16 pounds of Butt!

[WCTaxidermy]

Hey everyone, I had to have me some butts for for dinner yesterday and leftovers for pulled pork sandwiches for an upcoming fishing trip.  I bought 2- 8 pound butts for the BBQ.   Thought I would share some pic's of the cook. 

Rubbed and wrapped ready for a rest int he fridge.


Pellet Stove to temp and butts ready to go on.


Butt's 12 hours later ready for a rest.


Ready to chow down!!!!

[buglebuster]

hey you're out of paper towels

[ICEMAN]

 

[bearpaw]

looks delicious, my turn to come to your place...   

[Austrian Hunter]

First thing I saw was you out of paper towels. Lol,  looks awesome!!!

[Blacklab]

mmmmmmmmmm pp love it

[Maligator]

Now that's just plain mean...unless there is an open invite for taste test quality assurance included 

[Carl]

Looks great! 

Being from NC, I've done many butts and a 125lb whole pig.

Its about time to crank out some here.

Nice job. 

[WCTaxidermy]

First thing I saw was you out of paper towels. Lol,  looks awesome!!!

LOL, I couldn't figure out what you meant until I finally caught the towel rack in the background. Duh...

looks delicious, my turn to come to your place...   

Better hurry Dale, not much left.

Thanks for the compliments everyone.  You can't beat a Butt!

[3boys]

[quote
Pellet Stove to temp and butts ready to go on.][/quote]
What temp on the pellet stove?

[WCTaxidermy]

[quote
Pellet Stove to temp and butts ready to go on.]

What temp on the pellet stove?
[/quote]

Sorry 3boys, I was out of town for a few days.  I do my Pork Butts at 240.  I usually use a 50/50 mix of Hickory and Cherry.

[quadrafire]

WC. I did 17 lbs over the weekend. I usually give them smoke for only about 4-5 hrs and then continue at about 225, until the temp is above 190. Depending on the outside temp the time varies. This batch was about 18 hrs.
(If I remember I sometimes wrap them in foil for the last 6-8 hrs)

[WCTaxidermy]

WC. I did 17 lbs over the weekend. I usually give them smoke for only about 4-5 hrs and then continue at about 225, until the temp is above 190. Depending on the outside temp the time varies. This batch was about 18 hrs.
(If I remember I sometimes wrap them in foil for the last 6-8 hrs)

Hey Quad, sounds like you will be having some sandwiches for a while.  Can't beat pulled pork!  Ok, well maybe a Brisket beats it, but what the heck.  

[BOWHUNTER45]

Man ...that would be perfect for the UFC Fights tonight 

[danderson]

What brand of smoker did you use, I was thinking about getting a treger but the quality of those butts -Dang