Pork butt is smoking -- shortcut planned


 
R

R. Ryan

TVWBB Member
An 8# pork butt is on WSM cruise control at 250 this windy Texas day, as I pursue the shortcut method as seen here
http://www.virtualweberbullet.com/pork3.html
...but with a few additional shortcuts to try to put pulled-pork sandwiches on the table before the sun sets.

Using Stubbs charcoal as usual, and I rubbed the pork with some Salt Lick Original rub. I like black pepper and cayenne, so I bet this is a good choice. Picked the rub up on my first ever visit to a Barbeques Galore store on a visit to the big city the other day. Amazing Salt Lick shelf, looked like 500 different sauces and just one rub. But I see on the bottle they also have a garlic rub. I also got some pecan chunks at the store to evaluate.

Began this cook at 11 and I plan to foil the pork and place in the kitchen oven around 3 or 4 p.m. to cook toward the indicated internal temperature goal.

I will try for a photo or two of the finished product, later.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ken_K:
You can cook a pork butt at 350 all the way and get it done in about 5 hours or so. Here is a cook I did for Smoke Day:

http://tvwbb.infopop.cc/eve/fo...00076813/m/977105551 </div></BLOCKQUOTE>

Wow, looks mighty good! I will save that to consult when I get ready to try it. I am a WSM newbie, so may do an overnight cook of a butt first to see how that feels.

This is a small town but I am learning that one Texas chain grocer's meat shop in town is pretty reliable for barbecue meat needs. With helpful personnel. In fact I got some good guidance from them today and saw some handsome picnics and other cuts. Good for ribs and briskets too.
 
If you have the time and the ability to run the butt low and slow by all means have at it, I think your bark will be better for it. In my situation it's just not practical to run an overnighter where I live, so this high heat method is the perfect solution for me. I was very happy with the results the high heat cook produced, the pork was just as juicy and tasty as any I've ever had. So it's nice to have the option of having PP in ~5 hours.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ken_K:
If you have the time and the ability to run the butt low and slow by all means have at it, I think your bark will be better for it. In my situation it's just not practical to run an overnighter where I live, so this high heat method is the perfect solution for me. I was very happy with the results the high heat cook produced, the pork was just as juicy and tasty as any I've ever had. So it's nice to have the option of having PP in ~5 hours. </div></BLOCKQUOTE>

I understand readily. The WSM offers flexibility, and the forum shares the wealth of knowledge about that.

I usually do not use hickory but did on this, having read that the foil method tends to reduce the smokiness. I use apple a lot and will use pecan some too.

The pork looked great as I moved it into the foil and then inside. It reached 150 easily in about three and a half hours. Now I will check every hour or so to see when the internal reaches about 205, then rest it before I do some pork pulling. Not that common a thing around these parts -- brisket country.

I am a stickler for toasted buns for burgers or barbecue, so will make sure that step is not skipped tonight.
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Texas, between Dallas and Waco -

We used to live in Dallas and show dogs in and around Waco, Dallas, Houston, San Antonio and a lot of places in between.

Are you near West,Texas (or as we used to say "West comma Texas?"

There was a little place there just off the interstate with great kolaches!

Pat
 
Howdy, Pat....

We are well north of the famous kolache zone but are well familiar with it.
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We just enjoyed our pulled pork sandwiches on big toasted Texas buns. Mighty good eating. Now if I just had one of them coconut creme pies they serve in Birmingham at those barbecue palaces where pulled pork is done so well. Enjoyed all of that earlier this year over there.

This shortcut cook worked pretty well. The bark was pretty well started when the pork went inside the house to finish cooking, so I was able to pull quite a bit of tasty bark into the bowl with the other tidbits. Not crusty but tasty.

Yep, I would take a good Alabama coconut creme pie any day over a good bag of kolaches.

(Was in Alabama twice this spring for singings and of course I made sure to enjoy the local victuals while there.)
 
After we enjoyed the pulled pork sandwiches, we completed the project by storing some of the harvested pork in the refrigerator and freezing some in a Zip Loc manual vacuum bag (first time we have used that). I put two small strips of freezer tape over the vacuum tool area of the bag in case that might help.
 
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