Smokin' butts.
#7888363
06/19/23 09:00 PM
06/19/23 09:00 PM
|
Joined: Nov 2007
Posts: 9,913 St. Cloud, MN
trapperkeck
OP
trapper
|
OP
trapper
Joined: Nov 2007
Posts: 9,913
St. Cloud, MN
|
Well, technically, pork shoulders. I have had two 9# roasts on the smoker @ 230 degrees since 7:30 am. They just reached 155. I dropped them in foil pans and wrapped with foil, dropped temp to 210 and they are on their own til 5:30 am. I guess we'll see how it works out.
"The voice of reason!"
|
|
|
Re: Smokin' butts.
[Re: trapperkeck]
#7888463
06/19/23 10:44 PM
06/19/23 10:44 PM
|
Joined: Jan 2023
Posts: 431 WA/AZ/NE/IA
DVinke
trapper
|
trapper
Joined: Jan 2023
Posts: 431
WA/AZ/NE/IA
|
The buts I have seen at the pool lately, makes me think the butcher missed some trimmings
Today is a gift, that is why it is called the present (rip my friend)
|
|
|
Re: Smokin' butts.
[Re: trapperkeck]
#7888502
06/19/23 11:38 PM
06/19/23 11:38 PM
|
Joined: Dec 2006
Posts: 9,739 ND
MJM
trapper
|
trapper
Joined: Dec 2006
Posts: 9,739
ND
|
I run brisket 24 hours and I can cut it with a fork. I am betting you will be pleased.
"Not Really, Not Really" Mark J Monti "MJM you're a jerk."
|
|
|
Re: Smokin' butts.
[Re: trapperkeck]
#7889005
06/20/23 05:09 PM
06/20/23 05:09 PM
|
Joined: Dec 2006
Posts: 9,739 ND
MJM
trapper
|
trapper
Joined: Dec 2006
Posts: 9,739
ND
|
So, How did the over night butts turn out?
"Not Really, Not Really" Mark J Monti "MJM you're a jerk."
|
|
|
Re: Smokin' butts.
[Re: trapperkeck]
#7889030
06/20/23 05:48 PM
06/20/23 05:48 PM
|
Joined: Nov 2007
Posts: 9,913 St. Cloud, MN
trapperkeck
OP
trapper
|
OP
trapper
Joined: Nov 2007
Posts: 9,913
St. Cloud, MN
|
They were fine. I pulled from smoker at 6:00 a.m., they were just shy of 190 degrees so I put them in oven at 250 for about an hour to finish them off. Still moist and easily pulled. I was a little surprised it turned out that good. I did inject with apple juice prior to smoking, may have helped.
"The voice of reason!"
|
|
|
Re: Smokin' butts.
[Re: trapperkeck]
#7889102
06/20/23 07:09 PM
06/20/23 07:09 PM
|
Joined: Dec 2006
Posts: 9,739 ND
MJM
trapper
|
trapper
Joined: Dec 2006
Posts: 9,739
ND
|
I figured they would be good to go. I should cook one before long. I may throw it in the Dutch oven. I am glad it worked out for you.
Last edited by MJM; 06/20/23 07:10 PM.
"Not Really, Not Really" Mark J Monti "MJM you're a jerk."
|
|
|
Re: Smokin' butts.
[Re: trapperkeck]
#7889226
06/20/23 10:03 PM
06/20/23 10:03 PM
|
Joined: Dec 2012
Posts: 2,163 NC - Here there and everywhere
coondagger2
"Brat"
|
"Brat"
Joined: Dec 2012
Posts: 2,163
NC - Here there and everywhere
|
Interesting that it’s taking that long for you fellows. I smoke for the first hour at 190 degrees which is the smoke setting on my smoker. Then bump up to 250 until I reach 170-175 internal temp. Then wrap with aluminum pans and foil over top. Let it keep riding at 250. Pull at probe tender or somewhere in the neighborhood of 200 degrees internal. Usually takes me 10-12 hours. Clean bone pull every time and I haven’t ever had to use the bbq pulling bear claws to pull my pork, pulls very easily with your fingers. Probably done around 100 butts this way. Couldn’t imagine what I’d have left after 24 hours
Gotta live up to the nickname...
|
|
|
|
|