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Mr. Brown pork butt


 
Jason Noble

Jason Noble

TVWBB All-Star
In the year and a half I've owned my wsm I have never cooked pork butt. I guess I was a little intimidated by the very long cook time. Well I saw some non enhanced butts go on sale at my local store and thought I would give it a go. I folowed the Mr. Brown recipe in the cooking section of TVWBB.

First I removed the fat cap and extra fat from the butt then applied the rub. I let the rub soak in over night.


Jack 002 by wasatchbbq, on Flickr

Jack 004 by wasatchbbq, on Flickr

I filled my wsm as full as i could with charcoal and used 3 apple chunks and 2 hickory chunks.


Jack 042 by wasatchbbq, on Flickr

I put the butt on at 8:00 am thinking it can't take 12-14 hours can it? Well the butt temp rose steadily untill it reache 158 degrees and then it just stayed there for like 45 minutes. I have read about the stall and figure this must be it. Well to make a long story short the butt didn't come off till 10:00 that night. Sorry no action shots I forgot.


Jack 003 by wasatchbbq, on Flickr

Here is the finished product. I loved the bark and spice. The meat stayed moist and I consider the cook a success. I think next time I might try Harry Soo's method using foil.



Jack 047 by wasatchbbq, on Flickr

Jack 044 by wasatchbbq, on Flickr
 
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That looks real good Jason, I don't do the over nighters any more, the ones I have done at 325 have been just as delicious as the ones I have done over night. And I can plan better usually getting up early in the am. putting it on and am ready in the afternoon. Love it.
 
Jason;
Fine job, my man!

That's one of my favorite smokes on my smokers. I have been using the Harry Soo method and, in fact, have standardized on that. Harry certainly knows his pork!

I am planning on doing a bone in pork butt on Tuesday if the weather prediction holds (along with another smoker cold smoking cheese).

FWIW
Keep on smokin',
Dale53:wsm:
 
Jason, if I do a long cook on the wsm such as brisket or pork it cooks all night while I sleep and that way there is no worries about it being ready on time. I it finishes early just let it cool to 170 or so and then wrap and put in a cooler with towels until ready to pull/slice. There is no stress worrying about it being done on time this way. By the way, the pulled pork and the sandwich look great.
 
Way to go! Great looking butt. Harry's method produces a really good result. I'm sure you will enjoy it also.
 
Well done sir. Don't be worried about the overnight cook. Once you're confident in temps holding, no more worries about whether it'll be done by dinner time. Throw her on at midnight and get some rest!!
 
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