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Let's call it a success

Started by Stringplucker1, October 18, 2015, 07:42:15 PM

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Stringplucker1

Today was my first attempt smoking a pork butt on a kettle. At noon yesterday I began by trimming fat and salting the 7.27 lbs butt. In the fridge it went.
Woke at 5:30 this morning, 30 degrees outside. Layered up and started the performer. I had the foresight to set up my snake yesterday evening, and I'm glad of it. Came in, made a strong pot of coffee and put my version of Memphis dust on the butt.

Coffee, sorry, no pics.
Butt on the cooker sharply at 6:30
9:30, coming along nicely. Looks good, smells better.

I had planned on drip beans, but the pan I had was too large to fit in the basement. So I put them next to the pork at 11:30.

I didn't take note of what time internal hit 160, but it didn't really stall. Here it is at 2pm, been in 7.5 hours.

Chugging along.

Pulled off at 200 degrees internal, @ 6:20. 11 hours 50 minutes.

30 minutes of rest before being bear clawed.

I'm happy with the smoke ring and color. Why haven't I tasted it yet? I don't know, I couldn't tell you, no excuse.
Ok, I tasted some. Nice crisp bark, ultra moist interior. Yum, super, better than I imagined my rookie go at it would be. Now, let's put this on a plate and eat! I've been smelling this all day and I'm hungry.

Fresh basmati rice goes in a bowl. Some of this beautiful pork butt goes on top. That is then topped with some jalapeƱo slices, some homemade pickled red onions, homemade ranch dressing, a bit of BBQ sauce and finally, a confetti of chopped cilantro. A local BBQ joint offers something similar. My wife suggested I serve it like they do. I was just gonna put it on a bun, SO happy I didn't.
I had a couple issues in the first few hours keeping my target temperature of 250.  Got as high as 280, closed the bottom bent down to a sliver and got it under control. The outside temp rose 35 degrees during this cook today. I'm unsure if that played a part in the temperature swings.
Lessons learned to apply in the future, I'm happy to call today's cook a success.
Thanks for looking.


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C&B Blue Performer

SixZeroFour

Great looking cook and plate up Stringplucker1 - definitely a success!
W E B E R    B A R - B - Q    K E T T L E

Cochise

Looks great! What....no baked beans after pics!???
SMOKE THIS!!

Santo

Looks delicious, props for the finishing touches and the plating.  The rice and onions puts it over the top.  Nicely done.

MrHoss

Looks plenty good from here......making me hungry too.
"Why do you have so many bbq's?"....."I just like lookin' at em' sometimes....and I have enough purses and shoes"

MikeRocksTheRed

Great food and great pics!  Nicely done!
62-68 Avocado BAR-B-Q Kettle, Red ER SS Performer, Green DA SS Performer, Black EE three wheeler, 1 SJS, 1 Homer Simpson SJS,  AT Black 26er, 82 Kettle Gasser Deluxe, "A" code 18.5 MBH, M Code Tuck-n-Carry, P Code Go Anywhere, 2015 RANCH FREAKING KETTLE!!!!!!

tb80

Looks great


Sent from my iPhone using Tapatalk
Looking for Blue Mastertouch or Blue Performer. 

Currently have: Performer (Green); 22.5 Mastertouch (Red); 26.75 OTG;  22.5 WSM; 18.5 WSM; Jumbo Joe; SJS (Green Uline); SJG (used for Mini WSM); Blue SS Performer; Blue MBH; Summit

Tommy B

looks really good! 30 degrees?!? good lord! It was 95 in dallas one day last week!
Hotty Toddy!

WNC

Damn that looks delicious! Now I wish I was having pulled pork for dinner

Uncle Al

Looks awesome!  Congrats on a great fist go at it!

austin87

Great work! I love pickled red onions, really nice touch there.