Sunday is Smoke Day

[ecowper]

I dry brined that pork butt I picked up yesterday .... 8.5lbs, bone in, $1.79/lb .... hard to beat that deal. So, dry brined it yesterday starting about 2 PM. This morning I got the WSM fired up, then put together my rub, a Carnitas inspired thing. Got the butt on at 8 AM, WSM is running about 245-250 right now. May need to crank it up to 275-300 if I want to eat tonight :-)

[Mr. Bones]

Looks like a Great Day in th' makin', ecowper !!!
Is that a Cajun Bandit door on yer WSM, or stocker?
Jus' wonderin'... idle curiosity.
>>Waitin' fer th' right deal on a 22.5 WSM, wants me one powerful bad!

[ecowper]

Mr. Bones that's a Cajun Bandit door .... who doesn't like some smoked pork butt?

Yep, that WSM 22.5 is a beast, you definitely need one. Keep watching the deals!

[ecowper]

2 hours and the butt IT is 115F .... WSM is running a stable 260F right now. Smoke is nice and clean.

[Mr. Bones]

Sweet! What wood(s) are ya' usin'?

[ecowper]

Mr. Bones half hickory and half apple

[Mr. Bones]

Yummy!!! I'm In!!!!

[ecowper]

This pork butt is coming along nicely .... internal temp is 149, bark is starting to set up really nicely .... I can smell it when I walk outside, that apple/hickory/pork goodness!

[Spinaker]

Carnitas inspired? Do tell.
I have a butt going right now, and I was doing the same thing with the rub I put on today. Salt, Pepper, cumin, granulated garlic, true lime and some onion powder. This is a totally shot in dark for me right now, but I just want to see how it comes out. I love making pork tacos, so I am trying to dial in some more traditional flavors. Let me know what you did for you rub! Thanks. Looking great so far! Keep rollin' Eco!

[ecowper]

Spinaker here's what I put together a while back trying to create a Carnitas-like flavor for pork butt. My family loves it and wants me to always do my pork butts this way, instead of MMD. Who am I to argue?

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

This will generously cover a full pork shoulder.

Since I typically dry brine, I don't put any salt in the rub. If I don't dry brine, I just add 1/2 tsp kosher salt per lb of pork shoulder to the rub.

[Mr. Bones]

Totally gonna make this!!! Thanks!!!

[Spinaker]

Cool man! Thanks. I will give this a run for next time. Wish I would have ask you earlier. hahahaha

[ecowper]

Give it a shot guys, it's pretty darn good. Definitely more Mexico, less South Carolina. If you like it zingy, add more cayenne

[ecowper]

And now we are into the stall. Cool thing with the Fireboard is you can totally see it coming ..... look at that meat temp line

[ecowper]

Well, I think I am getting close. Thermapen says that the butt is about 190-195. Looks great, too! Bone almost wiggles right.

[ecowper]

And here's the finished product!

[Mr. Bones]

Great lookin' Pork, makes me wish I were there!!!!

[ecowper]

You shoulda been here brother .... I would have broke out the Woodford Reserve

[Mr. Bones]

Next time, then!!! Yummy!!!!