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Smoking a Pork Butt Today!

Discussion in 'Drink, Smoke, and Fine Dining' started by KENCO, May 31, 2009.

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  1. KENCO

    KENCO Formula 3

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    #1 KENCO, May 31, 2009
    Last edited by a moderator: Sep 7, 2017
  2. KENCO

    KENCO Formula 3

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    #2 KENCO, May 31, 2009
    Last edited by a moderator: Sep 7, 2017
  3. KENCO

    KENCO Formula 3

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    #3 KENCO, May 31, 2009
    Last edited by a moderator: Sep 7, 2017
  4. KENCO

    KENCO Formula 3

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    #4 KENCO, May 31, 2009
    Last edited by a moderator: Sep 7, 2017
  5. yzee

    yzee F1 Veteran
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    #5 yzee, May 31, 2009
    Looks good. Shut the lid.
     
  6. darth550

    darth550 Six Time F1 World Champ
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    #6 darth550, May 31, 2009
    NO FAIR! :):)
     
  7. KENCO

    KENCO Formula 3

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    #7 KENCO, May 31, 2009
    Yes, good point!

    Keep your lid closed throughout the whole duration. Only open to baste and re stoke the fire. On a real smoker the fire is underneath, but I am using an old charcoal grill, so I have to improvise with an indirect cooking method.
     
  8. KENCO

    KENCO Formula 3

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    #8 KENCO, May 31, 2009
    Last edited by a moderator: Sep 7, 2017
  9. emcrx

    emcrx Rookie

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    #9 emcrx, May 31, 2009
    How can I achive same results with a gas grill?
     
  10. KENCO

    KENCO Formula 3

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    #10 KENCO, May 31, 2009
    Last edited: May 31, 2009
    You can't.

    You have to use wood, so if you do not want to mess up and destroy your gas grill, you have to do it in an old or new charcoal grill. I had this 5 year old charcoal grill hanging around so I used it. They sell smokers cheap also. I bought my cheap grill for about $29.99 and it works very good.

    I built a small fire at two corners, made an aluminum pan and filled it with water.
     
  11. KENCO

    KENCO Formula 3

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    #11 KENCO, May 31, 2009
    7th Hour I mopped on some home made sauce, kind of a mustard base spicy wet sauce, lots of kick.
     
  12. KENCO

    KENCO Formula 3

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    #12 KENCO, May 31, 2009
    Last edited by a moderator: Sep 7, 2017
  13. KENCO

    KENCO Formula 3

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    #13 KENCO, May 31, 2009
    Last edited by a moderator: Sep 7, 2017
  14. emcrx

    emcrx Rookie

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    #14 emcrx, May 31, 2009
    Thanks for the tips Kenco, it looks delicious.
     
  15. KENCO

    KENCO Formula 3

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    #15 KENCO, May 31, 2009
    Well we ate.............It did not turn out as good as I would have liked it to be. It was pretty good, but I think I put to much seasoning on it. It also could have been cooked a little longer so the meat would fall off the bone better. All in all for my first attempt it was OK, but now I know that I would check for doneness by pulling at the meat with a fork, it should be flaky and tender.
     
  16. SilverF20C

    SilverF20C Formula 3

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    #16 SilverF20C, May 31, 2009
    Measure the cooking temperature? 200-250 is what I try to stay at.

    Keep thinking the sugary glaze was put on too early? Kind of looks slightly burnt. Maybe inject the pineapple juice inside the meat vs outside or do fewer coats and then put the glaze on in the last 30 minutes? When I make ribs, I try to put a coat of glaze on every 10 minutes for the the last 30 min.
     
  17. tatcat

    tatcat F1 World Champ
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    #17 tatcat, May 31, 2009
    using a vinegar based mop sauce is better than anything with sugar in it. the sugar burns and leaves a bitter after taste. try using a sweet wood like apple or cherry chips for a light sweet smoke. you can mix in some hickory but i find mesquite to heavy for pork. i use mesquite when i do a brisket.
     
  18. UroTrash

    UroTrash Four Time F1 World Champ
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    #18 UroTrash, May 31, 2009
    If I had 4 hands I'd give you 4 thumbs up on this one!
     
  19. KENCO

    KENCO Formula 3

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    #19 KENCO, Jun 1, 2009
    Agreed.
     
  20. KENCO

    KENCO Formula 3

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    #20 KENCO, Jun 1, 2009
    Agreed.

    I will stick to ribs from now on, I pretty much wasted a whole day. next time I want pulled pork I will go out and buy it, then I have the whole day to do other things as well "lol".
     
  21. 1ual777

    1ual777 F1 Rookie

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    #21 1ual777, Jun 1, 2009
    Looks good to me...but then maybe you should only keep posting pics in the bikini section?
     
  22. KENCO

    KENCO Formula 3

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    #22 KENCO, Jun 1, 2009
    Well, technically it is a butt!
     
  23. vincent355

    vincent355 F1 Veteran
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    #23 vincent355, Jun 1, 2009
    Like this. I have a three burner gas grill and smoke 4 to 6 butts at a time for the annual pork-a-thon. i only use one of the burners on low and place mesquite or apple or any wood you like in aluminum foil over the burner. Poke some holes in the aluminum foil on top and voila...smoker. Change the wood packs when the smoke ceases. Set your burner strength to achieve a temperature of 250 or so. Really anywhere between 250 and 300 is fine.

    I find that a 2 or 3 hour smoke combined with an additional cooking time of 8 hours at 250 makes for good pork!

    Works for any cut of meat. Brisket...ribs...you get the idea
     
  24. emcrx

    emcrx Rookie

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    #24 emcrx, Jun 1, 2009
    I thought of something similar to this before but I didn't want to take chances, I have a four burner gas grill. Thanks Vincent
     
  25. David_S

    David_S F1 World Champ
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    #25 David_S, Jun 1, 2009
    My secret for pulled pork? Smoke it for a couple of hours to get all that wonderful flavor, then just chuck it into a huge crock pot & let it go all day. You'll get the smoke flavor you want, the "fall off the bones" texture, and you don't have to watch the darn thing.
     
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