Starting An Overnight Butt

[CLasko]

Hey there all. Been a little while. Chicago winter + grad school + full time job + kids = Busy Haha.

Brother is coming to town tomorrow so was going to just do ribs tomorrow, but then saw a pork butt at Walmart, so I got that too. Didn't notice until I got home that it was enhanced with 4%. So I figured I wouldn't inject it, and just rub it and throw it on the smoker. See what happens. At least I have my ribs down, so those will work out tomorrow anyway.

I'm also trying no water, and a foiled clay saucer in water pan. So a night of firsts! A bit windy too.

Trying out a new rub...


image by clasko2596, on Flickr

My 22...


image by clasko2596, on Flickr

Rubbed butt waiting to go on...


image by clasko2596, on Flickr

Fingers crossed!

 

[Tony R]

Look forward to the final result.

 

[CLasko]

Haha...will do Tony. Smoker seems to have settled at about 265 at grate. Reading about 230 at dome. Seems to be ok considering it's 35 and windy. Won't fight it, and will just ride it out and see what happens!

 

[Cliff Bartlett]

Looks great. Good luck!

 

[Mike Coffman]

Watching this one with anticipation of some great looking pulled pork.

 

[Wolgast]

Looking forward to it buddy!

 

[CLasko]

Alrighty...10.5 hours later. Pit temp was down to 225, pork temp at 172 (has been in 160-170 range for several hours). Decided to peek finally, since it was the longest I've ver gone without lifting the lid!

Looking pretty darn good I think...

image by clasko2596, on Flickr


My boy Copper watching over...

image by clasko2596, on Flickr

Kicked off some ash and threw another bunch of coals on there.

 

[Wolgast]

Your in for a feast! both Me And Copper knows it.

 

[CLasko]

And the final product. Great tenderness, plenty of smoke. Not too shabby.


image by clasko2596, on Flickr

 

[Boston Jeff]

Looks awesome CLasko , I could go for a pulled pork Sammy with slaw on top , and some North Carolina Lexington style vinegar sauce , Mmm .

 

[CLasko]

Thanks Jeff! And in case anyone is wondering about the Miller Fortune in the background...my older brother works for Miller-Coors. Free beer is free beer. Haha.

 

[Evan W]

food looks great. i have a question since im still new to smoking, you said the pork was enhanced with 4%. what does that mean???

 

[Enrico Brandizzi]

Great looking butts. Your bark looks great. Any water in water pan and cooking T????

 

[Tim McCann]

Nice bark!

 

[Jay]

looks really good

 

[CLasko]

food looks great. i have a question since im still new to smoking, you said the pork was enhanced with 4%. what does that mean???

Hey Evan, it basically means the meat processor injected it with a water and salt solution. They'll say it's to enhance moisture, bbq purists will say it's to increase weight to charge more. Anyway, if they inject or enhance it, and then if you were to inject the butt with more liquid (and more importantly) and more salt, the butt could turn out incredibly salty. Since this one was enhanced already, I just put a light rub on it, so it wouldn't end up too salty.

Enrico....nope, nothing in the water pan. I tried foiling a 16" clay saucer and put that in the water bowl...mainly because of clean-up. But I really liked how it worked and clean-up was a breeze.