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Holiday Weekend Pork Butt on the Offset

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    Holiday Weekend Pork Butt on the Offset

    Getting ready for a long cook on the offset. This time I will cook with KBB and some hickory chunks. I'm going to use my mud pan serpentine fuse and see how it goes.

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    A 5lb butt cut into 2 pretty even pieces.

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    Memphis Dust going on.

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    All rubbed and oiled.

    Bagged and in the fridge. Getting up at 5 a.m. to get started. I have a the smoker all ready to go. I took a pick of the fuse ready for the lit coals. I'll post it later if I get a chance.

    Happy Holiday weekend to all!

    #2
    Enjoy your cook and your holiday weekend Dewesq55

    Comment


      #3
      Smoke on man!!

      Comment


        #4
        Looking good, and I'd bet even better tasting.

        Comment


          #5
          Here's my fuse set-up. I hope it works. There's hickory chunks buried every few inches in here.
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            #6
            Dewesq55, I can't see why your Fuse won't Work? If it doen't You are out of the Drywall Business for now! Enjoy the Pork!
            Eat Well and Prosper! From Fargo ND, Dan

            Comment


            • Dewesq55
              Dewesq55 commented
              Editing a comment
              Danjohnston949, The fuse did not work. I couldn't get the smoker up to temp with it. I ended up dumping 2 of the pans in my charcoal basket and saved the third for later. Right now I'm 3 hours in and have stalled.

            #7
            Now I'm REALLY in the stall. IT was up to 164ºF an hour ago. Now it's 162ºF.

            Comment


            • Danjohnston949
              Danjohnston949 commented
              Editing a comment
              Dewesq55, I typically turn Up Heat at this Point, I have never wrapped a Butt but those who have usually wait
              until the Temp is 190* F or thereabouts? Sorry your Fuse Set Up didn't work out perhaps it just needs a little modification! From Fargo ND, Dan

            #8
            This is gonna be a good cook to watch! Give us pleany of pics, please, Dewesq55.

            Comment


              #9
              They're gonna be good! I love hot butt bark and usually the family gathers around to attack them without waiting for sides. Or plates!

              Comment


                #10
                Here they are. The boneless hunk (to the rear) is done, the other not quite.

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                  #11
                  man, man, man.....and man.

                  Comment


                    #12
                    These look really gooood!

                    Comment


                      #13
                      Those work for me!

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                        #14
                        yeah buddy!

                        Comment


                          #15
                          OK, here are the requested "lots of pics".

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                          After a nice rest in the faux 'bro.

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                          Notice how clean the bone is.

                          If anybody isn't using their Kitchenaid mixer to pull pork, they really should be. The dough hook works best, but I have misplaced mine. I used the paddle instead:
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                          Click image for larger version

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ID:	173673 The whole thing took about 2 minutes - really!

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