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Pork Butt for Today


 
Derek_Marsh

Derek_Marsh

TVWBB Super Fan
So, we have some frineds coming over for dinner today and we are doing a nice shoulder in, pork butt. Got the fire going in the WSM, and though the sun is shining nicely, this is where the temps are at:

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That is Celsius, not Fahrenheit for my American friends, so don't get too worked up about that temp. But believe me, its still cold!!

And here is today hunk'o meat!

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About 6 lb after trimming off the huge hunk of skin and fat. Injected with a mix of butter, apple juice and rub. Made my own rub, loosely based off the "Ique Dry Rub" from "Wicked Good Barbecue" book. All rubbed up and ready to go:

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And she is on and humming away. Will get you some pics of the process later.

Only question I have is I need this ready for about 6 PM tonight. I got it on late. Can I crank the temp for the first while to around 325-350 and let it got for a few hours and then turn it down, to hopefully shorten the cooking time?

Thanks all!
 
Looks good t one so far....i haven't heard of injecting with butter before but it does make sense....might have to try it on my next cook.

As far as cooking it faster i tend to have better results when adding the heat later on and not in the beginning but to be fair, i have only tried upping the heat in the beginning of the cook once and it wasn't what i wanted. Seemed the outside got to much bark, i know sacrilege, but it happened :)
 
Yes you can cook it hot and fast. I wouldn't turn the temp down at any point because if it is ready a couple of hours early (this is desired and would be good) just wrap it and put it in a cooler for holding until time to pull just before serving. Just let the internal temp of the meat to drop to 170 or so before doing this.
 
Looks good so far. I have never done a butt at that high of a temp. Interested to see how it turns out.
 
Thanks guys. Been running around 280F now for a bit, so maybe I will let it go for a while. Will turn it up in a few more hours and see what happens.
 
OK, a couple hours in, running at 290F now and internal temp is up to 130F. So it's coming along nicely. Better than I thought it would. Though I know the "stall" is still to come.

Anyway, here she is so far:

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OK, foiled and had to add a chimney to the WSM. Up to 175F internal and looking to be done almost on time. Will get some finished pics up later. Thanks for the advice all.
 
OK, updates, as Tony has requested! ;)

Pulled from the WSM at an internal of 195F. I let it rest for about 20 minutes before pulling. Here it before I started pulling the meat:

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And the bone came out nicely:

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I then pulled the meat, added a bit of pan juices from the foiling and a few splashes of rub. All ready to go:

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And plated with some potato salad, along with the IQUE sauce that I made and slaw:

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Everyone was very pleased, including myself. Even had seconds!!

This, IMO, was the best one I have done yet to date. Thanks for the initial help guys and can't wait until the next cook!
 
Very Nice Derek!
This ▼ looks AWESOME!!

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and minus 21ºC is fricken cold! like minus 6F... most folks do not go out in temps below zero...
Great Cookin'!!!
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