Trying an overnight pork butt on the Smokefire

[Matt Q]

Trying my first overnight cook on the Smokefire tonight. It is a 9.5 pound pork shoulder. Looking to inject with Harry Soo pork butt injection and rubbing with Meat Church Holy Cow, Honey Hog, and Holy Gospel. Hoping it goes well. First time trying an injection. Is the injection supposed to taste so intense?

 

[JimK]

I don't know about that injection specifically. But I was just looking back at the recipe for "Fat Johnny's Bastardized Piedmont Sauce" last night and recalled that it is very intense tasting. But once mixed in with your pulled pork, it's a great complement. I imagine this injection is similar.

BTW: where'd you get that front shelf for your SF?

 

[Kevin L (NKY)]

I am interested in how solid it holds temp over night

 

[Matt Q]

I don't know about that injection specifically. But I was just looking back at the recipe for "Fat Johnny's Bastardized Piedmont Sauce" last night and recalled that it is very intense tasting. But once mixed in with your pulled pork, it's a great complement. I imagine this injection is similar.

BTW: where'd you get that front shelf for your SF?

I got the shelf from the Fire Ring Guy. I think his name is Steve Connor. He is on Facebook and has a couple of posts further back in this forum. The shelf is made like a tank! Highly recommended!!

 

[Matt Q]

I am interested in how solid it holds temp over night

I didn’t use an external ambient probe last night, but based on the built in probe the temps stayed spot on all night. I used smokeboost for about 1 hour and 15 minutes, then set the temp To 225. Took a little while coming up to temp but I checked the temps 4-5 times last night and they were on 225 each time.

 

[Matt Q]

This grill continues to produce great BBQ and makes a novice like me look like I know what I am doing. Can’t complain about the purchase when the food comes out that good.

 

[Dave - Unixadm]

One thing I do when smoking pork butts is to smoke them in a small steam table disposable tray to capture the juices. Then when it's time to wrap around 165 degrees, you just cover and cook until probe tender (195-205). After that I pull the shoulder from the steam table tray, drop it into a stainless stock pot and hit it with my stainless pork puller that goes in a drill. Zero to hero in about six seconds. From there, I'll add some additional dry rub and reincorporate a cup or two of the juices into the pulled meat. Doing this helps with the flavor and moisture, but another plus it it holds well without drying out. Really nice cook and I'm glad it came out great. Looks amazing!

 

[Bruno]

Nice job Matt!!
I can’t wait to do some pulled pork. I’m working 6-10’s so not much time for the BBQ.

I can also state that the front shelf Matt has is built like a freaking tank.