Pork Butt Cook with Pics

[Bruce Bissonnette]

Started two pork butts this morning at 6:30am each weighed in at about 6 1/2lbs. Rubbed one with Blues Hog and the other with Texas BBQ Rub #1.

Full chamber of Royal Oak Lump, 3 chunks of Hickory and a pellet packet of Sugar Maple. Lit 15 Kamado Extruded in chimney and added to lump, added the wood, and assembled the cooker. Sand in the pan.

6 hours in I sprayed with Apple juice and started taking meat temps, 156 at 6 hours.

Pork Butt Cook

More photos to follow as circumstances warrant.

 

[Brandon Cackowski-Schnell]

Man they look good! Do we get coleslaw or potato salad with our sammies?

Let us know how they turn out.

-Brandon

 

[Tom Ferguson]

That DOES look good, Bruce...

Makes me want to take the afternoon off and go fire up the WSM

 

[Bruce Bissonnette]

Cole slaw and baked beans with the sandwiches. Beans going on the cooker around 5pm.

 

[Brandon Cackowski-Schnell]

Any chance I can get from VA to your house by dinnertime?

 

[Bruce Bissonnette]

You might be able to get here before last call.

 

[J Stream]

You must have the best smelling garage on the planet

 

[Doug Lax]

Ok Bruce comment on the rub.
Which one did you like the best?

 

[Bruce Bissonnette]

Well Doug, as soon as I eat I will let you know. I've had Texas BBQ Rub before on ribs and I love it. I think it is the best commercial rub I've ever had, just my personal opinion of course.

I kind of have a love/hate relationship with Blues Hog, I struggle to figure out what's going on in that rub, if you catch my drift, butt, I keep trying.

 

[Bruce Bissonnette]

OK folks, I pulled the butts at 197 and 192, foiled them and let them rest in the cooler for about 90 minutes.

I've posted the final pictures at the link I provided above. Hope you enjoy them and thanks for keeping me company today.

Any questions let me know.

 

[Jane Cherry]

Looks XLNT Bruce. It got my hubby going. Your coleslaw looks excellent, that's always been my favorite. I made one of Emeril's recently. Had to throw it out. Can't figure out why he put so much celery seed in it, made it so bitter, we couldn't eat it.

 

[Larry Wolfe]

Nice job Bruce! What kinda cooking gadgets is Santa gonna put under that purdy tree ya got there?

 

[Ed Jones]

Looking good, Bruce! Where did you get the kamodo lump? I get up to Troy, MI several times a year. Since I couldn't get anyone in my area to split a pallet, I'd split a pallet with people up there if that's what you have going on

 

[Bruce Bissonnette]

Ed,

Jerry N, a member here and proud owner of a WSM, bought a pallet and offered to split it, so myself and a guy who hangs out on Ray Basso's forum who lives nearby, split it in thirds.

Only have a couple boxes left so keep me in mind if you would like to do this in the future.
Great stuff!

 

[Greg Rempe]

OH Bruce, you sure know hoe to make a boy hungry!! Looks like a true success!!

 

[Bill Small]

Bruce, those butts look incredable. You gotta love the tast testing part.
Bill