Pork butt

[Duanessmokedmeats]

Just did a pork butt on the HB 133.
Put it on at 845am, finished at 730pm.
It ran a little hotter than I was planning, but have Pit Barrels has taught me that a little hotter is just as good.
It started at 235, but kept climbing until it hit 290 after an hour and a half.
I shut down all vents, and it settled at 275 to 280.
I think I had too many lit briquettes to start with.
I used the extended heat shield. Highly recommend.
I started with fat cap up for an hour, then flipped cap down and spritzed with the Hasty Bake spritzer (Highly recommend- best spritzer I have used).
When at 160IT (@130pm) put into foil pan with a can of pineapple chunks and a cup of mango/pineapple juice.
Put into electric smoker (heat only), and started at 225, and increased 10 degrees every hour until 260.
Pulled out at 207IT, and rested until 180IT (@1.5hrs).
Pics coming in 3 minutes

[Duanessmokedmeats]

Pics.
Delicious!

[WI Bubba]

I'd eat that.

[Skip]

Looks great! I like your idea of the Pineapple added.

[Huskee]

Treasure those pics of your baby Hasty Bake. Just like your kids, it will change slowly and one day you'll forget it was ever silver until you see one of those pics and say "wow look at that!"

And yeah the single best thing to be smoking when your temps get away from you is a pork butt.

[Duanessmokedmeats]

That is why I went with pork butt.
If everything works out, next week brisket.
If you look closely the top is starting.

[HawkerXP]

Nice!

[Spinaker]

Holy smokes, this looks killer. Wow.

[dpearce]

Score one for the Hasty Bake! Looks phenomenal! Bet it tastes awesome, too!

[Duanessmokedmeats]

Delicious!

[Mosca]

That’s doggone nice. I think we can agree that most of us don’t get enough pulled pork in our diets.