Butt Smokin' Goodness

[Swineola]

Hey BBQ Gods,

After an fairly extensive absence, Platys and I are 12.5 hours into a 10 lb. pork butt smoke. We are at 158 F for temp and she is looking fine.

I am using a cheapie gas fired, vertical water smoker with applewood chips and ale in the water pan. The butt was rubbed with Pork and Veal Magic about 12 hours before smoking.

I will let you know how it turns out, hopefully with some pr0n.

About our silly absence, Platys and I were buying a house and have been trying to settle in. This is our first real BBQ session in the new house beyond grilling quick stuff for dinner.

I have more to post about but will do that a little later.

Happy 4th everybody and enjoy your meat!

Kevin (and Gail)

 

[Ron_L]

Hi Kevin (and Gail)! It's good to see you on again! Congrats on the new house!

 

[Swineola]

Hey Ron, Thanks! We only moved a few blocks but it feels good to own again.

We have tried the Comfort Zone in Aurora and really really liked it. I am going to try to write up a real-ish review soon.

Thanks!

 

[platys]

Muahahah. Kevin has gone to Ribfest with James to listen to Old People Music. I, not being old, said I'd keep an eye on the pork.

First, here is Kevin's smoker setup. Those plants are part of my tomato army.

And here is the pork, at 171 degrees. We may never eat.

That's okay, it looks like he has a back up planned (I just found it in the fridge):

And, because no one can stop me, here's a picture of a ripening tomato - this one is a Stupice. It is an early ripening variety.

 

[Kevin]

And here is the pork, at 171 degrees. We may never eat.

That's okay, it looks like he has a back up planned (I just found it in the fridge):

Ouch:becky:.

 

[jeffjenkins1]

LOL, you can be stopped. Nice jobe on the plants and butts!

Jeff

 

[gtsum]

haha...the dreaded backup plan...nice!

 

[Swineola]

Ok, I can explain. .

The Tony Roma's was supposed to top off hot dogs Friday night. Unfortunately I was lazy and we had fudge cake instead . So now yes, I have a 10 lb butt in the smoker and a lame-o tub of pork in the fridge. I am going to freeze the Tony Roma's for a later date .

 

[platys]

It turns out that the in door thermometer was about 40 to 50 degrees off - at least, when it said 225, it was really about 170. I figured this out after hours and hours at 171, with no change. The handy oven thermometer proved my hunch.

So I cranked the smoker up to 300 (heck, after almost 24 hours, like its going to get any more dried out? ), and got it up to 190.

And, having just pulled the whole damn thing, I'm going to bed. At 2 am. Geez. It seems fine. A little dry perhaps on the outside layer, but the inside was great - and 170 is well above recommended holding temps. So, I don't think we'll die. I guess we'll see!

 

[platys]

Oh, and because its 2 am, and I smell like pork, here's a picture of our new kittens.