Smoked Pork Butt

[Kioti]

The pulled pork turned out so good I couldn't stand it and had to do another pork roast.
This time I did a pork butt.  I wanted to slice it this time and not do a pulled pork.

I used hickory/apple for my wood smoke and smoked it at 235F for about 10 1/2 hours roughly, until the internal temp was 150F.  I used my super secret rub and then mopped it with some maple syrup. 
I pulled it out of my Smoke Vault and let her sit for about 20-30 minutes to let the pig juices migrate back into the deep recesses of the roast. 
It sliced nice and thin and was just the way I like it...juicy, tender, a nice smoky flavor, with a nice crust of gooey sticky maple slurpup!...

[deadwoodbuck]

i am so hungry looking at this pork that i am beginning to gnaw on my fingers.  great looking job

[HUNTINCOUPLE]

Looks good!

[Kioti]

That's the one thing I didn't see KC, was a smoke ring.  I smoked it long enough until the internal temp was 150F.  I used 3 pans of wood chips and basically poured the smoke on.  It did have a nice smoke flavor, but not deep inside the meat.
I don't get it...did I do something wrong?

Lets see, what else do I have from KC's super secret recipe book...

[Blacklab]

Lookin good!

With left over pp make pizza, enchiladas, and nacho's. You won't be disappointed 

[Mossy]

Looks great!  What kind of smoker are you using?  If it's electric, you won't get a smoke ring so you didn't do anything wrong if that's the case.

[carpsniperg2]

Look's great!

[thurman]

Looks great!  What kind of smoker are you using?  If it's electric, you won't get a smoke ring so you didn't do anything wrong if that's the case.

 

[JLS]

Can someone help me understand what the electric smoker has to do with it?  Smoke is smoke, it shouldn't matter.

[carlyoungs]

It doesn't matter I have smoked a lot with an electric and usually get smoke rings

[Mossy]

Can someone help me understand what the electric smoker has to do with it?  Smoke is smoke, it shouldn't matter.

Here ya go

http://www.google.com/url?sa=t&source=web&cd=1&ved=0CCEQFjAA&url=http%3A%2F%2Fwww.smokingmeatforums.com%2Ft%2F69196%2Fdiscussion-how-to-produce-smoke-ring-in-electric-smokers&ei=dgLpUNSnCoGIiwKBlIGIBw&usg=AFQjCNGw3IKwYGrhl23a0xzaDerN4BIG3w

[ShaneTyTrey]

Looks delicious

[JLS]

What temp do you need?  My Brinkman was running about 170 last night while I was doing fish.  I usually smoke at about 225 on my grill.

[Kioti]

Mossy, I am using a Smoke Vault 18 made by Camp Chef.  Its propane fired.
I agree with you KC...
Ok fine no smoke ring....but damn it was mighty fine eating and it did have a mild smoky flavor to it. 
I'd do it again.
In fact I have a leg of lamb, butt end, that I am going to toss in the smoker....