It has been a while. Saturday pork butt

[k.a.m.]

Between Holidays judging competitions and everyday whatever's it has been a while since Debbie and I have been home for a weekend. She wanted to cook a butt for the weeks menu so she thawed one out and let er rip.
Base coat Texas Sweet Pecan.

After that sweated in a generous coat of SPG.

Let that sweat in while the WSM was getting ready.

On the WSM running a dry pan with some pecan and oak smoke running between 300° and 350°.

It is a beautiful day in south east Texas I hope everyone enjoys their weekend.

[bsooner75]

Looks like good things ahead. Enjoy the break!


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[OldUsedParts]

SE Texas is smelling good 'bout now

[Norway Joe]

Looks beautiful. I can smell it all the way to us. ( or it might be the butt I'm smoking now. GMTA. )

Look forward to seeing yours.

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[k.a.m.]

Thank you Sooner.
Thank you OUP.
Thank you Joe. Hey we can swap pics of our butts.

[k.a.m.]

At 170° we wrapped the Butt and added a pan of ABT's.

The butt is resting and ABT's are finished.

It will not be long now!

[OldUsedParts]

A man always needs a Desert with his Pork Butt don't he

[OldUsedParts]

A man always needs a Desert with his Pork Butt don't he

[Rambo]

Eat’n good in the neighborhood

[bobcat1]

That's gonna eat good!

[Norway Joe]

We could but I forgot to take pictures of my butt yesterday. Guests were hungry.

Your cooking looks mighty fine. Bet it was tasty with abt's.

I see you ran the wsm at 300-350 and wrapped at 170. I've always learned that it should cook at 225. Halfway in the cook yesterday I realized I was running out of time to get the butt finished in time for the guests and cranked up the smoker to 325. Pulled and wrapped at 160.

I didn't notice any difference on the finished cook from when I've done it on 225. What's your opinion on this? You also wrapped at 170. Any particular reason for that?

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[k.a.m.]

We could but I forgot to take pictures of my butt yesterday. Guests were hungry.

Your cooking looks mighty fine. Bet it was tasty with abt's.

I see you ran the wsm at 300-350 and wrapped at 170. I've always learned that it should cook at 225. Halfway in the cook yesterday I realized I was running out of time to get the butt finished in time for the guests and cranked up the smoker to 325. Pulled and wrapped at 160.

I didn't notice any difference on the finished cook from when I've done it on 225. What's your opinion on this? You also wrapped at 170. Any particular reason for that?

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Pork butts are full of fat and can take the heat rather easily Joe. I used to be in the "Old School" club of low and slow but have found even with briskets hot and fast yields an equal if not better product. On briskets especially choice and below cooking at a higher temp allows the brisket to bark up and finish quicker without rendering all its juices to your cooker. I bring the Butt or picnic to 170° for a better bark before wrapping.
I hope this helps.

[k.a.m.]

The Butt pulled after resting.

A simple plate up of a pulled pork sandwich with Roxy's mustard sauce and slaw along with a few ABT's.

[GRailsback]

Kevin you always paint pretty pictures. Hope you and the Mrs are doing well.

[Norway Joe]

We could but I forgot to take pictures of my butt yesterday. Guests were hungry.

Your cooking looks mighty fine. Bet it was tasty with abt's.

I see you ran the wsm at 300-350 and wrapped at 170. I've always learned that it should cook at 225. Halfway in the cook yesterday I realized I was running out of time to get the butt finished in time for the guests and cranked up the smoker to 325. Pulled and wrapped at 160.

I didn't notice any difference on the finished cook from when I've done it on 225. What's your opinion on this? You also wrapped at 170. Any particular reason for that?

Sent fra min SM-G988B via Tapatalk

Pork butts are full of fat and can take the heat rather easily Joe. I used to be in the "Old School" club of low and slow but have found even with briskets hot and fast yields an equal if not better product. On briskets especially choice and below cooking at a higher temp allows the brisket to bark up and finish quicker without rendering all its juices to your cooker. I bring the Butt or picnic to 170° for a better bark before wrapping.
I hope this helps.

Thanks for your info. I think I'll go for hot and fast butts in the future.

Your cook and plate looks great.

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