Piney
04-29-2017, 02:06 PM
A 10 pound butt rubbed with Oakridge Competition Rub and on the Assassin fat cap down at 300 degrees. Smoked with apple and peach chunks.

At 7 hours it reached 204 IT and "probed like buttah" The fat cap stuck to the grate when I pulled it, so it was a great snack after a long, hard day of yard work. :-D

It's resting in a cooler with foil and towel for a couple of hours now before I pull it apart. The dinner plan tonight is pulled pork nachos. :-D

http://i8.photobucket.com/albums/a36/axepilot/IMG_0411_zpsazuza5t6.jpg (http://s8.photobucket.com/user/axepilot/media/IMG_0411_zpsazuza5t6.jpg.html)

http://i8.photobucket.com/albums/a36/axepilot/IMG_0412_zpsge5tx0eh.jpg (http://s8.photobucket.com/user/axepilot/media/IMG_0412_zpsge5tx0eh.jpg.html)

campdude
04-29-2017, 02:10 PM
That look fantastic. Haven't been smoking much for quite a while. Been missing PP.

PorkinButts82
04-29-2017, 02:27 PM
Mine are almost done. Wrapped about an hour ago, sitting at 190* right now. Doing pulled pork quesadillas and yella rice! https://uploads.tapatalk-cdn.com/20170429/c642e7156620150472acea34df759b92.jpg

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offshore_SoLA
04-29-2017, 02:29 PM
looks fantastic

Smoking Piney
04-29-2017, 02:33 PM
Mine are almost done. Wrapped about an hour ago, sitting at 190* right now. Doing pulled pork quesadillas and yella rice! https://uploads.tapatalk-cdn.com/20170429/c642e7156620150472acea34df759b92.jpg

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Nice!

It's a good day for butts. :-D

IamMadMan
04-29-2017, 02:41 PM
Looks great John...

So does yours, Porkinbutts82..

Looks like today is the day for pork butts...

tonyjohnson619
04-29-2017, 02:44 PM
Looking good I got 2 going on at 0dark thirty to be done about noon tomorrow

PorkinButts82
04-29-2017, 03:52 PM
After a 10 mins glaze, now they are sitting in the oven until pull time. https://uploads.tapatalk-cdn.com/20170429/8fd2b3f7990fde609c0b376cc2f0cac9.jpghttps://uploads.tapatalk-cdn.com/20170429/1317726cbf83733f2cd4f5d480abb5e3.jpghttps://uploads.tapatalk-cdn.com/20170429/a8f2a9c4900e9160a453618e04bd2281.jpg

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KevinJ
04-29-2017, 04:10 PM
7hrs @300 I'm surprised it took that long but there done when there done. Looks great, ya'll will be eating good tonight.

PorkinButts82
04-29-2017, 04:22 PM
7hrs @300 I'm surprised it took that long but there done when there done. Looks great, ya'll will be eating good tonight.
Mine was about 275*

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Smoking Piney
04-29-2017, 04:30 PM
7hrs @300 I'm surprised it took that long but there done when there done. Looks great, ya'll will be eating good tonight.

Thanks! :-D

It was a pretty good sized butt and I was forecasting 8 hours.

I just pulled it apart, added a little more rub, and a splash of apple cider vinegar......it rocks! :-D

PorkinButts82
04-29-2017, 05:06 PM
When I removed the butts from the wrap to glaze, I poured the juices from the foil into a Mason jar. Was wondering if it's still good to mix in with the pork when I pull it. Been in the oven with the pork, still warm pretty much

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Smoking Piney
04-29-2017, 05:17 PM
When I removed the butts from the wrap to glaze, I poured the juices from the foil into a Mason jar. Was wondering if it's still good to mix in with the pork when I pull it. Been in the oven with the pork, still warm pretty much

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Flavor, man! :-D

It's absolutely OK to mix the juices back into the meat when you pull it.

Just do it in measured steps to avoid it getting greasy.

PorkinButts82
04-29-2017, 05:34 PM
Flavor, man! :-D

It's absolutely OK to mix the juices back into the meat when you pull it.

Just do it in measured steps to avoid it getting greasy.
I know that, I was more concerned with them not staying heated for about 2 hrs since I poured them. Basically a room temp pork au jus.

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KevinJ
04-29-2017, 06:46 PM
I've been smoking them @300 for 4hrs then panned and covered until probe tender. Pour the drippings into a jar and put it in the fridge while the Butt rests so I can separate the fat from the juices. When I'm ready to chop I'll heat the juice back up and pour it back onto the pork and like Piney add more rub.

cowgirl
04-29-2017, 07:35 PM
A 10 pound butt rubbed with Oakridge Competition Rub and on the Assassin fat cap down at 300 degrees. Smoked with apple and peach chunks.

At 7 hours it reached 204 IT and "probed like buttah" The fat cap stuck to the grate when I pulled it, so it was a great snack after a long, hard day of yard work. :-D

It's resting in a cooler with foil and towel for a couple of hours now before I pull it apart. The dinner plan tonight is pulled pork nachos. :-D

http://i8.photobucket.com/albums/a36/axepilot/IMG_0411_zpsazuza5t6.jpg (http://s8.photobucket.com/user/axepilot/media/IMG_0411_zpsazuza5t6.jpg.html)

http://i8.photobucket.com/albums/a36/axepilot/IMG_0412_zpsge5tx0eh.jpg (http://s8.photobucket.com/user/axepilot/media/IMG_0412_zpsge5tx0eh.jpg.html)

Beautiful hunk of pork John, looks perfect!

PorkinButts82
04-29-2017, 08:26 PM
Pork quesadillas were awesome. Here's leftovers vac bagged and in the freezer https://uploads.tapatalk-cdn.com/20170430/31c740af58759b9a62433183c8cae062.jpg

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ploch1
04-30-2017, 08:04 AM
Very nice! I'll be putting 2 butts on the grill today anda naked fatty. This will be my first fatty!

jsperk
04-30-2017, 08:40 AM
Nice color, they look real good.

Norm
04-30-2017, 08:54 AM
Great job on those!

IamMadMan
04-30-2017, 10:08 AM
When I removed the butts from the wrap to glaze, I poured the juices from the foil into a Mason jar. Was wondering if it's still good to mix in with the pork when I pull it. Been in the oven with the pork, still warm pretty much

Flavor, man! :-D

It's absolutely OK to mix the juices back into the meat when you pull it. Just do it in measured steps to avoid it getting greasy.

I also put a pan under the pork butts to collect the drippings. While the pork is holding for a few hours to continue the breakdown of connective tissue, I put the pan of drippings in the freezer for about 3 minutes. At that point the fat will solidify and can easily be removed as one solid piece.

Like Smoking Piney said, it's all flavor. The drippings will have also taken on some smoke flavoring during the cook, so it's a win-win situation all around as far as flavors, add a few shakes of rub to the mix and it's golden.

http://i44.photobucket.com/albums/f17/rwbarney/Food/DSCF0003a_zpsfabce8f2.jpg
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