Pork Butt.

[HereWeGoAgain]

Got a nice 5 lb. Pork Butt on the pit this morning.
Now for the 10 hour wait.
View attachment 465108

Hard to believe that has 10 hours to go. If it already looks like that, it will probably be a crisp in 10. hours.

Ya want it to look like this....the bark has a shit ton of flavor in it.
Ya try and get a bit of it into every sandwich.
It's not burned when you cook at 250 it's the caramelization of the sugars in the rub and the smoke.
View attachment 465125

how much did it cost?

Pork butt is pretty cheap.
It was around 9 bucks. Of course the Man hours are through the roof!!

 

[harmonica]

Got a nice 5 lb. Pork Butt on the pit this morning.
Now for the 10 hour wait.
View attachment 465108

Hard to believe that has 10 hours to go. If it already looks like that, it will probably be a crisp in 10. hours.

Ya want it to look like this....the bark has a shit ton of flavor in it.
Ya try and get a bit of it into every sandwich.
It's not burned when you cook at 250 it's the caramelization of the sugars in the rub and the smoke.
View attachment 465125

how much did it cost?

Pork butt is pretty cheap.
It was around 9 bucks. Of course the Man hours are through the roof!!

pork steaks are super cheap...good deal

 

[HereWeGoAgain]

Got a nice 5 lb. Pork Butt on the pit this morning.
Now for the 10 hour wait.
View attachment 465108

Hard to believe that has 10 hours to go. If it already looks like that, it will probably be a crisp in 10. hours.

Ya want it to look like this....the bark has a shit ton of flavor in it.
Ya try and get a bit of it into every sandwich.
It's not burned when you cook at 250 it's the caramelization of the sugars in the rub and the smoke.
View attachment 465125

oh geezus that looks so dam good....

It's only been on the pitt for 20 minutes...just wait.
It'll look like a chunk of charcoal when it's done.

I like all mine well done/black --steaks/dogs/burgers/etc ...

I like my steaks mooing,my burgers a little pink in the middle,dogs with a little black....
Pulled pork has only one done temp....till it pulls apart. Around 195 to 205.

 

[harmonica]

Got a nice 5 lb. Pork Butt on the pit this morning.
Now for the 10 hour wait.
View attachment 465108

Hard to believe that has 10 hours to go. If it already looks like that, it will probably be a crisp in 10. hours.

Ya want it to look like this....the bark has a shit ton of flavor in it.
Ya try and get a bit of it into every sandwich.
It's not burned when you cook at 250 it's the caramelization of the sugars in the rub and the smoke.
View attachment 465125

oh geezus that looks so dam good....

It's only been on the pitt for 20 minutes...just wait.
It'll look like a chunk of charcoal when it's done.

I like all mine well done/black --steaks/dogs/burgers/etc ...

I like my steaks mooing,my burgers a little pink in the middle,dogs with a little black....
Pulled pork has only one done temp....till it pulls apart. Around 195 to 205.

that's high, isn't it?

 

[Concerned American]

Got a nice 5 lb. Pork Butt on the pit this morning.
Now for the 10 hour wait.
View attachment 465108

Address? I love me some good BBQ, I'll bring the beer!

 

[HereWeGoAgain]

Got a nice 5 lb. Pork Butt on the pit this morning.
Now for the 10 hour wait.
View attachment 465108

Hard to believe that has 10 hours to go. If it already looks like that, it will probably be a crisp in 10. hours.

Ya want it to look like this....the bark has a shit ton of flavor in it.
Ya try and get a bit of it into every sandwich.
It's not burned when you cook at 250 it's the caramelization of the sugars in the rub and the smoke.
View attachment 465125

oh geezus that looks so dam good....

It's only been on the pitt for 20 minutes...just wait.
It'll look like a chunk of charcoal when it's done.

i hope you put a picture up.....i got my imaginary plate ready....

Getting ready to post the two hour mark.
The bark is forming nicely. Been spritzing every half hour with a 50,50 mix of apple cider and apple cider vinegar.
In fact here we go...... Ten minutes after starting.

Two hours in....

 

[HereWeGoAgain]

Got a nice 5 lb. Pork Butt on the pit this morning.
Now for the 10 hour wait.
View attachment 465108

Hard to believe that has 10 hours to go. If it already looks like that, it will probably be a crisp in 10. hours.

Ya want it to look like this....the bark has a shit ton of flavor in it.
Ya try and get a bit of it into every sandwich.
It's not burned when you cook at 250 it's the caramelization of the sugars in the rub and the smoke.
View attachment 465125

oh geezus that looks so dam good....

It's only been on the pitt for 20 minutes...just wait.
It'll look like a chunk of charcoal when it's done.

I like all mine well done/black --steaks/dogs/burgers/etc ...

I like my steaks mooing,my burgers a little pink in the middle,dogs with a little black....
Pulled pork has only one done temp....till it pulls apart. Around 195 to 205.

that's high, isn't it?

You have to cook it to that temp or it wont pull.
It's obviously cooked well before that but you have to reach 195 to 205 or you'll end up with pork steaks.
Once it's pulled you pour all the drippings,after straining off the fat,over it.

 

[harmonica]

Got a nice 5 lb. Pork Butt on the pit this morning.
Now for the 10 hour wait.
View attachment 465108

Hard to believe that has 10 hours to go. If it already looks like that, it will probably be a crisp in 10. hours.

Ya want it to look like this....the bark has a shit ton of flavor in it.
Ya try and get a bit of it into every sandwich.
It's not burned when you cook at 250 it's the caramelization of the sugars in the rub and the smoke.
View attachment 465125

oh geezus that looks so dam good....

It's only been on the pitt for 20 minutes...just wait.
It'll look like a chunk of charcoal when it's done.

I like all mine well done/black --steaks/dogs/burgers/etc ...

I like my steaks mooing,my burgers a little pink in the middle,dogs with a little black....
Pulled pork has only one done temp....till it pulls apart. Around 195 to 205.

that's high, isn't it?

You have to cook it to that temp or it wont pull.
It's obviously cooked well before that but you have to reach 195 to 205 or you'll end up with pork steaks.
Once it's pulled you pour all the drippings,after straining off the fat,over it.

o,roger that

 

[HereWeGoAgain]

Four hours in and we've hit 160.
Now we'll see if we have a stall,which we should. It can last from an hour to three hours with no gain in temp.
I'm actually hoping for a stall since it's a bit early so I wont wrap it until closer to the the time we want to eat which is around 6 PM.
Still needs to form a bit more bark for my liking although what is there is acceptable.
Might add a bit more rub to thicken it a bit over the next 3 or 4 hours.

 

[HereWeGoAgain]

Definitely hit the stall....as expected.
It hit 163 54 minutes ago and the temp has dropped to 160.
For those who dont know the stall is caused by evaporation of the moisture in the meat which causes cooling like the evaporation of sweat on your body on a hot day.
The stall will continue until the evap levels reach equilibrium with the humidity in your pitt and of course when the moisture has cooked out of the hunk of meat.
The outside humidity plays a part as well.
On the plus side it gives your hunk of meat more time to develop a better bark.

 

[Harry Dresden]

Definitely hit the stall....as expected.
It hit 163 54 minutes ago and the temp has dropped to 160.
For those who dont know the stall is caused by evaporation of the moisture in the meat which causes cooling like the evaporation of sweat on your body on a hot day.
The stall will continue until the evap levels reach equilibrium with the humidity in your pitt and of course when the moisture has cooked out of the hunk of meat.
The outside humidity plays a part as well.
On the plus side it gives your hunk of meat more time to develop a better bark.

View attachment 465187

 

[HereWeGoAgain]

The stall is over after around an hour and fifteen minutes,which is faster than normal.
Meat temp has reached 178 and it's climbing now.
The bark looks much better.

 

[HereWeGoAgain]

Got a nice 5 lb. Pork Butt on the pit this morning.
Now for the 10 hour wait.
View attachment 465108

Hard to believe that has 10 hours to go. If it already looks like that, it will probably be a crisp in 10. hours.

Ya want it to look like this....the bark has a shit ton of flavor in it.
Ya try and get a bit of it into every sandwich.
It's not burned when you cook at 250 it's the caramelization of the sugars in the rub and the smoke.
View attachment 465125

oh geezus that looks so dam good....

It's only been on the pitt for 20 minutes...just wait.
It'll look like a chunk of charcoal when it's done.

i hope you put a picture up.....i got my imaginary plate ready....

Will Do....

 

[HereWeGoAgain]

It's damn near ready!!!
The temp has reached 187 so we're only 13 degrees away!
The Bark looks great!!!

 

[HereWeGoAgain]

Now comes the rest period....
I'm going to set it in a cooler unwrapped for an hour or so before pulling.
In the meantime I'll separate the fat from the drippings to pour over the pulled pork.
Not gonna lie...getting a bit giddy waiting.

 

[Harry Dresden]

Now comes the rest period....
I'm going to set it in a cooler unwrapped for an hour or so before pulling.
In the meantime I'll separate the fat from the drippings to pour over the pulled pork.
Not gonna lie...getting a bit giddy waiting.

dam....tonight i had to settle for a plate of pasta....

 

[Larsky]

Got a nice 5 lb. Pork Butt on the pit this morning.
Now for the 10 hour wait.
View attachment 465108

Hard to believe that has 10 hours to go. If it already looks like that, it will probably be a crisp in 10. hours.

Ya want it to look like this....the bark has a shit ton of flavor in it.
Ya try and get a bit of it into every sandwich.
It's not burned when you cook at 250 it's the caramelization of the sugars in the rub and the smoke.
View attachment 465125

Oven: 200 seems to be ideal for pulled, IMO

Did this at 225 ambient

 

[HereWeGoAgain]

Got a nice 5 lb. Pork Butt on the pit this morning.
Now for the 10 hour wait.
View attachment 465108

Hard to believe that has 10 hours to go. If it already looks like that, it will probably be a crisp in 10. hours.

Ya want it to look like this....the bark has a shit ton of flavor in it.
Ya try and get a bit of it into every sandwich.
It's not burned when you cook at 250 it's the caramelization of the sugars in the rub and the smoke.
View attachment 465125

Oven: 200 seems to be ideal for pulled, IMO
View attachment 466333

Did this at 225 ambient

Thats not BBQ.
And thats all I'm gonna say about it.

 

[White 6]

Got a nice 5 lb. Pork Butt on the pit this morning.
Now for the 10 hour wait.
View attachment 465108

Hard to believe that has 10 hours to go. If it already looks like that, it will probably be a crisp in 10. hours.

Ya want it to look like this....the bark has a shit ton of flavor in it.
Ya try and get a bit of it into every sandwich.
It's not burned when you cook at 250 it's the caramelization of the sugars in the rub and the smoke.
View attachment 465125

Wow. Never done that. That's pretty damned impressive.

 

[HereWeGoAgain]

Got a nice 5 lb. Pork Butt on the pit this morning.
Now for the 10 hour wait.
View attachment 465108

Hard to believe that has 10 hours to go. If it already looks like that, it will probably be a crisp in 10. hours.

Ya want it to look like this....the bark has a shit ton of flavor in it.
Ya try and get a bit of it into every sandwich.
It's not burned when you cook at 250 it's the caramelization of the sugars in the rub and the smoke.
View attachment 465125

Wow. Never done that. That's pretty damned impressive.

It's not hard to do just time consuming.
Pork is the easiest of meats to BBQ,it's damn near impossible to make it dry with all the fat it contains.
Brisket is a whole nother ball game.....be prepared to fuck up a few hundred lbs of beef before you learn how to get it right.