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A Pork Butt on a Rainy Day

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  • boftx
    Founding Member
    • Jul 2014
    • 911
    • Las Vegas, NV
    • CharGriller Pro COS
      Oklahoma Joe COS
      Maverick 732 thermometer
      Red Thermapen
      Favorite beer: Scotch

      I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

    A Pork Butt on a Rainy Day

    The rain caught me off guard, but that didn't stop the cook. I had been dry-brining this 9lb butt since the night before. Up a little before 6 to start the fire, and got the meat on at about 6:30. The rain slowed things down a little, but not much. I had to run the fire a bit hotter than normal to maintain a good coal bed.

    I panned at close to 170 internal temp, right as it was leaving the stall, then took it out of the pan at about 195 to finish up. I added some butter, molasses, and a bit of maple syrup at this point. Sometimes I add some apple juice, but didn't have any on hand. I add these for flavor, the meat is always more than moist enough even if I don't add anything. The only reason I pan to catch the juice for the sauce.

    The sauce was made from the pan juices while waiting for the butt to finish. Add some vinegar, chili powder, molasses, rub, garlic salt, black pepper and a touch of maple syrup. Reduce to desired consistency.

    Twelve hours all told from start to finish. Sammies and enchiladas in the next few days to come.

    The pics can speak for themselves. (Yes, I snitched a little when I took it out of the pan to firm up the bark for the last 30min.)

    PS - If you gotta use claws to pull your pork you ain't doin' it right.

    PPS - Although you can see a bag of KBB that got caught in the rain, I was using mesquite splits for the cook. After I panned and covered I switched to my stock of aspen since the smoke would no long affect the meat.
    Last edited by boftx; April 30, 2016, 08:28 PM. Reason: More info on the panning and why.
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9938
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #2
    Nice, I thought you had a COS. You on the lower end of the EOS group with that thing.

    Comment


    • boftx
      boftx commented
      Editing a comment
      Nope, That's the small OK Joe and costs just a little more than a Char-Griller Pro. If you saw the leaks in the firebox you would have no doubt about the COS part, not to mention the stack could be at least 1/4" - 1/2" bigger in diameter for better air flow.
      Last edited by boftx; April 30, 2016, 08:31 PM. Reason: Typos
  • Thunder77
    Founding Member
    • Jul 2014
    • 2866
    • Halethorpe, MD
    • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

    #3
    Woof woof! Love the bark on that baby!!

    Comment

    • RonB
      Club Member
      • Apr 2016
      • 13313
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #4
      Looks really good to me.

      Comment

      • DWCowles
        Founding Member
        • Jul 2014
        • 9703
        • Smiths Grove, Ky
        • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

        #5
        Ok boftx go ahead and make me hungry

        Comment


        • boftx
          boftx commented
          Editing a comment
          That's just the appetizer. The real meal will be tomorrow or the day after: enchiladas and maybe even some chili if it stays cool.
      • Danjohnston949
        Former Member
        • Dec 2014
        • 4418
        • 1410 9th. St. N, Fargo ND

        #6
        boftx, Mail me a Box of your BBQ Pork Butt! 👍👍🐷👍👍 Thanks for the info on your Offset OK Joe Smoker! I have a Brinkman COS from Lowes that I have started to Modify! Kind of a work in Progress? I really like it for Larger Cooks! Eat Well and Prosper! From Fargo ND, Dan

        Comment


        • boftx
          boftx commented
          Editing a comment
          Looks like you got a good start on it!
      • cstrfd4
        Club Member
        • Dec 2015
        • 179

        #7
        If you use two forks to pull pork you ain't doing it right! !

        Comment

        • RonB
          Club Member
          • Apr 2016
          • 13313
          • Near Richmond VA
          • Weber Performer Deluxe
            SNS
            Pizza insert
            Rotisserie
            Smokenator 1000
            Cookshack Smokette Elite
            2 Thermapens
            Chefalarm
            Dot
            lots of probes.
            CyberQ

          #8
          Looking very good to me.

          Comment

          • Paulie Brisket
            Charter Member
            • Aug 2014
            • 82
            • Bowmansville, PA
            • Cooker('s) -
              At Home I use my Home Made Offset; (pictured) formally a water tank with a fabricated firebox made from rolled 1/4 in steel into a 22 x 18" cylinder, mounted on a 1926 Chevy axle and diamond plate deck. It leaks a bit till it warms up and regulating the temp was a challenge at times, but practice makes perfect ... a labor of love indeed!

              At the Camper (seasonal);
              Weber Kettle w/SnS
              Weber Smoky Mountain w/Cajun Bandit Door

              Accessories -
              Maverick ET733 dual thermometer
              Weber Rapid Fire charcoal starter
              Horse Blanket to cover the offset when the temps drop. Fits like a glove!

              Fuel -
              Apple, Cherry, Oak or Hickory started by Kings-ford Briquettes

              Favorite Beverage -
              Craft IPA's - Victory Hop Devil!! Stones Enjoy By, etc ...

              Tunes -
              Hard Core Blues, Southern Rock, 70's Rock.

            #9
            Looks awesome!

            Comment

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