Must be a Pork Butt weekend

[smokeasaurus]

Well, Squirt has some butts on his pellet pooper and Tommy has a big butt cook this weekend so I am gonna copy-cat and do a couple butts as well............on the stick burner............
Got a couple of 6 lb bone in butts.

Brined in Sweetwaters Butt Bath overnight



Injected with 50/50 apple juice and Butt Bath



Rubbed down with Simply Marvelous Sweet & Spicey Rub........In the fridge until 3 a.m tomorrow morning..........................

[Ron D]

You guys are making me so so hungry and I have to work closing shifts until Tuesday. But I will be off Wed and Thur....gonna be country rib and butt time if the weather will hold.

[TentHunteR]

Ok... I'm looking for more pics in the morning!

[smokeasaurus]

I have the fire-box pre-loaded with the BOTW Mesquite lump, I am going to grill in the smoking chamber this afternoon. So in the morning all I gotta do is lift out the charcoal tray and add hot water to the water pan and get the lump fired up........

[Old Hickory]

Looks great so far.  I will be looking forward to the cook and finish pics.

[teesquare]

Smoke - what cooker is that picture of charoal??? Looks BRAND NEW....Are you holdin' out on us again??? What did you buy this time?

[smokeasaurus]

No, it is my off-set. I always clean it out the next day and I foil line the ash pan so it stays clean. It also has a charcoal grate and pan that I put in the smoking chamber to grill on...no mess at all.......

[smokeasaurus]

So another weak storm front hit the valley last night and it made it cool and damp.....alarm went off at 3 a.m. and me and Sagebrush Smoochy hit the patio.

Wake-up Smooch!!



The pit hit 230 degrees pretty fast with that mesquite lump,so on go the butts



My apple and apricot splits are not here yet so had to make do with apple chunks (I warm my wood on the fire box so the wood won't smolder and burn clean) Besides that mesquite lump sure does smoke on its own...smells good though!!



Money shot in around -12- hours..................................

[LostArrow]

Smoke, I'm too old to get up at 3:AM to for a butt
The secret to cooking butts on an offset is to cook small butts, my butcher cuts me 5 lb butt sections, will cook in daylight hours, plus I like small butts better than big butts.
If you prefer big butts, get a Vertical smoker , it'll cook all nite with big butts.

[smokeasaurus]

I am thinking of cooking them hotter next time. The BBQ Fools do lots of high heat smoking when they do butts and briskies with no problems. My off-set is running around 230 right now so I think I will open up the vents and crank her up a bit........

[Pam Gould]

What temp are you going to? I was wondering about going higher to smoke, but not sure what I should do or how far I can go with it. I'm new at smoking. I do about 200 for 10-11 hours on 2- 3lb butts with bones. I smoke overnight.  They came out perfect, I thought, and others did too. I am using a CB 30" vertical to smoke on.  Pam  .☆´¯`•.¸¸. ི♥ྀ.

[smokeasaurus]

I wouldn't change a thing with that electric smoker Pam. I am using my off-set so I will probably wrap the butts up in foil and finish em in the oven. Lots of folks do their butts and briskies at a temp 275-300 with great results. Might do that the next time...

[smokeasaurus]

Well it got real cold and windy late morning so after 7 hours in the pit, I wrapped up the butts and stuck em in the oven till done!! The mesquite lump with the apple really was nice and with the Simply Marvelous Sweet n Spicy rub these were a slam dunk!! Next week for my Easter Briskey, I am hoping my apricot splits will be in or I will use Peach with the mesquite lump....

[TentHunteR]

Oh man does that ever look good.  I can imagine how good it tasted.  Mesquite & Apple are a really good mix of woods, it's like a spicy sweet pronounced smoke.  YUM!!!

[squirtthecat]

Hammer time!