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Author Topic: Pork Butt on the MAK...  (Read 1466 times)

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Offline Sam3

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Pork Butt on the MAK...
« Reply #-1 on: April 29, 2013, 06:47:52 AM »
I just got another 15lbs of ground Elk last week for sausages, so I needed some room in the freezer.
 
Here we go...
5.90lb butt with CYM and seasoned with Tee's Fine Swine & Bovine. Onto the MAK.
Pic shows fat cap up, but I flipped it prior to closing the lid. Ran this at 225 degrees.


Here we are at 160.


Added 1/2 cup of beef stock, double wrapped in foil and back on @250. Pulled at 202.
Happy happy..


Clean bone.


Very moist and easy to pull. Bear claws were not necessary but I used them anyways.


My plate.


No slaw, was too tired to run out and get some.  ::)

Final notes: I should have did a better job at trimming the fat cap. Next time I will trim all of the fat cap off and run it all the way without the crutch. And I'll make sure to get the slaw too.  ;D
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Offline sliding_billy

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Re: Pork Butt on the MAK...
« on: April 29, 2013, 07:51:15 AM »
Looks good.  I can live without the slaw (not saying I don't like slaw) as long as you have tots.  ;)
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Offline squirtthecat

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Re: Pork Butt on the MAK...
« Reply #1 on: April 29, 2013, 07:56:48 AM »

Tots work for me as well!
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Offline Keymaster

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Re: Pork Butt on the MAK...
« Reply #2 on: April 29, 2013, 08:11:14 AM »
Mighty fine looking Butt Sam!! I like Catsup on my Tater-Tots :)
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Offline mikecorn.1

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Pork Butt on the MAK...
« Reply #3 on: April 29, 2013, 08:23:40 AM »
Looks great. I like tater tots too ;D


Sent from my iPhone 5 using Tapatalk
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Offline smokeasaurus

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Re: Pork Butt on the MAK...
« Reply #4 on: April 29, 2013, 08:34:27 AM »
Great looking butt and those tots were a great idea to have on the side.....
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Offline Pappymn

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Pork Butt on the MAK...
« Reply #5 on: April 29, 2013, 10:03:41 AM »
Looks real good Sam. Can see the juicyness
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Offline Scott6049

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Pork Butt on the MAK...
« Reply #6 on: April 29, 2013, 01:06:20 PM »
Great looking pork... U know its going to be good when u pull out a clean bone
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Offline TwoPockets

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Re: Pork Butt on the MAK...
« Reply #7 on: April 29, 2013, 03:20:26 PM »
Meat looks perfect but I am craving tater tots now.
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Offline muebe

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Re: Pork Butt on the MAK...
« Reply #8 on: April 29, 2013, 08:09:28 PM »
Great looking pulled pork! I too love tater tots ;)
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Offline CDN Smoker

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Re: Pork Butt on the MAK...
« Reply #9 on: April 29, 2013, 08:20:18 PM »
Final notes: I should have did a better job at trimming the fat cap. Next time I will trim all of the fat cap off and run it all the way without the crutch. And I'll make sure to get the slaw too. 

I am thinking the same. Folks seem to like the hard bark.

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Offline CDN Smoker

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Re: Pork Butt on the MAK...
« Reply #10 on: April 29, 2013, 08:39:50 PM »
Quote from: Scott6049 on April 29, 2013, 01:06:20 PM
Great looking pork... U know its going to be good when u pull out a clean bone

Just plain wrong on so many levels, lol
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Nothing has really happened until it has been recorded. – Virginia Woolf (Usually misquoted as “no pictures, didn’t happen”)

Any mistakes in my writing is by Apple and I am tired of fighting with him as to who is correct.

Offline smoker pete

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Re: Pork Butt on the MAK...
« Reply #11 on: April 30, 2013, 12:13:03 PM »
Great looking pulled pork ... I thought everyone loved tater tots  ;)
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