Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: HighOnSmoke on July 04, 2014, 06:18:24 PM
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An 11 pound butt that I seasoned last night with Byron’s Butt Rub and Three Little Pigs Touch of
Cherry.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/4th%20of%20July%20Pork%20Butt/DSC_6094_zpsf6a481bd.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/4th%20of%20July%20Pork%20Butt/DSC_6094_zpsf6a481bd.jpg.html)
I am using my Performer today with a snake around my 18.5 WSM charcoal ring. I am burning
KBB with cherry chunks. A small pan of water inside the WSM ring.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/4th%20of%20July%20Pork%20Butt/DSC_6096_zps0c831875.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/4th%20of%20July%20Pork%20Butt/DSC_6096_zps0c831875.jpg.html)
Pork butt is on at 6:30 AM.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/4th%20of%20July%20Pork%20Butt/DSC_6100_zps41626add.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/4th%20of%20July%20Pork%20Butt/DSC_6100_zps41626add.jpg.html)
Here it is after 4 hours with an internal temp of 126. I am using my Maverick probe through the top vent.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/4th%20of%20July%20Pork%20Butt/DSC_6102_zps5edc4e9d.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/4th%20of%20July%20Pork%20Butt/DSC_6102_zps5edc4e9d.jpg.html)
I wrapped it at 156 and here it is after resting for an hour. It took 8.5 hours to hit 201 internal temp.
The Performer ran between 250 to 275 the whole time.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/4th%20of%20July%20Pork%20Butt/DSC_6104_zps29bad2f4.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/4th%20of%20July%20Pork%20Butt/DSC_6104_zps29bad2f4.jpg.html)
Pulled with some sliced up money muscle.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/4th%20of%20July%20Pork%20Butt/DSC_6109_zps24fec35c.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/4th%20of%20July%20Pork%20Butt/DSC_6109_zps24fec35c.jpg.html)
Plated on a Brioche bun with some Maull’s BBQ sauce. My wife picked up some KFC coleslaw to go with
the pork butt.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/4th%20of%20July%20Pork%20Butt/DSC_6114-001_zps277093f7.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/4th%20of%20July%20Pork%20Butt/DSC_6114-001_zps277093f7.jpg.html)
Very tasty pork butt! Happy 4th of July!
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Nom, nom, nom!
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Another great example of how to smoke a large piece of protein on a charcoal grill. Great job. Hope ya saved some of that money muscle for me.... :P :P :P :P
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Looks great, does not get much better!
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Yum yum
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OH that looks good HOS!!! Happy 4th Don
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Good looking butt! Great idea to use the WSM charcoal ring on a Weber kettle/Performer. Thanks for sharing!
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Great looking pork butt, nicely done. ;)
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Really nice job, Mike. I am going to have to get the WSM ring for my Weber. I need to try more things like that with charcoal.
Art
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Beautiful color on that butt :P
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That's a nice butt Mike! :P I could go for a PP sammich, and yours looks mighty tasty!
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Nice, I'd eat that!
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Looks juicy, bet it was good.