unixadm
Take a breath!
- Joined
- Sep 20, 2012
- Location
- Elk Grove, CA
Meaning, I nailed it. This was my best butt yet! 
I went to the new Smart and Final by my house yesterday to check it out. Hoping to find a brisket but for whatever reason, they never stock it in the Sacramento area stores. Anyhow I saw they had some decent looking butts, so I bought a nearly 8lb bone-in and decided to cook it today. I went a slightly different direction today since I always inject, but today I didn't. I also normally wrap at 165 or so, but today I didn't.
So what I ended up with was pretty dang tasty. I cooked it in my Ole Hickory CTO on Royal Oak lump. I only had about 15 minutes of propane left in the bottle but it was enough to get the smoker up to 240 degrees before it ran out. I didn't feel like changing the bottle and I normally run on 100% charcoal/wood with my comp switch anyhow. Cooking temp was 250 degrees and for smoking wood I used mostly cherry and oak with a couple small pieces of hickory and apple later in the cook. I burned through about 12 pounds of charcoal - the CTO on 100% charcoal/wood is a bit thirsty for fuel. Not very economical with a small load, but I have not used the CTO in a while so whatever.
I seasoned with SM Sweet Seduction and Season All - mixed about 2:1. I sprinkled some dried chopped onion on top, just cause I had a big bottle sitting on the counter and figured why not. Tossed it on the smoker at 8 AM, pulled off at 7 PM. Temp was about 200 degrees.
I placed it into a pan when it was around 160 degrees to catch the juices, plus I added some apple juice and rub into the pan. When I pulled it with my pork pulling tool, I added in a little ACV, more rub and all of the juices from the pan. Hit the drill, 10 seconds later I have awesomeness. I did remove some of the fat before I dropped it into the stock pot.
I ate some and placed the rest into Foodsaver bags for a rainy (or drought) day.
I went to the new Smart and Final by my house yesterday to check it out. Hoping to find a brisket but for whatever reason, they never stock it in the Sacramento area stores. Anyhow I saw they had some decent looking butts, so I bought a nearly 8lb bone-in and decided to cook it today. I went a slightly different direction today since I always inject, but today I didn't. I also normally wrap at 165 or so, but today I didn't.
So what I ended up with was pretty dang tasty. I cooked it in my Ole Hickory CTO on Royal Oak lump. I only had about 15 minutes of propane left in the bottle but it was enough to get the smoker up to 240 degrees before it ran out. I didn't feel like changing the bottle and I normally run on 100% charcoal/wood with my comp switch anyhow. Cooking temp was 250 degrees and for smoking wood I used mostly cherry and oak with a couple small pieces of hickory and apple later in the cook. I burned through about 12 pounds of charcoal - the CTO on 100% charcoal/wood is a bit thirsty for fuel. Not very economical with a small load, but I have not used the CTO in a while so whatever.
I seasoned with SM Sweet Seduction and Season All - mixed about 2:1. I sprinkled some dried chopped onion on top, just cause I had a big bottle sitting on the counter and figured why not. Tossed it on the smoker at 8 AM, pulled off at 7 PM. Temp was about 200 degrees.
I placed it into a pan when it was around 160 degrees to catch the juices, plus I added some apple juice and rub into the pan. When I pulled it with my pork pulling tool, I added in a little ACV, more rub and all of the juices from the pan. Hit the drill, 10 seconds later I have awesomeness. I did remove some of the fat before I dropped it into the stock pot.
I ate some and placed the rest into Foodsaver bags for a rainy (or drought) day.
