19 lbs of Pork Butts Smoking

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  • N4sir

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    Yesterday morning I took these two butts which were right under 19 pounds and let them air dry in the fridge.

    49773046122_cbd0ff4ae3_b.jpg


    :ast night I rubbed 'em down with some honey and then seasoned them. This was the second one so there's a lil rub mixed in the honey. They were much better seasoned after the picture.

    49772186068_eb19d585ba_b.jpg


    On the Traeger at 225° about 9:00 last night. I did get up one time during the night to let the dog out and added more pellets while I was up.

    49772185943_8020e3f444_b.jpg


    Looking pretty good this morning! Neighborhood smells awesome too.

    49773075232_cde3484215_b.jpg


     

    saxmanson

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    Looking good over there in Metairie, N4Sir. You have me thinking about running out to look for some quality charcoal and a pork butt for my seldom-used smoker...
     

    Bangswitch

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    Do you step your heat up the last couple hours to hit the magic 200-210?

    Ive done several different ways but I really like cranking up the heat around that 12-15 hour mark, getting it to 200 and wrapping it up and sticking it in a cooler or crockpot even on warm for a couple more hours. I’m also one of those who wraps the brisket tough.
     

    AustinBR

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    I'm in the #NeverCookedBrisket boat...but it looks damn good!
     

    Bangswitch

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    I'm in the #NeverCookedBrisket boat...but it looks damn good!

    Butts are a lot more forgiving than a brisket. You just have to wait, and wait, and wait, and wait. The biggest problem I had with a butt was not getting it up to the fall apart temperature. It’s pork and a pretty fatty cut so you just got to keep cooking and trust that it really won’t dry out. Brisket needs to get to temp but it’s harder to do that and keep it juicy and tender. That’s why even a lot of the pros cheat.

    Looks line N4sir definitely know what he’s doing.
     

    sandman7925

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    I cut a pecan tree down recently so I figure I need to go buy a smoker and learn how to smoke meat.


    Sent from my iPhone using Tapatalk
     

    N4sir

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    From about 10 minutes ago.

    49772535778_a8be4ca277_b.jpg


    Right now they are at 180 degrees but looking real good.

    49773068331_0a9de8a684_b.jpg




    I usually go until when the bone pulls out freely or with little or no resistance which is usually from 203 degrees internal up. Today when they reached 203-205 I just turned off the Traeger and left them in there to cool down a bit. About two hours later they were cool enough to handle so That's when I took the off and pulled them.


    I like doing the lower temp for a smokier flavor. Many think smoking them with the fat cap up makes for juicier meat but I forget who but someone did a comparison and there's no proof to that theory. I do find that the fat cap up makes for a softer, oilier bark. I prefer a little crisp(so to say)on my bark. Same goes for wrapping in foil in my opinion.

    When these were done(the bone pulls out freely or with little resistance)which is usually from 203 degrees internal up.

    49774994201_1644a248b2_b.jpg


    Here's one of the fat caps which I find works as an insulator and keeps the meat from drying out.

    49774993736_2b656280bf_b.jpg


    Ended up with a 2.5 gal. container filled with juicy tender meat with bark scattered within. Also when pulling I like to sprinkle in some of the rub I used to give it more flavor.

    49774993421_01ef8b268c_b.jpg
     

    N4sir

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    In anticipation of a pulled pork sandwich and I'm sure having a double gin and tonic(got to get my daily quinine in :lol:)didn't help. I was pretty hungry so I had two. One with cole slaw and one without.

    49774787923_a9057d3183_b.jpg


    One of the better batches of smoked pulled pork!!!

     

    Bangswitch

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    I usually go until when the bone pulls out freely or with little or no resistance which is usually from 203 degrees internal up. Today when they reached 203-205 I just turned off the Traeger and left them in there to cool down a bit. About two hours later they were cool enough to handle so That's when I took the off and pulled them.


    I like doing the lower temp for a smokier flavor. Many think smoking them with the fat cap up makes for juicier meat but I forget who but someone did a comparison and there's no proof to that theory. I do find that the fat cap up makes for a softer, oilier bark. I prefer a little crisp(so to say)on my bark. Same goes for wrapping in foil in my opinion.

    When these were done(the bone pulls out freely or with little resistance)which is usually from 203 degrees internal up.

    49774994201_1644a248b2_b.jpg


    Here's one of the fat caps which I find works as an insulator and keeps the meat from drying out.

    49774993736_2b656280bf_b.jpg


    Ended up with a 2.5 gal. container filled with juicy tender meat with bark scattered within. Also when pulling I like to sprinkle in some of the rub I used to give it more flavor.

    49774993421_01ef8b268c_b.jpg

    Oh that’s money right there. BTW Fat cap bottom all the way.
     
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