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 jalapeņo 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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Topic: Let's call it a success (Read 1984 times)
