Pork Butt on the Grid Iron - UPDATED

[HighOnSmoke]

This is a 7 pound pork butt after 4 hours at 215 degrees.  I normally smoke pork butts at 235 but on a
recommendation from Savannah Smoker I am giving this one a shot at 215.  Yesterday I coated it with
Meat Church BBQ Honey Hog regular and Deez Nuts Pecan wrapped it and refrigerated overnight.  This
morning I injected it with Butcher BBQ Open Pit Pork Injection then I gave it a heavy dose of Honey Hog
BBQ Hot just before I put it on the smoker.  I am burning Lumberjack Maple Hickory Cherry today.



More to follow.

[TMB]

looks good Mike, keep it up and I'm coming over for dinner 

[smokeasaurus]

looks good Mike, keep it up and I'm coming over for dinner 

right behind you Tommy 

Meat Church has some good stuff 

[hikerman]

Mike your rubs sound interesting!  And the butt is looking nice already!

[ACW3]

Looking good!!

Art

[Savannahsmoker]

Mike looks like ya got a nice bark forming already and it is looking nice.

[Savannahsmoker]

This is a 7 pound pork butt after 4 hours at 215 degrees.  I normally smoke pork butts at 235 but on a
recommendation from Savannah Smoker I am giving this one a shot at 215. 

Let me clarify my 215 temp recommendation to Mike.  I recommended 215 after doing a re-tune of Mike's Grid Iron Controller and it was producing a nice  blue smoke at 215 pit temp.

[muralboy]

looks good Mike, keep it up and I'm coming over for dinner 

right behind you Tommy 

Meat Church has some good stuff 

He better find a bigger table because I'm bringing up the rear.

[HighOnSmoke]

This is a 7 pound pork butt after 4 hours at 215 degrees.  I normally smoke pork butts at 235 but on a
recommendation from Savannah Smoker I am giving this one a shot at 215. 

Let me clarify my 215 temp recommendation to Mike.  I recommended 215 after returning Mike's Grid Iron Controller and it was producing a nice  blue smoke at 215 pit temp.

Not only does it produce at 215, here are 3 photos with the grill temp at 235. I did NOT use the tube smoker at all today which is something I usually do.





A very light and steady blue smoke and that is what we want. 

[HighOnSmoke]

Okay, the rest of the cook.

I wrapped the butt at 152.  Here it is at 199 and after resting for 20 minutes.


All pulled! It definitely got some smoke. I believe this is the best one that I have done on my Grid Iron without
the Amazen tube smoker. That is the time of smoke I get from one of my charcoal grills.


My plate with some store bought potato and mac salad.  And some deep fried onion rings (also store bought).


Awesome flavor with the combination of rubs and the smoke was perfect for us.  The tuneup on my controller by
Savannah Smoker did miracles! Thanks again Art!

[Savannahsmoker]

Okay, the rest of the cook.

I wrapped the butt at 152.  Here it is at 199 and after resting for 20 minutes.

I really like the looks of that butt with a nice layer of bark.
Looks like it to on the right amount of smoke.
I will say excellent cook and invite me to eat some of this sometime.

[IR2dum]

Mike, that's just beautiful.

[hikerman]

Nice job...both of you guys! That is some nice looking PP!

[Smokin Don]

That did look good Mike!!! I will take a sandwich or two!!! Don

[muebe]

Looks great Mike!