Remote Barbecuing at it's finest. Pork Butt on a GMG DB W/ WiFi

[smokenoob]

Lookin' good!

[Keltonfoss]

It's getting close, Turned the smoker up to 350 and put the butt in a pan, and unfoiled to finish it up.

On another note.. some of it fell off, i didn't pick it off, i SWEAR!

[DWCowles]

That looks very good.

[Keltonfoss]

DWCowles I'm extremely surprised with the amount of bark considering it was wrapped around 4:30. The mop did seem to sink into the meat a bit, I'm getting a bit of tang even without any bark in the bite.

[smokenoob]

On man, nirvana! Enjoy!

[jfmorris]

You’ve inspired me!

I picked up an 11 pound butt and 3 racks of meaty baby backs (9.5 pounds) tonight at Sam’s. Just mixed up a batch of MMD, so I’m set to follow in your footsteps, smoking in the rain under the pavilion out back. With the rain, and the fact the wife wants to go to the movies tomorrow, the offsets out of the question (too much babysitting required), so I’ll have to settle for the kettle, and do ribs tomorrow and the butt on Sunday.

[Keltonfoss]

Never a bad time or way to smoke some pork! Pics or it didnt happen.. Bahaha

[jfmorris]

I’ll post pics later. Ribs will be done in an hour or so, then the butt gets dropped to smoke overnight, I checked the label when salting it and the butt is 11.72 pounds!

[jfmorris]

Never saw the finished product! How did it turn out? When was dinner?

[Keltonfoss]

jfmorris It was so good, I didn't even think about taking a picture of the finished product! Really deep red smoke ring throughout, extremely tasty bark, and the mop did in fact penetrate a bit past the bark. I think we ended up chowing down around 8:00PM Overall I would give it a 9/10 I had a slight issue with some dryness near where the butcher cut out the bone. next time I think that could be fixed by making sure it is bunched together a bit better, or just making sure we purchase bone in. I've got a brisket on now, its stalling HARD, thinking I may need to crutch it to move it past the stall if it doesnt start climbing within the next half hour. has been sitting steady at 168. Dinner is around 8:30 tonight. Are you dropping the butt in tonight? that's going to be a long smoke!

[jfmorris]

Sounds like it was good. I would crutch that brisket now. I think it will dry out otherwise.

Yes the butt will go on around 6pm and smoke overnight, after the ribs. I’ll just rake the coals over in the SNS at bed time and add more charcoal, and let the SNS do its think until I wake up. Just as well I didn’t use the offset as I would be sleeping on the coach adding wood every hour. Been there, done that!

[Keltonfoss]

I ended up crutching it after I put the beans in to smoke, I did get some good drippings in my pan though, so im happy with that. got the probes back in, it's feeling pretty good so far, another hour or 2 at most and I think I'll be able to pull it and faux cambro it. If my calculations are right, your probably getting ready to put that butt on. What rub are you using?

[smokenoob]

Yeah, Q overload has been the reason for many lost pics....definately can induce an amnesic episode.....

[MeatMonster]

Looking great!

[jfmorris]

Butts been on since about 6 central time. Used straight up MMD, salted with kosher salt at lunch time. Ribs were great. First use of MMD and Blues Hog original. Pics coming in the cooking thread.

[Keltonfoss]

Looking forward to those pics jfmorris

Here's the Brisket for the night.. Not going to make a whole new post on it so ill just drop a pic! It was good, although I think i crutched just a tad late, the flat wasn't the most succulent meat. I just made some homemade potato salad, and my own recipe for baked beans.

[DWCowles]

Beautiful!

[Keltonfoss]

Thank ya!