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Community => Butchering, Cooking, Recipes => Topic started by: Kioti on January 04, 2013, 07:59:28 AM

Title: Smoked Pork Butt
Post by: Kioti on January 04, 2013, 07:59:28 AM: 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!... :drool:
Title: Re: Smoked Pork Butt
Post by: deadwoodbuck on January 04, 2013, 09:00:33 AM: i am so hungry looking at this pork that i am beginning to gnaw on my fingers. great looking job :drool: :drool: :drool:
Title: Re: Smoked Pork Butt
Post by: HUNTINCOUPLE on January 04, 2013, 03:07:38 PM: Looks good! :tup:
Title: Re: Smoked Pork Butt
Post by: Kioti on January 05, 2013, 05:46:52 AM: 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... :chuckle:
Title: Re: Smoked Pork Butt
Post by: Blacklab on January 05, 2013, 09:10:47 AM: Lookin good!

With left over pp make pizza, enchiladas, and nacho's. You won't be disappointed :tup:
Title: Re: Smoked Pork Butt
Post by: Mossy on January 05, 2013, 12:24:50 PM: 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.
Title: Re: Smoked Pork Butt
Post by: carpsniperg2 on January 05, 2013, 12:41:39 PM: Look's great!
Title: Re: Smoked Pork Butt
Post by: thurman on January 05, 2013, 06:01:48 PM: Quote from: Mossy on January 05, 2013, 12:24:50 PM
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.

:yeah:
Title: Re: Smoked Pork Butt
Post by: JLS on January 05, 2013, 06:07:06 PM: Can someone help me understand what the electric smoker has to do with it? Smoke is smoke, it shouldn't matter. :dunno:
Title: Re: Smoked Pork Butt
Post by: carlyoungs on January 05, 2013, 06:34:08 PM: It doesn't matter I have smoked a lot with an electric and usually get smoke rings
Title: Re: Smoked Pork Butt
Post by: Mossy on January 05, 2013, 09:03:16 PM: Quote from: JLS on January 05, 2013, 06:07:06 PM
Can someone help me understand what the electric smoker has to do with it? Smoke is smoke, it shouldn't matter. :dunno:

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 (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)
Title: Re: Smoked Pork Butt
Post by: ShaneTyTrey on January 05, 2013, 09:34:49 PM: Looks delicious
Title: Re: Smoked Pork Butt
Post by: JLS on January 05, 2013, 10:44:15 PM: 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.
Title: Re: Smoked Pork Butt
Post by: Kioti on January 06, 2013, 05:14:10 AM: 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....