Round 2 -- Smoked Pork Butt

[Thinker]

Okay, this time... 

1) only lump charcoal, started in a chimney starter with kindling..  NO HYDROCARBONS of any kind.

2) Let the butt sit a bit with my special rub on it... 

3) Set up the Webber Kettle for indirect cooking -- fire on one side, meat over a drip pan on the other.

4) Put apples, and oranges and water in the drip pan.

5) When coals were ashed over, poured them in the kettle on the fire side.  Add wet chunks of my oak tree. 

6) Put the Pork Butt on, fat side up.   Fat will auto baste and then drip into the  pan.

7) Put the kettle cover on, bottom damper wide open, top damper set so the exit gases are 225 F.  degrees.

Will let this go for about 4 hours until the internal temperature is 160 degrees. 

I will then wrap in aluminum foil and cook at 225 until the internal temperature is around 195 F. 

I will then let the PB rest an hour still wrapped.  At that time, the bone should pull out and the meat ready for pulled pork. 

Tomorrow, Saints Game, Pulled Pork sandwiches with fresh cole slaw...     Who Dat... !!

[PoHouse]

Nothing better than a basted garlic stuffed Boston butt on the rotisserie over apple wood!!!!!!!

[fliperover]

Nothing better than a basted garlic stuffed Boston butt on the rotisserie over apple wood!!!!!!!

Ummmm smells great LoL. I have cherry wood i use, never tried apple though.

[Thinker]

Hit 195 then rested for an hour and a half...  Just opened the foil and the bone pulled right out.  Still around 150 even after an hour and a half rest. 

Delicious.....   nice smoke ring ....  not competition grade, but sure is eatin.. grade.

Thinker

[PoHouse]

Nothing better than a basted garlic stuffed Boston butt on the rotisserie over apple wood!!!!!!!

Ummmm smells great LoL. I have cherry wood i use, never tried apple though.

I love cherry wood as well.  Burgers, ribs, cat, etc.

[PoHouse]

"Add wet chunks of my oak tree"

Are you using green wood or water soaked well seasoned wood?  Creosote and nasty bitter taste results when using green!!  I used green years ago (one time only) at at party when smoking ribs and chick.  That was the first time (and last) that there was meat left over for the "nasty bitter taste".

[Thinker]

"Add wet chunks of my oak tree"

Are you using green wood or water soaked well seasoned wood?  Creosote and nasty bitter taste results when using green!!  I used green years ago (one time only) at at party when smoking ribs and chick.  That was the first time (and last) that there was meat left over for the "nasty bitter taste".

Thanks for the tip.....  Interesting.   This tree was cut down about 6 months ago.  I might be still getting a little of the bitter stuff.   

[fliperover]

Yea, the wood has got to be well seasoned or as i also found out it gives a bitter taste. The cherry wood i got from my dad years ago a bag full of it. I also have hickory, pecan and mesquite all seasoned for years. One time my brother used a chunk of fat lighter to start his pit and threw the chunk in there after it was lit. Talk about nasty.