27 Degrees? Hell yeah, let's smoke a butt!

[ecowper]

Yep, 27 degrees at my house today. So I decided to do a pork butt on the WSM. Dry brined it yesterday. Got up at o'dark early to fire up the WSM. Put a mexican style rub on that the family likes. About a 7 lb butt, bone already out, from Costco. WSM is running just shy of 250 according to the Fireboard. It's been so cold that the pork butt was 32 degrees internal temp out in my garage fridge. Which means my beer is icy cold!!!!

With the ambient temp like that, I need the vents about 3/4 open on the bottom to get to 250 on the WSM. That means lots of air moving, hot fire, clean smoke. Should be a good cook!




You can see on the graph where I had the meat probe touching the metal of the cook chamber. Couldn't figure out why it was getting hot since it was outside the WSM. Figured it out, there we go. The temp dip on the grill probe is when I put the meat on.

[xaugievike]

You're making me feel lazy.

[ecowper]

Just wait until you see the results of this cook :-)

[Mr. Bones]

Looks like yer off t' a great start, ecowper !!!
Please keep us posted.
I'd love t' hear more about th' rub yer usin', if you'd be kind enough t' share!

[ecowper]

Mr. Bones here you go .... love this rub. More important, so does my family. Gives the pork a nice "south of the border" flavor, plus the smoke and makes for some great pulled pork tacos. I use the leftovers for tamales. This will take care of one whole butt, with a little bit left over. The sugar is just in there to help with the bark. No salt in the rub cause I dry brine.

2 tbsp garlic powder
2 tbsp chili powder
1 tbsp onion powder
1 tbsp white table sugar
1 tbsp ground cumin
2 tsp cinnamon
1 tsp ground coriander
2 tsp smoked paprika
1 tsp ground oregano
½ tsp cayenne pepper

[Danjohnston949]

That Rub Recipe should get Rid of the Worms and Cure What Ails You if taken with Plenty of Beer! 👍👍👍👍👍
From a Backyard Cremator in Fargo ND! Dan

[ecowper]

PS feel free to play with the recipe. Especially the heat .... Since everyone in my family loves it this way, I don't tune it anymore. But I could see where replacing the cayenne with chipotle, or amping up the heat, would be awesome. Let me know

[smokinfatties]

Dan you're supposed to eat the worm, not get rid of it!!!

[EdF]

Cumin - spice of the gods!

[ecowper]

I love cumin, use it all the time.

[ecowper]

The cook is coming along great. I'm 7 hours in and in the middle of the stall. Has taken an hour for the butt to move 3 degrees from 166 to 169. But it smells fantastic .... dogs are circling the WSM every time I let them outside. WSM is running a steady 255, give or take. Took a peek and that bark is set nicely!

[Mr. Bones]

ecowper lookin' great!!!!

[ecowper]

Mr. Bones I almost forgot to mention that there's an awesome Graycliff cigar and a glass of Ardbeg happening right now while I'm drooling over that pork butt. Who gives a dang what the temp is. And yes, that is a Sons of Anarchy ashtray!

[volsmoker]

Love it!!

[Mr. Bones]

ecowper

Very Cool Beans, Indeed, Amigo!!!

Looks like th' Ardbeg is disappearin' way faster than th' Graycliff LOL!!!

Better hit th' mini KC-135!!!

Sons of Anarchy? Kinda cool show, with lotsa Hollywood liberties taken, (natch)

I flew a Patch fer many years...

Guess that's all I got t' say 'bout that.

Wish I was there!!!

Mebbe another time!

[ecowper]

I grew up about 20 minutes from where Charming would be if it was a real place. It's not a bad show as far as it goes. I worked construction when I was a teenager with a pretty rough crew, most of 'em were on parole but the owner of the construction company wore a patch and had a soft spot for them.

[ecowper]

any time you're in my neck of the woods, you let me know and we'll break out a bottle and a smoke!

[Steve B]

Looking real good ecowper . And a 32* icy cold beer sounds good anytime. Keep the pics coming.

[ecowper]

Steve B ..... yep, I'm gonna have a cold one with dinner for sure. Family thinks I'm crazy, but I'm having fun out here. :-)

[Steve B]

Yeah I know what you mean. Did a couple of chuckies last Sunday 15* when I fired up the pit. It's all good. BTW what neck of the woods are you at. I'm in NY.

[ecowper]

Steve B opposite coast. Live in WA state, about an hour out of Seattle up in the foothills. I am halfway between Seattle and Mount Rainier if you draw a line between them on the map.

[ecowper]

Well, this damn pork butt is in a stall from hell. It's barely 185 now. Took 2.5 hours to go from 170 to 183. Finally wrapped it about 30 minutes ago. I never wrap, but I need this thing done!

[Jerod Broussard]

Crank up the heat!!!

[ecowper]

Jerod Broussard I pushed the heat up to 300 and wrapped it. Ended up pulling at 194 and letting it rest in the oven at 170 for 30 minutes. Pulled great.

[ecowper]

Here's the final product. The thing finally got to a reasonable temp and probe tender after I wrapped and opened my vents to get the heat to 300. We had coleslaw, orzo salad, several different sauces for dinner.

[Spinaker]

Gorgeous Cook brother. Really looks great. Meteor Shower?

[ecowper]

Love that meteor! Thanks brother

[ecowper]

One more pic

[Spinaker]

Looks great!! Gonna be a killer meal.

[Steve B]

Ah man, I wasn't even invited. Looks absolutely delicious. Nice cook ecowper

[DWCowles]

Beautiful!!!