First Silverbac Pork Butt - Overnight!

[Sid P]

About two years ago I did two big pork butts on the kettle, and it was too much. I vac sealed a ton of leftovers, and was tired of them long before they were used up. So even though I got the Silverbac in 6/23, this is my first butt on it. Being able to smoke overnight and while I’m golfing or working is why I got a pellet grill, so I started it at 200° at 10:30 last night.

It was a nice big butt I got at a Wild Fork grand opening:


This is where the trimmed and rubbed pics would be if I’d remembered to take them 🙄. Even though I trimmed it pretty aggressively, I only took off 10oz. Rubbed with MMD.

This morning after 9-1/2 hours. Internal temps were 157-161. I spritzed the dry spots and kept it rolling at 200°. Not eating until 5-6pm, so I have all the time in the world.

[HawkerXP]

Lookin good!

[Huskee]

So that's what a grate in a Silverbac is supposed to look like? Hmm. I should work on cleaning more. Have a great cook!

[Sid P]

Thanks. Full disclosure: That may be the first time I’ve cooked on that spot. It’s way on the left side. radiodome21

[DrJimmy2112]

I was in the same boat on my Grilla OG until I started using grill rescue to clean my grates. They look nearly new since

[Soonerpop]

Gonna be great! I use the same technique on my Grilla.

[radiodome21]

Nice. I’ve always told myself my silverback is for the weekday when I’m home yet I’m using it on the weekends constantly for the same reason.

Your grates look look grate (too easy).

[Sid P]

13 hours in. Internals are mid 160’s, and it’s nowhere near probe tender in the center. I cranked it up to 225° to make sure I have time for a decent rest.

[TripleB]

Looking good Sid

[Oak Smoke]

You’re going to have a great dinner Sid! That’s beautiful! If there’s a ton of leftover just save it until some cold winter weekend and make tamales.

[Sid P]

Thanks Lynn, great idea.

[fzxdoc]

This is fun to watch. I'm waiting patiently for the Big Reveal, Sid P . It's going to be delicious, I just know.

Kathryn

[Sid P]

I wish I could send you a sandwich. Get you off that pellet grill fence you’re sitting on 😉.

[fzxdoc]

I'm working on it, Sid P. Not that much, but MCS generates the itch now and again. It's too bad that I'm so happy with what I have.

K.

[Sid P]

Happiness is good!

[Sid P]

Sixteen hours in, and almost done. I mentioned above that I haven’t done a pork butt in two years, and I’m ashamed to admit I’ve forgotten how amazing they smell. Like the kids say: O M G.

[Panhead John]

Beautiful Sid! 👏👏👏

[Donw]

Really really nice. Great job.

[Starsky]

Awesome!

[fzxdoc]

What a beauty. I bet it ate really, really good, Sid.

K.

[Sid P]

Sure did 👍.

[DrJimmy2112]

That’s a beaut!

[LA Pork Butt]

I don’t do them as often as I used to because I don’t have as many opportunities to cook for crowds, but it looks a lot like the ones I did overnight to serve for noon. I am assuming you cooked at 200 before cranking it up to 225 in order to have it ready for supper. As a side note I always like them better if I held them from 2-4 hours before pulling the meat.

How did it work out with the 13 hour cook at 200? It is a strategy I might want to try if I were cooking overnight to serve for supper.

[Sid P]

Hey Sunny, it ended up being 13 hours at 200°, 3 hours at 225°, and an hour at 275°, which gave me time for a two hour rest. It turned out great, but next time I’ll probably turn it up to 225° first thing in the morning to finish it more quickly.

[bbqLuv]

you found your thrill on your pellet grill
It smoked overnight to become a delight
You done did good

[Soonerpop]

Great job, Sid.

[Sid P]

Thanks SP, it tasted great!