Smoked Pork Butt

[Terry Filarecki]

Last weekend we had nice weather here in SE Michigan, so I decided to smoke a pork butt.
Friday night I trimmed her up and injected with Chris Lilly's basic injection recipe and then put her in the fridge overnight. On Saturday morning I rubbed it down with Butcher and Packard's Sweet and Spicy rub.

Butcher and Packard is a local business that specializes in Sausage and Meat processing supplies. They also sell rubs and mixes at very reasonable rates. The Sweet and Spicy rub has a nice blend and has been my go to rub for all things pork.

For this cook, I used my WSM 18.5 using a full ring of KBB and 5 fist size chunks of cherry wood. I used the water pan, but I placed a foil drip pan on the bottom rack so all the drippings would not go into the water. (This makes for easier cleanup) I put the butt on the top rack.

Temps ranged between 240 to 265 and it took just over 14 hours. I started probing once the internal temp hit 190 and I pulled it off the smoker at around 197 degrees. I then wrapped it in butcher paper and a towel and let it rest for 1.5 hours. The results were excellent! It had a very nice bark and flavor. My wife, son and I really enjoyed it! Here are some pics of the cook. Sorry I forgot to take a plated pic.     

After injection and overnight rest
https://dl.dropbox.com/s/wacs3ueckcng5bw/2016-02-20%2007.51.42.jpg?dl=0

rubbed and ready!
https://dl.dropbox.com/s/g9cmx2kau078zva/2016-02-20%2007.57.09.jpg?dl=0

After four hours
https://dl.dropbox.com/s/lrxpyp62aejkg1p/2016-02-20%2011.40.06.jpg?dl=0

While waiting I got the 76 MBH out to cook up some chicken thighs
https://dl.dropbox.com/s/r6qutgedbbnzgnw/2016-02-20%2016.23.23.jpg?dl=0

chicken and baked spuds
https://dl.dropbox.com/s/9rv55omytrk8bvi/2016-02-20%2017.57.47.jpg?dl=0

finished!
https://dl.dropbox.com/s/j71lzvh5dwlyzgk/2016-02-20%2023.08.52.jpg?dl=0



Thanks for looking

Oh I need to figure this posting picture stuff. The pics were Huge! so I just changed them to a link.

[LightningBoldtz]

Terry,

That cook looks awesome, looks like the pork is perfect.

RE: posting pics, have you read through this?

http://weberkettleclub.com/forums/kettle-club-discussions/how-to-post-pictures-here-at-the-wkc/

[Terry Filarecki]

Thanks for the photo tip!

Oh and I wanted to correct something. The company is Butcher and Packer.
Darn that  autocorrect !!


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[LightningBoldtz]

I didn't look at all the pics initially but that kettle looks familiar.

=============================
While waiting I got the 76 MBH out to cook up some chicken thighs
https://dl.dropbox.com/s/r6qutgedbbnzgnw/2016-02-20%2016.23.23.jpg?dl=0

=============================

[MikeRocksTheRed]

Nice cooks and pics!  One of these days I'll remember that I have an injector in my grilling drawer and will actually put it to use.

[Big Dawg]

Great looking butt ! ! !




BD

[Saugust]

Beautiful color on the pork. Nicely done!

[kettlecook]

Beautiful color on the pork. Nicely done!

I'll second that! We use the Lilly injection as well.


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[Jon]

Nice cooks and pics!  One of these days I'll remember that I have an injector in my grilling drawer and will actually put it to use.

I second the "Nice cooks and pics!" And also the unopened package in a drawer.

[Terry Filarecki]

I didn't look at all the pics initially but that kettle looks familiar.

=============================
While waiting I got the 76 MBH out to cook up some chicken thighs
https://dl.dropbox.com/s/r6qutgedbbnzgnw/2016-02-20%2016.23.23.jpg?dl=0

=============================

Yes! I've been very happy with this kettle. It is my go to cooker.

[Bustin Butt]

I love how that bone dislodged from the meat. To me that's slow smoked perfection. Nice job.


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