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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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Old 04-29-2017, 02:06 PM   #1
Smoking Piney
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Default Semi Turbo Butt

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.

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.



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Old 04-29-2017, 02:10 PM   #2
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That look fantastic. Haven't been smoking much for quite a while. Been missing PP.
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Old 04-29-2017, 02:27 PM   #3
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Mine are almost done. Wrapped about an hour ago, sitting at 190* right now. Doing pulled pork quesadillas and yella rice!

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Old 04-29-2017, 02:29 PM   #4
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looks fantastic
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Old 04-29-2017, 02:33 PM   #5
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Mine are almost done. Wrapped about an hour ago, sitting at 190* right now. Doing pulled pork quesadillas and yella rice!

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Nice!

It's a good day for butts.
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Old 04-29-2017, 02:41 PM   #6
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Looks great John...

So does yours, Porkinbutts82..

Looks like today is the day for pork butts...
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Old 04-29-2017, 02:44 PM   #7
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Looking good I got 2 going on at 0dark thirty to be done about noon tomorrow
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Old 04-29-2017, 03:52 PM   #8
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After a 10 mins glaze, now they are sitting in the oven until pull time.

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Old 04-29-2017, 04:10 PM   #9
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7hrs @300 I'm surprised it took that long but there done when there done. Looks great, ya'll will be eating good tonight.
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Old 04-29-2017, 04:22 PM   #10
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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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Old 04-29-2017, 04:30 PM   #11
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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!

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!
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Old 04-29-2017, 05:06 PM   #12
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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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Old 04-29-2017, 05:17 PM   #13
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Quote:
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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!

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.
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Old 04-29-2017, 05:34 PM   #14
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Flavor, man!

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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Old 04-29-2017, 06:46 PM   #15
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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.

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