A nice (pork) butt....

brirene wrote:
Yup, wrapped it in foil. Even cut itin half. Seems like most things I've cooked take longer than i expect them to. Beginning to think my smoker thermometer is off.

DO NOT CUT IT! That is a cardinal sin in BBQ. That meat needs to rest no less than 15 mins before it ever sees a knife.


I did my whole pork shoulder over charcoal and wood smoke campfire. Indirect heat about 25ish for 2.5 hours. Once I got that done it was transferred to a large tin roasting pan and completely covered in foil for 30 mins while my salmon went on the fire. Then I pulled the pork and it was perfect.

brirene wrote:
Yup, wrapped it in foil. Even cut itin half. Seems like most things I've cooked take longer than i expect them to. Beginning to think my smoker thermometer is off.

I don't put a lot of faith in smoker temperature other than as a guide. I always use a probe on butts, brisket and whole chickens. The brisket isn't as critical as the butt, you can slice a brisket right and make it appear more tender, but not a butt. If you don't break that 190 threshold you'll be chopping instead of pulling. A butt is hard and easy, even more so than a brisket,IMO. If you can keep the temperature up long enough to make the 190+ it will pull and all that's left is a good rub and the right amount of smoke, easy.Keeping the rub compatible, getting a bigger than usual smoke ring, and keeping the fire in the right range can make is hard.

Yup, wrapped it in foil. Even cut itin half. Seems like most things I've cooked take longer than i expect them to. Beginning to think my smoker thermometer is off.

brirene wrote:

porknbeanr wrote:

brirene wrote:
Well, the pulled pork was ok, but not what I'd hoped for. The smoked mac and cheese was fantastic, however. Hope you all had a safe and happy Labor Day weekend! Bon appetit!

Just out of curiousity what went wrong with the Pork Butt?

Nothing, really. Just took quite awhile longer than I thought, which messed up dinner plans. Didn't get to cook it to fall apart the way I had hoped. Still tasted good though. Can't rush low and slow!

Sure you can. Do you wrap after a couple hours in the smoke to finish? Wrap and slightly raise the heat helps braise the meat and fall apart. You cooked it too long NOT to fall apart.

porknbeanr wrote:

brirene wrote:
Well, the pulled pork was ok, but not what I'd hoped for. The smoked mac and cheese was fantastic, however. Hope you all had a safe and happy Labor Day weekend! Bon appetit!

Just out of curiousity what went wrong with the Pork Butt?

Nothing, really. Just took quite awhile longer than I thought, which messed up dinner plans. Didn't get to cook it to fall apart the way I had hoped. Still tasted good though. Can't rush low and slow!

brirene wrote:
Well, the pulled pork was ok, but not what I'd hoped for. The smoked mac and cheese was fantastic, however. Hope you all had a safe and happy Labor Day weekend! Bon appetit!

Just out of curiousity what went wrong with the Pork Butt?

Kit Carson wrote:
Grilled quail and roasted red potatoes with asparagus spears. Sweet iced tea and pineapple upside down cake. Settled in and watched the Tigers finally win over TCU. Life is good.

GEAUX TIGERS!!

We had tube steaks, Mac n Cheese, Beer . What else could anyone want.

We slow smoked 3 racks of St. Louis cut spare ribs (4.5 hr.)and a beef brisket (9 hr.) for our picnic. The neighbors were waiting in line with their doggy bags.

Well, the pulled pork was ok, but not what I'd hoped for. The smoked mac and cheese was fantastic, however. Hope you all had a safe and happy Labor Day weekend! Bon appetit!