20 lbs of Pork Butt

[Harleysmoker]

About 20 lbs of pork butt on the WSM. Rubbed with olive oil, Plowboys Yardbird rub. Weber charcoal, no smoke wood. Ran the cooker around 280*, about 9 hours later all done. We ate it a couple times for lunch then vacuum packed and froze the rest into individual meals. We reheat the frozen bag in hot water and it tastes as good or better than the day it was cooked.

[Firemunkee]

Looks so good! And so true about how it tastes even better the next time around.

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[Mike in Roseville]

Looks excellent!


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[JEBIV]

looks good, is your freezer outside? I may have to drive by and steal a bag

[MattF]

Fantastic. I have been using the same freezing and reheating method for years. Leftovers taste great and makes for quick pulled pork sandwiches.

[HoosierKettle]

looks fantastic.  I've been doing the same on leftovers.  They are awesome.

[GoAnywhereJeep]

Looks good. Interesting smoking ring sans the wood chunks. Does it still taste a little smokey?

How are you liking those Bear Claws? The tips on mine are getting bent a little.

[MattF]

Looks good. Interesting smoking ring sans the wood chunks. Does it still taste a little smokey?

How are you liking those Bear Claws? The tips on mine are getting bent a little.

You can get "smoke rings" with out wood. It has to with the fuel source producing NO2.

Further reading:
https://en.wikipedia.org/wiki/Smoke_ring_(cooking)

For long lazy cooks, I have an electric smoker. It produces no smoke ring, but the taste is there.

[kingforce]

What was your inner temp on that pork butt??


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[Davescprktl]

Awesome bark!

[Harleysmoker]

looks good, is your freezer outside? I may have to drive by and steal a bag

No need to steal, just tell me when your coming, but bring a 6 pack 

[Harleysmoker]

Looks good. Interesting smoking ring sans the wood chunks. Does it still taste a little smokey?

How are you liking those Bear Claws? The tips on mine are getting bent a little.

The Weber Charcoal says 100% all natural hardwood? Yes it left a nice smoke ring and it had a good "grill" taste, for sure better than an oven, maybe not as smokey as adding wood chunks, but yes it is good.

The Bear Claws were free when I ordered my Maverick 733 from Amazon a couple years ago. They are still sharp and work great. My wife washes them by hand instead of putting them in the dish washer. They are a hell of a lot better than using 2 big forks like I used to do.

[Harleysmoker]

What was your inner temp on that pork butt??


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I honestly cant remember but I would guess about 203*F. I use my Maverick 733 to let me know when I am getting close and around 200*F I stab it in several places with my Thermapen. If it don't go in smoothly without much resistance I let it cook for a few more minutes, then check again. It will go in easy without pushing hard.

[kingforce]

Thanks harleysmoker I will definitely have to try that


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[Bertman]

I am cooking two pork butts Sunday on my weber 22. Using the same rub too. First time doing two so I'll use the snake method with pecan and hickory chips along the way. I'll keep y'all updated.


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