People are gonna be able to smell my butt all over town

10lb pork butt going on the RecTeq RT-700. Mustard slather, 1/2 cup of 50/50 salt & pepper rub. I'm cooking at 270, using my Thermoworks Signals to calibrate the air temp. Once I put it on, fat cap up, I'll let her smoke for 3 hours and then start spritzing with apple cider vinegar every hour until the fat cap cracks.

 

Butts are easy and tasty!

Ribs need a bit more attention.

Briskets are a PITA.

 

Smoked a 10 pound brisket the same way yesterday. 1/2 kosher salt 1/2 pepper at 250 for 11 1/2 hours. Came out really good

 

Heck ya brother

 

I have a brisket on right now. Put it on about 30 minutes ago. First one I did was dry and tough but now that I do them a little differently, they really aren't too bad.

 

I need to smoke a brisket soon, its been awhile.

Ribs are easy, prep, on the egg at 225-250 for 3-1/2 hours, last 15-30 minutes hit with some thinned out bbq sauce, pull, rest and eat.

 

Local grocery store had them on sale for 2.99 a lb this week so I got a couple of them. Cooking one now and froze the other. Going to make some burnt ends out of it.

 

I thought burnt ends were from a beef brisket?

 

Yep, I have made more not perfect ones than good ones. I have found a meat thermometer helps. 203 F is supposed to be the magic temperature.

For my Pork Shoulders I use the magic dust. I got the recipe from Mike Mills (great guy) book, Peace, Love & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue: A Cookbook

 

I'm doing a brisket right now. But people make burnt ends out of pork butts other cuts too.

 

Looks amazing!

 

Just did the first spritz.

Pork butt is definitely my favorite - the payoff is always near perfect. I did dino ribs once and they were delicious, like eating candy, but so greasy. I love doing brisket but Costco just raised their Prime Brisket packers prices by $1 and I'm not spending $75 to feed the block.

Pork ribs are right up there on my list of favorite things to smoke but aren't as forgiving as the ol' pork butt. I've learned everything by reading Aaron Franklin's Barbecue book. It's all smoking the "Central Texas" way with just salt & pepper - letting the flavor of the meat shine through.

Pork butt though... I learned last time I made one to split the leftovers into 5oz bags, vacuum seal, & refrigerate. I sous vide them later at 140 for 45 minutes and the pulled pork tastes like it just came off of the smoker.

 

dang skippy I meat gaze lol

 

Hoping to wrap in the next hour and a half.

 

What's the end game? Pulled, sliced, chopped?

I've started to prefer Sliced and Chopped to pulled. Seems the larger pieces of meat hold more moisture vs finely shredded. Served on a fresh bun with slaw right on top.....mmmmmm.


Looking forward to seeing how you finish this one. I hope to do a couple Butts next weekend (long weekend here in Canada).

 

I'm a pulled pork fanatic. I bought some brioche buns yesterday and the wife made up some cole slaw. I'll probably pour some Salt Lick sauce on top and stack some cole slaw on top of that.

Next weekend, you say? @Azblue, we may need to move the invasion up...

 

Brioche is a always a bonus.

Nicely played!

 

Unfortunately I have plans next week and can't. The invasion is very, very important, but still does not override anything my wife has going on.

If you go, just think of it as an intel gathering mission, and bring me back some of that butt.

 

Just spritzed the butt and some tin foil with apple cider vinegar and wrapped it up. Back in at 270 - I'll increase it to 290 in an hour. Should be ready to be pulled out and rested in about 3 hours. I put a probe in and have it ready to alert my phone when it hits 205.

 

Maybe tell your wife there's a big mall up there somewhere - but a test run is always a good idea...

 

Try butchers paper next cook. My butts turn out so much better than when I wrapped in foil. Foil steams the meat more, paper lets the meat breath, while keeping it moist. Bark turns out better as well IMO.

 

I'll try that - I always wrap my brisket in butcher paper. Thanks!

 

My smoker was being an ass and was running about 20-25 degrees hot for the final bit so it was done about an hour sooner than I had planned so it was smoking at 300-310 rather than the 290 I had hoped. It all worked out though.

I pulled the pork and then poured the juices from the foil over the top.

 

What's your address again....I'll be right over!

Looks awesome. Beans too, I love it.

If you are up for it with the leftovers....try a wrap (using a soft tortilla), pulled pork, bbq sauce, beans and slaw. It's awesome too and a little different than a traditional sandwich and sides.

 

Next time you are heading to Texas, let me know1

I just bought some tortillas - I'm going to try that tomorrow. Thanks!

 

save some for a pot of pintos

pulled pork enchiladas

pulled pork tacos

 

Pulled pork pizza

Pulled pork poutine