Nick Prochilo
Chef Extraordinaire
Looks good Nick! Just use less hicory chunks next time. My family used to complain about too much smoke flavor and I cut back to 2 - 3 chunks in a cook and no more complaints!
Ready for my first WSM experience *Pork Butt PICS*
- Thread starter TheCook
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TheCook
Senior Cook
Thanks Nick...I'll keep that in mind for next time. Is hickory the standard for pork butt? Seems like most recipes I've read called for apple or oak. or other fruit wood.
Im at 191F. Im running low on time. Im only going to keep it in the cooler for about 30 minutes when I take it off. was planning on 2 hours. I think next time I will put the butt on at midnight. The WSM has proven itself to me that I dont need to watch it every minute like I had to with that offset smoker I use to have.
When you pull the pork apart do you mix in bbq sauce right away or what? Im sending some with my wife over to her inlaws tonight and not sure how to go about it. Want to make sure it stays the best when they get it. (only a 15 minute drive).
Im at 191F. Im running low on time. Im only going to keep it in the cooler for about 30 minutes when I take it off. was planning on 2 hours. I think next time I will put the butt on at midnight. The WSM has proven itself to me that I dont need to watch it every minute like I had to with that offset smoker I use to have.
When you pull the pork apart do you mix in bbq sauce right away or what? Im sending some with my wife over to her inlaws tonight and not sure how to go about it. Want to make sure it stays the best when they get it. (only a 15 minute drive).
Nick,
While 195-205 will usually get you to pullable stage, remember temps are only one way to gauge if the meat is done. I find that when you can grab hold of the bone in the butt (oops Diva's giggling), and it slides out without any resistance and the temps are around 195-205, they are done.
Next cook plan on 2 hours per pound and about a 1 -2 hour rest period; count backwards and that's when you start your cook. If you must foil your butts, that will get you to doneness quicker, but I think it adversely affects the texture of the bark.
While 195-205 will usually get you to pullable stage, remember temps are only one way to gauge if the meat is done. I find that when you can grab hold of the bone in the butt (oops Diva's giggling), and it slides out without any resistance and the temps are around 195-205, they are done.
Next cook plan on 2 hours per pound and about a 1 -2 hour rest period; count backwards and that's when you start your cook. If you must foil your butts, that will get you to doneness quicker, but I think it adversely affects the texture of the bark.
Puff1
Chef Extraordinaire
Dude, as far as pullin' off the cooker temp 195 is fine . But she still has to rest. Better call Hop Sing for dinner 
After it's pulled put a simple vinegar sauce on it and mix it up. Vinegar sauce pulls out the smoke flavor. You won't be dissapointed 8)
After it's pulled put a simple vinegar sauce on it and mix it up. Vinegar sauce pulls out the smoke flavor. You won't be dissapointed 8)
Unity
Executive Chef
I don't know about picnics like you've got, I've never cooked them. For the butt portion, 195 would be minimum, 200 to 205 would be best -- but I'll take it off at 195 if the charcoal is giving out. Leave it wrapped in foil and rest it for an hour or more, then pull. It'll still be hot -- I use nitrile gloves with light cotton gloves inside them to keep from having tender fingers the next day.Love2<º((((>< said:
--John 8)
OP
OP
TheCook
Senior Cook
Thanks for the advice guys!
Puff1
Chef Extraordinaire
See Nick....ask a question and it will be answered
Bryan I think I did 2 edits myself
So much info....so little time 8)
Bryan I think I did 2 edits myself
So much info....so little time 8)
OP
OP
TheCook
Senior Cook
Puff said:See Nick....ask a question and it will be answered
Bryan I think I did 2 edits myself
So much info....so little time 8)
LOL ya no kidding. I really appreciate you guys! I've learned a lot on this forum.
Nick Prochilo
Chef Extraordinaire
Nick, 190 is pullable also. Check the bone like Bruce said, that's the best indicater.
Puff1
Chef Extraordinaire
Are you talking to yourself?
OP
OP
TheCook
Senior Cook
Pulled it off the smoker at 199F. The bone came out really easy. Its in the cooler now...gonna get everything else ready...I'll take some pics and try to post it. Im having a few friends come out in a little bit for a poker game so I may not get a chance to post them tonight.
Puff1
Chef Extraordinaire
Nick.......you have to........we're waiting
What kind of poker??
What kind of poker??
Cliff H.
Master Chef
Love2<º((((>< said:
You have just crossed over to the OverNightZone. Your WSM has taught you well.
OP
OP
TheCook
Senior Cook
Bone slides out easily...pic a little blurry
It pulls easily
Hounds love pork bones!Threw some Jack Daniels hickory/brown sugar bbq sauce on it with some sliced pickles on a burger bun....it was pretty good. I could tell right away that it was a little "hammy" as some of you have mentioned it may be. Wife and inlaws were impressed! Poker buddies that ate some bragged all night and thought I was some bbq pro...one guy that I didnt kjnow me asked me if I do bbq contests....Ya right..LOL.
Next time I definetly wont use enhanced if I can help it. but it was good.
surfinsapo
Master Chef
- Joined
- Jun 6, 2007
- Messages
- 5,044
Looks good and hound is happy, what more could you ask for?
PantherTailgater
Senior Cook
Good lookin BBQ there Love!
Unity
Executive Chef
That's the fun of q'ing -- people love it and you get to enjoy good eating too!Love2<º((((>< said:
Glad it turned out well.
--John 8)
007bond-jb
Master Chef
- Joined
- Dec 29, 2006
- Messages
- 6,429
Good job Nick, butts are very forgiving, going over or under 5 deg aint gonna hurt none. I went over plenty of times
cleglue
Head Chef
Great job!
Nick Prochilo
Chef Extraordinaire
Way to go Nick!
