Pork Butts - Overnighter


 
M

Matt B.

TVWBB Super Fan
These are my 3rd and 4th butts. My first was decent - nothing to be ashamed of. My second was the best meat I'd ever tasted next to bacon. These are using the same recipe as the second one to the letter, except this time I ground every ingredient in the rub in a coffee grinder until it was a fine powder. Think chalk dust. I don't know whether that's going to be a very good or bad thing in the end, but I figured why not? It might help the flavor penetrate and might contribute to a more uniform, solid bark.

Here's a link to the thread from my second butt, if you're interested:
http://tvwbb.infopop.cc/eve/fo...80069052/m/603106432

They went on about an hour ago (midnight) and they'll be on till sometime between 8 and 12 (noon). I'm trying to let them cruise at about 250F.

Anyway, I know ya'll didn't click on this to read a bunch of stuff so here's the POKE:

As purchased from the store:
http://i407.photobucket.com/al...ccord02/DSC00378.jpg

Removed for closer inspection:
http://i407.photobucket.com/al...ccord02/DSC00379.jpg

Fat cap before trimming:
http://i407.photobucket.com/al...ccord02/DSC00380.jpg

Trimmed and injected, but not rubbed:
http://i407.photobucket.com/al...ccord02/DSC00382.jpg

My WSM 22.5" in it's natural habitat:
http://i407.photobucket.com/al...ord02/DSC00383-1.jpg

Pork on the grill:
http://i407.photobucket.com/al...ord02/DSC00385-1.jpg
 
sounds great! But 12 hours might not be enough for butts. How much do they weigh? The ones I usually do are 8-10 lbs and need more like 16-18 hours.

Cheers,
Michael
 
OK - It's all done. I had to leave as soon as they were done to go to Dallas for the weekend, so while I did take pictures, I didn't have time to upload and post. They were let to rest for one hour before pulling - temps were between 195-200F when they were taken off the smoker. Total time was 9.5hrs.

I can't say I liked what powder-izing the rub did to the bark. It tasted good, but was a little harder and crustier than what I'm used to. It didn't look very good either, as you can see from the first picture. The meat was exceptionally juicy, so it could be that it had a sealing effect, but it's not worth it, IMO.

Whole:
http://i407.photobucket.com/al...ccord02/DSC00386.jpg

Partially pulled:
DSC00390.jpg


Total yield:
http://i407.photobucket.com/al...ccord02/DSC00391.jpg
 
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