pork butt

Working from home today. Anybody else cooking today?

My neighbor has a sour orange tree & has no clue what they are or what to do with them so they brought a bag of them over to me. I made a killer marinade & sauce then let the butts soak in it overnight. I cooked them low & slow on the Weber kettle, then wrapped them in foil with the rest of the...

So, I tried something new today. I removed the water pan from my WSM (never used it for water anyway, just a defuser) and used it like a UDS. I smoked a pork shoulder at 300, giving the ol' hot and fast method a try. The time was cut way down but a hard crust built up on the bottom. I...

Morning, Pholks! Big old thunderstorm woke me early, but it blew through quickly. The sun is just peeking over the Sandia Mountains to the East. Beautiful skies and cool temps provide some great conditions for hot air balloon pilots (and great sights for me as I fire up the charcoal chimney)...

Looking back to “helping” my dad make his UDS (ugly drum smoker) I have ALWAYS loved barbecue. I was never into helping him with the hard part, but I always loved helping him not waste any of the delicious brisket/pork/chicken/turkey/etc that he smoked. During this quarantine, I decided it...

For years I’ve wrapped pork butts during cooking. But I think this weekend I’m going to do an overnight cook for the first time. For folks that cook overnight, do you get up halfway to wrap, or do you just let it go all night/morning unwrapped? I don’t think I’ve ever cooked a butt w/o...

With my first smoke in the books (wings & moink balls), today 4/1/2020 I attempted my first Pork Butt. - Bone-in Pork Butt (aprx 6lbs) - Used 4 chunks of applewood - Plowboy Yardbird Rub - Mixture of apple juice & water in water pan - Smoked fat side up (is that what y'all suggest?) - Smoked...

Hey everyone Jake, AKA SmokeyZassOff here. My dad, 45fan, has been on here for sometime now and has referred me to this site because I have recently purchased my first smoker. I went out to Pits N Grills located here in Springfield, MO and got me a Weber Smokey Mountain (bullet smoker). I...

I'm thankful for a manager's special at the Commissary about 4-6 weeks ago. It's a beautiful morning to roll some blue smoke over the neighborhood.

I love Tacos al pastor but have never made them myself. They are a popular street food here in SoCal and Mexico. With the “I Love Big Butts” Throwdown going on I finally decided to try my hand at making some. Forgive me as this is a long one. I started out by thawing a Pork Butt I had in the...

Bros, this is a really stupid (and slightly embarrassing) moment. I've been smoking for 7 years and never lived near a Costco until recently. Tonight I bought my first pork butts (four of them!) from a Costco. It never even occurred to me to check for bone-in vs boneless. I have never once seen...

I smoked my first pork butt (8lbs) on the Pit Barrel and noticed about 2 hours in when I checked temp one end gave me significantly more resistance than the other when I inserted the Thermapen. The temp readings were consistent on both sides but it was VERY tough to probe. I wrapped in foil when...

Hey guys glad I ‘re’discovered this place. Guess i joined back in the day and forgot about it ha. Anyway, bought a okj Bandera a couple days ago on Craigslist for $150 and broke it in yesterday with an 8.5 lb pork butt. 12 hrs, a full bag of briquettes and countless mesquite chunks later my wife...

First meat is on! Will be adding three racks of baby backs and a pan of Rus Jones's BBQ Beans in about 3 or 4 hours. Top rack is a 5 and a 6 lb picnic. Bottom is a 12 lb. brisket cut in half (relax......I like to handle my burnt ends separately from my slices:razz:) Also updated the thread...

Hi there I am going to try cooking a pork butt on my new grill this weekend. Any tips for a successful outcome?:grin:

Quick question: Do you guys ever use boneless pork butt (as opposed to bone-in)? I only used it once and I didn't like it because it required the extra step of trussing it up and I still didn't care for the shape as much as bone-in, so it's been bone-in ever since. But I'm a Costco guy, and...

I recently started cooking on a stretch 36 Lang reverse flow. I know in most regular offset smokers you turn the point of brisket and horn of pork shoulder toward the firebox to help protect the flat and money muscle from higher heat so the cook is more even. Due to the way the reverse flow...

Has anyone cooked both the pork butt and brisket on a Gateway Drum at the same time and have any luck at contests? I just got my drum and haven't had a chance to cook on it. The plan is to get a few cooks on it before the next contest in 3 weeks, but before going down a road of expensive...

I have been wanting to give this a shot as the shoulder is always cheaper than the belly around here and it just plain sounds so good. I started off getting a couple of slabs of shoulder nice and trimmed about the thickness of belly bacon. Three pounds between the two. Into a gallon sized...

I heard a voice say, "Smoke some lamb this weekend". I thumb through my library and decide to use Steve Raichlen's Mexican Pit-BBQd Lamb recipe as a start. The adobo: Guajillo peppers, salt, water, vinegar, allspice berries, cinnamon stick, onions, and garlic. Rehydrated the peppers...