It is only pork butts but first ones on the 26'r. We are hosting a small superbowl party next Sunday and I've been waiting to have time to smoke some pork butts so I made time yesterday.
Generous coating of MH +BS the night before like always. Into foil plans and covered with plastic wrap.
IMG_0357.jpg
Decided to try out the snake method with apple chunks. I prepped everything the night before so I could just like it at 5:30 am the next day. Woke up at 5am and everything was good. Lit the snake with 12 briqs and only got to around 170 F so I went to go light more briqs and the baby wakes up. Didn't make it back out until almost 6:30. Temp came up to about 240 and I threw on the butts.
IMG_0356.jpg
I was very surprised how well temps held steady. Ran 260 - 280 pretty much the entire time. Mostly in the 260- 270 range. I assume it spiked to 280 when wood chunks ignited. I didn't open the lid until the temp dropped to 235 F and I assumed I was out of charcoal. Butts got 4.5 hrs on the 26'r. Would've been at least 5 had I added enough charcoal to start. Next time I think I will try a snake that is 2x2 instead of 2x1. Might have to slightly close bottom vent to keep temp where I want it but that'll hopefully let it burn longer.
IMG_0355.jpg
After getting smoke on the 26'r I put the butts in the propane smoker (no smoke, heat only) to finish them. That thing holds temp pretty well and this cook worked out well doing it this way. Butt on the lower rack was done at 10 hrs. Moved the other butt to the bottom rack at this point. It was about 20 degrees cooler. They were withing 5 deg of each other when pulled from the 26'r. 2nd butt was done at the 12 hr mark. Pulled some of the first butt for dinner. Rest is getting vac packed today for the party.
IMG_0352.jpg
IMG_0354.jpg
All of my past cook the "liquid gold" scorched in the bottom of the foil pan in the propane smoker. This time tho....success!!
First butt had what seemed like a lot. Second one had less but enough to save. In the fridge a bit and removed the fat. Now in the freezer. The wife looked at me like the brown jelly was disgusting. Little does she know she will be eating that next Sunday.
IMG_0353.jpg
Obviously I will add some of the good stuff to the meat next weekend but I am also considering making a finishing sauce to mix in. I want to have the meat in a croc pot so it is warm and everyone can eat when they want. Any good recipes around here? Just looking for a finishing sauce to keep it moist. I am not a fan of mixing bbq sauce in with the meat. Everyone can add their own. I use almost zero sauce with my pulled pork while others will have some pork with their sauce.
Thanks for looking
Generous coating of MH +BS the night before like always. Into foil plans and covered with plastic wrap.
IMG_0357.jpg
Decided to try out the snake method with apple chunks. I prepped everything the night before so I could just like it at 5:30 am the next day. Woke up at 5am and everything was good. Lit the snake with 12 briqs and only got to around 170 F so I went to go light more briqs and the baby wakes up. Didn't make it back out until almost 6:30. Temp came up to about 240 and I threw on the butts.
IMG_0356.jpg
I was very surprised how well temps held steady. Ran 260 - 280 pretty much the entire time. Mostly in the 260- 270 range. I assume it spiked to 280 when wood chunks ignited. I didn't open the lid until the temp dropped to 235 F and I assumed I was out of charcoal. Butts got 4.5 hrs on the 26'r. Would've been at least 5 had I added enough charcoal to start. Next time I think I will try a snake that is 2x2 instead of 2x1. Might have to slightly close bottom vent to keep temp where I want it but that'll hopefully let it burn longer.
IMG_0355.jpg
After getting smoke on the 26'r I put the butts in the propane smoker (no smoke, heat only) to finish them. That thing holds temp pretty well and this cook worked out well doing it this way. Butt on the lower rack was done at 10 hrs. Moved the other butt to the bottom rack at this point. It was about 20 degrees cooler. They were withing 5 deg of each other when pulled from the 26'r. 2nd butt was done at the 12 hr mark. Pulled some of the first butt for dinner. Rest is getting vac packed today for the party.
IMG_0352.jpg
IMG_0354.jpg
All of my past cook the "liquid gold" scorched in the bottom of the foil pan in the propane smoker. This time tho....success!!
First butt had what seemed like a lot. Second one had less but enough to save. In the fridge a bit and removed the fat. Now in the freezer. The wife looked at me like the brown jelly was disgusting. Little does she know she will be eating that next Sunday.
IMG_0353.jpg
Obviously I will add some of the good stuff to the meat next weekend but I am also considering making a finishing sauce to mix in. I want to have the meat in a croc pot so it is warm and everyone can eat when they want. Any good recipes around here? Just looking for a finishing sauce to keep it moist. I am not a fan of mixing bbq sauce in with the meat. Everyone can add their own. I use almost zero sauce with my pulled pork while others will have some pork with their sauce.
Thanks for looking
Comment