Smoked Pork Butt - Revision history

You ate my cat: Undo revision 13223 by Epynevadyr (Talk) - Reverse vandalism

2010-11-18T15:05:54Z

Undo revision 13223 by Epynevadyr (Talk) - Reverse vandalism

Epynevadyr at 23:30, 17 November 2010

2010-11-17T23:30:12Z

Lovelee: Category fix

2006-12-01T01:45:14Z

Category fix

HoChiWaWa at 16:51, 12 July 2006

2006-07-12T16:51:42Z

New page

Who wants to watch me smoke my butt, baby? by [[:category:NosmoKing's Recipes|NosmoKing]]
[[category:NosmoKing's Recipes]][[category:BBQ]][[category:Pork]][[Category:Main Courses]][[category:Dinner]]

==Smoking==
My Boston Butt hunk O' pork, that is. Today I started using my Brinkmann water smoker. Let's talk about what I did over the last few days.

I took my butt and stuck it in a bowl. I soaked my butt in a mixture of 1/3 cider vinegar, 2/3 water, enough salt to saturate the solution, and 2 TBSP of ground black pepper. My butt sat in that for 1.5 days. When it came out, it looked a little odd, but then I rubbed it heavily with a BBQ spice rub. Nothing special in the rub exactly.

I then tried to figure out how to work my smoker. I wanted to smoke my butt RIGHT. I filled the charcoal tray about 1/2 full of lump charcoal. I set hunks of water soaked oak (from my firewood pile) on top of the lump charcoal.

[[image:Nosmobutt01.jpg]]

I filled my charcoal chimney starter with Kingsford to the top and let it burn until it was all burning like mad. I then spread the blazing coals on top of the lump charcoal and added a few hunks of water soaked Hickory.

[[image:Nosmobutt02.jpg]]

I filled the water pan with, water. I then set my butt on the top smoking grate and inserted my remote probe thermometer.

[[image:Nosmobutt03.jpg]]

I assembled the whole smoker and let it sit and smoke my butt.

[[image:Nosmobutt04.jpg]]

I smoked my butt for 6 hours and it had heated up to 175 degrees. The guide I read said it should take at least 8 hours to smoke my butt properly to 195 degrees. I set the top back on and let it smoke more more to get to the proper temp.

[[image:Nosmobutt05.jpg]]

Here's my notes about butt smoking thus far. The Brinkman smoker has exactly zero adjustments for airflow. You get a perforated base in the charcoal pan and a gap around the top lid. That's it in terms of airflow. Fire management becomes more of a challenge. At first, it burned too hot. I wet down the coals with water and dropped the temp to where it should be for smoking. After that, I dicked around with the fire every 2 hours to toss in a few more hunks of lump charcoal, some more oak wood, and to stir the coals to get the fire working properly.

==Later that day==

Well, after smoking my butt for almost 9 hours, it looked like shit!

[[image:Nosmobutt06.jpg]]

I wrapped my butt in aluminum foil and a thick towel. I let it sit for about 1 hour inside a small insulated cooler. It was still over 165 degrees when I got to it 1 hour later.

[[image:Nosmobutt07.jpg]]

I stuck 2 forks in my butt and RIPPED IT TO SHREDS!!! It was all soft and tender after all that time in the smoke and pulled apart in a hurry. I mixed up some "Carolina Red" and made up dinner (cider vinegar, ketchup, hot pepper flakes, salt, sugar).

[[image:Nosmobutt08.jpg]]

Not a fancy dinner, but BBQ isn't all that fancy. My butt tasted awesome!

[[image:Nosmobutt09.jpg]]

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	Who wants to watch me smoke my butt, baby? by [[:category:NosmoKing's Recipes\|NosmoKing]]		Who wants to watch me smoke my butt, baby? by [[:category:NosmoKing's Recipes\|NosmoKing]]
−	[[category:NosmoKing's Recipes]][[category:BBQ]][[category:Pork]][[Category:Main ~~Courses~~]][[category:Dinner]]	+	[[category:NosmoKing's Recipes]][[category:BBQ]][[category:Pork]][[Category:Main Course]][[category:Dinner]]

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->==Smoking==
+==Smoking==
 My Boston Butt hunk O' pork, that is. Today I started using my Brinkmann water smoker. Let's talk about what I did over the last few days.
@@ Line 29: / Line 29: @@
 Here's my notes about butt smoking thus far. The Brinkman smoker has exactly zero adjustments for airflow. You get a perforated base in the charcoal pan and a gap around the top lid. That's it in terms of airflow. Fire management becomes more of a challenge. At first, it burned too hot. I wet down the coals with water and dropped the temp to where it should be for smoking. After that, I dicked around with the fire every 2 hours to toss in a few more hunks of lump charcoal, some more oak wood, and to stir the coals to get the fire working properly.
 ==Later that day==